Sustainable Fishing Means a Healthier Ocean

With loneliness on the rise, creating in-person community has become increasingly important for all generations. The MSC chatted with Chef Charlotte Langley to get her approach on hosting a low pressure dinner party with sustainability and meaningful connection at its heart. For Chef Charlotte, it’s all about going with the flow, using what you have, and creating a cozy atmosphere for your friends and family. When you approach menu planning with flexibility and creativity and you’ll find surprising ways to reduce waste and introduce sustainability.

Here are Charlotte’s top starting points:

1. Shop your pantry, fridge, or freezer first!
2. Shop in-season and local as much as possible. Intentionally buying from a farmers’ market or choosing food produced in your country lessens its carbon footprint.

We recommend centering your plate around MSC certified sustainable seafood as a light healthy protein for spring, for instance sablefish caught on halibut boats has just entered the MSC program in Canada, but sustainable salmon or lobster are always classics. Then Charlotte recommends, “think about how to use the whole ingredient: carrot tops get turned into pesto, stale bread becomes croutons, bones become broth.” 

What’s your personal philosophy when it comes to sustainability, and how does it translate into a dinner party?

A dinner party is a great way to practice cooking with the seasons, not overconsuming, using the scraps, and honoring what’s on the table. 

My philosophy on sustainability is about being mindful and using what you have — not just buying into trends or perfection. It’s about setting an intention and creating a truly sustainable dinner party rather than compromising on an eco-friendly goal to achieve a certain aesthetic. Focus on creating something that feels good, tastes good, and doesn’t waste.  

What are some simple changes home cooks can make in their daily routines to become more sustainable in the kitchen?

Use what you have before buying more. Store things properly so they don’t go bad. Compost if you can. Freeze veggie scraps and bones to make broth. Keep a “use me now” bowl in the fridge so stuff doesn’t get forgotten. Don’t toss produce past its prime — veggies still cook just fine, and you can juice citrus to use in sauces or cocktails. And get comfortable with repurposing leftovers. It doesn’t have to be complicated — just consistent.

Canned seafood is a trendy affordable staple right now, plus so many brands are MSC certified sustainable, and the tins can be recycled. Could you share some tips on using herbs, spices, and other flavor enhancers to fancy up canned seafood for a dinner party menu?

Canned seafood is underrated and incredibly versatile. A squeeze of lemon or splash of vinegar instantly brightens it. Smoked paprika, chili flakes, or harissa can add depth and heat. Fresh herbs like parsley or dill wake it up. A good olive oil or mustard can transform it. Think about contrast — fatty fish loves acid and crunch. Even a spoonful of pickle brine can make it pop.

How would you set the dinner party vibe for your ideal dinner party?

Nothing too polished — I’d keep it casual and cozy. Maybe a backyard setup or open windows if inside. A mix of old dishes and mismatched glasses. Cloth napkins, wildflowers in jars, candles melted down to the last inch. Music low enough to talk over — something soulful or acoustic. The guest list? People who care about food, conversation, and being present. The kind of night that feels easy but lingers in your memory.