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Year review: the top five moments at the MSC in 2016

by Joanna Jones
Top five MSC moments of 2016
Páll Hreinn Pálsson, fisherman with Visir, Iceland

Year reviews… either you love them or you hate them, but there’s no way around them come mid-December. Joanna Jones, marine lover and intern at the MSC, looks at the past twelve months and picks her top five MSC moments.

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Sustainable seafood for all seasons

by Matt Gummery
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes.
Hake fish tacos

Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.

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New Zealand orange roughy – a comeback story

by Patrick Cordue
From overfishing to sustainable delicacy: the story behind orange roughy
A Explorer during orange roughy survey trip

Patrick Cordue, the stock assessment author of the 2014 New Zealand orange roughy assessments, reflects on how the science and management of New Zealand’s orange roughy fisheries have advanced in the last two decades.

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The MSC, COP 13 and biodiversity conservation

by Beth Askham
The MSC and its role in the UN's Convention of Biological Diversity (COP 13)
Clear Water and Tropical Island

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.

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How does MSC compare to other seafood labels?

MSC's Science & Standards Director, Dr David Agnew explains how MSC compares to other seafood labels
Seafood shopper

Buyers, retailers and shoppers are navigating an increasing number of seafood labels. We are often asked what makes the Marine Stewardship Council (MSC) stand out in comparison to other labelling and seafood certification programs. Here’s a summary of the key points.

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