2024 IMPACT REPORT Prepared by Savanna Ronco & Hamish Walker
CONT ENT S
0 9 OUR COMMITMENT
A LETTER FROM OUR SUSTAINABILITY TEAM 0 3
0 4 ABOUT SEATTLE FISH & LOMBARDI BROS
1 0 GOALS & RESULTS
0 5 ACCOMPLISHMENTS, AWARDS & P A R T N E R S
1 1
CARBON FOOTPRINT
0 6 OUR PURPOSE
SEA PACT & YEAR-END REVIEW 1 4
0 7 ECO SCORE PROGRAM
STAY IN TOUCH
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2024 IMPACT REPORT
A LETTER FROM OUR SUSTAINABILITY TEAM
2024 marked a year of significant transition for Seattle Fish Company and Lombardi Brothers Meats. We consolidated both companies into a single location , welcomed Christian Maas as our new president following Derek Figueroa’s retirement after more than 30 years, and laid the groundwork for implementing a new company-wide Enterprise Resource Planning (ERP) system. These changes position us for greater efficiency and continued progress . Operating from one facility will reduce waste and optimize resource use, while the new ERP system will provide more detailed, real-time product data - empowering better, more sustainable decisions. Last year, we shared preliminary data on the relative carbon footprints of our product categories. While that initial effort was time-intensive and directional, we’re now better equipped to refine and expand on that data in the future. As with any period of change, some results have been mixed. On the positive side, fewer of our products were transported by air, significantly lowering their carbon impact , and we reduced overall trash output. However, electricity and water usage increased, and our average Ecoscore dipped slightly due to some farmed products choosing not to renew their certifications. Thank you for your continued partnership. If you're interested in learning more about sustainable product options, we encourage you to connect with us.
HAMISH WALKER Sustainability Consultant SAVANNA RONCO Marketing & Sustainability Manager
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ABOUT SEATTLE FISH & LOMBARDI BROS
Seattle Fish Co. was founded in 1918 by 16-year-old Mose Iacino, who began bringing fresh seafood to landlocked Colorado. He personally selected fish at the Seattle markets, packed it in ice and sawdust, and shipped it to Denver by railcar - replenishing ice along the way. From Union Station, he delivered fish and oysters by handcart to local chefs, restaurants, and markets, building a reputation for quality and service. Since 1947, Lombardi Brothers Meats has built its legacy on sourcing and delivering the highest quality meat products with unmatched service across Colorado and surrounding states. Their focus on expert butchery and trusted relationships has made them a cornerstone of the region’s food industry. In 2024, Seattle Fish Co. and Lombardi Brothers Meats came together under one roof , unifying as a single team with a shared commitment to center-of-the-plate excellence. Together, we now offer a full portfolio of seafood, meat, and specialty items - all backed by the same quality, service, and integrity that have defined us for generations. The values instilled by Mose Iacino and the Lombardi family continue to guide us: a deep belief in quality, a relentless focus on customer service, and a passion for building strong partnerships . These principles are reflected in everything we do - from the products we offer to the people we employ and the businesses we support. What truly sets us apart is our holistic approach to sustainability. From responsible sourcing and around-the-clock handling to reducing waste and energy use, we take a long-term view - educating our team, our customers, and the public along the way. This integration marks a new chapter in our legacy , allowing us to serve our customers even better with thoughtfully sourced seafood, meat, and specialty items - delivered with care, consistency, and a commitment to doing things the right way.
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ACHIEVEMENTS, ACCOLADES & INDUSTRY INVOLVEMENT
Seattle Fish Company is proud to be deeply involved with local and national sustainability programs, and to have received certifications and awards that underscore our commitment to environmental stewardship. We consider this walking the walk, and following through on the practices we preach.
