Chris Young, North London
“If we don't manage fishing properly, we will destroy the livelihoods of yet more independent fishermen and their communities. Choice of varieties will plummet to a few that are easily farmed. The price of fish will go through the roof, and ultimately there will be no fish left for anyone.”
“I would like to see food businesses not serving any fish listed as endangered or threatened; only source fish from accredited sustainable suppliers; make it clear which fish is from a sustainable source - e.g. using the blue Marine Stewardship Council logo.”
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.