Letz Sushi thinks certification first, then price

How can you make demands in the global market if you have a small purchasing volume?

This is a familiar challenge for many SMEs. Read about how Letz Sushi uses certifications to make more demands and positively impact human rights.

When Letz Sushi buys fish for its restaurants, the minimum requirement is that it must be certified. This can be ASC, MSC or Responsible Coastal Fishing (RCF) depending on the fish in question. Once the certifications are in place, price and quality can be looked at. Not before. A minimum certification requirement ensures that suppliers, buyers, the company and its guests always know what to expect.

Certification is not a guarantee that all is well in the area of human rights, but it is a good indication that this supplier is interested in improving and working responsibly. Letz Sushi is currently in dialog with the MSC about making additional human rights requirements as part of the certification.

A good dialogue with suppliers, including certification requirements, can be a good start to a further conversation about the importance of respecting human rights and how you together can minimize the risk of negative impacts in your shared value chain.

Benefits for people

  • Respect for people: Letz Sushi’s goal is to save the ocean, something that is inextricably linked to respect for human rights.
  • Better wages: The use of special certifications contributes to better wages for producers.
  • Local conditions: The use of special certifications can contribute to cleaner oceans and thus better local conditions.

Letz Sushi on the business benefits of working with human rights

“By working with certifications in purchasing, you help make a difference – for example, ASC certification helps promote sustainable development of the local community where production takes place by setting requirements for responsible production methods, deforestation-free feed, respect for labor rights and much more, so that both the environment and people are taken into account.”

Anders Barsøe, Director, Letz Sushi

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