We may think we all know about the problem of overfishing, but do we really? Consumer research by Unilever in June shows some surprising figures: 36% of UK consumers have never even thought about this issue.
Low consumer awareness is of course a barrier to change. Partnership and commitment from boat to checkout is crucial to altering this, as Jonathon Porritt points out in his report Fishing for Good, from sustainable development charity Forum for the Future.
He acknowledges that “it isn’t the sole responsibility of the retail sector to educate consumers” but points out that it can do a lot more to engage with them.
One way is by supporting the Marine Stewardship Council. It has the most rigorous standards in fish certification, with the potential to become the Soil Association of the oceans.
The MSC needs industry support, which it must work to attract by boosting awareness of the logo, currently low, and the organisation itself via a high-profile consumer awareness campaign. While the length of the certification process and small but growing number of fisheries involved is challenging, the food industry can encourage those it works with to seek certification.
Unilever’s traffic light system awards green lights to sustainable fisheries. If we give them five green lights, they are encouraged to seek MSC certification.
Five red lights mean that the fishery is unsustainably managed and must therefore be abandoned.
All other fisheries Unilever works with to improve.
Although gradual, progress is being made. The world’s second-largest fishery, Alaska Pollock, was certified this year, and we’ll be using pollock in some Birds Eye fish bake products later this year, which will carry the MSC logo.
MSC certification of the huge Bering Sea Cod fishery might not be far behind.
Our research shows that a third of people would be more likely to make sustainable choices if they had more information. This alone should encourage action.
Would you like to write a Talking Point? We’re looking for contributions covering hot topics in the meat, fish and fresh produce supply chains
Email richard.clarke@william-reed.co.uk or call him on 01293 610404
Low consumer awareness is of course a barrier to change. Partnership and commitment from boat to checkout is crucial to altering this, as Jonathon Porritt points out in his report Fishing for Good, from sustainable development charity Forum for the Future.
He acknowledges that “it isn’t the sole responsibility of the retail sector to educate consumers” but points out that it can do a lot more to engage with them.
One way is by supporting the Marine Stewardship Council. It has the most rigorous standards in fish certification, with the potential to become the Soil Association of the oceans.
The MSC needs industry support, which it must work to attract by boosting awareness of the logo, currently low, and the organisation itself via a high-profile consumer awareness campaign. While the length of the certification process and small but growing number of fisheries involved is challenging, the food industry can encourage those it works with to seek certification.
Unilever’s traffic light system awards green lights to sustainable fisheries. If we give them five green lights, they are encouraged to seek MSC certification.
Five red lights mean that the fishery is unsustainably managed and must therefore be abandoned.
All other fisheries Unilever works with to improve.
Although gradual, progress is being made. The world’s second-largest fishery, Alaska Pollock, was certified this year, and we’ll be using pollock in some Birds Eye fish bake products later this year, which will carry the MSC logo.
MSC certification of the huge Bering Sea Cod fishery might not be far behind.
Our research shows that a third of people would be more likely to make sustainable choices if they had more information. This alone should encourage action.
Would you like to write a Talking Point? We’re looking for contributions covering hot topics in the meat, fish and fresh produce supply chains
Email richard.clarke@william-reed.co.uk or call him on 01293 610404
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