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Tracing change on the water and in our restaurants

MSC UK commercial manager George Clark on the improved accessibility of traceable sustainable fish.
MSC certified restaurants

The first things that struck me when I started working at the MSC were the level of knowledge and the sheer breadth of the organisation. Realising the scale of the whole seafood industry has been an eye-opener too. I’ve since come to understand why the MSC needs to be like this – big in scale and rich in knowledge – in order to provide a workable sustainable solution for the fish we put on our plates.

Something I didn’t know before starting work here was that seafood remains the number one traded food commodity globally, at a value of over US$130 billion in 2013 – more than tea, coffee and sugar combined. This fact, along with the hundreds of different species, fisheries, methods, nations, makes the sustainability of fish – and the way to measure that – an extremely difficult task.

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