Patagonia Hemp Denim Chef’s Apron

◦ Durable & breathable

◦ Adjustable neck strap for custom fit

• 1 can each of: Spicy White Anchovies, Lemon Olive White Anchovies, Lemon Herb Mussels, Smoked Mussels, Roasted Garlic Mackerel and Spanish Paprika Mackerel

◦ Servings per can: 1 (2 servings for Smoked Mussels)

◦ Fully cooked & shelf stable until opened

• 1 pack Wild Sockeye Salmon, Original

◦ Servings per box: 3

◦ Fully cooked & shelf stable until opened

• 1 pack Wild Pink Salmon, Black Pepper

◦ Servings per box: 3

◦ Fully cooked & shelf stable until opened

• 2 boxes Organic Kernza Fusilli

◦ Servings per box: 7

Please view each food’s product page for specific nutrition and ingredient information.

Sourcing:

Please view each food’s product page for specific sourcing information.

Packaging:

• Illustrated packing box is made from recycled cardboard plus Sustainable Forestry Initiative–certified cardboard.

• Seafood cans are 100% aluminum, BPA-free and recyclable.

• Seafood boxes are recyclable.

• Pasta boxes are made with Forest Stewardship Council–certified paper and are recyclable.

Certifications:

• Certified B®️ Corporation

• 1% for the Planet®️

What happened?

In March 2023, Seafood Watch®, a ratings system from California’s Monterey Bay
Aquarium, gave a red (“avoid”) assessment of the Atlantic Mackerel fishery in
the Bay of Biscay, off the coast of northern Spain. This is where we source our
Atlantic Mackerel.   

Why the red rating?

Atlantic mackerel in the Bay of Biscay belong to a much larger
population of mackerel that migrate across the entire Northeast Atlantic, from
the coast of Portugal to Icelandic and Scandinavian waters. There’s no
international agreement on harvest rates, and the overall population of Atlantic
mackerel is being overfished as a result. 

Our response to the rating

The Atlantic mackerel population in Bay
of Biscay itself can sustain responsible harvest,
according to the International Council for the Exploration of the
Sea (ICES), the world’s oldest intergovernmental science association. Likewise,
The Good Fish Foundation, based in the Netherlands,
gives this place-based fishery a green rating. 

The trouble happens further north: 90% of the annual Atlantic mackerel harvest comes from northern European
waters, from mid-water trawlers and purse seiners,
again according to ICES data. These industrial boats overharvest fish, haul in
bycatch and damage the ocean ecosystem.

Our fishing partners in the Bay of
Biscay use small, family-owned boats and fish with hook-and-line, a highly
selective method that avoids bycatch. We’ll keep monitoring the health of the fishery,
working with our partners in academia. As long as harvests
don’t exceed the limits for a healthy, resilient fishery, we’ll source our
Atlantic mackerel from the fishing families of northern Spain.