Chapter 1. Ecolabelling of Seafood: The Basic Concepts

  1. Dr Trevor Ward1 and
  2. Prof. Bruce Phillips2
  1. Dr Trevor J. Ward1 and
  2. Prof. Bruce Phillips2

Published Online: 20 FEB 2009

DOI: 10.1002/9781444301380.ch1

Seafood Ecolabelling: Principles and Practice

Seafood Ecolabelling: Principles and Practice

How to Cite

Ward, T. J. and Phillips, B. (2008) Ecolabelling of Seafood: The Basic Concepts, in Seafood Ecolabelling: Principles and Practice (eds T. Ward and B. Phillips), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301380.ch1

Editor Information

  1. 1

    Faculty of Natural and Agricultural Sciences, University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia

  2. 2

    Department of Environmental Biology, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia

Author Information

  1. 1

    Faculty of Natural and Agricultural Sciences, University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia

  2. 2

    Department of Environmental Biology, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia

Publication History

  1. Published Online: 20 FEB 2009
  2. Published Print: 19 SEP 2008

ISBN Information

Print ISBN: 9781405162661

Online ISBN: 9781444301380

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Keywords:

  • Blue Angel;
  • dolphin-safe ecolabel;
  • Forest Stewardship Council (FSC);
  • The International Social and Environmental Accreditation and Labelling Alliance (ISEAL);
  • Global Ecolabelling Network (GEN);
  • tipping point;
  • consumer-purchasing patterns;
  • seafood certification and ecolabelling;
  • Marine Stewardship Council (MSC)

Summary

This chapter contains sections titled:

  • Introduction

  • Ecolabelling programmes

  • How ecolabelling works

  • Types of ecolabels

  • Ecolabelling governance

  • Sustainability standards

  • Ecolabelling in the marketplace

  • References