Effective immediately, Skuna Bay Salmon will neutralize carbon emissions from all freight shipments with carbon offsets purchased through Terra Pass. Adopting this policy further advances Skuna Bay’s commitment to protect the environment through responsible stewardship and practices.
“It was important to our Craftsman Farmers that we at Skuna Bay continue to innovate and advance our environmental processes and commitment,” said Stewart Hawthorn, head farmer. “A low carbon footprint is one positive way we can do that. As Skuna Bay’s availability expands across North America, it is important to us that we maintain our commitment to ocean-caught freshness while practicing environmental stewardship. Offsetting our freight carbon emissions allows us to grow, service chefs and remain carbon neutral for our freight. We challenge our competitors to do the same.”
Offsetting will allow Skuna Bay Salmon to continue to maintain a lower carbon footprint than its offshore competitors from Scotland, New Zealand and Chile even as its demand for its Vancouver Island Craft Raised Salmon grows across North America. “As Justice Cohen himself found in the Cohen Commission report on the decline of wild sockeye stocks, global warming is the ‘elephant in the room’. Here is something we can do about it,” adds Hawthorn.
After a due diligence process where Skuna Bay’s farmers evaluated various carbon offset programs and approaches, Skuna Bay has chosen San Francisco-based Terra Pass, a company that offers multiple carbon offsetting programs, for its initial implementation. Terra Pass is considered the world’s most credible facilitator of carbon emission offsets and operates 22 carbon neutralizing projects with carbon credits that cannot be resold and are verified under the Climate Action Reserve (CAR) and Verified Carbon Standard (VCS).
“It was Hurricane Sandy’s incredible destruction on the mid-Atlantic and New York areas that really gave Skuna Bay’s Craftsman Farmers pause,” said Dave Mergle, director of Skuna Bay Salmon. “Seeing the damage in a market where many of Skuna Bay’s chefs and diners were sadly impacted reinforced the potentially devastating effects of human induced global warming. After donating salmon to Chef David Burke for further donation to the New Jersey Food Bank to help those displaced by the storm, Skuna Bay’s team began to search for other ways to help address this serious global problem.”