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THE GOVERNOR’S WORKING GROUP ON MAINE LOBSTER SUSTAINABILITY

April 30, 2008
For Immediate Release

GOVERNOR’S WORKING GROUP ADDS FOUR MEMBERS

TO EXPLORE SUSTAINABLE CERTIFICATION FOR LOBSTER INDUSTRY

AUGUSTA – The Governor’s Working Group on Maine Lobster Sustainability has added four new members, including working lobstermen, to help it explore certification of the Maine lobster industry as a sustainable fishery.

Named to the Group are Elliott Thomas of Yarmouth, a lobsterman and member of the Maine Lobster Advisory Council; Dave Cousens of Spruce Head, president of the Maine Lobstermen’s Association; Nortbert Lemieux of Cutler, who serves on the board of the Downeast Lobstermen’s Association; and Mike Cote, owner of Looks Gourmet Food Company in Whiting.

Current members of the Working Group include George Lapointe, Commissioner of the Department of Marine Resources, John Hathaway, president and owner of Shucks Maine Lobster of Richmond, Linda L. Bean, owner of Port Clyde Lobster in Port Clyde, and John Ready of Ready Seafood in Portland.

“The new members will provide a broad perspective from working lobstermen and other segments of the industry as we move forward to achieve sustainable certification,” said Hathaway, chairman of the Group. “They will also provide us with a good geographical representation, from southern Maine to Downeast Maine.”

The Governor’s Working Group has contracted with Moody Marine Ltd. of Halifax, Nova Scotia to begin a pre-assessment review of Maine’s lobster industry, the first step toward sustainable certification by the Marine Stewardship Council (MSC). The main purpose of the pre-assessment is to obtain a clear understanding of the nature, scale and intensity of the fishery and to identify any issues associated with the fishery that may compromise a main assessment leading to full certification.

 “Governor Baldacci is convinced that the Maine lobster industry is already the best managed and sustainable fishery in the world,” he said. “But certification by a respected independent body like the MSC will open more markets throughout the world for Maine Lobster that are demanding the seafood source to be sustainable.  Several of the biggest buyers of Maine Lobster have set deadlines within the next two years, beyond which they say they will not buy lobsters from areas not using sustainable practices.”

The Working Group established the Fund for the Advancement of Sustainable Maine Lobster to raise money and contract with the certification reviewers. The Group receives no state funding and will raise funds from private sources to cover the cost of the certification process, which could take 12 to 15 months.

Contact:  Dennis Bailey, Savvy Inc, 207-347-6077.