AUTHOR: ADYA RANA
The third day of our Food Made Good 50 Sustainabilitree series, which takes you through some of our members who have checked off some of their ‘To Do’s in the 10 framework areas of our Food Made Good 50 self-assessment tool.
Food Made Good 50 area checked off: “We only serve MCS green rated fish”
Why do they bother?
Climate change, pollution, habitat and biodiversity loss all impact our seas – so we need to source fish sustainably.
Businesses can use the Marine Conservation Society’s Good Fish Guide to find out which fish are the most sustainable (Green rated), and which are the least sustainable (Red rated)
Some universities are also on board. So if you want to go to a very ocean-friendly University, we can guarantee that these 4 would be a good fit:
Feeling inspired? Take our Food Made Good 50 now, tick off your ‘to-do’s’, and you could feature on our Sustainabilitree blog lists next year!