People who love the sea also protect it

People who love the sea also protect it

Fishing areas and methods

In our procurement processes, we attach great importance to the use of selective and safe fishing methods and equipment so that the accidental capture of immature fish and other species is minimised. We consider it a priority to protect the marine environment so that the natural heritage and biodiversity of the waters and seabed are preserved.

Protection of marine resources and endangered species

We promote the presence of independent international observers on board our suppliers’ vessels and we do not purchase species considered endangered. 92% of our suppliers fish or purchase fish species that are not endangered.

We prefer to work with suppliers who:

  • promote measures to reduce waste and material discharged into the sea;
  • promote compliance with fishing prohibitions and temporary bans;
  • support the introduction of fishing capacity limitation, so that it is proportional to the fish stocks’s natural capacity for renewal;
  • promote the presence of independent international observers on board fishing vessels in order to prevent any kind of irregularity.

Quality and safety

We constantly safeguard and enhance the quality of our products by means of a careful selection of raw materials and constant attention to the health and safety of processes and products.

We are directly committed to physical, chemical, bio-chemical and organoleptic checks on our finished products to test their quality and food safety, but we also have another indirect form of involvement: 100 per cent of our suppliers perform physical, chemical, bio-chemical and organoleptic checks on the main raw materials (fish resources) to test their quality and food safety.

All of our suppliers apply strict food safety standards in accordance with current regulations. 87% of our suppliers go beyond their legal obligations and have obtained a number of food safety certifications that aim to make the final seafood product even safer and with exceptionally high levels of quality. Among the certifications obtained are:

  • HACCP certification, for the adoption of appropriate measures for the prevention of food safety risks;
  • ISO 22000 certification, for the improvement of hygiene and safety management systems;
  • BRC certification and the IFS standard, to ensure that products are manufactured in compliance with a series of quality standards and to encourage effective supplier selection.

Reducing environmental impact

Icat Food is committed to making its supply chain more attentive to its environmental impact, striving to improve its approach to the management of activities to protect the ecosystem and the respective territories. Our suppliers are already operating in this direction:

  • 87% implement measures to rationalise the use of energy resources;
  • 61% have implemented strategies and actions to use recyclable materials;
  • 59% are reducing greenhouse gas emissions and 79% are reducing and/or reusing production waste;
  • more than half (76%) reuse water within the production process;
  • 80% are committed to waste separation and recycling;
  • 80% are taking measures to reduce the use of packaging materials.

Fishing areas and methods

In our procurement processes, we attach great importance to the use of selective and safe fishing methods and equipment so that the accidental capture of immature fish and other species is minimised. We consider it a priority to protect the marine environment so that the natural heritage and biodiversity of the waters and seabed are preserved.

Protection of marine resources and endangered species

We promote the presence of independent international observers on board our suppliers’ vessels and we do not purchase species considered endangered. 92% of our suppliers fish or purchase fish species that are not endangered.

We prefer to work with suppliers who:

  • promote measures to reduce waste and material discharged into the sea;
  • promote compliance with fishing prohibitions and temporary bans;
  • support the introduction of fishing capacity limitation, so that it is proportional to the fish stocks’s natural capacity for renewal;
  • promote the presence of independent international observers on board fishing vessels in order to prevent any kind of irregularity.

Quality and safety

We constantly safeguard and enhance the quality of our products by means of a careful selection of raw materials and constant attention to the health and safety of processes and products.

We are directly committed to physical, chemical, bio-chemical and organoleptic checks on our finished products to test their quality and food safety, but we also have another indirect form of involvement: 100 per cent of our suppliers perform physical, chemical, bio-chemical and organoleptic checks on the main raw materials (fish resources) to test their quality and food safety.

All of our suppliers apply strict food safety standards in accordance with current regulations. 87% of our suppliers go beyond their legal obligations and have obtained a number of food safety certifications that aim to make the final seafood product even safer and with exceptionally high levels of quality. Among the certifications obtained are:

  • HACCP certification, for the adoption of appropriate measures for the prevention of food safety risks;
  • ISO 22000 certification, for the improvement of hygiene and safety management systems;
  • BRC certification and the IFS standard, to ensure that products are manufactured in compliance with a series of quality standards and to encourage effective supplier selection.

Reducing environmental impact

Icat Food is committed to making its supply chain more attentive to its environmental impact, striving to improve its approach to the management of activities to protect the ecosystem and the respective territories. Our suppliers are already operating in this direction:

  • 87% implement measures to rationalise the use of energy resources;
  • 61% have implemented strategies and actions to use recyclable materials;
  • 59% are reducing greenhouse gas emissions and 79% are reducing and/or reusing production waste;
  • more than half (76%) reuse water within the production process;
  • 80% are committed to waste separation and recycling;
  • 80% are taking measures to reduce the use of packaging materials.