Marine Stewardship Council (MSC)’s Post

🌱 Our world has been built on take-make-waste production systems: from fossil fuels to plastics, from industrial forestry to paper. If we want to tackle the climate crisis, we must address supply chains head-on. TED Conferences Biodiversity champion and 2023 The Audacious Project grantee Nicole Rycroft of Canopy is leading the charge. Her organisation collaborates with industry leaders to replace unsustainable base materials with eco-friendly alternatives. Discover how Canopy is revolutionising the production of everything from T-shirts to the Harry Potter book series, moving away from ancient and endangered forests. Nicole Rycroft says we already have game-changing solutions and these brilliant innovations must be scaled quickly. 👉 Watch this inspiring TED Conferences video now and join the movement towards a more sustainable future! https://lnkd.in/gK_gxisD #GlimmerTheSustainabilityNetwork #JoinTheCommunity #MakeAnImpact #SDGs #Sustainability #Wellbeing #ClimateAction #SupplyChains #Circularity

We cannot afford to let the global ocean continue to be plundered at the current rate. Fish populations are being decimated worldwide. Unsustainable & illegal fishing dominates our seas. But what do you think about lab-grown fish? Is this part of the future of ‘sustainable seafood’? Oceana Oceana UK Blue Marine Foundation Blue Ventures https://lnkd.in/eqKxbAts

Ready for some untraditional seafood? At least, for many European palates. Møreforsking is again participating in the national science day festival (#Forskningsdagene). The festival is for anyone who wants to create excitement and understanding of research, how research happens, and what role it plays in society. Now, what I usually do is showcase weird animals from the ocean, but also uncommon seafood. In particular, this type is freely available on all Norwegian rocky shores. The truffle seaweed Vertebrata lanosa (Yes, I know I said Truffle kelp in the video!) is easily found on the Knotted Wrack (Ascophyllum nodosum). Limpets and periwinkles are tasty, but forgotten seafood. Charred shells of these were found in our local stone-age dwellings and even in Viking burials. After WW2 kids in Kristiansund often picked and boiled periwinkles as cheap snacks. They are a popular atraction on our stand! Do you have any seafood species that are now forgotten? #seafood #sustainability #scicomm

Happy Earth Day! Every day should be a day to celebrate and support environmental protection. One way to support the environment is to drink wines made by winemakers who also care about the environment. And how can you know this? There are three farming practices/certifications that consider what is... #rebelvino #food #wine #beverage #siptastic #foodie #recipe #social #freemembership

Wish you could travel to 120 countries like host of Foods That Matter, John Robert Sutton? ✈ Well now you can! Virtually at least... 👀 WATCH Foods That Matter on YouTube as John explores food all over the world. Episode 1: https://lnkd.in/dvHpG_k3 🐟 We explore the world of sustainable seafood in episode 1, highlighting its importance and offering practical tips we can use to ensure we're all making the best decisions for our tastebuds and our bodies. John speaks with Matthew Dolan (Executive Chef, Author of Simply Fish, Cultural Envoy, and Food Network Competitor) to help us understand why we should care about seafood. 🦐 We learn more about what we're consuming, like what farmed fish are really getting fed, and where our fish travels before it gets to our plates, like where all the amazing seafood from Baja, California goes first before it gets to the United States. There are many great takeaways in this episode, such as suggestions for where to buy fish, how to cook fish well, and how to make oysters smooth like butter. 🐠 After the interview we hear John talk to Foods That Matter producer AJ Moseley where John shares his favorite dishes to cook – a delicious way to embrace sustainable seafood! Understanding where your food comes from is crucial. This episode encourages us to think twice about the food we're consuming, fostering a deeper connection with our food, ourselves, and the environment. ✅ Subscribe and travel the world with John on Foods That Matter: https://lnkd.in/d8BU6sCT __ This season of Foods That Matter is presented by Watkins 1868. You can also find Foods That Matter on Apple Podcasts, Spotify, Amazon Music, or wherever you listen-only to podcasts.

