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R e s t a u r a n t D a i l y N e w s 4 7 M o n d a y, M a y 1 8 , 2 0 1 5 PRESIDENTIAL TASK FORCE ON IUU FISHING AND SEAFOOD FRAUD RELEASES ACTION PLAN By Lorrie Baumann A presidential task force has released a plan to curb illegal, unreported and unregulated fishing and seafood fraud. IUU fishing circumvents the rules to save the costs of complying with sustainable fishing practices, sometimes by taking chances with food safety or using slave labor on fishing boats. Seafood fraud involves mislabeling or other forms of deceptive marketing that take place after the fish is off the boat, such as techniques that make tuna steaks look more red or that add weight to the product. Seafood fraud overlaps with IUU fishing when illegally caught fish are then sold as a legal catch. The action plan released on March 15 details proposals by the Presidential Task Force on Illegal, Unreported, and Unregulated (IUU) Fishing and Seafood Fraud, which is co-chaired by the U.S. Departments of Commerce and State. The proposals correspond to rec- ommendations that the task force made late last year, with action expected on them during the remainder of this year and next year. According to the National Oceanic and Atmospheric Administration, U.S. fishermen landed 9.9 billion pounds of fish and shellfish worth $5.5 billion in 2013. Those U.S. fishermen, as well as others engaged in legal fishing, feel the effects of IUU fishing and seafood fraud in their pocketbooks when their products are undercut in the market by cheaper illegally caught or mislabeled seafood. "The U.S. is a global leader on building sustainable fisheries and the seafood industry is an incredibly impor- tant part of our economy," said Kathryn Sullivan, PhD, NOAA Administrator. "IUU fishing and seafood fraud under- mine economic and environmental sus- tainability of fisheries and fish stocks in the U.S. and around the world. These actions aim to level the playing field for legitimate fishermen, increase consumer confidence in the sustainability of seafood sold in the U.S., and ensure the vitality of marine fish stocks." Because American fishing boats are regulated and heavily monitored, seafood fraud is not a big problem in American fisheries, although there are problems with species substitutions at the retail level in grocery stores and restaurants. Substitutions can also occur when U.S. product is processed abroad, according to the task force's report. All seafood imported into the U.S. is subject to inspection by the federal Food and Drug Administration and must be documented to ensure that it meets the same standards as domestic seafood products – it has to be clean, safe to eat and properly labeled. The plan offered by the presidential task force identifies actions that will strengthen enforcement, create and expand partnerships with state and local governments, industry, and non-govern- mental organizations, and create a risk- based traceability program to track seafood from harvest to entry into the American market. The plan also high- lights ways in which the United States will work with other countries to combat IUU fishing and seafood fraud, including efforts to secure enforceable environ- mental provisions in the Trans-Pacific Partnership, a regional trade agreement among countries that together account for approximately one-quarter of global marine catch and global seafood exports. "U.S. federal fisheries are managed under a landmark piece of legislation called the Magnuson-Stevens Act that has cut overfished fisheries stocks in half from 1999 to 2012. Seafood Harvesters of America are extremely proud of the fact that 91 percent of U.S. fisheries stocks are not experiencing overfishing. Because our domestic fisheries are doing so well – and Americans should be so proud of the way we manage our fishery resources – we encourage all Americans to consume more domestic seafood because, almost by default, it's sustain- able, based on the Magnuson-Stevens Act and how it's worked to rebuild our fisheries stocks," says Brett Veerhusen, Executive Director of Seafood Harvesters of America, the national organization of commercial fishermen based in Washington, D.C. "Because our U.S. fisheries are managed at such a high level, it's important for American fisher- men to be playing on a level playing field with imported products. When you import seafood, you import the ethics and ethos of that country of origin's fishery management practices. Meaning, as a world leader in sustainable fishery man- agement, American consumers demand that our imported seafood is of the same ethics and ethos that American fishermen nobly harvest." On the international front, the task force would like to see the U.S. conclude Trans Pacific Partnership negotiations during 2015 that include commitments to combat IUU fishing and first-ever provi- sions to eliminate harmful fisheries sub- sidies. The report calls on Congress to enact legislation implementing a Port State Measures Agreement and for