Sustainable Fish

Ride the blue wave of sustainable seafood

By Seth McCurry, Commercial Manager, Marine Stewardship Council Last year, as millions of Brits tuned into the BBC’s Blue Planet, the ocean was once again at the forefront of public consciousness. From plastic pollution to overfishing, we have never been more aware of the threats to the world’s largest ecosystem than we are today. In …

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Shark alert: check what’s really in your fish and chips

Cathy Hobbs, University of Exeter   Many shark populations are threatened with extinction. They constitute one of the most endangered groups of vertebrates, a quarter of which even rival that of the rhino in terms of conservation status.  In response, numerous conservation measures have been applied in an attempt to halt the decline of endangered …

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Navigating the choppy waters of seafood sustainability

Navigating the choppy waters of seafood sustainability can be perilous for chefs and indeed anyone tasked with the responsibility of getting fish from ocean to plate. A list of considerations about as long as the proverbial ‘one that got away’, provides a constant challenge. Just as you think you’ve mastered factors like the health of …

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Terra Madre: For a Better Food System

author: ylva johannesson Terra Madre is a global network of food communities, launched by Slow Food, with the ambition of promoting small scale farmers, fishermen, breeders and food artisans who’s approach to food production protects the environment and communities. The network brings them together with a chefs and academics to join forces to work together …

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Edinburgh restaurants plating up a better food future

By Tom Tanner Iced Katy Rodgers’ Crowdie & Perthshire Raspberry Parfait, Macerated Scottish Berries. If that description of a dessert doesn’t scream impeccable provenance then none will. This was chef Neil Forbes’ third of three interpretations of a One Planet Plate at the launch lunch for the SRA’s One Planet Plate campaign in Edinburgh this …

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What defines your food footprint?

By Will Nicholson, Founder, IntoFood Food systems contribute at least 25% of man-made greenhouse gas emissions (1), are major consumers of available water (2), major causes of deforestation (3) and both terrestrial and marine biodiversity loss (4), and yet about a third of the food that we produce is never actually eaten (5). Added to …

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Saving the food system one plate at a time

We’ve launched a new campaign to give chefs worldwide a chance to demonstrate in food form how they’re contributing to a better food future. One Planet Plate is a restaurant campaign to put sustainability on the menu – to help diners use the power of the appetite wisely. More than 1,000 restaurants are serving these …

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Sign up to Show the Love

By Caroline Grogan, Climate Coalition Could you imagine life without your morning cup of coffee? Or that wonderfully sweet and chocolatey dessert? We know we can’t, and we don’t imagine your customers could either, which is why we’re encouraging you to join The Climate Coalition this February to Show The Love for the foods—and all …

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Rather than cook the books on rising prices, offer your customers a slice of reality

By Rosalind Rathouse, Founder and Principal, Cookery School at Little Portland Street Here at Cookery School, at Little Portland Street we try our hardest to be as sustainable as possible. Part of being sustainable is being open and honest (treating people fairly is one of the key areas of sustainability outlined by the SRA), so we …

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No ifs no buts, no wild bass or halibut

By Matthew Couchman, Sales Manager, Southbank Fresh Fish Three years ago we decided to ban wild Atlantic halibut from the depot. It is red rated ‘5’ by the Marine Conservation Society and is also on the IUCN red list. Certain ethical purchasing decisions go against financial profiteering, and this is one of them. But it …

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