Staying true to its mission to make the world a cleaner and healthier place, Patagonia takes the next step of saving salmon from what it thinks are harmful growing and subsequent fishing operations that affect the final food product.
Following the footsteps of Patagonia’s 1988 initiative for demand of a sustainable organic cotton supply, Patagonia’s founder Yvon Chouinard was inspired to turn his company’s sights toward the salmon fishing industry. Patagonia will no doubt still be making clothes and keeping up with all its other initiatives, but will now offer three flavors of wild salmon jerky: smoked black pepper, smoked chili pepper and smoked teriyaki.
This has made Patagonia Provisions the first fish industry business to work in active partnerships with conservation NGOs (non-governmental organization), according to Outside magazine. Its processing plant in British Columbia provides local employment and the plant is working toward a zero-waste operation. It also tauts that all fish byproducts are repurposed.
Patagonia has teamed up with Harald Kossler, a legendary smokehouse guru based in Terrace, British Columbia to produce what the company calls the “finest salmon products in the world.” It is also working with the Canadian conservation agency Skeena Wild among others.
Photo: www.huntfishguide.com (flickr)