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Alistair Douglas

Founder, Partner at Eachmile Technologies

Alistair Douglas is a marine science expert and sustainability advocate with extensive experience in the seafood industry.1 He holds a PhD in Science & Engineering and an Honours Degree in Marine Sciences from Flinders University, as well as a BSc in Marine Biology focusing on Fisheries Science & Aquaculture from James Cook University.1

Throughout his career, Alistair has held various positions, including:

  1. Senior Advisor at Tuna Australia
  2. Founder and Partner at Eachmile Technologies
  3. Core Team Member at Fishcoin
  4. Sessional Lecturer at James Cook University
  5. Director at Provenance Japan & Seafood Services Japan
  6. Member of the Board of Directors for APAC at the World Aquaculture Society
  7. Senior Advisor for Innovation Ecosystems at DSM

Alistair has been involved in the seafood industry for over 20 years as a researcher, trader, and auditor.2 He has established importing companies in Japan and the United Kingdom, focusing on tuna and other seafood products.2 His work has included developing digital grading systems for sashimi-grade tuna and implementing fillet-level traceability systems.2

In 2019, Alistair was recognized as one of the "Top 100 Fintech for SDG Influencers" by LATTICE80 x FinTech4Good for his contributions to sustainable development through technology.1 He is particularly passionate about leveraging data for positive change and ensuring sustainable, responsible, and equitable outcomes for both people and the planet.

Highlights

Jun 17 · linkedin

Congratulations Wakao Hanaoka and your team on your very important successes in advancing sustainable fisheries both in Japan and for the fish coming into the country.

I have spent about 12 plus years in Japan since I first deferred my studies in 1993 to spend a year welding racing car exhausts in a small factory near Lake Biwa and Kyoto. I was inspired to visit Japan since meeting Hiroshi Haga, my Japanese teacher at high school who'd written the text book for the state. He was like a samurai - a black belt three-dan, tall, disciplined, and would hit the desk with his knuckles if you spoke out of turn!

Interestingly though, and it was subtle, but language learning seemed to be secondary to learning about Japan and its culture. He'd sit us in front of videos of Japan, introduce a topic, then teach the language around it. It gave us context, meaning, piquing our interest, and sowing the seeds. The long game. Real impact.

When I first started to discuss sustainability in a fisheries context in Japan the translation of the word led to some challenges. Jizoku kanou 持続可能 combines the kanji characters that mean the "possibility of continuation" and the word would often be written in the phonetic alphabet katakana サステナビリティ used predominately for writing foreign words/concepts. Thankfully we are seeing it written more in kanji.

Hanaoka-san, I believe, has been one of the key individuals responsible for this. The foreign team in the factory used to complain about how long things would take to change (like we all do to be fair in many settings). Meetings, discussions, eyes closed and long pauses in meetings (a sign in Japan of showing deep considerate thought), more meetings. Lots of planning. Forms that would require the seals of ten individuals or more. Decision made. Action! Action like I had never seen before. You see this when roads are being fixed overnight, buildings go up in weeks/months not years.

Japan is all about consensus. As Hanaoka-san refers to it, sardine balls moving in unison, and the nail that sticks out is hammered back in place. To combine these two, if a sardine strays from the ball, it will be quickly eaten by a predator. However there must be a sardine that starts a movement, and this is what Hanakoka-san and his team are doing. Now there is a greater "possibility of continuation".

Sep 6 · linkedin

"Quality. What do you mean when you say it? It's a term that is overused and poorly understood. Stress. How are you defining it? How are you measuring it? Freshness. A meaningless word used by marketers. How can you mean what you say if you cannot say what you mean?"

The above was my first meeting with Professor H. Allan Bremner who'd come to help supervise my PhD. In a matter of minutes he'd picked apart my thesis topic. I started that meeting thinking I was Goretex, but left feeling like an old woolen jumper unravelling at the seams.

My meeting with Allan had come after numerous other meetings with the managers of tuna farming companies, with some of those meetings being enlightening at the opposite end of the scale. "Quality!? Don't talk to me about quality! I could shit in a box and get a good price. It is all about supply and demand, and whether the buyer got some action the night before!", "pH!? Done it!". "Quality!? I know it when I see it!" etc.

I remember thinking that these were some of the most egotistical, ignorant, and arrogant people I'd ever met. Don't get me wrong. Almost all of them demanded respect. They'd put their livelihoods and lives on the line to develop an industry. Many were intelligent, most were compassionate members of the society, and some were humble. It was for those people that I stayed.

However, what I soon began to realise after meeting with Prof. Bremner was that I too could have been accused of being egotistical, ignorant and arrogant. I didn't know what I meant by the terms quality, stress, freshness etc. Lesson 1. Humility.

Then began Lesson 2. Structured definitions. Starting with the below template for Quality:

For the following (describe circumstances) (1…x), a quality (insert product name/spec) should have (insert properties) (1…x), be made from (insert substances) (1…x),  grown/caught by (insert system) (1…x), harvested by (insert method (1…x), be free from (list) (1…x), and have the desirable (insert properties of (1…x).

For example: a chilled AA grade Southern bluefin (T. maccocyii) tuna for raw consumption for Customer A with a bacterial count (cfu/g) SPC <10^6; mercury level of <0.75ppm (method AOAC983.20), histamine<5mg/kg (F25), RGB ratio of >1.25, K Value of <20, absent of Anisakidae, lead, listeria. Fed local MSC certified pilchards, harvested <30 mins confinement stress, euthanised by ikijime etc.

If you want a "quality company" adopt this discipline. It's just one of Allan's legacies. I say that because I received the sad news from his lovely wife Jacki that Allan had recently passed.

I've never met anyone as smart or as courageous as Allan. He challenged dogma. His approach challenged experts who hadn't thought deeply enough about the terms they use. He was and will continue to be a lot to live up to. He was the embodiment of "quality thought".

RIP Allan. My sempai. O Captain! My Captain!

Related Questions

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Alistair Douglas
Alistair Douglas, photo 1
Alistair Douglas, photo 2
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Location

Singapore