/ Category / Sustainable seafood

Maintaining marine life in the Antarctic region

MSC Fisheries Manager, Bill Holden talks about the collaborative stewardship of krill fisheries.
Krill fishing vessel on sea in front of icey mountains, Antarctica

MSC Senior Fisheries Manager, Bill Holden, recently spoke during the 34th Meeting of the commission for the Conservation of Antarctic Marine Living Resources (CCAMLR). Here, he shares his thoughts from the talk, which focussed on the importance of good stewardship and the roles that fisheries, governments and CCAMLR all play in maintaining marine life in the Antarctic region.

The pristine areas of the Southern Ocean and Antarctic region are teeming with life yet vulnerable to the effects of climate change and overfishing. In the face of these competing commercial and environmental interests, effective stewardship is essential to maintaining the region’s rich biodiversity.

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20 years of responsible fishing: celebrating the FAO Code of Conduct

Video: Dr David Agnew discusses the importance of the FAO Code of Conduct for Responsible Fisheries.
Dr David Agnew

In October 1995, 170 nations came together to adopt the Code of Conduct for Responsible Fisheries. The document, formulated by the UN’s Food and Agriculture Organization (FAO), consists of guidelines for sustainable fisheries management. It represents a global consensus on a range of fisheries and aquaculture issues.

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WWF: Why MSC is important for sustainable oceans

by Louise Heaps
Image of tuna shoal underwater

Having worked in marine conservation around the world for many years, I have had the privilege to see first-hand how our oceans provide significant social and economic benefit to millions of people in coastal communities, as well as thousands of maritime businesses and industries. As well as being a source of extraordinary natural beauty, healthy seas are essential to a functioning global economy.

But this week WWF published its Living Blue Planet report, confirming the need to urgently protect and sustainably manage marine habitats and species. Some details make for grim reading: the size of marine populations has declined by almost half (49%) between 1970 and 2012. Not only is it a disaster for ecosystems, it spells trouble for all nations, especially developing countries which depend heavily on the ocean’s resources for their food, livelihoods and economic development opportunities.

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Meet the seals who only eat sustainable fish

Skansen's new sourcing policy means a plentiful supply of sustainable herring to keeps its resident seals happy.
Amanda the grey seal being fed by a keeper at Skansen in Stockholm

At Stockholm’s open air museum and zoo, Skansen, grey seal Amanda and her friends only eat sustainable fish. As of summer 2015 the attraction’s resident marine mammals are fed MSC certified sustainable herring exclusively.

For Skansen becoming a more sustainable, environmentally friendly site is something that involves everyone, including its animals. It joins a handful of pioneering zoos and aquaria in Europe who have moved to serving certified feed.

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Sustainable studies: Cornell University’s commitment to certified seafood

Steven Miller, Director of culinary operations at Cornell University, talks sustainability.
Chef Steven Miller of Cornell University, New York state talking to diners at table

Steven Miller is Director of Culinary Operations at prestigious Cornell University in Ithaca, New York. Cornell received MSC’s Chain of Custody certification in 2012 and all the wild-caught seafood served across its 30 eateries is certified sustainable. Cornell also serves sustainable farmed seafood. Steven talks to us about his career and Cornell’s commitments to sustainability.

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