CERTIFICATIONS & INVOLVEMENT
First in the Rocky Mountain region to be Marine Stewardship Council (MSC) certified (2008) Certified by the Aquaculture Stewardship Council (ASC) SQF Food Safety & Quality Certified Hazard Analysis Critical Control Point (HACCP) certified
National Fisheries Institute member; Former CEO & President, Derek Figueroa, served as 2021 NFI Chair Six graduates of the National Fisheries Institute Future Leaders Program Dedicated to community involvement such as sponsoring a Colorado ProStart team
Colorado Green Business Network - Silver Cofounded industry non-profit, SeaPact, to aid in the development of Fishery Improvement Projects (FIP's) around the world; Hamish Walker served as 2017 & 2018 Chair
Stronger America Through Seafood (SATS), Member
AWARDS
OUR PARTNERS
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PURPOS E At Seattle Fish Company, we take our role as a responsible supplier of sustainable protein seriously. We strive to conserve resources, operate efficiently, and deliver nutritious food to the communities we serve . Our annual Impact Report provides an opportunity to reflect on our progress, celebrate milestones, and set intentions for the year ahead. The urgency is clear - over the next 50 years, humanity will need to produce as much food as we have in the past 10,000. Yet expanding cultivated land risks accelerating climate change, meaning we must rethink how and where we grow, raise, and source our food. We believe seafood is essential to that transformation. Despite covering 70% of the Earth’s surface, our oceans currently provide less than 7% of the protein consumed by humans. Fish and shellfish are incredibly efficient sources of protein, requiring less feed and freshwater than traditional livestock. In some cases, like shellfish farming, they even improve the environment by restoring habitats and filtering water. Responsible wild fishing and aquaculture offer a way to nourish communities while being mindful of ecological impact. At the same time, we recognize the importance of dietary diversity and the enduring role of terrestrial meat . Large areas of land are best suited for raising livestock, and when managed regeneratively - mimicking natural grazing patterns - these systems can restore soil health and sequester carbon. That’s why we’re also committed to improving the sustainability of the meat we source, alongside our work in seafood. As we continue to pursue our vision of leading the growth of sustainable seafood consumption - and expand our portfolio of center-of-the-plate proteins - we remain focused on responsible growth. We’re identifying key areas for improvement and implementing action plans to reduce our environmental impact, ensuring that future generations have access to nourishing, sustainable food.
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Eco Score Program
In 2019, we launched the Seattle Fish Co. Eco Score program to recognize and elevate the good being done in the industry through these sustainability initiatives, and provide clarity for our customers, to make easy, informed purchasing decisions that result in a direct, positive change to the health of our oceans. We’re proud to be the first seafood distributor in the industry to offer a completely free program and tool like this to our customers. In 2024, our company-wide Eco Score decreased slightly from 7.44 to 7.29. This drop was primarily due to several Pacific Northwest salmon farms not renewing their ASC certifications, as the future of salmon farming in that region faces uncertainty from legislative changes. As production shifts toward the East Coast, some Canadian producers - like Skuna Bay - have also decided not to renew ASC certification. However, we continue to consider these among our most sustainable options, as they are transported by truck rather than air, significantly lowering their carbon footprint. Importantly, these farms have maintained the high production standards previously required by ASC.
HOW IT WORKS:
We Compare All The Data To Our Benchmarks Our Eco Score takes into consideration the major, credible seafood sustainability certifications, accreditations, fishery improvement projects, and rating programs and then compares them to our own internal benchmarking standards. We use this information to score every single seafood product that we source and purchase, and label them accordingly in our system. We Analyze & Score Your Purchases We then use that scoring data to analyze your purchases on a monthly basis and provide you with a custom email detailing each product you ordered, plus your cumulative Eco Score. Since this email is specific to your business, you’ll be able to review your results and quickly decide if your current purchasing choices are where you’d like them to be, or if you want to adjust for improvement in certain areas. We Review Your Score & Make Changes Together We encourage our customers to review these Eco Score emails on a monthly basis, and also on a trending basis over the span of a few months. You’ll be able to see a noticeable change in your score just by switching up a few items on your menu or in your seafood case. Seattle Fish Co. can also help to recommend substitutions for any items you have questions or concerns about. We want to make it as easy as possible for you to identify opportunities to improve your purchasing and have an impact on our oceans. SIGN UP FOR FREE TODAY! To sign up for Seattle Fish Co.'s Eco Score Program, please speak with your Sales Rep or email sronco@seattlefish.com.
