People in Australia are becoming hooked on sustainable seafood, says the Marine Stewardship Council, with more fisheries, suppliers and retailers seeking MSC certification.
18 March will be the fifth Australian Sustainable Seafood Day and everyone – seafood processors, retailers, restaurants, workplaces and individual consumers – can show their support for sustainable fishing and help transform the seafood market to a sustainable basis. Cafes, restaurants, food service companies, seafood producers can show their support for sustainable fishing practices, by promoting and serving MSC certified wild caught seafood bearing the MSC’s blue ecolabel. Individual consumers can help make a difference by simply eating a dish made with MSC-labelled seafood: cook it at home, make a sandwich, or book a table at a participating restaurant.
Last year, more than 29 participating cafés, restaurants and canteens from across the country, served up an array of wild caught seafood, showcasing the wide range of sustainable options available for us to enjoy all year round. In addition, a number of international organisations in the seafood supply chain, such as Compass Group and John West, lent their support as did institutions such as Taronga Zoo and The University of Technology, Sydney.
In 2011, MSC says it expects the number of cafes and restaurants taking part to increase significantly and also anticipate growing support from distributors and retailers.
