In working with a United States fishing company that is looking to expand its operations in China, I came across a very thoughtful article on food safety in China’s fishing industry.  The article is written by a respected publisher in the seafood industry, and someone I have known for years: John Sackton of  The article is entitled, NGO’s grapple with sustainability model in China and because I like its forest level view of China’s fishing industry and because I think what it says has applications to much of China’s food industry, I am putting it forth as a recommended read to anyone with an interest in the food industry.

What do you think?