Alex Jackson, from South London
"I think sustainable fish is an incredibly important issue, because it's scary to think that we could live in a world without fish. Even though we know when fish is being caught unsustainably, their demise can happen rapidly and irretrievably (e.g. cod stocks off Canada)."
"I do look for sustainable fish when I'm shopping or in a restaurant, but I would also like food businesses to look at what fish they're buying (this seems like a sensible first step!), and then to take some simple actions to ensuring that their fish really is sustainable. Perhaps they could start with something that isn't daunting or difficult to achieve. e.g. banning sale of endangered species. They will also need to recognise that their seafood buying policy will always need to change over time to reflect the evidence, so they could make a committment to always 'buying better'."
"Even better, food businesses could get MSC certification and, when they do, advertise it as much as they can! For me, I think this takes the stress out of shopping for seafood."
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!
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."
We're working on it
So can you!
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."
We're working on it
So can you!
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.”
We're working on it
So can you!
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