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Download Goodfish Sustainable and traceable seafood for conscious consumers CONTENTS GENERAL NOTICES FOR GOODFISH PRESENTATION THE INFORMATION CONTAINED IN THIS DOCUMENT IS CONFIDENTIAL AND PROPRIETARY AND IS BEING SUBMITTED TO THE RECIPIENT SOLELY FOR CONFIDENTIAL USE OF THE RECIPIENT WITH THE EXPRESS UNDERSTANDING THAT SUCH RECIPIENT WILL NOT RELEASE THIS DOCUMENT OR DISCUSS THE INFORMATION CONTAINED HEREIN FOR ANY OTHER PURPOSE. THIS IS A CONFIDENTIAL DOCUMENT WHICH IS INTENDED TO BE RECEIVED AND REVIEWED ONLY BY THE RECIPIENT, AND IS NOT TO BE REPRODUCED OR REDISTRIBUTED IN ANY WAY, IN WHOLE OR IN PART, WITHOUT THE EXPRESS PRIOR WRITTEN CONSENT OF KUNZ MANAGEMENT LLC. IF YOU ARE NOT THE INTENDED RECIPIENT, YOU ARE NOTIFIED THAT ANY DISCLOSURE, COPYING, DISTRIBUTION, OR TAKING OF ACTION IN RELIANCE ON THE CONTENTS OF THIS MESSAGE IS STRICTLY PROHIBITED. THIS DOCUMENT DOES NOT CONSTITUTE AN OFFER TO SELL OR THE SOLICITATION OF AN OFFER TO BUY ANY SECURITY AND SHALL NOT CONSTITUTE AN OFFER, SOLICITATION OR SALE OF ANY SECURITIES IN ANY JURISDICTION IN WHICH SUCH OFFERING, SOLICITATION OR SALE WOULD BE UNLAWFUL. THIS DOCUMENT IS SUBJECT TO AMENDMENT AND SUPPLEMENTATION AS APPROPRIATE. EXCEPT AS OTHERWISE INDICATED, THIS MEMORANDUM SPEAKS AS OF THE DATE DELIVERED. THE DELIVERY OF THIS DOCUMENT SHALL NOT CREATE ANY IMPLICATION THAT THERE HAVE BEEN NO SUBSEQUENT CHANGES TO THE INFORMATION SET FORTH HEREIN. THIS DOCUMENT IS PROTECTED BY COPYRIGHT. THIS DOCUMENT AND THE INDIVIDUAL ELEMENTS CONTAINED HEREIN ARE © KUNZ MANAGEMENT LLC. KUNZ MANAGEMENT LLC RESERVES ANY AND ALL RIGHTS NOT EXPLICITLY STATED HEREIN. 2 The Goodfish Seal fish. od o o r g g ap d prove 1 INTRODUCTION INTRODUCTION I have worked with fish for over forty years, and in that time, I’ve watched the quality and quantity steadily diminish as overexploitation wreaks havoc upon our oceans. The ripple effect is global, affecting not only a 500-million-person industry, but everyone who eats and the future of our planet. • Gray Kunz THE PHILOSOPHY OF SUSTAINABILITY Goodfish is a system of validation and certification launched by chef Gray Kunz to raise the global standard for seafood and help rehabilitate our oceans. It’s based on partnerships between fisheries that produce the finest sustainable, non-endangered seafood and foodservice operations, including airlines, restaurants, hotels, schools, governments and chefs. This international campaign also encompasses educational programming and environmental initiatives. What is sustainable fishing? Sustainable fishing does not: — deplete the ocean beyond its ability to restock in a single generation — damage the genetic structure of fish — destroy habitats and ecosystems — contribute to global warming. Good policy, Good business Goodfish provides an alternative to the shortsighted practices that lead to overfishing and environmental overexploitation. As an import/export enterprise, it links sustainable fisheries in the Western Hemisphere with an Eastern market of chefs and diners actively concerned for their own health and that of the planet. — We’ve engaged in a war on fish and we’ve won. We can’t afford to prevail in this war. We have to back off. • DR. TONY HAYMET, DIRECTOR, SCRIPPS INSTITUTION OF OCEANOGRAPHY 5 INTRODUCTION A Man-Made Problem Less than 150 years ago, the ocean’s bounty was considered endless. Now, pollution, over-trawling and overfishing have led to cyclically lower yields and a lesser quality of fish, as overstocked farm fisheries have sprung up to reap the profits of the shortfall. Even more ominous, these changes have created a ripple effect down the food chain, destroying whole ecosystems needed for the ocean to rid itself of phosphates and other toxins; speeding warming and de-oxygenation; and further threatening the natural regeneration of life. The 4% Solution: An Ecological Time Out Although the crisis is grave, the solution is simple. According to scientists, setting aside just four percent of the ocean for a single generation would allow us to turn back the ecological clock and allow nature to regain its equilibrium and vitality. In the meantime, sustainable fishing in the other 96 percent of the ocean would be able to provide sufficient food. Some have already responded to the challenge facing us all. The nation of Iceland depends entirely depends on its fishing industry and recognized early on the consequences of unrestricted fishing. By establishing a quota system according to scientific guidelines— creating sustainable fisheries—its surrounding waters and fishing industry are healthy. — We need to consider oceans not as static but as living areas. We have to know our oceans, to help our oceans, to protect our oceans so they can have a future and we can have a future. • PRINCE ALBERT II