Fish

Spirit of sustainability shines through in San Pellegrino Young Chefs

By Tom Tanner We were thrilled when San Pellegrino approached us back in 2019 to help them create a new award. For the 2019 edition, they appointed us as the sustainability partner for its Young Chefs programme and asked us to create a new Social Responsibility category. The award sits alongside the programme’s other awards, raises …

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Making sustainable seafood the only option – there’s an app for that

By Jack Clarke, Sustainable Seafood Advocate, Marine Conservation Society Seaspiracy, the recently released Netflix feature-length documentary, raised a lot of issues that shocked many. Sadly, for most of us at the Marine Conservation Society (MCS), these issues were far from new. We launched the Good Fish Guide over 20 years ago to help businesses and …

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To eat fish or not to eat fish, that’s the wrong question

AUTHOR: Agatha Georgiou As a Marine Biologist myself, nothing in the Netflix documentary Seaspiracy was new or novel to me and highlighted issues I have been researching well before they became mainstream. However, I still found it extremely difficult to watch as it had no helpful messages for consumers apart from ‘don’t eat fish’ and …

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The Bay Fish and Chips team

Q&A with The Bay on their new sustainable refurb

AUTHOR: TOM TANNER   Eighty awards, many of them for sustainability, a fiercely loyal and growing customer base, widespread industry recognition and six successive Three Star Food Made Good Sustainability Ratings. It’s at this point that Calum Richardson, owner of The Bay Fish & Chips, when many would be resting on their laurels, decided to …

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4 UK Universities only serving MCS green rated fish | #FoodMadeGood50Sustainabilitree

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 …

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Creating the right customer reaction to allergen information

Whatever your views on the ‘experience economy’, it’s clear that attracting and retaining loyal diners is essential to staying competitive in the hospitality industry. And if you agree that the best way of doing this is to find out what your customers want, and give it to them, then it’s time to look at some …

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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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