Joanna Jones, marine life lover and intern at the MSC, looks at seafood traditions across the globe.
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.
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.
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.