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Dr Tom Pickerell

Sustainable Fish City - Fish Hero starDr 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.

Tom Pickerell, Shellfish Association of GBSeafood 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:

  1. "Look out for the Marine Stewardship Council (MSC) (and in future the Aquaculture Stewardship Council - ASC) ecolabel when buying seafood;
  2. Ask questions (how it was caught and where) to assist you in using fish lists on what to buy and what to avoid; and
  3. Diversify!"


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.

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