You want to know where your food comes from - shouldn't you want the same for your dog? Wisdom Air-Dried From the Sea features a blend of fresh-caught seafood that is healthy, sustainable, and great for dogs with food sensitivities. For this recipe, we started with Ocean Wise certified catfish that are sustainably sourced from Channel Fish Co., a supplier that supports local, community-based fisheries and fishermen. Chesapeake Bay Blue Catfish is a non-native, invasive species that threatens the health of the Bay. They recognize Chesapeake Bay Blue Catfish as a delicious and nutritious “best choice” in sustainable seafood. We then added MSC-Certified, upcycled clams and MSC-Certified sardines for a novel protein blend that's irresistibly tasty to dogs. Learn more, here: https://bit.ly/3u26kz2

Celebrating Innovators: Nicholas Appert - The Father of Canning and Airtight Food Preservation In the historical tableau of food science, Nicholas Appert emerges as a venerable figure whose ingenuity has sculpted the contours of food preservation, gifting humanity the precious ability to store and enjoy food beyond its natural shelf life. Born in 1749 in Châlons-sur-Marne, France, Nicholas Appert's odyssey began in the backdrop of a world yearning for sustainable food preservation methods. This era, fraught with the perils of food spoilage, beckoned for a solution that could safeguard the sustenance of both armies and civilians. The zenith of Appert’s ingenious endeavor was the development of airtight food preservation, or as we know it today, canning. With a meticulous alchemy of glass jars, cork, and wire, Appert devised a method to encase food in airtight containers, which were then boiled to eliminate or significantly reduce spoilage-causing microorganisms. This innovation, though simple in its essence, was a monumental stride in the quest for food longevity. Nicholas Appert’s canning technique was not just a culinary breakthrough but a beacon of sustenance in turbulent times. His method proved invaluable during the Napoleonic Wars, ensuring soldiers had access to preserved food, free from the clutches of decay, thereby significantly improving military logistics and morale. The ripple effects of Appert’s work are boundless. His method laid the groundwork for the modern-day canning industry, propelling a cascade of innovations in food preservation technology. Today, the canning process stands as a bulwark against food spoilage, ensuring the availability of a diverse range of foods year-round, irrespective of geographical and seasonal constraints. #NicholasAppert #FoodPreservation #CanningInnovation #FoodScience

Celebrating Innovators: Nicholas Appert - The Father of Canning and Airtight Food Preservation In the historical tableau of food science, Nicholas Appert emerges as a venerable figure whose ingenuity has sculpted the contours of food preservation, gifting humanity the precious ability to store and enjoy food beyond its natural shelf life. Born in 1749 in Châlons-sur-Marne, France, Nicholas Appert's odyssey began in the backdrop of a world yearning for sustainable food preservation methods. This era, fraught with the perils of food spoilage, beckoned for a solution that could safeguard the sustenance of both armies and civilians. The zenith of Appert’s ingenious endeavor was the development of airtight food preservation, or as we know it today, canning. With a meticulous alchemy of glass jars, cork, and wire, Appert devised a method to encase food in airtight containers, which were then boiled to eliminate or significantly reduce spoilage-causing microorganisms. This innovation, though simple in its essence, was a monumental stride in the quest for food longevity. Nicholas Appert’s canning technique was not just a culinary breakthrough but a beacon of sustenance in turbulent times. His method proved invaluable during the Napoleonic Wars, ensuring soldiers had access to preserved food, free from the clutches of decay, thereby significantly improving military logistics and morale. The ripple effects of Appert’s work are boundless. His method laid the groundwork for the modern-day canning industry, propelling a cascade of innovations in food preservation technology. Today, the canning process stands as a bulwark against food spoilage, ensuring the availability of a diverse range of foods year-round, irrespective of geographical and seasonal constraints. #NicholasAppert #FoodPreservation #CanningInnovation #FoodScience

Did you know that growing food is hard work? A lot of people are expressing concerns regarding the challenges of growing food outdoors this year. Weather, bugs, and many other issues seem to be causing quite a few problems. Check out the comments in this video to get a reality check on the challenges of being food independent, and also check out the very thorough review our the Eden Grow Systems Aeroponic Grow Tower. https://lnkd.in/gWzwJ6mt

I got this email from Ocado promoting “Sustainable Seafood September,” with discounts on MSC-certified fish. On the surface, it sounds great—save the oceans while eating fish, right? But after watching Seaspiracy, I can’t help but feel skeptical. For those who haven’t seen it, Seaspiracy dives into the harsh realities of the fishing industry—overfishing, bycatch of endangered species, and the destruction of marine ecosystems. It basically argues that the fishing industry is doing way more harm than we realize, and it got me thinking: Can seafood really be “sustainable,” or is this just a feel-good label so we don’t feel guilty about buying it? To be totally real, I’m not trying to be a hero here—I do eat fish. But I’m also aware that some of these “sustainable” initiatives might just be performative. I don’t want to fool myself into thinking that buying MSC-certified salmon is magically going to save the planet. I’d love to hear what others think. Have you found a way to balance enjoying seafood with caring for the environment, or do we need to completely rethink our relationship with it? #Sustainability #Seaspiracy #OceanConservation #SustainableSeafood #FoodForThought