OF MONACO 6 2 OUTLINE OUTLINE 1 — A Commercial Venture Goodfish recognizes that in the face of government inaction, it is necessary for private enterprise to lead the way in environmental rehabilitation. To this end, it has established a venture that delivers fish from certified sustainable fisheries in Nova Scotia, Iceland, the United States and beyond into the kitchens of chefs in Hong Kong and Singapore. Through direct buying, governmental subsidies and networking with sustainable fisheries, foodservice operation and environmental agencies such as the World Wildlife Fund and the Monterey Bay Aquarium’s Marine Stewardship Council and Seafood Watch, the initiative is able to offer competitive pricing and embody its own values of sustainability and responsibility. 2 — A Global Movement of Chefs Chefs wield enormous influence over menus and trends in food purchasing, so they are on the front lines of the sustainability challenge. Because conscious dining starts with conscious cooking, Goodfish cultivates chef-to-chef conversation. Through newsletters, websites and apps, it provides chefs with the latest information on sustainable fisheries, both wild and farmed. Goodfish promotes choice and makes daily recommendations on a wide variety of fish. It also continues to add to its increasingly powerful network of chefs who are united in their commitment to delicious cuisine that represents the bounty of the oceans. 3 — Education Programming The market for sustainable fish is made up of people aware of environmental challenges and the role these play in good health, so education is a fundamental pillar of the initiative. The more informed consumers are, the more the initiative will grow. By partnering with international government and non-government organizations, as well as universities and schools, Goodfish will create a multi-pronged educational program that produces and distributes materials through both new and traditional media, including: — websites — social media — classroom curricula — press releases — original film documentaries 8 OUTLINE In this way, Goodfish will establish relationships with national and local health departments, the press, corporations, chefs and individual diners. 4 — Environmental Initiatives Aware of its own carbon footprint (fish is transported by air) and the interconnectedness of environmental health, Goodfish takes a series of additional steps to protect and rehabilitate the ocean. These include: — supporting the development of new sustainable fisheries where needed — supporting coastal reclamation projects — research and development to make fisheries more effective; — research and development on bio-fuels; — research and development on ecosystem regeneration projects; — research and development on projects to reduce plastic in the seas 5 — Certification and the Goodfish Seal By establishing partnerships with the Marine Stewardship Council, Ocean Wise, the World Wildlife Fund and Icelandic sustainable fisheries, Goodfish will scientifically monitor the success of the ocean areas that are within the purview of its fisheries to make sure fish populations are increasing significantly. By setting markers for success, conducting semi-annual inspections and establishing a third-party system of verification, Goodfish provides transparency and demonstrable results. Only then does seafood from these certified sustainable fisheries earn the right to display the Goodfish Seal. On documents, shipping materials and menus, this logo instantly informs chefs and diners that the fish before of them is certifiably delicious, healthy and part of a worldwide campaign to rehabilitate our oceans and our planet. 9 3 SAMPLE MENU MENU EARLY SUPPER - PRIX FIX CLASSIC GREEK SALAD AND FRESH OREGANO cucumber, tomato and feta cheese SICILIAN-STYLE STUFFED SARDINES golden raisins, pine nuts and bread crumbs fish. od o o r g g ap d prove MANHATTAN CLAM CHOWDER tomato, potato and parsley - GRILLED RED SNAPPER WRAPPED IN BANANA LEAF young jackfruit and sambal goreng fish. od o o r g g ap d prove LAMB TAGINE OVER MOROCCAN COUSCOUS dried fruits, sliced almonds and ras el hanout SAUTÉED THAI EGGPLANT, CHINESE LONG BEAN, MUSHROOM AND CALAMANSI young coconut stew, lemongrass, coriander pancake - CHOCOLATE AND BANANA MILLE-FEUILLE crème anglaise and espresso cream CHILLED SOUP OF STRAWBERRY AND CHAMPAGNE honey-yoghurt sorbet CHOCOLATE RUM TOAST caramel ice cream GOODFISH - GUARANTEED SUSTAINABLE AND ECOLOGICALLY FRIENDLY 11 4 RECIPE CRISPED MAINE LOBSTER TAILS Sweet, Sour & Spicy Ginger Glaze - Makes four portions The simplicity of the sauce used in this recipe is remarkable. It can be used for most seafood and grilled meat applications. Four 1 ½ pound lobsters 2 egg yolks Pinch each of salt, black pepper and ground cayenne 2 ounces
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