Principles and Practice
edited by Trevor Ward
Seafood Ecolabelling comprehensively covers the curent eco-endorsement systems for seafood products, described in four main sections:
- a full description of the background and history of ecolabels, ratings, guides and choice systems
- seafood evaluation and certification, including issues of quality, costs and benefits
- highly significant case studies in the use of eco-labels, including details of programs undertaken with species such as Alaskan Salmon, Pollock, New Zealand Hoki, Baja Red Spiny Lobster, Patagonian Toothfish and British Columbian Salmon
- the future of sustainable seafood
Contents
- Ecolabelling of Seafood: The Basic Concepts
- The Economics of Ecolabelling
- FAO Guidelines for Ecolabelling in Wild Capture Fisheries
- The Marine Stewardship Council Programme
- Aquaculture Certification
- GLOBALGAP—Building Consumer Confidence in Aquaculture Sustainability
- Advancing the Global Marketplace for Sustainable Seafood: The Seafood Choices Alliance
- Developing an International Standard for the Trade in Live Reef Food Fish
- Market-Based Mechanisms - Improving Fisheries Management?
- Measuring the Success of Seafood Ecolabelling
- Case Study 1: Toothfish - An MSC-Certified Fishery
- Case Study 2: The Baja California, Mexico, Lobster Fishery
- Case Study 3: MSC Certification of the Alaska Pollock Fishery
- The Marine Stewardship Council and Developing Countries
- Benefits of Certification for Small-scale Fisheries
- New England Aquarium: Supporting Environmentally Responsible Seafood Choices
- Monterey Bay Aquarium’s Seafood Watch Programme
- The New Zealand Best Fish Guide
- Guiding Australian Consumers to Sustainable Seafood Choices
- Towards Sustainable Seafood: The Evolution of a Conservation Movement
- Anecdotes and Lessons of a Decade
Index
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