About the tool v2.0

At the Global Benchmark Tool launch in October 2015, it was agreed that the Tool would be reviewed every three years. Planning for the review began in October 2018, with the process kick-started in January 2019.

The review process will update and simplify the Global Benchmark Tool while maintaining the robust benchmark standard and the Tool’s alignment with the FAO guidelines. The review will be focused on the following three areas:

Improvement of benchmark component language

Reduction of the number of components to reduce complexity while maintaining the benchmark standard

Inclusion of new FAO guidelines as supplementary components

To learn more about the Expert Working Groups contact us at secretariat@ourgssi.org.

Submit your comments for the public consultation v1.0 of The Tool

Timeline for the Revision

January 2019

Schemes, Independent Experts and Benchmark Committee Members provide feedback on v1.0 of the Tool and the Tool Process.

May 2019

Expert Working Group ‘kick-off’ session in Amsterdam.

May 2019

30-day public consultation on v1.0 of the Tool.

September 2019

2-day Expert Working Group meeting to review the first draft of the Global Benchmark Tool v2.0.

October 2019

Expert Working Groups finalize first draft of the Global Benchmark Tool v2.0 for public consultation.

November 2019

GSSI Steering Board approves first draft for public consultation.

December 2019-January 2020

60-day public consultation.

February 2020

Expert Working Groups review consultation comments and draft proposal for integration into v2.0.

April 2020

Final Expert Working Group Meeting to finalise v2.0.

May 2020

GSSI Steering Board approves final v2.0 for publication.

July 2020

Launch of the GSSI Global Benchmark Tool v2.0.

Vice President Product Integrity, Ahold Delhaize

Hugo Byrnes joined Ahold in 2006 and was subsequently appointed to the position of Vice President Product Integrity. He is responsible for Ahold Delhaize’s food and non-food product policies, which cover product safety and responsible products. This includes social compliance, animal welfare and environmental issues. Hugo Byrnes has a Dutch Law degree from the State University Leiden, the Netherlands. He is a food lawyer whose career has focused on the food business and in particular on quality management and standardization.

Ogston-Gray Food Consulting

Independent Expert for: Sections A & B

Sarah has over 20 years experience in the food industry in manufacturing, retail and audit. Sarah’s expertise is in developing, implementing and auditing technical/quality standards and policies. She worked for Tesco in the UK for over 10 years, implementing standards and managing supplier assurance. She was responsible for implementing global auditor training and consistency in the Tesco Group. Since leaving Tesco she has worked as an independent consultant with clients primarily in the UK & Netherlands.

Sustainability and Accreditation Officer, Petuna Aquaculture

Belinda Yaxley has a PhD in Zoology with over 18 years’ experience in natural resource management in the private and public sector. As the Sustainability and Accreditation Officer for Petuna Aquaculture, Yaxley works with certification schemes focused on responsible farming and sustainable practices. She also works for Tasmanian Salmon Industry. Yaxley is passionate about the application of sustainability efforts and responsible farming practices at Petuna and across all areas of aquaculture globally. Currently, Yaxley consults for GAA as a principle investigator, working with a dedicated team to address cumulative impacts on Australian aquaculture.

Adjunct Faculty, Washington State University, Food Science Innovation Center

Gregg Small is an Adjunct Faculty member and owner of Product Survey International, a consulting firm specializing in post-harvest processing and aquaculture practices. In these roles, Small served as liaison between government authorities, aquaculture certification bodies and the US and Asian processing industries that supply the retail marketplace. Small earned a master's degree: Policy Implications of Seafood Safety from the University of Washington’s Fisheries/Oceanography College. In addition to working for several major processing companies he participated in US and EU Governmental and FAO projects worldwide. Gregg was employed with NOAA’s Fisheries Management Division as a Fisheries Biologist, carried out seafood plant audits and lot inspections for the USDC and the FDA Office of Seafood Policy. He is currently participating with the FAO/GSSI Aquaculture Expert Working Group which developed a Global Benchmark Tool designed to harmonize wild and farmed seafood certified schemes. He lives north of Seattle and when he is not traveling, trying to train his new Lab puppy.

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Global Partnership

About the tool v2.0

Improvement of benchmark component language

Reduction of the number of components to reduce complexity while maintaining the benchmark standard

Inclusion of new FAO guidelines as supplementary components

Timeline for the Revision

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Hugo Byrnes

Vice President Product Integrity, Ahold Delhaize

Vasile Rata

Research Intern

Herman Wisse

Managing Director

Eva Mudde

Program Officer

Suzette Rovers

Office Coordinator

Kim Bajou

Partnership and Outreach Officer

Florian Zuber

Benchmark Manager

Sarah Ogston-Gray

Ogston-Gray Food Consulting

Dr. Belinda Yaxley

Sustainability and Accreditation Officer, Petuna Aquaculture

Gregg Small

Adjunct Faculty, Washington State University, Food Science Innovation Center