Guidelines on sustainable consumption and production in the seafood processing in Vietnam

Guidelines on sustainable consumption and production in seafood processing aim at providing an assessment of the current state of Vietnam’s seafood industry, thereby helping seafood processors, retailers/customers to apply sustainable consumption and production (SCP) practices.

Main activities of the assignment:

• Assess the current state of the fisheries sector in Vietnam, particularly regarding SCP practices in seafood processing factories, the application of certification schemes, green label and green packaging by manufacturers and retailers/customers, and relationships with potential partners to enhance SCP in the fisheries industry in Vietnam.
• Develop SCP guidelines for retailers/supermarkets with a focus on eco-certification and green labeling programs, seafood supply chains, and SCP policies and procedures in the seafood sector engaging with the participation of suppliers, customers, and other stakeholders.
• Co-organize 2 multi-stakeholder consultation workshops in Ho Chi Minh City and Hanoi to improve the contents of training materials, contents of the seafood SCP handbook, and training methods;
• Organize 2 seafood SCP training workshops for retailers/supermarkets.
• Revise and complete the guidelines based on comments and suggestions from stakeholders, and submit the guidelines to MOIT for issuance approval.