Why does sustainability in restaurant seafood matter to Phillips?

“Sustainability means to me the ability to provide for the needs of the world’s current population without damaging the ability of future generations to provide for themselves.”
– Steve Phillips, CEO of Phillips Foods

As many as one million people throughout the world, many in developing countries, rely on seafood for their livelihood.
Our fisheries are currently endangered due to overfishing, destructive fishing methods, pollution, and Illegal, Unreported & Unregulated (IUU) fishing practices.
Globally, there has been a decline in the abundance of fish stocks, between 50-90% depending on species, due to these factors.
Science-based fishery management — which establishes science-based catch limits, reduces bycatch and protects habitat — is helping the oceans rebound and recover where it is established.

A Sustainable Future

The demand for sustainable seafood has grown significantly in the past decade as consumers becoming increasingly knowledgeable about the importance of preserving this precious resource for future generations. Sustainability efforts lead to higher yields and improved quality as seafood populations have time to rebound. This in turn leads to increased sales, which help fund further sustainability efforts.