During Sustainable Seafood Week consumers urged to choose MSC blue ecolabel . Photo: Nigel Millard for MSC UK
During Sustainable Seafood Week, (September 16 to 24) which is being supported by retailers and brands including Waitrose, Sainsbury’s, Bird’s Eye, the Co-op and Young’s, consumers are being urged to choose seafood products with the blue MSC ecolabel.
In addition, seafood lovers can now, for the first time, easily find their nearest fish and chip shop serving sustainable seafood with a new digital list launched by MSC UK today.
Fishermen from the haddock and sardine fisheries feature on billboards and in MSC’s marketing materials and website stories across the campaign period.
Andrew Bremner, skipper of the Boy Andrew, from the haddock fishing fleet says: “It’s in my interest to fish within sustainable levels. You have to make sure you are guaranteeing a future in the job.”
He adds: “The MSC label shows the consumer it is a sustainable and safe product to eat and you are not harming the stock. It gives them confidence when they buy.”
Tom Lambourn, crew on the Lyonesse sardine ringnetter, says: “We want this fishery to be successful. We’re very proactive so that it remains a success story for future fisherman. Why would you not want fish for the future?”
Katie Keay, Senior Fisheries Outreach Manager, UK & Ireland, says: “It’s fantastic to showcase the hard work of our MSC certified fisheries across our campaigns. The theme for Sustainable Seafood Week this year is ‘It’s all hands on deck’ and this encapsulates what we want to say about protecting our oceans. If we want to make a difference we all need to play a part and that includes everyone from the fishermen, the producers and retailers through to the consumer.”
MSC UK is hosting a series of activities for Sustainable Seafood Week, including Sustainable Seafood Suppers with top British UK chefs showing how to make a variety of delicious sustainable seafood meals, for the whole family to enjoy. Chefs Mitch Tonks, James Strawbridge and Elizabeth Haigh will host ocean-themed cooking classes and share their top culinary tips.
One third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity. Some 7 in 10 (72%) of seafood consumers agree that in order to save the ocean, we have to consume fish and seafood only from sustainable sources, according to research conducted for MSC by independent research consultancy, GlobeScan. Choosing the blue MSC ecolabel is an easy way for consumers to help safeguard seafood supplies for the future and keep the oceans teeming with life.
Source: Press Release