Marine Life & Conservation
Taking on the Marine Conservation Society’s Plastic Challenge
We have long been supporters of the Marine Conservation Society, so when we saw that they had created a challenge to give up single use plastic for the month of June, we decided it was a challenge worth attempting. After all – how hard can it be?
So, what is the Marine Conservation Society Plastic Challenge all about? The MCS wanted to raise both awareness and money, by creating #plasticchallenge. Those taking part agreed to give up single use plastic for as long as they possibly could during the month of June. Huge quantities of this single use plastic ends up in our seas, rivers and oceans and ultimately kills and maims marine life all over the world. Many species can easily mistake a plastic bag for a jelly fish, the micro-plastic that has broken down is eaten by fish, or the bigger animals – like basking sharks – might simply scoop it up accidentally. What we do know is that throughout the world, dead marine life is turning up with their stomachs full of plastic, or bands from beer cans wrapped around their torso. The one obvious solution is to dramatically reduce the amount of plastic that we use and then cast away.
We very quickly discovered that we needed to change everything about the way we shopped. We had already stopped using plastic carrier bags many years ago, so this aspect was not a challenge for us, but nearly everything else (apart from beer and wine – phew) was difficult. We do not eat ready-made meals, as Nick is a bit of a wiz in the kitchen, so again, that was already easier for us to adapt – but so much salad and veg is pre-wrapped with plastic trays and covering, that buying from local shops and supermarkets was to prove extremely difficult. Some veg was possible, such as leeks and butternut squash, but the choice was limited. The solution to this was very easy for us, as we have a nearby vegan organic supermarket (Unicorn Grocery) that provides old fashioned paper bags for veg – so there was one problem solved. But what about toilet roll, cereal (so many products have a nice cardboard exterior – with a horrible plastic bag within), frozen food, etc? Nick started making things we would normally buy pre-prepared, like hummus, pasta and pizzas, which takes more time, but is ultimately healthier for us (as well as for the planet). As fruit juice is either in plastic bottles, or has a plastic cap, we had to make our own at home. We now have a traditional milkman to deliver glass bottles of milk.
All the supermarkets we visited were willing to put cheese and meats into a re-usable container that we took with us, although we did get some funny looks! We made more regular visits to local independent shops, such as the pet shop that sells locally made dog treats that Paddy (our golden retriever) could walk in a select himself. This has now become a bit of in issue though, as we get dragged to the pet shop on every visit to the shops! Bathroom products such as toothpaste and shampoo cannot be bought in the usual supermarket deals, but a trip into Manchester centre gave us the chance to pop into Lush, who have an amazing range of eco-friendly products.
A lifestyle on the go makes this challenge even harder. We have to do a fair bit of traveling within the UK and overseas. You cannot just pull over at a motorway service station and buy some sandwiches or snacks as these are all wrapped in plastic (apart from the odd pie), so you have to think ahead.
Doing the Marine Conservation Society Plastic Challenge has been a fantastic experience. We will not stop thinking about this at the end of June, but instead use the experience to continue reducing the amount of single use plastic that we buy and then throw away on a daily basis. Have a go, for a day, week or month for yourselves. It gives you a real understanding of the massive scale of the problem facing us.
If you like what we did, or if this has inspired you in any way, or if you just want to support an excellent charity that strives to protect our marine life – then please donate what you can here.
For more information about the Marine Conservation Society, visit www.mcsuk.org.
Renowned anti-whaling activist Paul Watson has been released from custody in Greenland after spending five months in detention. Denmark’s Justice Ministry rejected Japan’s request for his extradition, citing insufficient guarantees that his time already served in custody would be credited against any potential sentence.
The 74-year-old Canadian-American was arrested on July 21 in Nuuk, Greenland’s capital, when his ship docked to refuel. His arrest was based on a 2012 Japanese warrant related to a 2010 encounter in Antarctic waters. Japan alleged Watson obstructed operations and caused damage to a whaling research ship during efforts to disrupt illegal whaling. Watson has consistently denied these claims, maintaining his commitment to marine conservation.
Denmark, which oversees extradition matters for Greenland, concluded that while the legal conditions for extradition were met, the lack of assurances from Japan regarding time-served credit made extradition untenable.
In a video shared by his foundation, Watson expressed gratitude and relief, saying, “After five months, it’s good to be out… and good to know they’re not sending me to Japan.” He added that the most difficult part of his time in custody was being separated from his two young sons.
Watson is a pioneering figure in marine conservation, known for founding the Captain Paul Watson Foundation in 2022 after decades of activism with the Sea Shepherd Conservation Society. His bold efforts to defend marine life have earned him widespread support, including from celebrities and conservationists. His work has also been featured in the acclaimed reality TV series Whale Wars.
Watson’s lawyer, Jonas Christoffersen, praised the decision, stating, “We are happy and relieved that Paul Watson is now free.” He added that Watson is eager to reunite with his family and continue his vital work.
The arrest occurred while Watson’s vessel, the M/Y John Paul DeJoria, was en route to the North Pacific with a team of 26 volunteers to intercept a Japanese whaling ship. His foundation described the arrest as politically motivated and emphasized that Watson’s actions were focused on ending illegal whaling practices.
Japan resumed commercial whaling in 2019 after leaving the International Whaling Commission, asserting that whale meat is a cultural tradition. Conservationists, however, continue to challenge these practices, highlighting their impact on marine ecosystems.
Despite the challenges, Watson remains steadfast in his mission to protect marine life and bring attention to whaling practices. His dedication to ocean conservation has made him a globally respected advocate for the environment.
This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.
Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.
The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:
Buy whole fish instead of fillets
Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.
Make fish stock
Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.
Make your own fish pâté
Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.
The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.
Buy frozen
By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.
Fish pie
If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.
Use the head
Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.
By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.
Boxing Day brunch
Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.
For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.
Zero-waste storage
A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.
Crisp up the skin
Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.
Anchovies two ways
Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.
The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.
Fishcakes
For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.
Pickled mussels
Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.
Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.
Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.
Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”
The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.
Zero-waste gift idea
Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.
Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.
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