Walmart has accepted third-party certification schemes that have been recognized by the Global Sustainable Seafood Initiative (GSSI).
On 6 December 2016, a promotion on the Icelandic salted cod was held at L. De Medici International Institute in Ottaviano, in southern Italy. The promotion is a part of the marketing project Bacalao de Islandia.
Madrid Fusión is one of the biggest and the most important conference for the horeca sector in Spain, held annually in Madrid. The marketing project Bacalao de Islandia participated in Madrid Fusión for the second time, where around 10,000 guests attended to follow new trends and innovations in the food and restaurant industry.
Global Trust/SAI Global has made available the 2nd Surveillance reports for haddock and saithe fisheries. The unit of certification includes the Icelandic commercial fisheries of haddock (Melanogrammus aeglefinus) and saithe (Pollachius virens) under state management by the Ministry of Industries and Innovation, fished within Iceland´s Exclusive Economic Zone.
On 8 November 2016 the GSSI Steering Board announced its recognition of the IRFM Certification Programme.
A new video explaining the principles and methods used in the IRFM certification programme is now available online.
The Icelandic cod fishery (Gadus morhua) has been granted continued IRF certification by Global Trust. The fishery is assessed against the recently revised version of the Iceland Responsible Fisheries Management (IRFM) Standard 2.0.
The Irish National Accreditation Board (INAB) has announced the accreditation of the IRFM Chain of Custody Standard.
Global Trust has granted the Icelandic Golden redfish fisheries, first certified in 2014, continued IRF certification. The Assessment Report covers the Annual Surveillance for the Golden redfish to the recently revised version of the IRFM Standard.
The successful Icelandic Culinary Team won four medals at the Olympics. A gold and a silver medal for the Culinary Art Table, a silver medal for the Hot Kitchen and a bronze medal for the overall Culinary Pastry Art. The team used haddock and langoustine for the hot kitchen.