Podcasts about marine stewardship council msc

In this special Earth Day edition of Decoding Seafood by Mowi, Chef George Duran sits down with Kristen Stevens, Senior Marketing Manager at the Marine Stewardship Council (MSC), to explore how sustainable seafood plays a vital role in protecting our oceans.Tune in as they discuss MSC's latest Earth Day campaign, which empowers consumers to make ocean-friendly choices through the simple act of looking for the blue MSC label. From fun family-friendly activities to spotlighting everyday heroes making a difference, this episode dives into how each of us can support a thriving ocean—one seafood meal at a time.Whether you're a foodie, a parent, or someone passionate about the planet, this episode is a celebration of small actions with big impact.#salmon #atlanticsalmon #msc #healthychoices #eatinghealthy

On this episode of Mother Earth News and Friends, we talk to Kevin McCray from Safe Catch and Angelina Skowronski from the Marine Stewardship Council (MSC) about sustainable fishing practices, emphasizing the importance of third-party certifications like the MSC Ecolabel to assure consumers that seafood is sustainably sourced. It highlights the evolution of sustainability definitions, moving from basic catch methods to a holistic view that includes ecosystem health and global environmental impact. The conversation also explores the differences between wild-caught and farm-raised seafood, the need for mercury testing, and emerging trends in sustainable fishing. More from Mother Earth News and Friends

In the face of the issues facing our planet, it's hard to know what we can do to help protect our world, our livelihoods, our health and our future. Issues like global warming and overfishing can feel too large and ever-changing to wrap our minds around, let alone feeling empowered to change. In this episode, Nicole Condon, US program director of the Marine Stewardship Council (also known as the MSC), breaks down the power that's in your hands to support a sustainable world, through the choices you make in the grocery store. Join us as we decode the iconic MSC blue label, and what it means for your health, values and planet when you make a choice to buy blue. If you care about sustainability and want to be confident in what you're supporting with your buying power, you'll love this episode!Learn more about the Marine Stewardship Council online at ⁠www.msc.org⁠ and on social media @mscbluefish Visit Decoding Seafood online at ⁠Decodingseafoodbymowi.us⁠ for more episodes, links and information.