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SUSTAINABILITY CERTIFICATIONS & RATINGS: WHAT DO THEY ALL MEAN?
Aquaculture Stewardship Council (ASC) SFC EcoScore 9.2 Comprehensive certification of farmed fish Audited chain of custody Includes assessment of Environment, Social practices and Occupational health and safety Public disclosure of audit/inspection
Monterey Bay Aquarium (MBA) Seafood Watch SFC EcoScore Green=7 (oysters and mussels 9), Yellow=4.7, Red=2.3 Based on scientific evaluation of wild fisheries and aquaculture, by region and catch/farming method Rates species as ‘Best Choice’ (green), ‘Good Alternative’ (yellow), and ‘Avoid’ (red). Also ‘Certified’ (blue) recognizes third party certifications such as MSC Rating can be different in the same area, depending on catch method A rating rather than a certification Includes assessment of species population, environmental impact including by-catch and fishery management. Maintain a very useful online tool and mobile app for looking up your fish. Global Sustainable Seafood Initiative (GSSI) SFC EcoScore 7.5 Aims to build alignment on seafood sustainability Benchmarking tool evaluates and recognizes other certifications, underpinned by UN FAO guidelines GSSI recognized certifications include Alaska Responsible Fisheries Management (RFM), Iceland Responsible Fisheries Management (IRFM), MSC, BAP, GlobalG.A.P., ASC and others Best Aquaculture Practices (BAP) SFC EcoScore 4*=7.75, 3*= 7.2, 2*= 6.5, 1*= 3.8. Comprehensive certification of farmed fish ‘Stars’ are awarded for certification of Feed, Hatchery, Farms, and Processing BAP 1 star for processing plant only, 2 star for processing and farm, 3 and 4 star include certification of hatchery and/or feed. More commonly used in the Americas. GlobalG.A.P. EcoScore 6.5 Comprehensive certification of crops, livestock and farmed fish Includes assessment of Environment, Social practices and Occupational health and safety, animal welfare, food safety and biosecurity Encompasses feed, hatchery, and farm More commonly used in Europe. Marine Stewardship Council (MSC) SFC EcoScore 7.5 Comprehensive certification of wild fisheries Rigorous, transparent, multi-year process for accreditation Audited chain of custody Includes assessment of species population, environmental impact including by-catch and fishery management.
Friend of the Sea SFC EcoScore 7.25 Certification for wild capture fisheries and aquaculture as well as other products. Annual audits by independent international certification bodies. Evaluation against environmental sustainability and social accountability criteria Fair Trade SFC EcoScore 5.5 Certification focused on ensuring benefits of trade are share equitably through the supply chain For seafood, predominantly small producers in capture fisheries Includes some environmental standards
Fishery Improvement Project (FIP) SFC EcoScore 6 A wild fishery may have some issues now, but a FIP is a structured action plan to address these issues. Comprehensive FIPs are frequently targeted at working towards MSC certification, but basic FIPs may be smaller scope based on one or two specific issues
FIPs report annually, and are graded based on progress being made The most comprehensive list of FIPs can be found at fisheryprogress.org
What is the difference between a Certification & Rating? Certification programs offer a chain of custody and traceability standard on sustainability claims, whereas a rating system does not. Generally, fishery assessments in certification programs are conducted by independent accredited certification bodies as opposed to scientists selected by the rating system body. Wild-capture certification programs offer transparency and stakeholder engagement during the assessment process, whereas rating systems typically do not.
