A few years ago, Stavis announced it would be opening a restaurant in the San Francisco Bay Area.
When the news of the venture first broke, I was excited, because the company seemed poised to make the Bay Area a destination for seafood.
The first thing I saw was a sign saying, “Come visit us in SF, we’re going to be great.”
But after a few days, I began to wonder: Why would Stavis do this?
How is this even possible?
Why would they do it?
It turns out, it’s just not a very good idea.
I started researching and found some very good articles about Stavas that showed how it was really not a sustainable business model.
I wanted to know more, so I reached out to one of the company’s founders, Michael W. Glynn.
Glynn explained that Stavis is trying to do the right thing by making sustainable seafood a priority.
“We’re trying to make a sustainable seafood brand,” he said.
“But we’re also trying to change the culture of the seafood industry.”
According to Glynn, the seafood brand is about more than the ingredients: it’s about sustainability.
“If you look at the seafood community today, it seems like a lot of things are becoming less sustainable,” he explained.
“And it’s been a very, very, short-term solution for seafood, because it seems to be in a downward spiral.
So, we thought, well, let’s really think about sustainability.”
For instance, there’s a lot more shrimp in Stavascans seafood, than there used to be.
“It’s the same for everything else, but we’ve made a lot less,” Glynn said.
So what does this have to do with sustainability?
According to Glynns, it all has to do about sustainability, and the way that the ocean is being used.
“We’re not really focused on sustainability in the same way as other industries,” Glynn said.
The reason we do sustainability work is because we care about the environment.
We’re not going to sit around and eat shrimp every week or whatever.
So the more sustainable we are, the better we can make our seafood.
In fact, Stavastans goal is to use 80 percent of its fish to be sustainable.
That means that 75 percent of the shrimp used for the brand’s seafood are from local sources, and 10 percent of each fish used for other Stavavis seafood is sourced from overseas.
But the remaining 10 percent is from sustainable sources.
This isn’t just about sustainability: sustainability is also about making a positive impact on the environment and the world at large.
“The ocean is so important to sustainability,” Gwynn explained.
So sustainability is important to Stavis.
In fact, Glynn is a supporter of the United Nations’ Global Declaration on the Environment and says that he is personally committed to fighting against climate change.
“I’ve always been a believer that we need to do something about climate change, and I have always said, the more climate change affects the environment, the worse it’s going to affect us all,” Gynns said.
It’s a lesson that we can apply to any industry.
“A sustainable seafood business model is about making seafood that is sustainably sourced,” G Lynn said, “and then using it to create a better future for all of us.”
You can read more about Stavinys sustainable seafood plan here.
Stavis is also working on a plan to improve its supply chain.
Its seafood production is mostly on land in the US and Europe, but Glynn hopes that one day, it could move into China.
“Our biggest hope is to be able to move into a global fish supply chain,” G Flynn said.