In “Conch: Queen of the Florida Keys,” Gravy producer Adwoa Gyimah-Brempong takes listeners to the Keys, where queen conch is plastered across menus: conch fritters, conch salad, even conch chowder. The shells are a visual icon in Key West, even gracing its (semi-joking) flag as a sovereign nation: The Conch Republic. Which is fascinating… because conch hasn't been fished on the island in fifty years. So where is it coming from, where is it going, and why is the culture so enduring? Conch is beloved both culturally and culinarily across the Caribbean, and the cuisine made its way to the Keys with an influx of Bahamians in the 1800s. It became a symbol of the slow way of life on the island, which chef Martin Liz points out is 40 miles closer to Cuba than it is to the nearest Walmart. It's high in protein, easy to catch, versatile to prepare, and provides everything from building materials to precious pearls once harvested. But in the Florida Keys, conch was overfished to the point of near collapse in the 1970s and ‘80s. The reasons that it hasn't rebounded are being studied by scientists in Florida and elsewhere, because their numbers are falling throughout the waters where it makes its home. Due to a combination of overfishing, warming waters, and changing ocean pH, it's getting harder for conch to reach sexual maturity. And as density-dependent reproducers who grow and travel at a snail's pace, once populations are depleted they are very slow to return. That's a problem not just for kitchens, but for the ocean itself. As a bioengineer species that keeps seagrass beds vibrant and thriving, an ecosystem orbits around conch that spans from the tiniest algae all the way up to nurse sharks. It's crucial for carbon sequestration, and also employs thousands of fishers around the Caribbean. Different countries have approached this in a variety of ways: many have closed seasons. The Bahamas has completely closed exports, while Jamaica recently inaugurated the first conch fishery with Marine Stewardship Council (MSC) certification. Florida Fish and Wildlife researchers are experimenting with transporting immature conch further offshore, where they can bulk up the gastropod dating pool. And Florida Atlantic University's Queen Conch Lab, led by professor Megan Davis, is partnering with research institutions and fishers to protect conch for generations to come. In this episode, Gyimah-Brempong talks to Davis and her colleagues, as well as Gabriel Delgado, a researcher with Florida Fish and Wildlife, and Kristian Moree and Lachelle Russell, aquaculture technicians at Freeport mobile conch lab. She also interviews chefs who work with conch, including Martin Liz in Key West and Terry Eden Pratt in Grand Bahama. Michael Moxey, a Grand Bahama fisherman, tells of conch's accessibility and an evolving way of life. United around a love and need for these large-eyed snails, island nations are both strengthening their economies and increasing their protection from ever-stronger hurricanes. Which, with any luck, will keep conch on the sea floor – and in the stew pot – for generations to come. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the How to Protect the Ocean podcast, host Andrew Lewin dives into the topic of ecolabels in seafood consumption. Picture yourself enjoying a delicious sushi lunch, knowing you've made an eco-conscious choice by selecting certified sustainable seafood. Andrew discusses the importance of following organizations like Seafood Watch and the Marine Stewardship Council to ensure responsible seafood sourcing. However, he also addresses the imperfections of these ecolabels and raises critical questions about their effectiveness and future. Join the conversation as Andrew explores whether these ecolabels can improve or if we need to rethink our reliance on them. Tune in for insights on how to better protect our oceans through informed choices. Link to article: Oceana article: https://oceana.org/press-releases/tuna-vessels-using-forced-labor-under-msc-ecolabel/ Natasha Nakamura article: https://www.nature.com/articles/s44183-024-00074-6 Follow a career in conservation: https://www.conservation-careers.com/online-training/ Use the code SUFB to get 33% off courses and the careers program.   Do you want to join my Ocean Community? Sign Up for Updates on the process: www.speakupforblue.com/oceanapp   Sign up for our Newsletter: http://www.speakupforblue.com/newsletter   Facebook Group: https://bit.ly/3NmYvsI Connect with Speak Up For Blue: Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube The Marine Stewardship Council (MSC) and Its Shortcomings in Tracking Forced Labor in Tuna Fisheries The Marine Stewardship Council (MSC) is an organization that certifies fisheries as sustainable and responsible, providing consumers with an eco-label that signifies adherence to specific environmental and ethical standards. However, recent discussions have highlighted significant shortcomings in the MSC's ability to effectively track forced labor within tuna fisheries. Reliance on Self-Reported Information One of the primary issues with the MSC's certification process is its reliance on self-reported information from trade associations, manufacturers, and distributors. This means that the MSC does not require direct reporting from vessel owners or operators, who are the entities where forced labor is most likely to occur. As noted in a recent podcast episode, researcher Katrina Nakamura, who analyzed data from tuna vessels, found that 74% of MSC-certified sustainable tuna was untraceable to the vessel owners or fishing employers. This lack of traceability raises serious concerns about the integrity of the MSC certification. Lack of Monitoring and Accountability The MSC's standards do not include provisions for monitoring the actual conditions aboard fishing vessels. There are no requirements for fisheries observers or human rights monitors to be present on these vessels, which means that the MSC is not actively verifying the claims made by the self-reporting entities. This creates a significant loophole, allowing vessels associated with human trafficking and forced labor to benefit from the MSC eco-label without any accountability. Katrina Nakamura's research revealed that it was relatively easy for her to identify multiple cases of forced labor on vessels certified by the MSC. She highlighted that if she could find this information quickly, it is hard to believe that the MSC could be unaware of these issues. This suggests a troubling lack of diligence on the part of the MSC in ensuring that its certified fisheries are genuinely free from forced labor practices. Implications for Consumers For consumers, the MSC label is often seen as a guarantee of ethical and sustainable seafood. However, the findings discussed in the podcast indicate that this trust may be misplaced. The MSC has acknowledged concerns about forced labor and human rights abuses in the tuna supply chain but continues to advise consumers to choose MSC-certified tuna as a way to reduce exposure to these risks. This advice is problematic, as it does not reflect the reality of the situation, where many certified fisheries may still be complicit in labor abuses. Call for Improvement The podcast emphasizes the need for the MSC to implement more robust measures to protect vulnerable workers in the fishing industry. This includes requiring that vessel owners be identified and screened against publicized lists of implicated vessels, as well as establishing stricter monitoring protocols to ensure compliance with human rights standards. In conclusion, while the MSC plays a crucial role in promoting sustainable fishing practices, its current approach to tracking forced labor within tuna fisheries is inadequate. By relying on self-reported information and failing to monitor conditions aboard vessels, the MSC risks undermining its own credibility and the trust of consumers who seek to make ethical choices in their seafood consumption. Addressing these shortcomings is essential for ensuring that the MSC can fulfill its mission of promoting sustainability and protecting human rights in the fishing industry. The Shortcomings of Ecolabels in Tuna Fisheries: A Closer Look at Forced Labor In a recent episode of the "How to Protect the Ocean" podcast, host Andrew Lewin delves into the critical issue of forced labor within tuna fisheries, particularly focusing on the Marine Stewardship Council (MSC) and its certification processes. While ecolabels like the MSC are designed to assure consumers that the seafood they purchase is sustainably sourced and ethically produced, the reality is far more complex and troubling. The Role of Ecolabels Ecolabels serve as a guide for consumers who want to make responsible choices regarding their seafood consumption. They are intended to indicate that the seafood has been sourced from fisheries that adhere to sustainable practices and respect human rights. The MSC, for instance, certifies fisheries based on self-reported information from trade associations, manufacturers, and distributors. This system is meant to ensure that the entire supply chain—from fishing vessels to processing companies—operates under ethical standards. The Problem of Forced Labor However, the podcast highlights significant gaps in the MSC's reporting and monitoring processes, particularly concerning forced labor. Katrina Nakamura's recent publication in Nature reveals alarming statistics: 74% of MSC-certified sustainable tuna was found to be untraceable to the vessel owners or fishing employers. This lack of traceability raises serious questions about the conditions under which the fish are caught. Nakamura's research indicates that approximately 128,000 fishers are trapped in forced labor aboard fishing vessels. These individuals often work under hazardous conditions, receive little to no pay, and are subjected to physical and psychological abuse. The podcast emphasizes that many of these vessels are certified by the MSC, which claims to uphold high standards for human rights and sustainability. Self-Reporting and Accountability One of the most concerning aspects of the MSC's certification process is its reliance on self-reported information. The podcast points out that the MSC does not screen vessels against publicized lists of labor abuses, which allows companies associated with human trafficking and forced labor to benefit from the ecolabel. This creates a loophole where unethical practices can go unchecked, undermining the very purpose of the ecolabel. Andrew Lewin stresses that while the MSC is undertaking a monumental task in certifying fisheries globally, it must improve its standards and monitoring processes. The absence of on-board inspections and human rights observers means that the MSC is not adequately addressing the realities of forced labor in the fishing industry. Recommendations for Improvement To combat these issues, Oceana is advocating for world governments to adopt the Global Charter of Fisheries Transparency. This charter outlines essential policy priorities to improve fisheries management and address human rights abuses at sea. It includes measures such as collecting data on the conditions of fishing vessel crews and making this information publicly available while protecting personal identities. In the United States, Oceana is pushing for the expansion of the Seafood Import Monitoring Program (SIMP) to cover all seafood imports, as currently only 45% are monitored. This expansion would help ensure that all seafood production standards, including those related to forced labor, are enforced. Conclusion The podcast episode serves as a wake-up call for consumers and organizations alike. While ecolabels like the MSC aim to promote sustainable and ethical seafood consumption, the reality is that significant shortcomings exist in their monitoring and reporting processes. As consumers, it is crucial to remain informed and advocate for better practices within the seafood industry. The fight against forced labor in tuna fisheries is not just about protecting the ocean; it is also about safeguarding the rights and lives of the individuals who depend on these resources for their livelihoods.  

