Detailansicht

InhaltsangabeChapter 1 Ecolabelling of Seafood: the Basic Concepts. Trevor Ward and Bruce Phillips. Chapter 2 The Economics of Ecolabelling. Cathy Roheim. Chapter 3 FAO Guidelines for Ecolabelling in Wild Capture Fisheries. Rolf Willmann, Kevern Cochrane & William Emerson. Chapter 4 The Marine Stewardship Council Programme. Rupert Howes. Chapter 5 Aquaculture Certification. Daniel Lee. Chapter 6 EurepGAP--Building Consumer Confidence in Aquaculture Safety. Aldin Hilbrands. Chapter 7 Advancing the Global Marketplace for Sustainable Seafood: the Seafood Choices Alliance. Michael Boots. Chapter 8 Developing an International Standard for the Trade in Live Reef Food Fish. Geoffrey Muldoon & Peter Scott. Chapter 9 Market-based mechanisms--improving fisheries management?. Duncan Leadbitter. Chapter 10 Measuring the Success of Seafood Ecolabelling. Trevor Ward. Chapter 11 Case Study 1: Toothfish--An MSC Certified Fishery. David Agnew. Chapter 12 Case Study 2: The Baja California, Mexico, Lobster Fishery. Bruce Phillips, Luis Bourillón & Mario Ramade. Chapter 13 Case Study 3: MSC Certification of the Alaska Pollock Fishery. Jim Gilmore. Chapter 14 The Marine Stewardship Council and Developing Countries. Stefano Ponte. Chapter 15 Benefits of Certification for Small-scale Fisheries. Meredith Lopuch. Chapter 16 ChoiceCatch: Supporting Environmentally Responsible Seafood Choices. Heather Tausig, Michael Tlusty, Lydia Bergen, Gregory Stone & Kathleen Szleper. Chapter 17 Monterey Bay Aquarium's Seafood Watch Program. Jennifer Dianto Kemmerly. Chapter 18 The New Zealand Best Fish Guide. Barry Weeber & Cath Wallace. Chapter 19 Guiding Australian Consumers to Sustainable Seafood Choices. Craig Bohm. Chapter 20 Towards Sustainable Seafood: The Evolution of a Conservation Movement. Michael Sutton and Laura Wimpee. Chapter 21 Anecdotes and Lessons of a Decade. Trevor Ward and Bruce Phillips

SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and a greatly increased recognition of the importance of more sustainable and environmentally-friendly fishing and fish-farming methods. Various types of seafood eco-endorsements have been introduced, and these initiatives have now blossomed into an extensive range of types of product endorsement labels and systems. This volume comprehensively reviews the current eco-endorsement systems for seafood products, described in four main sections with contributions by leading experts from around the globe: * A full description of the background and history of ecolabels, ratings, guides and choice systems * Seafood evaluation and certification, including issues of quality, costs and benefits * Highly significant case studies in the use of ecolabels, including details of programs undertaken with species such as Pollock, Baja Red Spiny Lobster, and Patagonian Toothfish * The future of sustainable seafood Seafood Ecolabelling is an essential purchase for all those involved in fisheries and aquaculture management and product certification and ecolabelling throughout the world. Professionals including fishery scientists and managers, fish farm managers, marine biologists, environmental biologists, conservation biologists, ecologists, natural resource managers, civil society and sustainability governance practitioners, and resource and environmental economists will find this book to be extremely valuable. Professionals involved in the seafood trade, including those in production, packaging, reselling and seafood product labelling, will find a great deal of commercial interest within this book. Libraries in all universities and research establishments where biological sciences, food science and fisheries are studied and taught should have copies of this important book on their shelves. Also available from Wiley-Blackwell Ecolabelling in Fisheries Edited by B. Phillips et al.