Posted on 19 April 2016 by Niklas Wehner
Find out more about how to join the GSSI Stakeholder Update at the Seafood Expo Global in Brussels
Posted on 8 March 2016 by Niklas Wehner
Find more about the GSSI Public Consultation on the Benchmark Report for Alaska RFM, download the report and the executive summary and to submit comments to the Benchmark report.
Posted on 1 March 2016 by Niklas Wehner
Find out about GSSI's upcoming events our presentation at the 15th FAO COFI Sub-Committee on Fish Trade and our call for Benchmark Committee members.
Posted on 27 January 2016 by Niklas Wehner
Find out more about GSSI's plans for 2016, how you can join GSSI, and upcomming events like the SeaWeb Seafood Summit in Malta.
Posted on 24 December 2015 by Niklas Wehner
2015 was a very exciting year for the Global Sustainable Seafood Initiative and we wish to thank all our partners and stakeholders for their continued support.
Posted on 23 October 2015 by Niklas Wehner
Find out about GSSI's upcoming events, the Launch of the GSSI Benchmark Tool, the commitment of our partners and watch the short movie of the Benchmark Tool Launch.
Posted on 9 October 2015 by Niklas Wehner
As strong supporters of GSSI, several retailers, brand manufacturers, traders and food service companies, commit to include the outcomes of the GSSI Benchmark Tool in their daily operations.
Posted on 8 October 2015 by Niklas Wehner
Today the Global Sustainable Seafood Initiative (GSSI) launched its Global Benchmark Tool for seafood certification schemes at the 20th anniversary celebrations of the FAO Code of Conduct for Responsible Fisheries in Vigo, Spain.
Posted on 10 September 2015 by Niklas Wehner
The Global Sustainable Seafood Initiative (GSSI) completed its pilot test of the Global Benchmark Tool for seafood certification schemes.
Posted on 24 July 2015 by Niklas Wehner
The Global Sustainable Seafood Initiative (GSSI)’s Expert Working Groups met at the FAO in Rome from 7-10 July to update the Global Benchmark Tool, before its launch planned for autumn 2015.