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Seafood Insight: Wahaca brings sustainability to the table

The MSC UK team's Seafood Insight series continues with views from industry insiders. This week, Thomasina Miers tells us how sustainability and responsibility are top of the menu for Wahaca.
Image of Tommi Miers of Wahaca, MSC UK best restaurant menu winner 2014

This year, Wahaca won MSC UK’s award for best restaurant menu category. All of the seafood dishes on its menu are MSC-certified sustainable, the only restaurant in the UK to make this level of commitment.

We caught up with Tommi Miers, founder and passionate advocate for sustainable seafood, at Wahaca’s restaurant on Charlotte Street in London, to explore further the motivation behind these commitments.

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Sustaining the fishing culture of the Philippines

by Kelvin Ng
MSC Asia-Pacific director Kelvin Ng talks about fishing culture and issues surrounding sustainable fishing in the Philippines.
Filipino fishermen hauling their fishing net to shore.

While preparing for the Responsible Business Forum in Philippines, I began reading up on the rich history of Filipino culture. What particularly caught my attention, were the mythical stories about the “Serinas” and “Siyokoy.” These characters are the equivalent of mermaids and mermen in Filipino culture and are known as the “bantay tubig” or Guardians of Water.

As I read about these guardians, I started to reflect about how our work at the MSC relates to these mythical figures. We set the standards for sustainable fishing and educate people through our programs about responsible seafood choices and the importance of good fishing practices. We do all of this so that we can see the oceans teeming with life and our seafood supplies safeguarded.

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MSC Inside Story: Developing World Program

Cassie Leisk talks about the latest MSC film and how her team work with developing world fisheries to improve resource management and enhance welfare.
Three people on a small boat off with video camera, of the coast of the Gambia

Did you know the MSC has a dedicated developing world program? Recently the program came to the forefront of the organisation’s work with the production of its film Our Fisheries, our Future. The film follows three developing world fisheries as they discuss the importance of sustainability and how the MSC program is helping them improve the management of their resource, access to markets and enhance their economic welfare. The fisheries features lessons learned from a range of stakeholders involved with the fisheries, where they talk about the benefits and challenges of sustainability and MSC certification.

We asked engagement manager, Cassie Leisk about the making of the film.

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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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