Download the slides Summary Author: Tom Tanner Host: Louisa Dodd, Project Manager, SRA Guests: Chantelle Nicholson, Chef/Owner Tredwells Edwina Hughes, Head of Engagement, Cool Food Pledge Louisa kicked off by explaining the aim of the webinar – to help all operators re-open for business with a menu designed to make the most sustainable dish(es) the …
Webinar – Menu 2.0: Plating up sustainably post-COVID Read More »
AUTHOR: TOM TANNER “I’m helping diners sample a smorgasbord of seafood while ensuring there are plenty more fish left in the sea…” In October 2018 Lussmanns Fish & Grill’s long-term commitment to sourcing and serving an ever-increasing variety and quantity of sustainable seafood was rewarded with the Source Fish Responsibly award at the Food Made …
Our Industry Impact since our Food Made Good Award… Read More »
AUTHOR: TOM TANNER Remember the award-winning 90s advertisement for a famous brand of stout with a fish on a bicycle? Like a fish needs a bicycle, as they say. Equally, you might ask how much a fish needs an airport. Not much you wouldn’t think. Well, this World Oceans Day we’re going to smash that …
Heathrow flying the flag for sustainable fish airports Read More »
AUTHOR: Agatha GEorgiou Did everyone manage to catch the recent BBC Panorama – Salmon Farming Exposed? It gave us inspiration to deep dive into the environmental impacts of the fish farming industry. A staggering 90% of the world’s fish stocks are currently being overfished or are fully exploited. Today we eat fish as part of …
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 …
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 …
Navigating the choppy waters of seafood sustainability Read More »
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 …
By Martina Jensen, SRA Development Lead Down in South Hampshire where the world famous spring-fed chalk streams with ‘gin clear’ water, you’ll find some of the UK’s happiest and healthiest trout. To mark the climax of our ‘Source Fish Responsibly’ campaign we took 30 members to the river – the perfect opportunity to learn, enjoy …
Down by the river there’s a sustainable seafood solution at the end of the rainbow Read More »
How do you balance the imperative to drive up brand recognition for a certification label that promotes sustainable seafood and protect future stocks, against accusations that your success maybe leading to a dilution of standards? A story in The Times newspaper last weekend, based on a leaked report, contained some potentially damaging comments about the …
Don’t let stormy waters blow you off sustainable course Read More »
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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