In working with a United States fishing company that is looking to expand its operations in China, I came across a very thoughtful article on food safety in China's fishing industry. The article is written by a respected publisher in the seafood industry, and someone I have known for years: John Sackton of Seafood.com. The article is entitled, NGO's grapple with sustainability model in China and because I like its forest level view of China's fishing industry and because I think what it says has applications to much of China's food industry, I am putting it forth as a recommended read to anyone with an interest in the food industry.
What do you think?
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