The Gulf United for Lasting Fisheries (G.U.L.F.) program
Audubon's Sustainable Seafood Program
Gulf United for Lasting Fisheries (G.U.L.F.) is Audubon’s sustainable seafood program. The Gulf of Mexico fishing industry harvests over a billion pounds of seafood each year, making it one of the most productive fisheries in the country. In Louisiana, one in every seventy jobs is related to the seafood industry. The sustainability of the region’s fisheries is essential to our ecosystem, our economy, and our culture. Through our projects, G.U.L.F. aims to support our fisheries, creating sustainability projects that will increase their profile to buyers, and to educate consumers about the importance of supporting local, domestic seafood. Read more.
Outreach and Restaurant Program
New Orleans is a culinary destination, home to some of the best restaurants in the world. Restaurants have a vested interest in sustainability; locally sourced meats and seafood is the number one culinary trend for 2016. G.U.L.F. works with many of New Orleans’ premier chefs and restaurants who are dedicated to sourcing sustainable seafood from the Gulf of Mexico. We also attend local festivals and education events to spread the message of supporting local fisheries to consumers. Read more on the Restaurant Partnership Program.
Fishery Improvement Projects
G.U.L.F. manages Fishery Improvement Projects (FIPs) across the Gulf of Mexico. In collaboration with fishing industry members, G.U.L.F. develops plans to demonstrate and monitor a fishery’s sustainability status as it moves towards greater sustainability. See our FIPs here.
Third-party certification is increasingly a requirement for products in the national and global marketplace. Seafood certification is valuable because it offers an objective and neutral assessment of a fishery’s sustainability. To help Gulf fisheries verify sustainability and meet market demands, Audubon created and manages the G.U.L.F. Responsible Fisheries Management (RFM) Certification Standard. Read more on G.U.L.F. RFM.