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Raymond Blanc endorses CH&Co's switch to sustainable fish

28 January 2013 by
Raymond Blanc endorses CH&Co's switch to sustainable fish

Raymond Blanc, ambassador of the Sustainable Fish City campaign, was on hand to celebrate as contract caterer CH&Co adopted new measures to serve sustainable fish across all its sites.

The independent caterer has implemented a raft of new commitments, including the removal of endangered fish from its menus. It will also promote the use of demonstrably sustainable fish, such as Marine Conservation Society ‘green list' fish and Marine Stewardship Council (MSC) certified fish.

CH&Co has also committed to achieving Marine Stewardship Council chain of custody across all sites, to enable it to verify and promote these achievements using the blue MSC Ecolabel.

The announcement was made at the Sustainable Fish City Forum held at Fishmongers' Hall, an annual meeting of chefs, restaurateurs and conservation organisations led by Michelin-starred chef Raymond Blanc and organised by Sustainable Fish City, the campaign for London to become the first city in the world that buys, serves and eats only sustainable fish.

Raymond Blanc said, "Our aim is to see sustainable fish cities all over the UK, providing a large-scale and reliable market for sustainably managed fisheries. CH&Co is helping us to achieve that by proving that serving sustainable fish is good for business. This is great news for fish, fishermen and marine wildlife. A big thank you to CH&Co."

Caroline Fry, CH&Co chief executive for B&I said: "These commitments build on our 2010 commitment to serve only pole and line caught tuna, and last year's hugely successful Ugly Fish Friday sustainability initiative.

"CH&Co was the first major caterer to take cod off the menu amid concerns over dwindling stocks and we are delighted to be in a position to make this pledge and support Sustainable Fish City."

CH&Co to serve pole and line-caught tuna in all restaurants >>

Lusso launches ‘ugly fish Friday' to promote sustainable species >>

By Janie Manzoori-Stamford

E-mail your comments to Janie Manzoori-Stamford here.

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