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How small islands make a big impact with sustainable seafood

by Rupert Howes
Our chief executive Rupert Howes discusses the huge impact of small island developing nations on the sustainable seafood market.
PNA tuna fishery - Fisherman looks out from the bridge of vessel

Just before Christmas 2011, an announcement was made that many in the fishing industry had been eagerly awaiting.  After two years of rigorous assessment against the Marine Stewardship Council’s (MSC) Fisheries Standard, one of the world’s largest tuna fisheries, the Parties to the Nauru Agreement (PNA) Western and Central Pacific skipjack fishery, achieved certification.

Operating off eight small island nations in the Pacific Ocean, the fishery provides 50% of the world’s total skipjack, the type of tuna which often ends up in sandwiches and salads.
The fishery’s reach extends to Papua New Guinea, Kiribati, the Federated States of Micronesia, Marshall Islands, Nauru, Palau, Solomon Islands and Tuvalu.

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Seafood Insight: Bird’s Eye view of sustainable frozen fish

MSC UK's Seafood Insight series continues with views from insiders. Peter Hajipieris talks about Birds Eye's long commitments to sustainable frozen fish.
Peter Hajipieris of Bird's Eye Iglo winner of MSC UK award for frozen foods 2014

Peter Hajipieris is director for Corporate Social Responsibility at Iglo Foods Group which owns the Birds Eye brand, winner of the frozen food category in the MSC UK awards this year. In 2015, Iglo Group will introduce the MSC ecolabel on packaging of all its certified wild fish products across Europe, including the company’s much loved fish fingers.

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Seafood Insight: Wahaca brings sustainability to the table

The MSC UK team's Seafood Insight series continues with views from industry insiders. This week, Thomasina Miers tells us how sustainability and responsibility are top of the menu for Wahaca.
Image of Tommi Miers of Wahaca, MSC UK best restaurant menu winner 2014

This year, Wahaca won MSC UK’s award for best restaurant menu category. All of the seafood dishes on its menu are MSC-certified sustainable, the only restaurant in the UK to make this level of commitment.

We caught up with Tommi Miers, founder and passionate advocate for sustainable seafood, at Wahaca’s restaurant on Charlotte Street in London, to explore further the motivation behind these commitments.

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Join our challenge: Let’s make overfishing history

by Richard Leggatt
MSC fundraising director Richard Leggatt talks about the importance of charitable support and how we can help the oceans and make overfishing history.
Let's make overfishing history

The health of global fisheries is important for all of us. Declining fish stocks threaten global food security, the livelihoods of hundreds of millions of people, as well as the health of marine ecosystems.

I see the MSC as playing a unique part in a movement working to reverse this decline. Our vision is of oceans teeming with life and marine resources safeguarded for this and future generations.

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Seafood Insight: Waitrose counts on sustainable fish for the future

As part of its awards programme for 2014, our UK team present Seafood Insight, a new series of interviews with seafood industry insiders. Jeremy Langley from Waitrose talks about award-winning sustainable seafood sourcing and commitments.
Image of Jeremy Ryland of Waitrose winners of MSC UK best fish counter 2014

As part of its awards programme for 2014, MSC’s UK team present Seafood Insight, a new series of interviews with seafood industry thought leaders. This week, we hear from Jeremy Ryland Langley, aquaculture and fisheries manager at Waitrose.

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