Important wild fish populations are under significant threat, with overfishing being one of the top stressors to our oceans, globally. Many South African species are optimally exploited, overexploited or have collapsed due to severe fishing pressure and unsustainable harvesting. Fishing can negatively affect our marine environment such as damaging sea beds, or unintentionally capturing non-target species. These non-target species can range from birds to sharks and turtles, leading to their inadvertent deaths as bycatch. In response to fishing pressure, there has been an increase in fish farming known as aquaculture. However, aquaculture can have its own environmental impacts.

Our oceans are not limitless, and with growing appetites, we need to ensure marine resources are used responsibly and sustainably. Whether an individual consumer or a business, our oceans need us to seek sustainable seafood from responsible suppliers and sellers. We must support sustainable solutions to help marine species recover, replenish and thrive.

The Southern African Sustainable Seafood Initiative (WWF-SASSI) focuses on promoting positive change across the full spectrum of the seafood supply chain, from fisheries to seafood suppliers and consumers. 

We engage at various levels within the seafood supply chain, partnering with commercial and small-scale fishing industries, seafood retailers, and suppliers. In the South African seafood industry, WWF-SASSI collaborates with five major retailers, two major restaurant franchises and one major supplier. We engage and empower seafood lovers to make sustainable choices and encourage their frequented retailers and restaurants to do the same. This engagement involves training, commitment schemes, fishery improvement projects, consumer research, awareness programmes, campaigns, and innovative science communication tools.

From those who catch fish at sea to those who enjoy eating seafood, we work with scientists, fishers, corporates, sustainability and procurement managers, chefs, hotel and culinary school students, restaurant staff and ocean-loving citizens.

The beginnings of consumer awareness around the sustainability of seafood started in 2004. Soon after in 2005, WWF-SASSI was launched. This was South Africa’s first consumer guide, a list showing the science-based status of different species of seafood using an easy-to-understand traffic light system of red, orange, or green.

By 2008, WWF realised there was an opportunity to work with the seafood retailers to shift seafood procurement practices. To turn the tide on irresponsible ocean harvesting, WWF started the voluntary Retailer/Supplier Participation Scheme to support seafood traders, fisheries and fish farms.

1. Of South Africa’s six major retailer groups, five have come on board with self-set commitments to procure and sell sustainable seafood. 

2. The WWF-SASSI programme has trained more than 5000 chefs and restaurant staff.

3. The programme has recognised more than 50 high-end chefs as trailblazers who are going over and above when it comes to serving and advocating for sustainable seafood in the culinary industry.

4. Since its launch, the WWF-SASSI app has had more than 31000 downloads and counting, with an average usage rate of two minutes per session.