Teleconference Summary Notes Sustainable Fisheries Teleconference Wednesday, Sept. 21, 2011 1. Participants Approximately 25 people joined in this teleconference presentation and discussion session. Participants included representatives from INTRD, Red Ochre Regional Board, Regional Nutritionists, Students, Memorial University and representatives from the Department of Fisheries and Oceans. Participants were from both rural and urban areas of the province, including: Norris Point Holyrood Corner Brook Parson s Pond St. John s 2. Introduction After a round of introductions of all on the line, Rick Kelly of the Food Security Network provided some introductory comments and information on: The Food Security Network NL (FSN) as a membership based non-profit organization with the mission to actively promote comprehensive, community based solutions to ensure physical and economic access to adequate and healthy food for all. Food security as existing when all people, at all times, have physical and economic access to adequate amounts of nutritious, safe, and culturally appropriate foods. Food security also means that the people who produce foods are able to earn a living wage. The importance of fostering a healthy, sustainable food system which focuses on local, seasonal foods, the health of the population, building communities, local economic development, and supporting local producers, processors, distributors and retailers. Four new Best Practices Toolkits for community organizations, including a Community Garden Best Practices Toolkit. All four toolkits are available at FSN s website: http://www.foodsecuritynews.com/best-practices-toolkits.html. The toolkits provide Stepby-step guides and resources to help you start community gardens, farmers markets, community kitchens, and bulk buying clubs. Root Cellars Rock which celebrates Newfoundland s agricultural heritage and stimulating growth in agriculture and local food self-sufficiency; through citizens, community groups, and agricultural producers. Root Cellars Rock! is focused around the Four P s of Local Food, coined by and in memory of local organic farmer, community animator and environmentalist, Neil Tilley. The Four P s resources are meant to encourage people to engage in activities that foster the local food system in Newfoundland and Labrador. They are Planting, Picking, Preparing, and Preserving.
3. Keynote Presentation: Kristen Lowitt: Fisheries Contributions to Food Security Kristen Lowitt gave an overview of the ways in which the fishery has directly and indirectly contributed to food security in Newfoundland, by providing healthy protein, and creating a source of income for fishers. ½ of all fish caught for human consumption comes from small-scale fisheries. It is important to recognize the role that food security plays in developing food security and sustaining livelihoods. 80% of all fish stocks are overexploited. Global catch is in a state of decline. We must ask: How do we maintain the fishery s role in contributing to food security? In Newfoundland and Labrador: Fishers catch $2 billion worth of overall catch in Canada. 85% of this is exported to the United States. We are not certain about how per capita seafood consumption in Newfoundland and Labrador compares to the national average. 90% of seafood produced in Newfoundland and Labrador is exported. We aren t sure where it goes, or if any comes back in the form of processed or frozen seafood. We are the third leading province in seafood export, and value is added to these products as they travel through the processing chain. Within the food security movement, there is an emphasis on community and selfsufficiency. The Fogo Island Co-op practices sustainable fish harvesting methods by using cod pots (which allow bi-catch to be released). Fisheries in the Local Food System: We have seen tremendous changes to local diets as a result of fisheries restructuring. In Bonne Bay, a seafood survey was conducted (through the Community University Research Alliance) in order to assess household consumption. This asked about the frequency of seafood consumption, the types of seafood that were consumed, as well as satisfaction with availability. Findings indicate that consumption of 15 types of local fish and seafood was on the decline. This raises questions about how to strengthen the fishery s contributions to the local food system. 95% of households freeze their own fish. 70% of households salt their own fish. Persons on the West Coast (Bonne Bay, Norris Point, Woody Point, St. Paul s, Rocky Harbour, Trout River and Glenburny) preferred local rather than imported fish and seafood, consuming non-local products less than once/year. Income was not a significant factor in fish and seafood consumption, as many respondents indicated that they received food from family and friends, as well as local fish plants. Recommendations: Fish chains include harvesting, processing, managing and governing fish stocks. There needs to be more integration of fisheries into Community Food Security models. More cross-sectoral policymaking.
