The only aquaculture in Decentralised Administration of Peloponnese, Western Greece and Ionian area that produces premium organic products
Sustainability is at the core of their philosophy at Kefalonia Fisheries. They offer a range of sustainably raised and organically farmed Sea Bass and Sea Bream guaranteeing that their fish are raised in the cleanest of environments and produced in a sustainable way - which means they are good for their customers and good for the environment. They understand that they are beholden to the ocean and they are responsible for its care, so they work to make the gentlest impression possible and strive every day to leave it to future generations in a better state than when they began. Their focus is on encouraging a cleaner, safer and healthier world for all.
The company has acquired the following certificates to reach their objectives:
- Friend of the Sea.
- Global G.A.P..
- ISO 14001.
Holding these certificates, Kefalonia Fisheries makes sure niche markets have their trusted supplier, and the ocean life has its trustful advocate.

Resources needed

There is no reference about the financial requirements and funding.

Evidence of success

The company contributes to the resolution of environmental and socioeconomic interests as it is certified with principles that respect the environment, the consumer, as well as the well-being of the fish. The standard for Good Aquaculture Practices at every stage of production (Global G.A.P.) and the Friend of the Sea standard for Sustainable Seafood ensures for increased productivity which can lead to more revenues.

Potential for learning or transfer

The adoption of several certificates and the fact that they produce premium organic products could improve their competition level, while promoting the adoption of such practices by aquaculture stakeholders in other European areas.
Project
Main institution
Kefalonia Fisheries
Location
Δυτική Ελλάδα, Greece (Ελλαδα)
Start Date
January 1981
End Date
Ongoing

Contact

Vasileios Kokkinos Please login to contact the author.