Sam’s Club supplements fishery sustainability
The health and wellness team at Sam’s Club is receiving acclaim from the Marine Stewardship Council for offering members a choice to minimize their impact on the world’s oceans.
Sam’s Club and the Health and Wellness Team received the Marine Stewardship Council’s “US Ocean Champion” award for their dedication to providing certified sustainable supplements to their customers. The distinction was earned because 100% of Sam’s Club private label Member’s Mark fish and krill oil supplement products are traceable to a MSC-certified sustainable fishery.
Only seafood products that carry the blue MSC ecolabel can be traced back through the supply chain to sustainable fisheries, ensuring complete traceability to a sustainable source, according to MSC. To achieve the certification, fisheries must meet 28 performance indicators for sustainability across three principles: sustainable fish stocks, minimizing environmental impacts, and effective management. The most common MSC certified sources of Omega-3s include cod, hake, hoki, krill, pollock, salmon and sardine.
“Our team works very closely with our suppliers to source the best product from the best merchants and think this is a great example of how everyone wins when we do just that,” said Jill Turner-Mitchael, Senior Vice President Consumables and Health & Wellness with Sam’s Club. “At Sam’s Club we know our members care about having access to quality products at a great value that are healthy choices for themselves as well as the environment.”
By educating consumers about the importance of sustainably sourced products at point-of-purchase, Sam’s Club is driving measurable change of empowering millions of Americans to choose supplements that support healthy oceans and thriving communities, according to Eric Critchlow, MSC Program Director, USA.
“Jill’s leadership in sourcing certified sustainable supplements and allowing the consumer to choose between certified and non-certified is bold and, most importantly, demonstrates to consumers that they can make healthy choices for themselves and the ocean,” Critchlow said.