Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.
Sustainable seafood for all seasons
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes.
New Zealand orange roughy – a comeback story
From overfishing to sustainable delicacy: the story behind orange roughy
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.
Andrei Lussmann: Ethics at the Core
Successful restaurateur Andrei Lussmann tells us why sustainability is at the core of his business
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.
Large vs small scale fishing – which is more sustainable?
Fisheries play a vital role in food security and global economies as well as social structures in coastal communities. With a growing recognition that individual livelihoods are heavily dependent on healthy fishery resources, more and more players in the fishing industry are making stronger commitments to sustainable fisheries management.
Fish and Chip shops across the UK and Ireland help to #TurnTheTide
The MSC's #TurnTheTide campaign celebrates sustainable fish & chips.
The MSC’s #TurnTheTide campaign celebrates the collective impact achieved by 75 MSC certified fish and chip shops across the UK and Ireland. By visiting these fish and chip shops, buying the quintessential British takeaway and sharing your experience online you can help promote their fantastic efforts and encourage others to help #TurnTheTide with us!
