3 July 2008
Chefs Collaborative is pleased to release the latest edition of “Seafood Solutions: A Chef’s Guide to Sourcing Sustainable Seafood.” The guide combines the latest information about the health of our oceans with practical tips for chefs on how to choose and cook with ocean-friendly seafood.
Download a complimentary copy by clicking [...]
Read Full Post »
Posted in Consumer Info, Publications, Shrimp Processing, tagged Bangladesh, human trafficking, labor abuses, shrimp, Solidarity Center, Thailand, True Cost of Shrimp on June 4, 2008 | No Comments »
Interview with the Solidarity Center’s Ellie Larson and Tim Ryan
In the $13 billion global shrimp processing industry, workers pay the price for consumer affordability.
The True Cost of Shrimp, a new report from the Solidarity Center, uncovers pervasive worker and human rights abuses such as low-wage sweatshop conditions, use of child and forced labor, and global [...]
Read Full Post »
Montreal-based journalist Taras Grescoe’s book, Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood (Bloomsbury), based on a nine-month investigation of the aquaculture industry, is both illumination and frightening. Climate change, pollution, and unregulated practices of fishing and fish farming industries could all have dire consequences for seafood and those who consume it. [...]
Read Full Post »
Posted in Publications, Shrimp Processing, tagged Bangladesh, human rights, labor, shrimp, Solidarity Center, Thailand, Wal-Mart, worker rights on April 24, 2008 | No Comments »
In the $13 billion seafood processing industry, workers pay the price for consumer affordability. This report, from the Solidarity Center’s ‘Degradation of Work’ series, uncovers pervasive worker and human rights abuses in the shrimp processing industry in Thailand and Bangladesh, such as low-wage sweatshop conditions, use of child and forced labor, and global supply chains [...]
Read Full Post »