Welcome to This Korean Life. Today, we're thrilled to feature Mark Jeong Seok Seo, a visionary in sustainable fishing and marine conservation. In this episode, Mark takes us on an enlightening journey through the world of sustainable fishing practices and the critical role of the Marine Stewardship Council (MSC) in preserving our oceans. As a key figure in the MSC, Mark sheds light on the challenges and triumphs of promoting sustainable fisheries and the profound impact these efforts have on our global ecosystem. We'll explore the future of fish farming, where innovation meets sustainability, offering solutions to feed the world's growing population while protecting marine life. Mark also addresses the controversial practice of shark fin soup, discussing its environmental and ethical implications, and how awareness and advocacy are driving change. Finally, we ask Mark about his personal seafood consumption and learn how our choices can contribute to a healthier planet. Mark's insights will empower you to make informed decisions about the seafood you eat, ensuring a sustainable future for generations to come. Whether you're a seafood lover, an environmental enthusiast, or simply curious about the future of our oceans, this episode is packed with valuable insights and inspiration. Tune in now and join Mark Jeong Seok Seo on a voyage towards sustainable seas!

En conversación con Región Acuícola de Radio Sago, Héctor Bacigalupo, gerente general de la Sociedad Nacional de Pesca (Sonapesca), destacó que estos resultados “son fruto del trabajo y adecuación de la pesca industrial para desarrollar una pesca sustentable, una legislación que puso el acento en la sostenibilidad y el compromiso con la seguridad alimentaria." Sonapesca analizó los informes de los comités científicos llegando a la conclusión que 11 de las 17 pesquerías han recuperado su biomasa, que es la cantidad de peces en el mar que alcanza o supera el óptimo biológico, que es definido por la ciencia. Asimismo, cabe mencionar que el 96% de los desembarques se encuentra en este nivel biológicamente deseado, lo que se traduce en 2 millones de toneladas sustentables. En ese sentido, la especie que más ha recuperado su situación es el jurel, la que ha sido de un 421% si se compara entre 2013 y 2023. Este trabajo permitió la certificación de esta pesquería y de otras 11 bajo el exigente estándar de las Marine Stewardship Council (MSC), siendo en 2018, la pesquería más grande de Latinoamérica en ser certificada. Esta recuperación constante, también fue ratificada por la Subsecretaría de Pesca, basado en la resolución de la Organización Regional de Pesca del Pacífico Sur (OROP-PS). Nueva Ley de Pesca "Esperamos que el proyecto de nueva Ley de Pesca que está en el Congreso, tome en cuenta estos avances; esta recuperación en nuestras pesquerías, porque significa que hemos hecho las cosas bien en esta materia y no se quiera castigar a un sector, mucho menos, considerando la situación actual del país, cuando se necesita hablar de reactivación económica”, sostuvo el gerente general de sonapesca. --- Send in a voice message: https://podcasters.spotify.com/pod/show/entrevistas-radio-sago/message

Gus Antorcha, president of Holland America Line, talks with Alan Fine of Insider Travel Report at last week's Seatrade Cruise Global, detailing the premium line's consumer-led approach to longer voyages and onboard experiences, including entertainment and food tailored to the regions visited. Antorcha explains how the fresh fish served is delivered from ocean to table in less than 48 hours, and is certified by the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC), For more information, visit www.hollandamerica.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

Evolving Ethical Living: My Journey of Becoming Un-Vegan Join us in this thought-provoking podcast episode as we delve into our personal journey of "becoming un-vegan." We share our 8-year pilgrimage of empathy and self-sacrifice for the greater good, exploring the evolution of our relationship with veganism and animal rights. Through candid reflections, we discuss the challenges of feeling responsible for the pain in the world and the never-ending pursuit of ethical living, drawing parallels to religious sanctification and the intensity of outrage culture. The episode explores how we navigated the balance between consciousness and intentionality in supporting ethical and sustainable practices. With a focus on avoiding conventional factory farming practices and seeking out quality animal welfare practices, we share our commitment to supporting local, small-scale farmers prioritizing sustainable farming methods. Organic, grass-fed, free-range, and pasture-raised choices are essential, along with certifications like the Marine Stewardship Council (MSC) label for seafood, indicating sustainable fishing practices. You will gain insights into our mindful approach to consumption, our efforts to avoid non-intentional animal products, and our conscious efforts to conserve water, use energy wisely, and shop second-hand. And truly, how we still am in process of figuring out what works best for us. Tune in to discover the heartfelt journey of self-discovery and continuous evolution towards ethical living, where the earth has always been a priority, and animals play an integral role in this conscious approach to life. @deconstruct.pod @laurendeleary @frostdrums --- Support this podcast: https://podcasters.spotify.com/pod/show/deconstructpod/support

In the face of the issues facing our planet, it's hard to know what we can do to help protect our world, our livelihoods, our health and our future. Issues like global warming and overfishing can feel too large and ever-changing to wrap our minds around, let alone feeling empowered to change. In this episode, Nicole Condon, US program director of the Marine Stewardship Council (also known as the MSC), breaks down the power that's in your hands to support a sustainable world, through the choices you make in the grocery store. Join us as we decode the iconic MSC blue label, and what it means for your health, values and planet when you make a choice to buy blue. If you care about sustainability and want to be confident in what you're supporting with your buying power, you'll love this episode!Learn more about the Marine Stewardship Council online at www.msc.org and on social media @mscbluefish Visit Decoding Seafood online at Decodingseafoodbymowi.us for more episodes, links and information.

durée : 00:04:01 - Chroniques littorales de José-Manuel Lamarque - par : Jose Manuel Lamarque - Le Conseil pour la bonne gestion des mers, une ONG qui lutte contre la surpêche et soutient la transition vers la durabilité dans les océans....

