Chef Charlotte Langley hails from PEI, Canada where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans.

Chef Charlotte Langley has been the Marine Stewardship Council (MSC) Ambassador for Canada since 2017. As an Ambassador, Charlotte champions the importance of seafood sustainability and aims to increase public understanding of the MSC’s work with fisheries, scientists, seafood companies, and conservation groups to change the way the ocean is fished.

Charlotte’s work brings light to the issue of seafood fraud, and makes it simple for shoppers and diners to identify wild-caught, certified sustainable seafood with the MSC blue fish certification label. Her positive ongoing efforts have helped consumers understand the wider global problem of overfishing and the need to keep our shared oceans healthy and seafood supplies safeguarded for this and future generations.

Get to know the MSC

What is the MSC?

What’s a Rich Text element?

The Marine Stewardship Council (MSC) is a global science-based non-profit organization dedicated to ending overfishing and protecting the last major seafood resource that is truly wild. Its labeling and seafood certification programs recognize and reward sustainable fisheries and companies while simultaneously empowering consumers to “vote with their forks” to protect the planet for the future.

When you see the MSC blue fish label on a product, you can trust that the seafood you’re purchasing is:

  • Sustainably Sourced – The seafood is harvested in such a way that does not threaten the stock population's health and respects the habitat
  • From a Traceable Supply Chain – The Chain of Custody Standard has traceability within its program along the supply chain
  • Wild-Caught – The seafood you’re consuming comes from the big blue ocean, lakes, or rivers

The MSC works with fisheries, grocery stores, restaurants, and other companies to change the way the ocean is fished, address food fraud, and make it simple for consumers to purchase sustainable, traceable, wild seafood by using the MSC blue fish label.

“Since the day I started cooking professionally, I started sourcing my products and understanding the fishermen, the farmers, the producers; from day one I wanted to see more renewable resources and I wanted to see ways to add a more positive impact to the ocean. It’s always been important to me.”

Book a consultation with Chef Charlotte to learn how to make your brand more sustainable, and better for the planet.