⁣Marine Stewardship Council is 20 years old this year! And they have new goals for 20% of marine catch to be MSC certified or engaged with MSC by 2020. We need goals like this, given that around 90% of fish stocks are either at biologically unsustainable levels or fully exploited (according to WWF Living Blue Planet report 2015). As chefs, what are your goals for certified seafood?

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