The University of Manchester has announced it will only be serving fish certified by the Marine Stewardship Council in its catered halls of residence.
The nine halls, which are home to 2,200 students will not be using any fish that are on the endangered fish species list, and only serve fish that is sustainably managed from MSC certified fisheries.
Food in Residence which supplies the catering service, is aiming to educate its suppliers, staff and students about the benefits of protecting the oceans and supporting a sustainable, responsible seafood market.
Wendy Hardman, campus head chef, said: “We are proud to have implemented this policy. Not only do we have traceability of how and where our fish have been responsibly caught, but the fish doesn’t cost us anymore then what we are currently buying. We also have a broader range of fish to choose from which we vary from week to week, including hoki, hake and pollock.”
Stefanie Siebels, MSC’s UK commercial officer, said: “It’s great to see the University of Manchester making this significant step to ensuring their students can eat certified sustainable seafood with a clear conscience. Getting MSC certified and raising awareness about the benefits of protecting the world’s oceans by offering a choice of sustainably sourced fish on their menus is fantastic news for the university’s students and staff. Looking for the MSC ‘blue tick’ ecolabel on menus will ensure the fish they eat has been sustainably caught and helps protect our oceans for the future.”
More than 300 fisheries in over 35 countries are certified to the MSC’s Standard.
MSC launches #TurnTheTide seafood campaign >>
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