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Andrei Lussmann: Ethics at the Core

Successful restaurateur Andrei Lussmann tells us why sustainability is at the core of his business
Fish dish at Lussmanns

With many years’ experience in the hospitality sector, Andrei Lussmann set up Lussmann’s Fish & Grill in 2002. He wanted to combine great value and service with ethically sourced food. He now has four restaurants in Hertfordshire, England, all built on the same high principles. Here he talks about his enduring commitment to good sourcing and how his business came to be MSC certified.

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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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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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