Before launching FishThink.com, Andrew Mallison was CEO of the Global Aquaculture Alliance, the only world-wide association for the aquaculture industry. Prior to that, he was Director General of IFFO, the international trade association representing producers, traders and buyers in the marine ingredients sector. Andrew was also the Global Procurement Manager for seafood at UK based retailer Marks and Spencer plc and Director of Standards and Licencing at the Marine Stewardship Council (MSC).FishThink.com offers experience-based consulting and knowledge from working in every stage of the seafood industry value chain - retail, international distribution, processing and primary production of wild and farmed fish in chilled, frozen and canned formats. Andrew is also the author of “What's the Catch? A Guide to Buying Better Seafood”.Seafood Matters Podcast is available on all podcast networks and you can also hear it on the Seafood Matters Podcast website by following the link in the “Bio”.#seafoodmatterspodcast #seafood #fish #fishing #politics #food #scottishfishingboats #scottishtrawlers #fishthink.com #WhatstheCatch #GlobalAquacultureAlliance #IFFO #MSC #MarksandSpencerContact Jim Cowie:Email: jim@seafoodmatterspodcast.comSocials: @seafoodmatterspodcastWebsite: seafoodmatterspodcast.comContact Andrew MallisonWeb: https://fishthink.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/seafood-matters-podcast--6102841/support.

For fisheries, the path to sustainability isn't easy. In the latest episode of The Conch podcast, we learn how one woman is working to support fisheries in their journey to sustainability, helping them capture value and ensure sustainable seafood for generations to come. Julie welcomes Erika Feller, Americas Regional Director at the Marine Stewardship Council (MSC)—an international nonprofit on a mission to end overfishing and ensure that seafood is caught sustainably. Episode Transcript Episode Guide :00 Intro 01:59 Having started her career on Capitol Hill, Erika has a few ideas why marine conservation organizations might be hesitant to engage with policymakers and government. 8:20 We can all agree that seafood is good for your health. *We walk through the Marine Fisheries Advisory Committee's recommendation on how to develop a national seafood marketing campaign. 12:08 Want to better understand the Marine Stewardship Council (MSC) ecolabel certification and its standards? Here you go! 16:05 Challenges that the MSC faces in supporting global fisheries and their pathways to environmental sustainability. 20:59  Climate change and fisheries: Policy and regulation are important, but engaging with people and communities is what keeps fisheries sustainable and leads to homegrown solutions to address the challenges arising due to climate change. 25:53 The MSC recognizes the critical importance of mitigating the risk of forced or child labor and social inequities in global fisheries. 35:32 Advice to women joining the seafood industry: “Maximize the serendipity potential” and take advantage of opportunities that arise. 39:34 Uplifting and amplifying Lisa Damrosch and Sandy Nguyen–two incredible women working in seafood on opposite coasts of the U.S. *Erika is the former Chair of the Marine Fisheries Advisory Committee (MFAC), which developed the report recommending the development of a national seafood marketing campaign, which Linda Cornish and Seafood Nutrition Partnership are bringing to life. Hear more about this effort on Season 2, Episode 5 of The Conch podcast featuring a conversation with Linda Cornish. Resources:  Learn more about the Marine Stewardship Council (MSC) on their website and on their Instagram.   Learn more about the women Erika uplifts: Lisa Damrosch and Sandy Nguyen Make sure to recommend this episode to anyone you think might care about the future of our ocean and women working in the sector.  The Conch Podcast is a program of Seafood and Gender Equality (SAGE). Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado & team at Seaworthy.  Theme music: “Dilation” by Satan's Pilgrims. Funding generously provided by The David & Lucile Packard Foundation.

Blaue Engel, grüne Frosche, stilisierte Bäume, Blumen oder Fische: Zumindest auf den Ökosiegeln nimmt die Artenvielfalt noch immer zu. 455 verschiedene Umweltzeichen aus 199 Ländern listet der so genannte ECO Label Index auf. In diesem Dschungel der grünen Zertifikate ist es nicht so leicht den Überblick zu behalten und so mancher sieht den Sinn vor lauter Siegeln nicht mehr. Entlasten solche Gütesiegel wie FSC, Grüner Knopf oder Fair trade tatsächlich die Umwelt oder ist das Ganze doch oft ein Etikettenschwindel? Die Antwort ist wie immer kompliziert. Wir versuchen es in dieser Episode von ÜberLeben trotzdem und sprechen mit Alfred Schumm, der lange im Aufsichtsrat des Marine Stewardship Council (MSC), dem wohl bekanntesten Umweltlabel für Fisch, gesessen hat. Er berichtet über die Möglichkeiten solcher Standards und zeigt zugleich ihre Grenzen auf. Redaktion und Moderation: Jörn Ehlers

Hva betyr føre-var-prinsippet, sertifisering og myndighetskontroll for bærekraftig forvaltning av fiskeriressursene i nord? Hva er sammenhengene mellom forvaltning av havressursene, sikkerhetspolitikk og trusselbildet på tvers av farvann og territorialgrenser?Lytt til samtalen mellom:Geir Hønneland, generalsekretær i Den norske Helsingforskomité og forfatter av “Blue Governance in the Arctic and Antarctic”Hedda Bryn Langemyr, daglig leder i UTSYN Forum for utenriks og sikkerhet samt styreleder i PF SamfunnssikkerhetI denne episoden lærer du om ressursforvaltningen i Barentsregionen i en tid med økt sikkerhetspolitisk spenning, klimaendringer, stormaktsrivalisering og interessemotsetninger i området. Du får en introduksjon til det havrettslige utgangspunktet, svalbardsonen og det norsk-russiske forvaltningsregimet i Barentshavet. De snakker om hvordan fastsettelse og etterlevelse av torskekvoter betyr mye også i det store bildet og konkret om Marine Stewardship Council (MSC)-sertifisering som markedstiltak både på russisk og norsk side i nord. Deltagerne reflekterer også over hva som blir viktig for Norge fremover, hvilke fora vi forholder oss til og hvordan vi sikrer både natur-, økonomi- og fredsinteresser.Denne episoden er et opptak av et bokbad for boken “Blue Governance in the Arctic and Antarctic” i Polyteknisk Forening. See acast.com/privacy for privacy and opt-out information.

