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MSC Chief Executive Wins WWF Award

by 5m Editor
4 June 2009, at 1:00am

GENERAL - Rupert Howes, chief executive of the Marine Stewardship Council, has been presented with a WWF Leaders for a Living Planet Award.

Each year, WWF presents awards to individuals who make significant personal contributions through their inspiring leadership and example. The award, which was presented at WWF’s Annual Conference in Copenhagen, recognises Rupert’s contribution in building the Marine Stewardship Council (MSC) into the world’s premier label for sustainable fisheries.

It’s just ten years since the first fisheries sought certification to the MSC standard and in that short time the MSC programme has become firmly established worldwide. Today, nearly 200 fisheries are engaged in the MSC program with 46 certified, 107 under assessment and another 20 to 30 in confidential pre-assessment. On the market side, close to 2,500 MSC-labelled products are now available in 50 countries with a combined annual retail value in excess of US$ 1 billion.

The MSC ecolabel provides assurance that the product comes from a well managed sustainable fishery; fisheries that have undergone a science based, independent, third-party assessment to prove they meet the most rigorous sustainability standard in the world. WWF, one of the worlds’ leading advocates for responsible fishing and sustainable seafood, supports the work of the MSC and advises consumers to look out for the blue MSC label.

Sally Bailey, Marine Programme Manager at WWF-UK says: 'WWF strongly supports the work of the Marine Stewardship Council in promoting sustainable seafood and it is encouraging to see the growing number of fisheries that are now certified or seeking certification. Rupert Howes has done a great deal to drive this growth, and we are delighted that his work has been recognised through this WWF award.'

Rupert Howes says: 'I am greatly honoured to be the recipient of a ‘Leaders for a Living Planet’ award, but I am accepting this on behalf of the many fishermen, processors, caterers, retailers and chefs around the world, who are demonstrating environmental leadership and making bold commitments to sustainability - their efforts are helping to transform the global seafood market to a sustainable basis. Together, we have already achieved a great deal. Yet much more remains to be done and urgently. I look forward to building on the achievements of the first decade and working with our partners towards our shared vision of the world’s oceans teeming with life, and seafood supplies safeguarded for this and future generations.'

5m Editor