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."

PURCHASE, N.Y. — The team at PepsiCo has responded to customer calls for more eco-friendly beverage packaging by introducing five recyclable and compostable cups for American foodservice.   

“The new cups are an advancement in technology but also in the way we communicate,” said Margery Schelling, CMO of PepsiCo Foodservice. “Customers increasingly are asking for environmental products that match changing needs, expectations and lifestyles. We want consumers to enjoy their favourite fountain beverages and feel good about the environmental impact of their purchases.”

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.