What you eat has a huge impact on wildlife and that's true for the ocean too. Commercial fishing can have large-scale negative impacts on dolphins, turtles, and whole ecosystems. Overfishing can endanger the species that is fished affecting ecosystems and our food availability.  Some people advocate for stopping to eat seafood all together, but this may not be the best option for us and sea life. A better option is sustainable seafood – but what is this? And how do you know what to buy? I invited Jackie Marks of the Marine Stewardship Council (MSC) to the podcast to talk about everything sustainable seafood. I've been looking for the MSC logo every time I buy fish for the past few years now. In this podcast we talk about what that certification represents. Specifically we talk about:What is sustainable seafood? How does it differ from regular seafood? Is there such a thing as sustainable fishing or it is a myth? What is the Marine Stewardship Council? How do companies earn the certification on their products? What does it mean to be certified? Do we still need to buy dolphin safe tuna? How is MSC different than dolphin safe?Should people go completely vegan/vegetarian? What would be the consequences of that? Are there specific species we should avoid? General recommendations when ordering seafood? What did Seaspiracy get wrong? And what did they get right? How did they misrepresent the MSC?and MORE!Remember, when it comes to change, he key is to always move towards progress – not perfection. It is way better to have lots of people taking action imperfectly than few people getting it all right. For full show notes click here.Get a free chapter of my book “Getting a Job in Wildlife Biology: What It's Like and What You Need to Know” to see how I can help you in your career: https://stephanieschuttler.com/getting-a-job-in-wildlife-biology-book/ Want to learn about cool animals, conservation, and get tips about careers in wildlife biology, science, and more? Subscribe to my channel: https://www.youtube.com/StephanieSchuttler and join my email list: https://stephanieschuttler.com/ I'd love to meet you. Connect with me on social media:Twitter: https://twitter.com/FancyScientistInstagram: https://www.instagram.com/fancy_scientist/ Facebook: https://www.facebook.com/fancyscientist/Pinterest: https://www.pinterest.com/fancyscientist/pins/I go live in my Facebook group every other Sunday at 7 PM EST to answer a wildlife biology question. Join me! https://www.facebook.com/fancyscientist/ Join the “Getting a Job in Wildlife Biology” Facebook group to connect with other aspiring wildlife biologists, post your questions and get free advice: https://www.facebook.com/groups/gettingajobinwildlifebiology

In this episode we talk to Loren Hiller senior commercial officer of  Marine Stewardship Council (MSC).  As you may know we had Loren on episode seven, so we thought it was well overdue to have a good catch up and to get a feeling for whats going on out there and of course we also touched on Seaspiracy.  If you want to get in touch or to give feedback to Loren then email her at mscintheuk@msc.org.  Big thanks to our episode sponsor; get in touch with Amity Fish Company today. The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.

Have you ever picked up a can of fish in the supermarket and wondered what the MSC certified symbol actually means for the tuna in the can? Most of us know it means the fish is from sustainable stocks. But how is this judged and verified and how did the Marine Stewardship Council (MSC) manage to use consumer choice to certify 17% of all fisheries globally as sustainable in just 20 years? Today we're speaking to Dr Yemi Oloruntuyi who is the Head of the Global Accessibility Program at the MSC. Yemi tells us about the MSC and the issues it seeks to tackle and its successes to date. And then she shares her career stories from her beginnings in Lagos, Nigeria, to where she is now a key part of an organisation seeking to save three in ten of all fisheries within the next 10 years. Yemi also shares her thoughts on the need for more diversity and inclusion in conservation, along with her careers advice for people like you. And finally, she ends by telling us about the opening of the Ocean Stewardship Fund Grants for students and researchers totalling nearly 300,000 pounds. Stay tuned and enjoy! 

Z/Yen conducts an irregular series of short webinars, CommunityZ Chest, featuring people from its various communities and clubs, viz. technology, financial services, civil society, and business. These webinars provide an opportunity to meet people from the wider CommunityZ, to share ideas, and to make connections. This CommunitZ features Brendan May. Brendan is the Founder and Chairman of Robertsbridge, a global sustainability advisory firm that has worked with some of the world's best known companies and brands on long term sustainability strategies, supply chain risk, sustainable sourcing, reputation and crisis management. Current and recent clients include Drax, Heathrow, Unilever, OVO Energy, RGE Group and Cargill, where he chairs the company's independent Land Use & Forests Sustainability Panel. He is a well respected mediator and facilitator, having been behind some of the best known reconciliations between multinational companies and campaign groups. He is a specialist in stakeholder engagement and sustainability strategy. From 1999-2004 he was Chief Executive of the Marine Stewardship Council (MSC) and he has also been European Chairman of the Rainforest Alliance, where he served on the global board for 4 years. He has chaired several corporate advisory panels, and is a regular commentator in print and broadcast media on corporate responsibility issues. Interested in watching our webinars live, or taking part in the production of our research? Join our community at: https://bit.ly/3sXPpb5

The Marine Stewardship Council (MSC) is an independent non-profit which sets a standard for sustainable fishing. Mark and new Climactic member Eav talk to Matt Watson, Senior Fisheries Manager. Eav is a marine scientist by training, so has some great questions for Matt around the MSC approach to sustainable fisheries, an ecosystems approach. Mark - as an untrained enthusiast - wants to know how consumers can use the MSC tickmark on canned tuna to send fishing companies a message. It was great to talk to a member of such an influential and successful non-profit, and we can't wait to explore more product certification schemes, and challenge if they're appropriately engaging with the climate crisis. In this episode you'll learn about how fisheries are being affected by marine heatwaves, and how changing ocean temperatures are affecting fishing grounds. Apologies for some audio quality issues with this recording, there was a mic selection problem on Mark's end. Special Guest: Matt Watson. Support Climactic Links: Sustainable Fishing | MSC | Marine Stewardship Council — We're on a mission to end overfishing. Ensure future generations can enjoy the wild seafood we love by choosing certified sustainable seafood with the blue fish label. See /privacy for privacy and opt-out information.

