Source Fish Responsibly

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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Better Hospitality Conference: the best bits

The recent Better Hospitality Conference curated by supplier member Tried & Supplied brought together some of the most engaging, experienced and inspiring minds of the industry. Two packed days of webinars, workshops and panel sessions offered a ton of opportunities to harvest ideas and wisdom from the best in the business. Our team listened in …

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

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 failed to mention …

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Webinar – Menu 2.0: Plating up sustainably post-COVID 

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 …

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lussmans fish dish

Our Industry Impact since our Food Made Good Award…

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 …

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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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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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