The suit alleges that all of the defendants failed to provide clear and reasonable warnings on fish containing high levels mercury these species include swordfish, shark, tuna, king mackerel and tilefish. Based on the data, the California’s Attorney General decided to take over the suit, which is currently on-going. Data indicated that mercury levels frequently exceeded the FDA limit of 1 part per million, of methylmercury in swordfish with one Red Lobster sample being over 220% higher than what the FDA allows.Īs a result of these findings the Sea Turtle Restoration Project filed a notice to sue Red Lobster and 5 major grocery chains under Proposition 65. “Red Lobster’s swordfish had amongst the highest methylmercury levels in our survey of more than 10 businesses” said Peri. Methylmercury is the most toxic form of mercury to humans. The results of the testing indicated high levels of methylmercury in swordfish samples. The Sea Turtle Restoration Project originally launched its campaign with the As You Sow Foundation after conducting laboratory tests on swordfish purchased at Red Lobster to determine methylmercury levels. “We are pleased to know that swordfish demand is down” said Andy Peri, Marine Species Campaigner for Sea Turtle Restoration Project, “we expect that demand will continue to decrease as our campaign escalates and the public becomes aware of both the high levels of poisonous mercury in swordfish and the devastating impacts to endangered sea turtles caused by longline swordfishing”. He did indicate, however that customer demand for swordfish was down. Stephen also indicated that there are no other reasons why swordfish has been removed from the menu. Senior guest relations representative for Red Lobster, Stephen Herring said that swordfish, “is one of the many items that Red Lobster carries some times but not others”. However, individual restaurant managers did state that mercury in swordfish and the impacts to turtles may have played a role in the removal of swordfish from Red Lobster menus. The environmental campaign pointed out the high levels of mercury found in swordfish and the impacts that industrial swordfish fishing methods are having on the current extinction crisis facing endangered Pacific leatherback turtles and other marine species.ĭespite the Sea Turtle Restoration Project’s extensive campaign efforts, Red Lobster guest relations representatives did not admit to a direct link between environmental activists’ actions and their removal of swordfish from their menus.
The campaign also included the testing of swordfish for mercury purchased at the Red Lobster followed by a notice of intent to sue Red Lobster for its failure to warn consumers under California’s toxics right to know law (Proposition 65), and a full-page ad published in The New York Times warning consumers about high levels of mercury in swordfish (see downloads/ACF4706.pdf) The campaign included protests in front of Red Lobster and the West Coast Seafood Show, and a grassroots petition/letter writing effort (which generated over a 1,300 signatures and letters) to Darden’s CEO, Joe Lee. The California-based Sea Turtle Restoration Project launched an aggressive campaign in August 2002 (see Seafood Business: ) to get Red Lobster to remove swordfish from their menu. Red Lobster is part of Darden Restaurants Inc., the worlds largest casual dining restaurant company. Restaurant Succumbs To Environmentalist PressureĮnvironmentalists are taking credit for Red Lobster Restaurant’s decision to remove swordfish from their menus throughout the United States.
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