Food Alliance defines sustainability in agriculture and the food industry with a comprehensive third-party certification program that addresses a wide range of consumer and industry concerns.
Started in 1993 as a project of Oregon State University, Washington State University, and the Washington State Department of Agriculture, Food Alliance was formally incorporated in 1997
Certification by an independent non-profit organization, like Food Alliance, with clear standards and criteria, is a simple and effective way of demonstrating socially and environmentally responsible food production practices.
Shellfish Certification: Food Alliance Certification for Oysters, Clams, Geoducks, & Mussels.
The shellfish certification program covers fish and wildlife conservation, healthy and humane care for shellstock, shared resource management, soil and water conservation, and safe and fair working conditions.
Although some approaches to shellfish production can have positive ecosystem effects, particularly in regard to water quality, consumers and commercial food buyers are increasingly concerned about aquaculture's impacts on the environment. At the same time, concerns for food safety in the shellfish industry is creating greater demand for transparency and traceability.