The Marine Stewardship Council (MSC) is an independent non-profit which sets a standard for sustainable fishing. Mark and new Climactic member Eav talk to Matt Watson, Senior Fisheries Manager.

The Marine Stewardship Council (MSC) is an independent non-profit which sets a standard for sustainable fishing. Mark and new Climactic member Eav talk to Matt Watson, Senior Fisheries Manager.Eav is a marine scientist by training, so has some great questions for Matt around the MSC approach to sustainable fisheries, an ecosystems approach. Mark - as an untrained enthusiast - wants to know how consumers can use the MSC tickmark on canned tuna to send fishing companies a message. It was great to talk to a member of such an influential and successful non-profit, and we can't wait to explore more product certification schemes, and challenge if they're appropriately engaging with the climate crisis.In this episode you'll learn about how fisheries are being affected by marine heatwaves, and how changing ocean temperatures are affecting fishing grounds. Apologies for some audio quality issues with this recording, there was a mic selection problem on Mark's end.Special Guest: Matt Watson.Support ClimacticLinks: Sustainable Fishing | MSC | Marine Stewardship Council — We're on a mission to end overfishing. Ensure future generations can enjoy the wild seafood we love by choosing certified sustainable seafood with the blue fish label. See /privacy for privacy and opt-out information.

The Marine Stewardship Council (MSC) is an independent non-profit which sets a standard for sustainable fishing. Mark and new Climactic member Eav talk to Matt Watson, Senior Fisheries Manager. Eav is a marine scientist by training, so has some great questions for Matt around the MSC approach to sustainable fisheries, an ecosystems approach. Mark - as an untrained enthusiast - wants to know how consumers can use the MSC tickmark on canned tuna to send fishing companies a message. It was great to talk to a member of such an influential and successful non-profit, and we can't wait to explore more product certification schemes, and challenge if they're appropriately engaging with the climate crisis. In this episode you'll learn about how fisheries are being affected by marine heatwaves, and how changing ocean temperatures are affecting fishing grounds. Apologies for some audio quality issues with this recording, there was a mic selection problem on Mark's end. Special Guest: Matt Watson. Support Climactic Links: Sustainable Fishing | MSC | Marine Stewardship Council — We're on a mission to end overfishing. Ensure future generations can enjoy the wild seafood we love by choosing certified sustainable seafood with the blue fish label. Support the show: https://www.climactic.fm/p/support-the-collective/

Buying seafood is a difficult process these days, especially if you would like to buy sustainably caught seafood. There are so many things to take into account such as farmed vs wild caught, how the seafood was caught, where it was caught, and who caught it. Then, when you finally think you have everything solved with apps such as Seafood Watch and programs such as Ocean Wise, you find out that the seafood you bought has a 48% chance (in Canadian cities) that it may not be the seafood you thought you were buying, or as it was advertised. In other words, seafood fraud is a big problem.  So how do you buy seafood that solves all of the problems highlighted above? So search for the Marine Stewardship Council (MSC) label. MSC works with 400 fisheries around the world throughout the entire supply chain to ensure its 30,000 products that carry the MSC label are sustainable. Lucy Erickson, the Science Communications Manager for MSC, joins me on the podcast to discuss how the MSC program works and to give us hope in fisheries for the future.  Do you buy MSC products? Share your experiences in the Facebook Group: http://www.speakupforblue.com/group. Want to get started on living for a better Ocean? Sign up for the Grove Collaborative and get a free gift: http://www.speakupforblue.com/goocean.  Links Associated With MSC: https://www.msc.org/ https://www.msc.org/en-us/ MSC Fisheries Standards: https://www.msc.org/standards-and-certification/developing-our-standards/the-fisheries-standard-review Avoid Being Duped By Seafood Fraud: https://www.newscientist.com/article/2196872-a-third-of-fish-sold-is-mislabelled-heres-how-to-avoid-being-duped/#.XJUJXBM9tkw.twitter  

Loren Hiller is the commercial officer at the Marine Stewardship Council (MSC), we discussed so many topics relating to the oceans, sustainability and seafood in general.    Where you can find out more about Loren and MSC.  MSC Website MSC Facebook MSC Twitter  MSC Instagram  Loren Hiller Linkedin

Lucy Erickson is the Science Communications Manager at the Marine Stewardship Council (MSC), an independent non-profit organisation which sets a standard for sustainable fishing. In this episode we talk about the impact of the fishing industry on the environment and how you can do your part to reduce overfishing! Learn more at https://www.msc.org/   

