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Getting to the bottom of the fish fight

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Following the launch of Hugh Fearnley Whittingstall’s Fish Fight last night, we thought it would be a good idea to catch up with our friends at the Marine Stewardship Council (MSC) to get their views on ensuring that the food on your plate doesn’t jeopardise our future fish stocks.

Ruth Westcott, from the MSC, kindly took our questions.

We learnt last night that a lot of our fish stock is being depleted at an alarming rate.  What can our customers do to make a difference?

People who love eating fish increasingly want to know that they can do so in a responsible way, but the question on many people’s lips seems to be “It’s all so complicated. How can I make sure I make the right choice?”

Our answer – and Sodexo’s – is pretty simple. When you’re choosing fish and shellfish, look for the MSC’s blue ‘Certified Sustainable Seafood’ label.

Behind the blue label is a team of marine scientists looking at every possible aspect of the fishing – from the fish stocks and management to their impact on the environment, to ensure that that fish with the blue MSC ecolabel is sustainable.

That’s reassuring to know, but surely one person’s choice can’t make that much of a difference?

Choosing MSC certified fish also helps make the case for other fishing boats to pursue certification. Many of them have to make some sort of change to get their blue MSC label and this means that by making a choice of MSC certified fish you are contributing, bit by bit, to transforming the global seafood market to a sustainable one.”

There’s been a lot of talk recently about food traceability.  What is MSC doing to ensure that every fish caught is accountable?

What’s also key to the MSC programme is traceability. No-one can sell their fish as MSC certified unless they have strict traceability systems in place, checked by independent auditors and random DNA sampling. If you’re eating in a Sodexo restaurant, you are lucky because every one of Sodexo’s fish-serving sites is certified to serve MSC certified fish. Some of them have menus where every fish they serve is MSC certified. Sodexo has made a huge commitment to help make choosing sustainable seafood easy. Can we convince you to give it a try?”

Thank you Ruth.

To find out more about the MSC and the work they’re doing, please visit www.msc.org.

To find out more about Hugh’s Fish Fight please visit www.fishfight.net.


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