at least 14 other countries to join the agree- ment. The task force also calls on region- al fisheries management organizations and others to advance best practices to regulate international fisheries. Enforcement measures should include a strategy to optimize the collec- tion, sharing, and analysis of information and resources to prevent IUU or fraudu- lently labeled seafood from entering U.S. commerce by September 2015, including tightening existing laws that currently exempt fisheries violations and increas- ing civil and administrative penalties for illegal fishing, according to the task force's recommendations. The task force also calls for greater attention to combat- ing seafood fraud and the sale of IUU seafood products by federal and state fisheries agencies and for better identifi- cation of seafood species that are likely to be involved in seafood fraud and development of better ways to trace seafood and to convey information from the traceability system to American con- sumers. The first phase of this traceabili- ty program to track seafood from point of harvest into the American market is due to go into effect within 18 months. By December 2016, the task force will identify the next steps in expand- ing the program to all seafood entering U.S. commerce, after taking into con- sideration the experience from this first year. This action plan reflects the Obama Administration's commitment to supporting sustainable fisheries in the Trans-Pacific Partnership (TPP), a regional agreement that includes four of the top 15 global producers of marine fisheries products by volume. The agreement is expected to be the first-ever trade agreement to eliminate some of the most harmful fisheries sub- sidies, including those that contribute to overfishing. The U.S. is seeking sim- ilar commitments in the Transatlantic Trade and Investment Partnership (T- TIP) negotiations with the European Union (EU). CHARLES CARROLL NAMED PRESIDENT OF WORLD ASSOCIATION OF CHEFS SOCIETIES Charles Carroll, CEC ® , AAC ® , Executive Chef, River Oaks Country Club, Houston, was recently named President of the World Association of Chefs Societies. World Association of Chefs Societies, or Worldchefs, founded October 1928 at the Sorbonne in Paris, is a global network of chef associations dedicated to maintaining and improving the standards of global cuisine. An elect- ed executive committee and a board of continental directors that oversee the regions of Asia, Europe, Africa, Pacific and the Americas, govern the organiza- tion. "Worldchefs spans over 105 coun- tries and 10 million chefs, and I am proud to be a part of this great team," said Carroll. "The board is focused and excit- ed about the next 18 months, and we are dedicated to all our members around the globe. I encourage everyone to visit Worldchefs.org to learn more about what we are doing and our next congress in Athens, Greece, September 2016." Carroll will serve as the Executive Committee President for the next 18 months. Carroll previously held the posi- tion of Vice President. John Sloane, Vice President of Food and Beverage at Galaxy Macau, and Worldchefs conti- nental director for Macau, will assume the position of Vice President. Carroll is an ACF-Certified Executive Chef ® and a graduate of The Culinary Institute of America, Hyde Park, New York. He is author of "Leadership Lessons from A Chef: Finding Time to Be Great" (Wiley & Sons, 2007), and "Tasting Success: Your Guide to Becoming a Professional Chef" (Wiley & Sons, 2011). His expe- rience includes executive chef at Oak Hill Country Club, Rochester, New York, and executive chef at The Balsams Grand Resort Hotel, Dixville Notch, New Hampshire. He was a coach for 2008 ACF Culinary Team USA, and was manager of ACF Culinary Regional Team USA in 2004. Carroll has received more than 70 national and international awards, including a 2008 Dr. L.J. Minor Chef Professionalism Award and American Culinary Federation President's Medallions in 1989, 1999, 2005 and 2014. In 1993, the James Beard Foundation selected him as one of the "Great Country Inn Chefs." He is a member of ACF Professional Chefs Association of Houston. SPICE UP VEGETARIAN MEALS WITH SALTY WAHINE Award-winning Salty Wahine Gourmet Hawaiian Sea Salts are perfect for fami- lies who have busy schedules, a desire for quality and enjoy having a gourmet dining experience at home. The exotic tropical flavors also provide the right choice for any vegan or vegetarian gour- met meal. All Salty Wahine products are gluten-free, and each salt crystal is infused with a splash of tropical flavor. Kauai residents and visitors have voted Salty Wahine as the number one Kauai Made product for 2013 and 2014. Favorite choices include Hawaiian Rub, Hot Lava, Mango Java, Red Alaea, Passion Fruit Chile Pepper, Guava Garlic, Kiawe Smoke, Pineapple Poultry and Black Lava. Owner Laura Cristobal Andersland's personal favorites for vegan or vege- tarian meals are Passion Fruit Chili and Hot Lava. 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