Dawn White, City University London
Dawn White is Environmental Officer for the Property and Facilities Department at City University London. Dawn has played a leading role in helping the university to apply environmental standards in its activities and procurement, and signed up to the Sustainable Fish City pledge.
Dawn explains, “As an educational institution, City University recognises its responsibility not only to provide healthy and sustainable food, but also to educate our staff, students and visitors on the advantages of such."
"Sustainable Fish City offers the perfect accompaniment to our existing Sustainable Food Procurement Policy and another opportunity to promote the benefits of purchasing and eating sustainable fish."
"We are already committed to avoiding any fish which appears on the MCS ‘Fish to Avoid’ list and have been increasing the amount of fish on our menu that is certified by the MSC. In fact, our contract caterers, Chartwells (part of Compass) became the first EU contract caterer to gain MSC certification. We look forward to working with Sustain and all its partners to make London a truly Sustainable Fish City!”
City University is home to the pioneering Centre for Food Policy. Professor Tim Lang of the Centre for Food Policy said: “I am delighted that City University's catering and environment teams have stepped up to become part of the great collaborative effort to make London a Sustainable Fish City. Standards are long overdue for both public and private eating. This campaign will help galvanise food buyers and consumers into taking appropriate action [read more from Professor Tim Lang and Dr David Barling...].
Find out more about the work of City University London at: http://www.city.ac.uk/
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.