Seaweeds has been cultivated for centuries (Pereira L. Edible seaweeds of the world. CRC Press, Boca Raton, 2016), and while the impact of seaweed farming has mostly been reported as being beneficial or benign (Sultana et al. Aquacult Fish 8:463–480, 2023), it may also be associated with negative ecological and social impacts (Campbell et al. Front Mar Sci 6:107, 2019). To address these impacts, the ASC and MSC have created a Seaweed Standard that encompasses environmental and social best practice in the seaweed industry. This chapter identifies the four key features of certification programmes (Auld. Constructing private governance: the rise and evolution of forest, coffee, and fisheries certification. Yale University Press, New Haven and London, 2014) within the ASC-MSC Seaweed Programme. It also provides information on how this standard came about, outlines the certification process, and reviews the conditions that have been placed on seaweed production units in the programme.