If I may add to that, your comments are actually something I've heard often from various players in the seafood value chain involved in eco-certification. Often it's an issue of striking a balance between stability through the certificate that demonstrates sustainability and having a regime that actually adapts to changes both in ecosystems as well as in the science and our knowledge and best practices. Often these organizations are struggling between those two. Having a set regime in place that doesn't change doesn't actually reflect the changes that could happen in the way we do things on a science perspective or in management or the actual environment.
Having something stagnant that doesn't change over time is not the best thing for the industry, but having something that changes constantly is not good either.