Integration of health eating policies and fisheries decision-making. 4. Keynote Presentation: David Addler, Coordinator of Off the Hook Community Supported Fishery Off the Hook Objectives: Meaningful work, legitimate wages for fishers, and to create a financially successful operation. Develop sustainable fishing practices. Inspire smarter government policy and fisheries management. Sell top quality products and develop customer loyalty. Off the Hook was inspired by a seafood direct marketing study, which indicated that people are willing to pay more for local, high quality seafood if they know where their money is going. Although it is cheaper to buy fish and seafood in the grocery store, these products are offered at a lower price because of the methods by which they are procured (trawlers and large fleets). Off the Hook asks people to pay more for more sustainable fishing techniques. Overview of Off the Hook: The five founding members remain active on the board. They are fishers from Digby, NS. Fish and seafood are sourced from the Bay of Fundy. Fish is distributed on Thursdays. It is caught, packed and filleted on Wednesdays, at which time it is driven to Halifax and sold within twenty-four hours. People know exactly where the fish was caught. Stickers are placed on the fish, indicating who caught it and where. This initiative is also raising awareness about different types of fishing methods. The fish sold through Off the Hook is high quality as a result of the practices that fishermen carry out. Boats are 45 ft and under Consumers are in contact with fishers through a Facebook group, which regularly posts updates on fishing trips, conditions, and also offers how-to YouTube videos covering topics related to fish processing and preparation. Fishers are establishing new relationships with fish plants, and hang out their while their fish are being cleaned and filleted. Whole fish are also sold through the program, and public demonstrations have been given in order to teach people how to skin, fillet and prepare their fish. These demos have been carried out by local chefs. Information cards about these processes have also been created. There was a 53% increase in fish subscriptions between years one and two. An exit survey indicated that some people would prefer not to have to deal with a whole fish, so fillets are also being offered. Customers can choose whether they would like their fish to arrive whole, filleted, or alternate between the two.
Challenges: 1. Licensing and permits: took a lot of time to figure out provincial policies and guidelines, and how to work with/around them 2. Consumer Fatigue: people are paying more for fish, and they are also eating fish every week. Some people have found that they need a break from fish! 3. Retail and Restaurant Markets: Pricing is an issue here. Most restaurants already have fish sources and are reluctant to charge more for fish in order to cover the increased cost of production. In some instances, restaurants have been provided with information cards, which they may share with customers. These cards indicate who caught the fish, where it is from, information about sustainable fishing methods, and the fisher signs the card. 4. Distribution Network: Off The Hook would like to spread beyond Halifax. 5. Discussion and Questions: Q: Do statistics indicate if exported fish are re-imported into Newfoundland? A: We aren t sure. Researchers have asked about this, but there are no existing statistics about it. A: In Nova Scotia, 60% of landed fish goes to the international market. 60% of fish consumed in Nova Scotia also comes from the international market. In Lunenburg, for instance, High Liner foods offers seafood that is processed in Nova Scotia, and produced in China. Q: Is there any way for Off the Hook to partner with the Northumberland Land Marketing Co- Op? This might help to sell products in restaurants. Perhaps fish could also be distributed through a local cheese company, since deliverers will have refrigerated trucks. A: Dave Addler will look into this. Q: Did the exit interviews indicate why people did not re-subscribe to the Community Shared Fishery? A: The fish subscriptions were quite large at first (About 10 lbs of fish/week). Share size has been reduced this year, and variety has also been increased. Q: Do customers preserve and freeze their fish? A: Yes, a vacuum bag is offered at the distribution site and they are also shown how to freeze and salt their fish. Q: How do we create opportunities for direct marketing in Newfoundland? Would such a system also inspire people to maintain fishing traditions? A: This is a big question! Our Provincial Fish Inspection Act would need to be addressed. Right now, fish harvesters must sell to a licensed buyer or processor. They are not allowed to sell directly to consumers. There has been some movement with regard to integrating fishers into the tourism industry. There are opportunities and barriers that need to be addressed. CURA is looking into this. A report, which looks at marketing options, is going to be released soon. Informal fish trading also happens a lot. So, there does seem to be some local or direct sale /gifting of fish, but this happens in an un-coordinated way.
Q: Were there similar regulations in place in Nova Scotia? A: This is one of the reasons why fish were sold whole in the first year of the program. Fishers had to purchase a mobile fishers license and they had to establish relationships with fish processors in order to sell the fish. They are not allowed to retail fish, and can only sell direct to consumers who have already subscribed. It is not a traditional co-op in the sense that subscribers buy into it. They are, however, buying a share of the catch. Fish, then, is pre-sold. The province is concerned with fishers becoming fish wholesalers without meeting food safety requirements that are adhered to in processing plants. Q: How are fish trucks in BC allowed? A: Fishermen can do limited processing on board and sell directly to consumers as long as they have a license. Setting up the co-op is an extra, added step. Small vessels can t catch enough fish to earn a living by selling at the wharf and they cannot compete with market rates on a commercial scale.