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Tackling seafood fraud

Product Integrity Manager, Alison Roel, explains how DNA testing helps avoid seafood fraud.
Cod or pangasius?

Food fraud, simply put, is the selling of food products with a misleading label, description or promise.

Throughout history, dubious traders have looked to profit from substandard, less desirable or counterfeit products. From chalk in flour to horsemeat sold as beef – food fraud is as old as industrial food production itself. Tricks of the trade have included colouring vegetables with copper[i]; diluting milk with water[ii]; substituting herbs for other plants[iii]; and bulking up lamb curries with beef or chicken[iv].

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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…

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World’s biggest seafood event to put spotlight on sustainable fishing

Seafood Expo Global: This year's annual gathering of 25,000 seafood industry professionals will highlight the importance of sustainable fishing practices. From Green Futures magazine.
Image of Marine Stewardship Council stand at Seafood Global Expo 2013

By Duncan Jeffries, Green Futures Magazine

Seafood Expo Global, the world’s largest seafood trade event, takes place on 6-8 May in Brussels. Around 25,000 buyers, suppliers and processing-industry professionals from over 140 countries are set to attend, and between them the 1,690 exhibiting companies supply nearly every type of seafood imaginable.

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Anova Seafood: Sustainability, responsibility and success

Cod fishing boat in the Atlantic with waves

Anova Seafood is a leading retail and foodservice seafood supplier. Based in the Netherlands the company also has offices in Indonesia and Vietnam. Each year, Anova sells 30,000 tonnes of seafood products, 70 percent of which goes to supermarket chains troughout Europe. They believe their efforts towards corporate responsibility and sustainability are key to their success. We spoke to Anova’s Meike Cremers…

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MSC as an agent of change in the global seafood trade

by Nicolas Guichoux
February 25, 2014
Nicolas Guichoux explains why seafood matters to him and why he's passionate about sustaining this commodity in a growing global seafood trade.

I grew up in Brittany, which is surrounded by the sea; half of France’s fish is caught and landed there, so where I’m from has certainly influenced me in my choices. Before I moved to the MSC, I was working as an export manager for a leading seafood processor in France, and one of my Swiss customers asked me to source some MSC certified hoki, which was my first interaction.

I found the concept really interesting. At the time the anchovy stock off the coast of France was collapsing. My cousin was a fisher in that fishery, so I knew of the threats to livelihoods and to the area, and thought: yes, we need a positive system to encourage sustainable management of fisheries.

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