Skuna Bay Implements Carbon Offsets for All Freight Emissions

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.”

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