News and Press

Sustainable seafood…it’s personal!

Jeff Welbourn, Senior Vice President of Alaska Operations at Trident Seafoods standing on hill outside of Akutan, AK

Jeff Welbourn, Senior Vice President of Alaska Operations at Trident Seafoods, recently penned an op-ed for Issue 2 2023 of “New Food” magazine’s Leaders’ Series.

The following is an excerpt from Jeff’s article, “Sustainable seafood…it’s personal!” To read the entire op-ed, visit New Food magazine online.

In 1973, the company that would become Trident Seafoods began fishing Alaska’s waters with a single boat. Now, 50 years later, we are an international company supporting thousands of fishermen with operations across the globe. I am proud to work for a company that is not just focused on short‑term profits but is committed to investing in the long-term sustainability of Alaska's oceans and coastal communities. We are a company that values innovation, ingenuity and deep respect for the environment, and I believe that is what will continue to drive our success for the next 50 years and beyond.

As Senior Vice President of Alaska Operations at Trident Seafoods, I have been fortunate to be part of the company's growth and evolution. I started my seafood career in 2004 as a processing line worker in Bristol Bay, Alaska, and subsequently joined Trident in 2007. Over the years, I've had the opportunity to work in many different roles at various locations, which has only strengthened my love and respect for Alaska, its people and its fisheries.

At Trident, we take pride in the fact that our commitment to sustainability has been an essential ingredient in our success. We’ve taken a proactive approach to sustainable fishing practices, including rigorous monitoring of our fishing operations to minimize bycatch and other impacts on the ecosystem. We also work closely with all stakeholders to try to ensure that our business and operating practices deliver the best outcomes for everyone.

Continue reading, “Sustainable seafood…it’s personal!” (requires a subscription to New Food magazine).