The week will aim to raise awareness of the importance of choosing seafood from sustainable sources, and will run from 12 to 18 March.
Chef, former My Kitchen Rules contestant, and MSC ambassador Scott Gooding says that the consequences of unsustainable practice can no longer be ignored.
“Over the last 14 years, the importance of including sustainable seafood and ethical meats has risen in prominence,” he said. “Our approach to how we treat our bio-diversity and food supply has led to diminished fish stocks and threatened species.”
“Over fishing results in a negative cascading affect, impacting numerous other species in their ecosystem, and ultimately what will be available in our dishes in years to come.”
A vocal advocate for clean eating, Scott says that sustainability goes hand-in-hand with good health. “It’s not just what’s on your plate but as much about how it got there,” he said.
“People are becoming increasingly invested in the source of what is on their daily menu. This puts pressure on producers to take greater responsibility for ethical practices and transparent operations. Health is a lifestyle choice, and part of that picture is shopping and cooking ethically sourced animal products.”
Scott also believes that Sustainable Seafood Week provides an opportunity for consumers to play their part to safeguard Australian seafood supplies.
“It’s easy to assume that we, as individuals, can’t make a difference, but we can! If you choose MSC, you are supporting independently certified sustainable fisheries.
“Sadly, up to 90 per cent of the world’s fish stocks are over-exploited, depleted or fished to their limit.
“We can no longer eat animal product indiscriminately without consequence – it’s paramount that we consider food sovereignty and ethics around what we eat.”
Consumers can rest assured they are buying sustainable seafood when they purchase products with a blue fish tick.
More information about buying sustainable produce can be found on the MSC website.
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