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.
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!
The MSC has been setting standards for sustainable fishing for over 15 years now. Fisheries can verify that they operate sustainably, and consumers can choose their fish and seafood on that basis.
So I thought let’s link Christmas to the ‘principle product’ of our work: labelled, certified fish to eat. Though I work in the UK where fish isn’t traditionally part of the Christmas menu, many countries do celebrate with seafood delicacies. If we take a more international view, there are plenty of fantastic and Christmassy fish products available with the MSC ecolabel: smoked salmon, lobster, caviar, herring, the list goes on…
The first things that struck me when I started working at the MSC were the level of knowledge and the sheer breadth of the organisation. Realising the scale of the whole seafood industry has been an eye-opener too. I’ve since come to understand why the MSC needs to be like this – big in scale and rich in knowledge – in order to provide a workable sustainable solution for the fish we put on our plates.
Something I didn’t know before starting work here was that seafood remains the number one traded food commodity globally, at a value of over US$130 billion in 2013 – more than tea, coffee and sugar combined. This fact, along with the hundreds of different species, fisheries, methods, nations, makes the sustainability of fish – and the way to measure that – an extremely difficult task.