/ Category / Bart van Olphen

Why a tin of sustainable sardines feels like a Christmas present

When asked to write a Christmas blog post, George Clark initially struggled to think of a theme that related both to the work of the MSC and the festive season. In the end, it was actually quite simple…
Bart van Olphen and George Clark from MSC visit Cornwall

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…

Read More

Fish Tales: The importance of sustainable seafood stories

Q&A with chef and seafood sustainability spokesperson Bart van Olphen.
image of chef Bart van Olphen standing in shallow water, preparing food on bow of a boat

Bart van Olphen is a chef, author and the face of Fish Tales, a new sustainable seafood brand. Since 2002 Bart has worked with fisheries all over the world and is the recipient of numerous awards for his sustainability work. He also runs workshops and conferences. We asked him for his story…

Read More

Show Buttons
Hide Buttons