Meet the restaurants sourcing sustainable seafood
The Sustainable Restaurant Association
Discover the #FoodMadeGood Standard: measuring the social and environmental impact of the F&B industry globally.
This month, we explored the challenges of sourcing sustainable seafood and why it matters that restaurants pay attention to where their fish comes from and how it’s been caught.?
As things stand, an eye-opening 90% of global fish stocks are either fully or over-exploited by human fishing practices, compounded by the effects of climate change, pollution and invasive species. For the sake of future food security, protecting our marine biodiversity is essential, and we need an urgent change in how we interact with our deep blue seas. Across the globe, we need new strategies that protect and replenish our oceans and their occupants. Aggressive and negligent fishing methods are no longer an option.??
In the articles and case studies below, we explain why restaurants have the power to drive a huge shift across our fishing systems, and highlight three impressive examples of hospitality businesses that are leading the way towards a healthier and more sustainable relationship with our oceans.?
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Why restaurants are central to changing our fishing system?
In?this op-ed piece ?for Issue 2 of the Sustainable Food Digest from ?Food Matters Live, ?our Managing Director Juliane Caillouette Noble shares why the hospitality industry must make sustainable sourcing a top priority when it comes to seafood.?Read more. ?
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What’s the latest on Atlantic bluefin tuna fishing in the UK??
In this article, we explain the current situation with Atlantic bluefin tuna and ask whether this previously endangered fish can be described as sustainable. Read more. ?
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Three examples of food businesses sourcing seafood sustainably??
?“Sourcing carefully is our strongest principle.”?
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We spoke to Chef ángel Leon about what sustainable seafood means at the award-winning Aponiente and the importance of supporting small-scale local food production and traditional practices.?
“We need to show that sustainable food supply is possible, and that maintaining traditional fishing techniques and generational knowledge is important for biodiversity and, consequently, human health.”?
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“I learned from a very early age to value food and to enjoy food made with values.”?
Lussmanns Sustainable Fish & Grill Restaurants was founded in 2002 with the fundamental belief that it’s possible to be both ethical and profitable. As a matter of policy, the kitchen sources and serves quality ingredients produced to the highest standards by the UK’s finest fishers and farmers..?
“We ignore the plight of our oceans diminishing stocks at our peril. That doesn’t mean we have to stop enjoying seafood – but we do need to be conscious of where it’s come from.”?
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“Sustainability is about better food for everyone.”?
As a leading international restaurant chain, the team at YO! Sushi is keenly aware of the impact of their procurement choices and the role this influential business can play in safeguarding the future of our oceans.?
“As a fish-focused business, we have a responsibility to use our purchasing power and brand influence to drive positive change that will help to protect our oceans, ensuring that future generations can continue to enjoy seafood in the way we do today.”?