The University of Michigan (U-M) has become the first ‘Big Ten’ University to achieve Marine Stewardship Council (MSC) Chain of Custody certification.
U-M’s Michigan Dining supports sustainably managed fisheries as part of its overall commitment to offer sustainable food on campus in five residential dinging halls.
Geoff Bolan, commercial director, MSC, said: “As the first of the Big Ten universities to be certified, the University of Michigan serves as a robust example of the collaborative efforts educational institutions are increasingly undertaking to provide sustainable seafood for this and future generations and we welcome the University of Michigan into the MSC programme.”
Michigan Dining serves 3.5m meals per year in its residential dining halls to over 9,000 students living on campus and the wider campus community.
Chef Frank Turchan, who led the certification process, added: “We believe that to deliver on our mission of amazing food, we need the best ingredients sourced in the best way. MSC certified seafood helps us do that.”
Seafood comprises 10% of menu items which now feature MSC-certified Alaska Pacific cod, US Alaska pollock and Oregon pink shrimp.
Food service suppliers Sysco Detroit and Imperial Seafoods also attained certification to ensure MSC Chain of Custody through the entire supply chain.
The certification process was carried out independently by SCS Global Services.
