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Fish and Kids: bringing sustainability to Britain’s classrooms

by Stefanie Siebels
The MSC's Fish and Kids team hit the road to raise awareness of ocean health in UK primary schools.
Stefanie Siebels, Fish and Kids

Late in 2015, two of MSC UK’s Fish and Kids team – Stefanie and Tilda – visited 13 primary schools and over 2,500 children. They wanted to illustrate the connection between ‘Fish and Chips Friday’ school lunches and the protection of our oceans. Stefanie tells us about their 6 week tour…

When they came into the hall and saw a banner depicting an ocean scene with different fish the kids sensed this was no ordinary assembly. It might seem odd to talk about fish first thing in the morning but there was a logic to our plan. We wanted the themes of fishing and ocean health to ‘follow’ the children through the day.

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Africa’s fisheries and their way to sustainability

by Dr Amadou Tall
Q&A with Dr Amadou Tall: Africa's fishing industry and its sustainable future.
Developing world program octopus in a bucket female fishers

Dr Amadou Tall is a former member of the MSC’s Technical Advisory Board. His vision is to see the MSC boost its presence in Africa and other developing regions as he believes there is now a political will to manage such resources responsibly.

How would you describe your time on the MSC Technical Advisory Board?

One of the first things I learnt on the Technical Advisory Board (TAB) was that there are lots of acronyms [laughs]. At a later stage I contributed along with colleagues to the MSC Chain of Custody Standard, including DNA testing. I also worked on the question of how to certify fisheries in Africa, where there are many artisanal fisheries. During my tenure I’ve had many proud moments. However, the highlights for me will be when we concluded the MSC Chain of Custody Standard review and when the MSC and the African Union InterAfrican Bureau of Animal Resources decided to work together.

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Traditional and sustainable: Sweden’s Caviar of Kalix

by Charlott Stenberg
Charlott Sternberg visits Sweden's MSC certified vendace fishery, producers of the famous "Caviar of Kalix".
ce fishermen emptying nets

Sweden’s Bothnian Bay vendace fishery, which produces the renowned Kalix löjrom (Caviar of Kalix), was MSC certified in June 2015. Fishing take place only five weeks a year, so I took the opportunity to visit the fishery in action during September. This was my first visit to a certified fishery, and I was amazed by the fishermen’s focus on sustainability.

The “red gold” Kalix löjrom is famous throughout Sweden and the Baltic region. Due to the uniqueness of its colour and flavour, the region’s special roe holds the status of Protected Designation of Origin (PDO), much like Champagne or Parma ham.

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Sustainable studies: Cornell University’s commitment to certified seafood

Steven Miller, Director of culinary operations at Cornell University, talks sustainability.
Chef Steven Miller of Cornell University, New York state talking to diners at table

Steven Miller is Director of Culinary Operations at prestigious Cornell University in Ithaca, New York. Cornell received MSC’s Chain of Custody certification in 2012 and all the wild-caught seafood served across its 30 eateries is certified sustainable. Cornell also serves sustainable farmed seafood. Steven talks to us about his career and Cornell’s commitments to sustainability.

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Seafood Insight: Bird’s Eye view of sustainable frozen fish

MSC UK's Seafood Insight series continues with views from insiders. Peter Hajipieris talks about Birds Eye's long commitments to sustainable frozen fish.
Peter Hajipieris of Bird's Eye Iglo winner of MSC UK award for frozen foods 2014

Peter Hajipieris is director for Corporate Social Responsibility at Iglo Foods Group which owns the Birds Eye brand, winner of the frozen food category in the MSC UK awards this year. In 2015, Iglo Group will introduce the MSC ecolabel on packaging of all its certified wild fish products across Europe, including the company’s much loved fish fingers.

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