Sustainable Fish City
Stephanie Wood, School Food Matters
Stephanie Wood works tirelessly to improve the food served to London schoolchildren. Her small charity School Food Matters has been instrumental in transforming the food served in schools in the London Borough of Richmond, and her influence is rapidly spreading to other Boroughs.
She explains, "Our mission is to ensure that every child enjoys fresh sustainable food at school and understands where their food comes from. To achieve this we listen to schools, parents and children. Together we urge local authorities to improve school meals and to support food education through cooking, growing and links with local farms."
Stephanie also works to ensure that schools implement Food for Life standards that include a commitment at Silver and Gold levels to using sustainable fish. As she explains "Serving sustainable fish, and talking about where it comes from, is a vital part of a child's food education. It helps children appreciate how precious the oceans are that provide so much of our food."
The mission of School Food Matters is to ensure that local authorities:
invest in school kitchens to enable all schools to have fresh food cooked on site;
invest in catering staff with training and enough paid hours to enable them to cook fresh food on site;
invest in dining areas so that schools can serve lunch in a pleasant, fully equipped environment;
write stringent school meal contract specifications, committing to fresh produce from sustainable sources;
promote links with local farms and support cooking and growing in schools.
Find out more about the work of School Food Matters at: www.schoolfoodmatters.com
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."
Sustainable Fish City is a Sustain campaign