Virginia Mason First U.S. Hospital to Receive Marine Stewardship Council Certification

July 2014 — Virginia Mason is the first hospital in the United States to earn Marine Stewardship Council (MSC) certification for its commitment to serving seafood grown and harvested by certified, environmentally sustainable methods. The hospital serves MSC-certified Alaska cod and Oregon pink shrimp, and plans to include additional species. MSC-certified seafood is regularly served in the hospital’s cafeteria and it is an in-room menu option for hospitalized patients daily.

“MSC is pleased to be part of Virginia Mason’s commitment to implementing green business practices to support a healthy environment and community,” said Geoff Bolan, MSC regional commercial director. “We hope this certification will serve as an inspiration for other medical centers nationwide to follow Virginia Mason’s bold environmental initiatives in the health care industry.”

“Our Food and Nutrition team members are passionate about protecting ocean resources and reassuring our customers – who are patients, families and staff – that the seafood they are eating is of the highest quality and harvested sustainably,” said Brenna Davis, director of Sustainability at Virginia Mason.

Virginia Mason also serves locally grown organic produce, local grass-fed beef, antibiotic-free chicken, cage-free eggs and rBGH-free dairy products in its cafeteria, food kiosks and patients’ rooms.

The Marine Stewardship Council, an international non-profit organization working to transform the seafood market to a sustainable basis, maintains a widely accepted certification and eco-labeling program for wild-capture fish. Its fisheries standard is based on three principles: health of the stock; impact on the marine ecosystem; management of the fishery. The MSC Chain of Custody certification awarded Virginia Mason ensures full traceability through the supply chain.