Our Sustainability Commitment
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Assess the sustainability of the product we procure and share this data with our customers, stakeholders, and community through the Seattle Fish Co. Eco Score Program. The Seattle Fish Co. Eco Score Program uses a sustainable scoring system that provides data on all of our products and allows our customers to make informed purchasing decisions. We will partner with fellow industry thought leaders and seafood champions to further our reach of this program and continue to grow sustainable seafood consumption. Shift procurement of our products to more sustainable and environmentally responsible products, as well as eliminate products that are critically unsustainable. Seattle Fish Co. is committed to continuously improving the sustainability of our product offerings by prioritizing purchases that meet or exceed our internal Eco Score standards. Foster continual improvement efforts in our industry by actively supporting Fishery Improvement Projects (FIP’s) and Aquaculture Improvement Projects (AIP’s), as well as participate on industry boards. Seattle Fish will support FIP’s / AIP’s and develop a mechanism to promote that participation to our customers and stakeholders. We will also participate in at least two industry groups that are dedicated to significant, positive change in the seafood industry (NFI, Sea Pact). We commit to implementing the Global Dialogue on Seafood Traceability (GDST) guidelines by 2030. Seattle Fish, in partnership with Sea Pact, has committed to implement GDST guidelines for all seafood products to help put a global standard to traceability and sustainability audits and streamline reporting. Create an ongoing series of workshops and events for employees and other stakeholders to provide education about issues and opportunities regarding sustainability. Seattle Fish will host educational workshops and training for our employees and other stakeholders to cultivate an appreciation for sustainable fishing practices and seafood as a healthy, sustainable food source. We commit to working collaboratively and transparently with stakeholders to address and uphold human rights. Seattle Fish Co. respects human and labor rights. We will continue to work collaboratively with industry groups, suppliers, and stakeholders to promote and implement industry best practices for social responsibility.
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Sustainability Goals & Results We have been tracking our facility resource usage since 2015. Between 2015 and 2024 we have:
Reduced Electricity usage per pound of production by 28% Reduced Water usage per pound of production by 25% Reduce trash to landfill per pound produced by 78%
It’s also important to note that in 2024, we consolidated Lombardi Brothers Meats into the Seattle Fish Co. facility. While this increased electricity and water usage at our Seattle Fish Co. Denver location, it allowed us to transition from two buildings to one, improving overall operational efficiency and reducing our company-wide resource use over the long term.
2024 vs 2023
Since 2015 (Base line)
Electricity
+7%
-28%
Water
+15%
-25%
Trash
+1%
-78%
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Carbon Footprint
2023 CARBON FOOTPRINT BREAKDOWN Our biggest opportunity to reduce these emissions lies in reducing air freight and sourcing more products from North America that can be transported by truck. In 2024, we made meaningful progress: we reduced the share of products that were flown at any point in the supply chain by 14% . This shift was largely driven by a reduction in Chilean salmon and an increase in U.S. and Canadian salmon purchases. As highlighted in last year’s report, the carbon footprint of seafood varies significantly depending on catch or farming methods and how far, and by what means, the product travels. In past years, we’ve identified that the vast majority of our carbon footprint - over 96% - comes from Scope 3 emissions. These are indirect emissions from activities that support our business but aren’t under our direct control, such as the production of the seafood we purchase and the transportation required to get it to us.
