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Shetland Shellfish Earn Eco Honour |
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Thursday, 16 June 2011 11:17 |
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SHETLAND, U.K. — Scottish Fisherman who make their catch in Shetland are about to receive a rare and coveted environmental distinction, the UK Guardian reports.
According to the paper, about 120 Shetland fishermen are expected to be the first in the world to receive an environmental sustainability certificate for lobster and scallops as well as brown and velvet crabs from the Marine Stewardship Council (MSC). The distinction could make the shellfish a coveted menu item in fine-dining restaurants, a significant leap from the “poor cousin” status the fish were saddled with before.
Gary and Jonathan Leask, brothers who fish along Shetland's coastline, told The Guardian that winning the MSC's approval will increase the cachet of the catch for consumers and industry buyers. "We're hoping the value of our scallops will rise," said Gary. "But it's more looking after the stock. If the stock is right, there will be fishing for years to come." |
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Ocean Wise Takes Over November |
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Monday, 01 November 2010 14:35 |
VANCOUVER — Ocean Wise has declared November Ocean Wise Month, challenging consumers and foodservice insiders to celebrate and promote sustainable fishing practices.
The Vancouver-based organization, whose logo appears on menus and seafood products that it deems ocean-friendly, is ringing in the month by celebrating its new cookbook and hosting a foodie-friendly event.
Freelance writer Jane Mundy’s Ocean Wise Cookbook, is a compilation of popular seafood dishes from Canadian chefs such as Michael Smith, Rob Feenie and Jamie Kennedy. Recipes include puff pastry fish pie, tuna tataki with green papaya slaw and Beaver Cove spot prawns with citrus basil butter.
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SunChips Packaging Gets Bad Rap |
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Friday, 29 October 2010 11:03 |
TORONTO — Frito Lay Canada’s SunChips compostable bag is causing quite the stir across the country, where critics are lodging noise complaints about the new environmentally friendly potato chip package.
Executives from the foodservice company have responded with an awareness campaign, and a statement, saying: “Our bag is loud, our bag is different, our bag is good for the environment, and our bag will remain on store shelves.”
At the root of the problem (and green solution) is the plant-based material called polylactic acid, which generates more noise than a traditional chip bag, because it isn’t as soft at room temperature. On the upside, the material is more than 90 per cent renewable and is the reason the bag breaks down in a hot, active compost in about 14 weeks.
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