Sustainable Fish Week 2013 - UGent engagement

Ghent University evaluated in 2012 the sustainability of all fish that is offered in the student restaurants. Before 2013, ‘sustainability’ was not taken into account when purchasing fish. Criteria were solely price, quality and delivery modalities. In 2013, sustainability is taken into account with a weighing factor of 15% and for 2014, this weighing factor has been raised to 25%.

When comparing purchased fish from 2012 and 2013 (figures below), we see that ‘red’ fish (overfished or the fishing/culturing method is too burdensome for nature) decreased from 3.4 to 1.4%. Tropical shrimp is no longer offered.

As a goal for 2014, Ghent University aims to offer sustainable anchovy or no longer offer anchovy in their menu. For 2015, Ghent University aims to offer sustainable tuna and shrimp croquettes or no longer offer that in the menu. 

Green, orange and red according to the VISWIJZER.

Gray: insufficient information to determine the sustainability.

Orange-green shade (2013): GLOBALG.A.P. salmon (certified but labeled orange).