New Zealand orange roughy – a comeback story

by Patrick Cordue
From overfishing to sustainable delicacy: the story behind orange roughy
A Explorer during orange roughy survey trip

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.

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The MSC, COP 13 and biodiversity conservation

by Beth Askham
The MSC and its role in the UN's Convention of Biological Diversity (COP 13)
Clear Water and Tropical Island

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 Parties) meets from 4–17 December, 2016.

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The sustainable fish that’s transforming the British seafood business

The MSC's George Clark follows the trail of Cornish hake from ocean to plate and celebrates some pioneers of the UK seafood business
MSC certified Cornish hake fishing vessel, Ajax PZ36.

Recent years have seen considerable growth in interest for serving MSC certified sustainable seafood in the UK’s restaurants and fish and chip shops. Much of this is driven by the preferences of increasingly aware consumers.

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Andrei Lussmann: Ethics at the Core

Successful restaurateur Andrei Lussmann tells us why sustainability is at the core of his business
Fish dish at Lussmanns

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.

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How does MSC compare to other seafood labels?

MSC's Science & Standards Director, Dr David Agnew explains how MSC compares to other seafood labels
Seafood shopper

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.

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