To receive 10% off your first order from Randy's company vitalchoice.com use coupon code LTH2018 at checkout.   Wild Salmon  http://learntruehealth.com/wild-salmon/ Many of you have probably heard that eating fish is good for your health.  But not all fish can give you maximum health benefits. Salmon for one, is a favorite preference apart from tuna or halibut. But according to my guest, Randy Hartnell, not all salmon are the same. To educate us further on this topic, he explains the difference between wild salmon and farm salmon in this episode. Discovering Fishing Randy Hartnell discovered a love for fishing during his college years while he was earning a degree in English at the University of California in Berkley. Taking on a summer job, it led him to discover fishing in Alaska.  Randy Hartnell fell in love with commercial fishing and continued after graduating from college. He bought boats, hired a crew and dived into commercial fishing for 20 years in Alaska. Every spring and summer was devoted to catching herring and salmon. “It was a great lifestyle. I would have still been doing it except for the rise of industrial farm salmon in the world market,” said Randy Hartnell. “In the late 90s, farm salmon exploded despite the nutritional and environmental disadvantages. At that time few consumers knew the difference.” He adds, “What grocery stores and chefs understood was that farm salmon was now available 24/7, it was cheap and consistent. So, in a couple of years, the price collapsed. That’s why I had to figure out something else to do.” Vital Choice Randy Hartnell had a friend call him one day. Together they discussed the factors surrounding the demand for either wild salmon or farm salmon. And because people loved wild salmon, it was an excellent opportunity to make wild salmon more available to consumers. Randy Hartnell initially hired friends and family members.  He launched the company in 2002 and had grown every year since then. One of the favorite things the company offers is their Vital Box subs program, containing the company’s greatest hits. It includes the most popular Vital Choice products that consumers can customize. “We enjoy educating people that fish is yummy and easy to prepare and healthy, too. Always go for quality,” Randy Hartnell advises. “Those healthy omega three fats in the fish is unstable. It is prone to oxidation. That’s one reason why chefs prefer farm salmon. Because wild salmon goes bad quickly.”  Looming Problems According to Randy Hartnell, the most significant problems fall into two categories. One is environmental, particularly the impact of the farm salmon on the local ecosystem. Everything you’re putting into those cages to feed those fish, a lot of that ends up in the surrounding environment. That in turn, can have a profound impact on the local species. To get the bigger picture, Randy Hartnell says that salmon farming first started in Norway. The farms there have devastated the wild salmon stocks. In fact, Randy Hartnell talked to a scientist there a few years ago. And that scientist said that British Columbia is insane to put salmon farms along wild salmon migration routes. You see, Randy Hartnell reveals that in British Columbia, fisheries placed hundreds of farm salmon pans along the migration routes of five different species of wild Pacific salmon. And this scenario attracts diseases and parasites. “The solution is to move those pens onto land and do closed containment tanks. But the problem is you don’t have mother nature subsidizing your processing of sewage, pumping, and water. That’s why farm salmon that is raised sustainably is more expensive. So, unfortunately, there is not much market for it,” shares Randy Hartnell. Randy Hartnell says the other issue is the nutritional side. Some are fed wild fish which are turned into pellets and fed to farm salmon. The problem is, the fish might end up having trace levels of contaminants. “Plus, when you start feeding these farm salmons a lot of grains, you have way more omega 6 to omega 3. Wild salmon has more omega three compared to omega 6,” said Randy Hartnell. Randy Hartnell also shares that now there is a big mining consortium, that is trying to build a massive open-pit mine right at the headwater. It’s called the Pebble Mine Project, and many are stopping it.  “There are always going to be bad actors out there. And the best way to put them out of business is to educate consumers to look for and choose sustainably sourced alternatives,” said Randy Hartnell. Alaska’s Solution Randy Hartnell fished in Alaska for 20 years.  He shares that based on the state constitution, it states that fisheries will be managed on a sustainable basis. This means a scientist manages every river that has fish coming up to it. His primary goal is to make sure that every season there is a sustainable yield basis. It’s monitoring the passage of fish into the river and making sure there is harvestable surplus. Alaska’s “fish cops” primarily protect the habitat. There are no big tourism establishments, logging or dams to destroy the natural environment.  In fact, they are currently expecting fifty to sixty million salmon are coming back to spawn. Reputable Organizations Randy Hartnell reveals that consumers are now demanding sustainable seafood. To date, there are 30 NGOs now focusing on ocean sustainability and fisheries around the world. There’s still a lot of work to do. To those who aren’t aware, a fishery is primarily a defined by its region, the fishing method it uses and the type of fish it catches. Generally, most of the seafood and salmon in the United States come from Alaska because it is sustainable. Randy Hartnell says the gold standard of organizations is called the Marine Stewardship Council (MSC) where he is a member. They are rigorous in evaluating fisheries especially since over 130 species rely on wild salmon throughout their lives, from bacteria to killer whales. It takes thorough scrutiny before one company gets that coveted MSC logo on their packaged products.  And Randy Hartnell says the nutrition packages that those fish represent is some of the healthiest food on the planet, not to mention sustainable, too. Benefits of Wild Salmon According to Randy Hartnell, wild salmon and seafood in general, is one of the last wild, natural organic foods that we have on the planet. They are just about the most nutrient-dense food you can find. And they have way more than the RDI of many of our essential amino acids or healthy fats. “We all need omega 3 and omega 6 in our diet. They are precursors to all kinds of different hormones that allow ourselves to communicate with one another,” said Randy Hartnell. “So, when you have an imbalance of these two types, it causes a lot of problems like chronic diseases.”  Seafood Prescription Randy Hartnell has an upcoming book coming up, called the Seafood Prescription.  It explains the nutrients in seafood and how it addresses so many needs that we have on a biochemical level. “The fatter the fish, the more omega three it has. Alaskan king salmon or British Columbia king salmon are going to have the most, approximately two grams on a six-ounce portion,” Randy Hartnell said. “Don’t worry too much about the number. Just incorporate more fish into your diet. It’s not about getting the omega three but rather also about restricting the omega 6.” He narrates that his wife had chronic allergies, skin issues, and inflammatory eye condition before. When he started this company, Randy Hartnell met Dr. William Lands, who was a pioneer in this field and discovered a lot of this biochemistry. After being educated about fish, the omega 6 factor and how prevalent it is, Randy Hartnell and his wife started cutting out omega 6.  It wasn’t long before his wife was cured of her health problems and Randy Hartnell’s family history of eczema and psoriasis was cured as well. Fresh Vs. Frozen Randy Hartnell says that most people will say fresh is superior to frozen. But there was a study before regarding this. From the study, 80% wanted fresh, not frozen fish. Both kinds were cooked side by side, and in the end, the frozen fish tasted better. “Currently, there’s also a tool to measure cellular damage from freezing and quality degradation,” shares Randy Hartnell. “Freezing is like nature’s preservative. You protect those unstable oils from the air and protect them from oxidation. It will taste like it just came out of the water as long as it is frozen properly.” Canned Fish The commonly canned fishes are tuna and salmon. But Randy Hartnell says many are poorly canned because some companies pack lower quality fish into the can. As a result, Randy Hartnell makes sure partner with a company that puts the best fish in the can. Vital Choices Products Randy Hartnell assures that his company only buys domestically processed seafood in Alaska or Washington. It costs more, but it’s an excellent avenue to support jobs. Some other excellent Vital Choices products worth trying are their burgers and sausages. It took quite a while to develop their wild salmon sausages that come in three delicious flavors. Randy Hartnell also believes that a healthy mom delivers healthy babies. That’s why Vital Choice also has a healthy diet option that caters to pregnant women. In fact, Randy Hartnell shares that there was a study conducted over a span of twenty to thirty years involving 14,000 moms and kids. “The study looked into the impact on fish consumption and impact on neurological health on children. It also identified that the risks of not eating fish are much greater than those with trace levels of mercury.” Out of Balance There are many success stories of people who made the switch to incorporating more fish or fish oil products into their diet. Randy Hartnell says there was one case wherein a patient had omega three therapy. It involved intravenous fish oil to repair the brain which worked. Randy Hartnell also had a personal experience with omega three therapy when his daughter was hospitalized for bacterial meningitis, severe, and brain swelling. It benefited his daughter as well, and the recovery was faster. To further get some additional resource, do check out Randy Hartnell’s Out of Balance video on his website, where he interviews five well-known authorities talking about the importance of balancing omega 3. Randy Hartnell’s website is a wealth of information and even has an online store.  As a bonus, he’s giving all you listeners a 10% discount so be sure to type in LTH2018 for the coupon code upon checkout.  Bio Randy Hartnell is the president of Vital Choice Wild Seafood & Organics, the leading online seafood company he and wife Carla founded in 2001. He is responsible for guiding the company on its mission of helping consumers source high-quality, sustainable seafood while educating them about the impact of food choices on their health, the environment, and the commercial fishing community.  Randy Hartnell is the public face of Vital Choice, fostering relationships with environmentally minded, health-conscious consumers and nutrition-oriented health and wellness advocates. Before founding Vital Choice, Randy Hartnell spent more than twenty years as a commercial salmon fisherman in Alaska. He is a Washington state native and holds a degree in English Literature from the UC Berkeley. Get Connected With Randy Hartnell: Vital Choice Randy Hartnell Website Marine Stewardship Council EFA Education Out of Balance Video YouTube   If this episode made a difference in your life, please leave me a tip in the virtual tip jar by giving my podcast a great rating and review in iTunes! http://bit.ly/learntruehealth-itunes Thank you! Ashley James http://bit.ly/learntruehealth-itunes ************************************ Enjoyed this podcast episode? Visit my website Learn True Health with Ashley James so you can gain access to all of my episodes and more! LearnTrueHealth.com http://learntruehealth.com ************************************ Need Help Ordering The Right Supplements For You? 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After opening companies all over the world, including a successful real estate development firm, Hathaway returned to his home state of Maine to open Shucks Maine Lobster, a business that supplies raw lobster meat to international and local companies. Soon after it had started, Shucks won two Seafood Prix d’Elite Awards at the Brussels Seafood Expo Global/Seafood Processing Global for the best new seafood product. Shucks now employs about 80 people in Maine. He worked to classify Maine lobster as certified sustainable by the Marine Stewardship Council (MSC), and is currently the president of the Fund for the Advancement of Sustainable Maine Lobster, a client group of the MSC. He created the Shucks Maine Lobster Chef World Series and has also served as a state senator. https://www.themainemag.com/radio/radio-guests/john-hathaway-founder-ceo-shucks-maine-lobster/

