Reviewing MSC standards and certification requirements — Marine Stewardship Council
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Reviewing MSC standards and certification requirements

To ensure that the MSC program remains the world’s leading certification program for wild capture fisheries the MSC Standards and scheme requirements are reviewed regularly.

How MSC standards are reviewed

The revision of MSC standards follows the MSC Standard Setting Procedure, which complies with the ISEAL Standard Setting Code. It emphasises multi-stakeholder engagement to ensure rigour and transparency.

2017 policy development and public consultations

Throughout 2017, the MSC is inviting public feedback on several fisheries and chain of custody program improvements, as well as on the development of a joint global Seaweed Standard, a collaboration with the Aquaculture Stewardship Council (ASC).

The second round of 2017 public consultation is open from 1 to 30 September 2017. Please share your expertise on the following topics:

Comment on the MSC Standards and requirements

You can comment on, or make a complaint about, the MSC Standards and requirements at any time. Please complete and submit your feedback using the MSC Standards comments form.

Chain of Custody program review

In 2014, we carried out a thorough, stakeholder-led review of our Chain of Custody Standard and Certification Requirements. The review invited global supply chain stakeholders to provide feedback on the Chain of Custody Program to create a clearer, more accessible and efficient program.

Read the summary of changes to the MSC Chain of Custody Program >

Fisheries Standard review

MSC released an updated Fisheries Certification Requirements version 2.0 (FCRv2.0) following the review of the MSC Fisheries Standard in 2013-2014. The review was focused on the fishery client performance requirements. A speed and cost review was also undertaken to reduce the time, cost and complexity of fishery assessments.

Read the summary of changes to the revised MSC Fisheries Standard >

Contact us

For further information please email

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