As an Iceland Seafood International (ISI) company, Iceland Seafood Ibérica bases its global sourcing policy on the following principles:
This report is the result of continued efforts of a data collection process across the group to report key sustainability metrics. The metrics are in accordance with the second version of voluntary non-financial guidelines for Environmental, Social, and Corporate Governance (ESG) issued by Nasdaq’s Nordic and Baltic stock exchange. Moreover, we have put emphasis on sustainable seafood as well as waste management.
Iceland Seafood International works according to the FAO code of conducts for responsible fisheries (FAO 2005). Most responsible fishing nations are working in conformance with the FAO code of conducts and have issued quota or have other means of regulating fishing within their own fishing zones.
The FAO-Based Iceland Responsible Fisheries Management Certification Programme is a third party certification model used to verify responsible fisheries management in Icelandic waters and good treatment of marine resources.
Iceland Seafood International actively develops and supports initiatives that positively influence sustainable fishing practices. In 2012, with other key suppliers, the company founded ISF (Iceland Sustainable Fisheries) which supports initiatives such as the MSC. Iceland Seafood International and its subsidiaries supply MSC product from around the World. Since the development of the ISF varios species have been MSC accredited with further species in assessment. Details on the MSC accreditation status can be found on the Iceland Sustainable Fisheries homepage: www.isf.is
The IFS Food Standard is a GFSI (Global Food Safety Initiative) recognized standard for auditing food manufacturers.
The focus is on food safety and the quality of processes and products. IFS Food certification is now widely recognized and accepted for food businesses and retailers alike. It aims to ensure a common standard throughout the entire supply chain striving for excellence in food safety, quality and customer satisfaction.
The requirements are related to the quality management system and the HACCP system (Hazard Analysis & Critical Control Points), supported by detailed prerequisite programs.