When I got the Aquarium everyone was super nice to me, I saw my old friend Karen Burns who was on the show last year, I met the Sensible Seafood Squad and then we went to Whole Foods to talk sustainability to the public. We ate great meals out with April Abbey Road Then it was off to our first stop at WholeFoods in Virginia Beach, we talked with Fish Monger Dan Dan started by telling us what was in season and local and what we should be eating Dan also explained how to choose a fresh fish No worries in our seafood department. Fresh or frozen, we have traceability from fishery to store. And, we only sell wild-caught seafood from fisheries that are certified sustainable by the Marine Stewardship Council (MSC) or rated either “Green” or “Yellow” by the Monterey Bay Aquarium Seafood Watch and The Safina Center. We don’t sell any of the red-rated seafood you might find at other grocery stores. We were totally impressed with the way Wholefoods deals with their seafood, I wish all markets would be as responsible. Great work, special thanks to Dan for his time and Elizabeth the manager for allowing us to chat with Dan in the store. In between segments, you are going to hear people giving us their definition of sustainable seafood. Reflecting back on this, I now understand why places like the Virginia Aquarium and Marine Science Center need to work so hard to teach folks what sustainable means.

We packed an amazing variety of information into this episode! An all green diva crew managed to talk about renewable energy in our sleeping naked is green segment. We did several product reviews including green diva stuff, green baby stuff and even a green dude product! Then we learned a lot about sustainable fishing and how we can become more aware and support sustainable fisheries through the Marine Stewardship Council (MSC) certification and labeling program.