The Marine Stewardship Council has appointed Eric Critchlow as the new U.S. Program Director. Critchlow will be based in the MSC US headquarters in Seattle. He is a former vice president of Lusamerica Foods and has over 35 years in the seafood industry.

Critchlow will lead the MSC’s U.S program, including its commercial, fisheries and communications teams. Critchlow will also work closely with partners in the seafood industry, continuing to deepen MSC’s relationship with key partners in the US.

“I am thrilled to be joining the MSC at a very important time in the organization’s history,” said Critchlow. “Given consumer consciousness and stewardship with their food purchasing habits and their desire for sustainable seafood, it’s imperative in my role to keep building alliances with our key partners in order to deliver on our mission and expand the MSC’s presence in the Americas and increase availability of MSC certified sustainable seafood across the region.”

Critchlow started in the commercial fishing industry as a troll salmon buyer and general production worker. He also worked with Ocean Beauty and North Pacific Seafoods as Vice President of Sales.

“I am delighted to welcome Eric to the MSC as U.S. Program Director,” said MSC’s regional director of the Americas Brian Perkins. “Eric has a unique blend of skills and experience that will enable him to bring all stakeholders together towards a common goal of preserving our fishery resources for the future.”

Have you listened to this article via the audio player above?

If so, send us your feedback around what we can do to improve this feature or further develop it. If not, check it out and let us know what you think via email or on social media.

Samuel Hill is the former associate editor for National Fisherman. He is a graduate of the University of Southern Maine where he got his start in journalism at the campus’ newspaper, the Free Press. He has also written for the Bangor Daily News, the Outline, Motherboard and other publications about technology and culture.

Join the Conversation