As the issue of sustainability and seafood continues to gain momentum in the Australian foodservice industry, organisers of the annual Sustainable Seafood day are urging local chefs and restaurateurs to get behind the international event.

Initiated by the Marine Stewardship Council four years ago Sustainable Seafood Day aims to encourage the use of MSC certified seafood products on the day, and all year around.

MSC manager Australia and New Zealand, Patrick Caleo, says the day is part of a global effort to preserve seafood stocks for the future and runs in collaboration with seafood wholesalers, restaurateurs, conservationists and fishers.

“Purchasing MSC certified products on Sustainable Seafood Day, is a ‘no ifs, no buts’ pledge for a more sustainable tomorrow,” Caleo said. “Sustainable Seafood Day is a point of engagement for consumers and food service professionals to be part of a global effort to help protect the supply of wild caught seafood we’ve always enjoyed on our plates and in our waters.”

Nino Zoccali of Pendolino and Simon MacNamara, executive chef at Canterbury League Club are just two of the chefs Australia-wide that will be lending their support to the cause on 19 March.

“By giving your customers a more sustainable option on Sustainable Seafood Day, you as a chef are encouraging diners to be more thoughtful consumers,” says MacNamara.

“You look after the resource—and it will be there for you and your customers when you want it”.

Australia has been a long supporter of the MSC. Today there are 52 MSC certified seafood products on sale in Australia—a growth of 40% over the last year.

MSC certified favourites sold in Australia include: yellow eyed mullet from the Lakes and Coorong Fishery in South Australia, New Zealand hoki and Western rock lobster from Western Australia. Other MSC-certified products regularly available in Australia include Coorong pipis and mulloway, Alaska pollock and salmon.

For more information head to msc.org/ssd