Tips for ethical and responsible marine consumption :
1. Choose certified products
Go for certified marine products, such as those with MSC (Marine Stewardship Council) or ASC
(Aquaculture Stewardship Council) labels. These certifications guarantee that your fish and
seafood are caught or farmed responsibly. So, you can enjoy your meal while protecting the ocean –
how great is that?
2. Buy local and in-season
You know what’s even better than eating fish? Eating local and in-season fish! Not only does this
support our fishermen and their expertise, but it also reduces your carbon footprint (and you can
eat your fish without feeling guilty!). It’s a win-win-win! It also helps protect marine biodiversity by
avoiding overfishing of non-local species or those outside of their breeding season. If that’s not a
triple win, I don’t know what is!
3. Mix it up
Why always settle for tuna or salmon? Go explore lesser-known marine wonders! There’s a whole
variety of delicious fish and seafood just waiting to be tasted. Mixing up your menu not only
introduces you to new, hidden flavors but also helps reduce the pressure on popular species that
are often overfished. And who knows, you might discover a new favorite recipe!
4. No threatened fish, that’s not cool
A few clicks on sites like Seafood Watch or a quick conservation guide can help you avoid making…
poor choices. Let’s not let endangered species slip through our fingers! We all play a part in
protecting marine biodiversity, and making responsible choices is a step toward preserving ocean
ecosystems. Plus, you’ll be an expert in responsible fishing (and that always impresses at the dinner
table).
5. We love responsible aquaculture!
If aquaculture is your thing, no worries, there are responsible marine farms out there. Choose
those that adhere to strict environmental standards regarding fish feeding, waste management,
and animal welfare. A good aquaculture choice is like picking a top-rated restaurant, but for the
oceans! You’re eating well, and the planet thanks you.
6. Less plastic, more nature
Just because you’re eating seafood doesn’t mean you should wrap it all in plastic. Say no to single-use plastic and opt for products with no plastic or recyclable packaging. Plus, if you’re really into sustainable consumption, bring your reusable bags when you go to the market. Every little gesture counts when it comes to reducing our plastic footprint, and we can all help make the oceans cleaner!
7. Learn to cook responsibly (with our SUPER recipe book!)
You know what makes all the difference in a kitchen? A good recipe book! And not just any recipe
book: our SUPER ethical recipe book, packed with responsible and delicious marine recipes. You’ll
find ideas for cooking sustainable marine products, while adding a creative touch. Say goodbye to
bland, sad dishes—it’s a feast for your taste buds and the ocean! So, get cooking !
8. Support local conservation initiatives
A good action speaks louder than words, so support local organizations working to preserve our
oceans. Whether through donations, volunteering, or simply participating in awareness events,
every little effort counts. These local initiatives play a crucial role in protecting marine ecosystems
and are often at the heart of real, tangible change. So, get involved and show you’ve got a marine
heart!
9. Reducing seafood consumption is great too
Reducing your seafood consumption, even a little bit, can make a big difference. This doesn’t mean stopping altogether, but thinking about alternatives and when you can eat less fish. You can also try plant-based recipes or vegetarian dishes—and believe me, it’s not as hard as it sounds !
10. Share your knowledge
The more the merrier, right? Share your responsible tips and recipes with friends and family.
Because we are all responsible for the future of our oceans, and the more of us who make good
choices, the better it will be for the planet. So, pass on the knowledge and inspire those around you
to be part of the change!
Interviews
Interview 1: Angelique
Hello Angelique, could you introduce yourself to begin?
“Hi, my name is Angelique. I am the director and founder of Yoden, a catering service for events such as weddings and anniversaries.”
Can you tell us more about where you sell your products?
“Yes! As I mentioned before, we sell our products for special events, but we also provide catering for company seminars.”
Nice! In your opinion, what are the obstacles that professionals might face when trying to sell more locally?
“Well, I think there are two major issues. The first one is that the purchasing cost of French raw materials is often higher than those from the EU. The second issue is the lack of communication and competitiveness against large retailers and supermarkets.”
I see. Do you have any strategies to always offer fresh products?
“We must work exclusively with local producers. We also need to produce on demand rather
than making products without being certain of selling them. This way, we avoid waste and
the freezing of unsold products.”
Finally, do you have any tips for buying locally?
“Don’t hesitate to meet local producers. There are plenty of resources around us to eat well
and stay healthy. We need to rethink the way we shop. Let’s stop being mere consumers and
become conscious eaters again!”
Interview 2: Julien and Audray
Hello Julien and Audray, could you introduce yourselves?
“Hello! We are both fishmongers, and we sell fish, crustaceans, and prepared seafood
products such as smoked fish and cooked dishes.”
Can you tell us more about where you sell your products?
“We sell our products at markets around Nantes.”
Nice! In your opinion, what are the obstacles that professionals might face when trying to sell
more locally?
“None, really! We are fortunate to have everything we need around us, except for cod and
salmon. But we can’t complain about that!”
I see. Do you have any strategies to always offer fresh products?
“Well, we see one clear solution: increasing the number of local markets.”
Finally, do you have any tips for buying locally?
“We believe people already have enough options. The supply is sufficient, but perhaps we
need to communicate more and encourage people to visit markets.”
Interview 3: Olivier
Hello Olivier, could you introduce yourself to begin?
“Hello, I am Olivier, an oyster farmer in Cancale and a trader in seashells and crustaceans. I
mainly produce and sell oysters, but I also trade in flat oysters, crabs, clams, periwinkles,
whelks, scallops, and cockles.”
Can you tell us where you sell your products?
“Of course! We have two stores where we sell our seafood, and we also supply fishmongers,
restaurant owners, and partners.”
What are the main obstacles professionals might face when trying to sell more locally?
“The biggest challenges are geographical constraints and distance from the coast.
Additionally, when dealing with products that are alive, there are many regulatory and
sanitary restrictions imposed by highly protective and conservative veterinary services.”
I see. Do you have any strategies to always offer fresh products?
“We need to implement precise traceability and maintain highly efficient purification pools.”
Finally, do you have any tips for buying locally?
“People should rely on word of mouth and check social media because the vast majority of
producers use online platforms to share updates and communicate with customers.”
Interview 4: Landry
Hello Landry, could you introduce yourself to begin?
“Hello, I am Landry Mirand, a fishmonger. I run my business, “Chez Landry,” where we sell
fish, crustaceans, and seashells.”
Can you tell us more about where you sell your products?
“I sell at small markets in Auvergne.”
What are the main obstacles professionals might face when trying to sell more locally?
“For other food-related professions, like butchery, there are no major issues. But for me,
working with seafood, everything is a challenge due to the distance from the coast. There is
no immediate access to supplies. I must purchase from cooperatives to consolidate my
orders and increase the weight of my shipments. It is impossible to buy directly from
individual fishers because the volume would be too low, making transportation costs too
expensive. However, we still manage to provide high-quality products, and my customers
have the purchasing power to afford some delicacies.”
I see. Do you have any strategies to always offer fresh products?
“Markets need to evolve and develop better logistics to support small producers with
transportation solutions.”
Finally, do you have any tips for buying locally?
“In Auvergne, we have to love cheese! But everything is possible, there are always plenty of
small vegetable and meat producers who have developed direct sales, which residents of our
small towns have enjoyed forever. Additionally, since our roads are not always usable for
long distances in winter, we are accustomed to adapting to the situation.”