Sustainable Fish City
Amy Mount, North London
"I think a young person’s perspective is really important on environmental issues. We are the people alive today who will feel most the impacts of climate change and wasteful use of natural resources."
"I studied geography, and I feel that has given me an insight into the way human beings approach their relationship with the earth and the raw materials and food it provides. It has also given me the passion to campaign for laws to curb carbon emissions, lobby government and companies to change their actions and policies, and to take a responsible approach to what I buy."
"Sustainable Fish City seems like a great initiative because it will make influential buyers in London really have to think about the impact of what they choose to spend their money on. I'd like to see big food companies and caterers treating their buying like investment - you're investing for a future in which there will still be enough fish for people to eat, and also a future for the wildlife and ecosystems that rely on them. Take action now. It's the only sensible thing to do."
Amy volunteers with the UK Youth Climate Coalition. She also featured in a recent Observer article about young people's concerns about the 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."
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