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Our seas must be sustainable

16 November 2006

I note with interest that another major retailer has "nailed its colours to the mast" on the issue of sustainable fishing (the Grocer, 14 October). Following J Sainsbury's announcement that it will phase out sales of endangered species of fish, Morrisons has said that it will help consumers to make ethical choices with additional information on packaging.

As part of our ongoing "Fish for Life" sustainability initiatives, we at Young's have made a number of clear changes to our sourcing policies, including major investments in full traceability and - earlier this year - a pledge not to buy any more Atlantic cod from the North Sea.

With the report in Science magazine last week highlighting the imperative that we all need to work harder to drive sustainable practice into seafood, it is clear that the momentum is gathering and consumers will increasingly demand evidence of sustainable fishing practices and traceability. Caterers should prepare and speak to their suppliers now.

There is no reason why the "field to fork" provenance information provided by meat suppliers cannot soon be available in "net to plate" format from the fish industry. Fish consumers eating out of home will expect caterers to understand about the origins of their seafood, be it on menus, chalk boards or even back of house - this information needs to be available. Is everyone in the industry ready?

Peter Milsted
Director of foodservice, Young's Seafood

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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