Joanna Jones, marine life lover and intern at the MSC, looks at seafood traditions across the globe.
Sustainable seafood – because there is more to Christmas than turkey
Seafood traditions across the globe - because there is more to Christmas than turkey.
Sustainable seafood for all seasons
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes.
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.
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.
The MSC, COP 13 and biodiversity conservation
The MSC and its role in the UN's Convention of Biological Diversity (COP 13)
Under the idyllic blue skies of Cancun, Mexico, countries converge to talk biodiversity. Sitting alongside a coastline of lapping green waters and grazing turtles, they are tackling the challenges of how to protect and manage the Earth’s plummeting number of species.
With the important agenda of sustaining life on Earth, the UN’s Convention of Biological Diversity (CBD) 13th COP (Conference of the Parties) meets from 4–17 December, 2016.
The sustainable fish that’s transforming the British seafood business
The MSC's George Clark follows the trail of Cornish hake from ocean to plate and celebrates some pioneers of the UK seafood business
Recent years have seen considerable growth in interest for serving MSC certified sustainable seafood in the UK’s restaurants and fish and chip shops. Much of this is driven by the preferences of increasingly aware consumers.
