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University Of Tokyo: The widening trend toward seafood eco-labeling in Japan by Hiroe Ishihara, Assistant Professor, Graduate School of Agricultural and Life Sciences February 23,2021   |  Source: India Education Diary

Sushi rolls and other fresh foods sold in European supermarkets now sport certification labels. Established with co-financing from Unilever and the World Wide Fund for Nature, the Marine Stewardship Council (MSC) has certifications not only for the fishery industry itself but also Chain of Custody certifications for downstream processing, distribution and sales.

Eco-labels are used to show that a product is environmentally friendly or sustainable. The frog-adorned Rainforest Alliance eco-label on coffee products and the Forest Stewardship Council (FSC) eco-label that you might come across on the pages of a magazine are well-known examples. However, there are also eco-labels for seafood products. One is the MSC eco-label that shows that a seafood product has been certified by the Marine Stewardship Council, an independent, non-profit organization based in the U.K. Such labels are aimed at preventing the depletion of marine resources through over-fishing, and guarantee that the seafood products bearing them were harvested with considerations for environmental sustainability.

“Supermarket chains in Japan have been working to foster the spread of eco-labeling practices in recent years, and the MSC’s blue eco-label has begun to appear on cans of tuna and crab sticks.

 

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