Sustainable Seafood Abroad: England
Posted on | January 9, 2010 | No Comments
So far, SOP has taken a mostly U.S.-centric view of sustainable seafood. The movement is also thriving in a handful of other countries around the world. As part of a new series, we will highlight efforts taking place outside of the U.S. Our first stop is across the pond in England.
Some of England’s chefs and seafood suppliers have shown leadership in the sustainable seafood movement. This past fall Food Network star Jamie Oliver (a.k.a. The Naked Chef) committed to serving sustainable seafood in his four restaurant chain Fifteen. French celebrity chef Raymond Blanc has taken the same pledge for his restaurant Le Manoir aux Quat’ Saisons near Oxford.
Both chefs serve seafood products certified as sustainable by the London-based Marine Stewardship Council (MSC). Celebrating its 10th anniversary last year, MSC now boasts nearly 60 fisheries certified through its program and over 2,500 MSC-labeled products on the worldwide market.
Tackling the sustainability issue head on, fresh fish supplier M&J Seafood gets involved with its harvesters and customers to promote environmentally-sound policies and practices. M&J guarantees fair prices for two local fishermen who catch albacore tuna using short lines and lures. Also, the supplier has set up a ‘Scottish Skipper’ scheme where premium quality product with full traceability is offered to restaurants such as the Peach Pub that hold the highest standards for sustainability. Peach Pub and M&J hold wildly successful events that bring together the restaurant’s customers with the supplier’s fishermen to talk fish and sample the bounty.
Moving on from 'fish and chips'
Coming a long way from ‘fish and chips,’ England continues to push the movement forward. In a sign that the progress will continue, as SOP reported previously, the organizers of the 2012 Olympics in London have committed to seafood sustainability. We look forward to watching out for more exciting stories to come.
Tags: 2012 Olympics > albacore > chef > England > fisheries > Jamie Oliver > London > M&J Seafood > Marine Stewardship Council > ocean > Raymond Blanc > restaurant > seafood > sustainable > tuna
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