Dining and Hospitality Services earns seafood certification

msc-logoUCCS recently became the first university in Colorado, and one of 15 institutions of higher education in North America, to lead the way in committing to serving Marine Stewardship Council certified seafood in its dining centers.

The Marine Stewardship Council is an international non-profit organization, established to safeguard seafood supplies for the future. The MSC works within the fishing industry to create a more sustainable seafood market. It is recognized as the world’s leading certification program for sustainable, wild-caught seafood. The MSC notified the university in September.

“The vision of UCCS Dining and Hospitality Services is to be a recognized leader in service delivery and food sustainability,” Polly Moorman, business systems and marketing manager, Dining and Hospitality Services, said. “The MSC third-party certification recognizes our commitment to sustainability and brings a level of confidence to our students.”

All MSC certified seafood is labeled, letting students know that what they are eating is sustainably caught. The MSC ecolabel on a seafood product means that it is sourced from a sustainable and well-managed fishery and is traceable from ocean to plate. Close to 10 percent of the annual global harvest of wild-capture fisheries are MSC certified.

“We congratulate the University of Colorado, Colorado Springs on attaining MSC certification and serving sustainable seafood to students, staff and faculty on campus,” said Brian Perkins, MSC regional director, Americas. “As the first university in Colorado to earn MSC certification, UCCS is leading the way in contributing to the health of the world’s oceans for future generations.”

The MSC certification is just one of several initiatives led by UCCS Dining and Hospitality Services to increase sustainability. Others include organic, rainforest certified coffee roasted in Denver, Kenyan Coffee from the Harambee Foundation and antibiotic-free chicken and beef. The new Roaring Fork Dining hall was constructed with the goal of attaining Leadership in Energy and Environmental Design Gold certification and perishable food is donated to the Colorado Springs Food Rescue.

For more information about UCCS Dining and Hospitality Services sustainable practices visit:  http://www.uccs.edu/diningservices/sustainability.html


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