Thammachart Seafood: Sustainability with Purpose

20 Mar 2025

Thammachart Seafood: Sustainability with Purpose

For Thammachart Seafood, fish is who they are. The company began life as fish farmers with operations having evolved over almost 25 years. Now, they are Thailand’s most trusted name in seafood and the Kingdom’s leader in sustainable seafood retail.

Today, more people are having Thammachart Seafood’s wide range of products sent directly to their homes than ever before. Whether they choose the convenience of delivery or prefer to shop in-store, consumers know they are getting the best possible quality.

“At Thammachart Seafood, customers are at the heart of what we do. These days, customers are more willing to pay a little more for products that offer quality, safety, and sustainability. This is one of the ways we differentiate ourselves from competitors,” Ms Yeeran G. Davies, Chief Marketing Officer at Thammachart Seafood, details. “Ultimately, sustainability is a must for us. The ocean is not an unlimited resource. It is an ecosystem that must be protected. Seafood needs healthy oceans.”

A massive milestone on Thammachart Seafood’s sustainability journey was to become certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) as well as achieving compliance with ISO 22000 which covers food safety standards and product integrity from farm to table.

“Becoming certified was a massive undertaking. It is something most brands in Thailand do not wish to pursue. For us, it was different. We not only import seafood but also change it, so our products are better suited for the local market,” Ms Davies says. “That means staff need training on things like food handling. We need to conduct lab testing and keep records. It comes with a cost, but it is also what the customer now expects, and, quite frankly, it is what they deserve.”

Many food distributors in Thailand will sell certified products, but few businesses are certified themselves. That is not the only way Thammachart Seafood has gone above and beyond the industry standard.

“Traceability has become another thing customers expect from us. They want to know where something comes from as well as how it got to them. This has become critical to purchasing decisions,” Ms Davies states.

People first

The success of Thammachart Seafood would not be possible without people. From farmers and suppliers to customers and, of course, the company’s dedicated staff, everyone has a role to play in sustainability.

“Our people are dedicated to sustainability. They make much of what we do possible and ensure everything goes smoothly. With nearly 80 percent of our goods perishable, they must operate with a sense of urgency,” Ms Davies says. “Additionally, we host regular workshops with suppliers and invite them to our facilities. This allows us to share information and find ways to improve together.”

Thammachart Seafood only works with approved suppliers who have a sustainability system in place. For vendors who do not have this, the company is willing to work with them to create a system.

According to Ms Davies, transparency is key. Everyone should know what is happening and why. That creates a need to develop connections and engage with farmers so their passion can be shared with consumers.

“We are very proud of our work. Getting here is not easy. There are more challenges than most people realise,” Ms Davies states. “First, there are the cost concerns. Then, you have everything that goes into traceability, obtaining and maintaining certifications, and creating connections. However, it is all worth it. We are doing this for our customers.”

Tech-powered efforts

Technology has changed the way Thammachart Seafood approaches business. The company now has the tools to make data-driven decisions that support sustainability efforts while promoting greater profitability.

“Advanced technology means we can monitor everything in real time and adjust accordingly. The more you know, the better you can operate a business,” Ms Davies explains. “Even with these tools, we are still very much learning. There is a lot of trial and error. However, the improvements are noticeable.”

One of the key improvements was the optimisation of logistics, including improved custody monitoring. According to Ms Davies, this leads to better quality products and less waste. Other innovations now being utilised by Thammachart Seafood have had a similar impact.

“Artificial Intelligence has helped us reduce our carbon footprint through things like supply chain improvements and avoiding food waste. We now have a better understanding of how much stock we need and when demand is likely to pick up based on microevents, such as weather,” Ms Davies says.