Dr Tom Pickerell
Dr Tom Pickerell is the Senior Science Manager at Monterey Bay Aquarium’s Seafood Watch program and has a strong personal commitment to seafood sustainability working on many of the technical behind-the-scenes issues that make sustainable seafood possible, and is a leading advocate on the subject.
Seafood Watch helps U.S. consumers and businesses make choices for healthy oceans. Their recommendations indicate which seafood items are "Best Choices," "Good Alternatives," and which ones you should "Avoid."
Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria. Since 1999, they've distributed tens of millions of pocket guides, their iPhone application has been downloaded more than 240,000 times, and they have close to 200 partners across North America, including the two largest food service companies in the U.S.
Tom says: "By harvesting seafood sustainably we can ensure that we can utilise this valuable resource throughout our, and future, generations."
On sustainability, he says, "It is the right thing to do - professionally, fiscally and ethically," and encourages caterers and food businesses to join in: "Take the plunge," he says. "There are plenty of people who can advise you." He says to businesses who have not yet decided to buy sustainable fish "You are only delaying the inevitable! There are three things that everyone should do:
- "Look out for the Marine Stewardship Council (MSC) (and in future the Aquaculture Stewardship Council - ASC) ecolabel when buying seafood;
- Ask questions (how it was caught and where) to assist you in using fish lists on what to buy and what to avoid; and
- Diversify!"
Allegra McEvedy MBE, chef, writer and presenter
"To stand by and do nothing, say nothing as we slowly drain the oceans of their livestock is to make one complicit, and that's just not a position with which I was comfortable."
Caroline Bennett, Moshi Moshi
"I am determined to do something about the way we fished the seas. We know the problems, we don’t even need any additional information to know how to fix them: we just have to get on and do it. No excuses."
Hugh Fearnley-Whittingstall, Fish Fight
“I have been travelling around the UK meeting fishermen, marine conservationists, politicians, supermarkets bosses, and of course fish-eating members of the public. It has changed the way I think about fish.”
Raymond Blanc OBE, Chef Patron, Le Manoir aux Quat'Saisons
“Good ethics should be part of everyday business. Many restaurants and caterers in this are helping to protect our precious marine resources. They should get rightful recognition and inspire others to do the same.”
Rosie Boycott, London Food Board
"Taking a sustainable approach to fish is critical to the food security of our city. It is shocking to think that within our lifetimes, we could lose some of our favourite species from the seas forever."
Silla Bjerrum, Feng Sushi
"Ensuring the future supply of fish is very important. Eating fish can be a component of a healthy lifestyle. Future generations rely on us to pass on healthy seas and maintain biodiversity."
Tim Hughes, Caprice Holdings
"It’s our duty to impart our knowledge to a wider audience, so everybody realises how important it is to cherish our fish stocks. I will continue to champion lesser-known species in plentiful and sustainable supply."
Join us in calling for a sustainable fish future!
Hugh Fearnley-Whittingstall, Fish Fight
“I have been travelling around the UK meeting fishermen, marine conservationists, politicians, supermarkets bosses, and of course fish-eating members of the public. It has changed the way I think about fish.”
We're working on it
So can you!
Tim Hughes, Caprice Holdings
"It’s our duty to impart our knowledge to a wider audience, so everybody realises how important it is to cherish our fish stocks. I will continue to champion lesser-known species in plentiful and sustainable supply."
We're working on it
So can you!
Caroline Bennett, Moshi Moshi
"I am determined to do something about the way we fished the seas. We know the problems, we don’t even need any additional information to know how to fix them: we just have to get on and do it. No excuses."
We're working on it
So can you!
|
|
|
