Sustainable Fish City
Charlie Powell, Good Food on the Public Plate
Charlie Powell manages the Good Food on the Public Plate, which is run by Sustain and supported by the Greater London Authority as part of implementation of the London Food Strategy. It aims to increase the proportion of sustainable food purchased by London's public sector organisations.
Sustain has been working for several years to help public sector organisations such as hospitals, universities, local councils and schools to improve their sustainability, including work on sustainable fish procurement. The public sector serves over a billion meals a year to school children, hospital patients, employees in service organisations and local councils.
In 2010, demonstrating the success of this work, Good Food on the Public Plate made awards to London's public sector champions of sustainable food, including the GLA Group for their commitment to adopting the London 2012 Food Vision standards, which includes a commitment to sustainable fish. The awards were presented by Rosie Boycott, Chair of the London Food Board, who also helped to launch Sustainable Fish City.
As Charlie says, "The fantastic winners of the Good Food on the Public Plate awards show that public sector food can be delicious, healthy and good for the planet. Crucially taking these steps with creativity means good food need not cost the earth at a time when budgets are under increasing pressure. These food champions provide a great example that other organisations should follow.”
Find out more about the work of Good Food on the Public Plate at: http://www.gfpp.org.uk/
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