Fish and seafood

Fish and seafood sustainably sourced, where possible

Marine conservation: the battle against overfishing

Fish and seafood are enjoying increasing popularity worldwide – and with good reason: they contain little fat and are rich in high-quality protein as well as being a valuable source of important vitamins and minerals. This rising demand, however, has led to overfishing. To counter this trend, since 2000 we have been continually expanding our range of sustainably sourced fish and seafood.

Our procurement principles are set out in the guidelines on fish, crustaceans and molluscs. Our aim is to source our entire range of fresh- and saltwater fish, crustaceans and mussels, whether farmed or wild-caught, from sustainably produced and ecologically sound aquacultures and fisheries that do not deplete stocks.

Long-standing cooperation with WWF

As a founder member of the WWF Seafood Group, we also have WWF audit our entire range of fish and seafood on an annual basis. As a result, our range is divided into six categories reflecting the threat to each particular species. This enables us to react quickly and to remove endangered species from our range of products or replace them with sustainable alternatives. Products in the two highest categories no longer feature in our range. These include products containing shark, as well as sturgeon and caviar not sourced from our own tropical breeding centre, the Tropenhaus Frutigen. This consumer guide produced by WWF and Coop will provide you with an overview of the fish species we sell.

Facts and figures

Today (as at December 2014), products from sustainable sources account for 99.2 per cent of our turnover in fish and seafood. This includes either certified fish and seafood or products whose origin has at the very least been designated acceptable in the WWF consumer guide.

  • 56.4 per cent of our wild-caught fish meets the Marine Stewardship Council (MSC) standard.

  • 37.2 per cent of our farmed fish complies with the Bio Suisse guidelines, and 45 per cent with federal guidelines for organic produce.

  • 45.5 per cent of our fish and seafood comes from certified sustainable production.

Principles and topics