INBOUND FREIGHT 27.8% SCOPE 3 OUTBOUND FREIGHT 1.7% SCOPE 1 INTERNAL OPERATIONS 1.6% SCOPE 1 & 2 OTHER 0.4% SCOPE 3 FARMING/CATCHING OF PRODUCT 68.5% SCOPE 3
2024 Carbon Footprint Breakdown
Inbound Freight
27.80% Scope 3
Outbound freight
1.70% Scope 1
Internal Operations
1.60% Scope 1 & 2
Other
0.40% Scope 3
Farming/Catching
68.50% Scope 3
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Carbon Footprint
Analysis of emissions from the seafood products that we sell* To better understand the relative carbon impact of the seafood we bring to the Rocky Mountain West, we analyzed emissions from both production (fishing or farming) and inbound transportation to Denver. For production, we used median values from academic studies, recognizing there is variability even within the same species. Transportation emissions are more precise but still vary depending on logistics. The most significant factor is whether the product is flown and how far. Air freight generates over 6 times more CO ₂ per mile than trucking, and more than 100 times more than ocean freight. The more fresh seafood we can source domestically and truck, the better. For imported products, frozen items shipped via ocean freight have the lowest carbon footprint. Based on our estimates, the average Scope 3 emissions for our seafood products total 9.8 lbs of CO ₂ per pound of product, broken down as follows: 7 lbs/lb from production 2.8 lbs/lb from transportation
Of the seafood we source: 46% is transported exclusively by truck or ocean freight 38% arrives via intercontinental flights The remaining 16% comes on short-haul flights
*We do not guarantee the accuracy of the calculations in this section. The numbers are intended to be directional and provide a guide on the relative footprints based on best available estimates of average emissions by product category and transport mode.
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Carbon Footprint
The actual emissions attributable to each product vary a lot. We have categorized our seafood products into four categories based on our estimated range of CO2 emissions . Here is an overview of what we found: ULTRA LOW: <3.5LBS OF CO2 /LB. Farmed oysters and mussels are the sustainability stars with low energy production requirements. Their GHG emissions are only about 1.8lbs/lb if trucked in, or 3.2lb/lb if flown within North America. LOW: 5-10LBS OF CO2 /LB. This group includes a wide range of farmed fish like local hybrid striped bass, barramundi (fresh US and frozen imported), catfish, arctic char, and trout. Farmed Atlantic salmon also falls in this group if it has not been flown. In practice, this means USA or Canada produced fish. A good example would be Skuna Bay. Many wild fish are also in this group, such as cod, haddock, mackerel, US swordfish, walleye, octopus, squid and US produced fresh Mahi, frozen Mahi and frozen tuna. MEDIUM: 10-17LBS OF CO2 /LB. This group includes some fish that do not require much energy to produce but have often been flown long distances, such as Atlantic salmon from Chile, Scotland and Norway, European seabass (Branzino), and fresh tuna. There are also items that have higher carbon footprints from production, such as farmed tilapia, wild salmon, farmed and wild shrimp, wild scallops, grouper and snapper. HIGH: >17LBS OF CO2 /LB. This category includes items with energy intensive production such as crab and petrale sole, and may also be flown such as lobsters, halibut and dover sole. If you would like to know more about how to buy lower carbon-footprint items, please ask your sales representative to connect you with the Seattle Fish sustainability team.
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Sea Pact 2024 Update
Seattle Fish Co. is a proud co-founding member of Sea Pact , a collaboration that began in 2013 when six U.S. and Canadian seafood distributors came together to support responsible sourcing and sustainability in the seafood industry. Partnering with NGOs like Sustainable Fisheries Partnership (SFP) and FishWise, Sea Pact was created to fund impactful projects and drive innovation through shared investment. Over time, Sea Pact has evolved to focus on three key areas: improving sustainability across seafood sectors, supporting responsible aquaculture (especially in North America), and advancing social responsibility throughout the supply chain . Today, the group includes 12 members and is supported by advisors FishWise, Ocean Outcomes, and SFP, along with its fiscal sponsor, Multiplier.
Seattle Fish Co. continues to actively support Sea Pact’s mission and collective efforts to create meaningful change in the seafood industry. To learn more, visit seapact.org.
Year-End Review: Thank You!
Making an impact in sustainability is a journey - one that we are honored to take with you, our partners. Whether you are a foodservice or retail customer, vendor, philanthropic partner, employee, or community member, our efforts would not be possible without you .
If you are interested in learning more about how your purchase makes an impact, joining our Eco Score program, or just talking sustainability, please drop us a line!
sustainability@seattlefish.com
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