Marine Stewardship Council

Marine Stewardship Council

Category: Content
Type: Blog Article

Generated 2 weeks ago

New blog articles detected

Marine Stewardship Council

Category: Content
Type: Blog Article

Generated 3 weeks ago

New blog articles detected

  • How does MSC compare to other seafood labels?

    Buyers, retailers and shoppers are navigating an increasing number of seafood labels. We are often asked what makes the Marine Stewardship Council (MSC) stand out in comparison to other labelling and seafood certification programs. Here’s a summary of the key points. Wild caught, environmentally sustainable The MSC program considers the environmental sustainability of wild capture fisheries. Other...

  • Working towards sustainability in Madagascar’s reef octopus fishery: a journey of improvement

    Blue Ventures report on improving sustainability in a Madagascar octopus fishery The post Working towards sustainability in Madagascar’s reef octopus fishery: a journey of improvement appeared first on MSC global.

  • Year review: the top five moments at the MSC in 2016

    Year reviews… either you love them or you hate them, but there’s no way around them come mid-December. Joanna Jones, marine lover and intern at the MSC, looks at the past twelve months and picks her top five MSC moments. Olympic Gold for sustainability The 2016 Olympic and Paralympic Games in Rio showed a great commitment to seafood sustainability by only sourcing MSC and Aquaculture Stewardship C...

  • How can orange roughy ever be considered a good fishery?

    Dr Rohan Currey, the MSC’s fisheries standard director explains how the fortunes of the 1980's ‘poster child of unsustainable fishing’ have turned. On 8th December three fisheries, accounting for 60% of New Zealand’s orange roughy catch, achieved MSC certification. Some people believe it should never have happened. Given the fishery’s history, these views are understandable. However, the story of ...

  • Sustainable seafood – because there is more to Christmas than turkey

    Joanna Jones, marine life lover and intern at the MSC, looks at seafood traditions across the globe. The festive season is in full swing at the MSC London office, with computers submerged in tinsel and an array of Christmas jumpers making their seasonal appearance. Having always been passionate about marine life I recently joined the MSC as an intern to gain an insight into the world of an organis...

  • Sustainable seafood for all seasons

    Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us. There are few things better than a hearty plate of home-cooked food. Although I'm not too keen on the overused term "foodie", I probably fall into the category - my favourite conversations are usually about food, and both my family, friends and colleagues have been know...

  • New Zealand orange roughy – a comeback story

    Patrick Cordue, the stock assessment author of the 2014 New Zealand orange roughy assessments, reflects on how the science and management of New Zealand’s orange roughy fisheries have advanced in the last two decades. New Zealand orange roughy fisheries have been transformed over the past two decades from often quoted “unstainable fisheries” to key fisheries that have rebuilt and are sustainably m...

  • The MSC, COP 13 and biodiversity conservation

    Under the idyllic blue skies of Cancun, Mexico, countries converge to talk biodiversity. Sitting alongside a coastline of lapping green waters and grazing turtles, they are tackling the challenges of how to protect and manage the Earth's plummeting number of species. With the important agenda of sustaining life on Earth, the UN's Convention of Biological Diversity (CBD) 13th COP (Conference of the...

  • The sustainable fish that’s transforming the British seafood business

    George Clark celebrates some pioneers of the UK seafood business The post The sustainable fish that’s transforming the British seafood business appeared first on MSC global.

  • Andrei Lussmann: Ethics at the Core

    With many years’ experience in the hospitality sector, Andrei Lussmann set up Lussmann's Fish & Grill in 2002. He wanted to combine great value and service with ethically sourced food. He now has four restaurants in Hertfordshire, England, all built on the same high principles. Here he talks about his enduring commitment to good sourcing and how his business came to be MSC certified. Running an in...

Marine Stewardship Council

Category: Content
Type: Blog Article

Generated 5 months ago

New blog articles detected

  • Fish and Chip shops across the UK and Ireland help to #TurnTheTide

    The MSC’s #TurnTheTide campaign celebrates the collective impact achieved by 75 MSC certified fish and chip shops across the UK and Ireland. By visiting these fish and chip shops, buying the quintessential British takeaway and sharing your experience online you can help promote their fantastic efforts and encourage others to help #TurnTheTide with us! George Clark from MSC sets the scene and recou...

Marine Stewardship Council

Category: Content
Type: Blog Article

Generated 5 months ago

New blog articles detected

  • Icelandic cod: carrying the torch for sustainable seafood at the 2016 Rio Olympic and Paralympic Games

    The Olympic and Paralympic Games present a great opportunity to forge positive links between sport and the environment. This year, as part of a commitment to sustainability, 100% of the cod served to athletes in the Olympic and Paralympic Village came from Visir, a family-run fishing business in Grindavik, south west Iceland. Iceland’s people have harnessed the power of this volcanic land and the ...

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