Fish Features

High street eateries falling short on seafood sustainability



High street restaurants and pubs need to do more to prevent seafood being overfished, according to analysis by Fish2fork and the Marine Conservation Society (MCS). 

 
Of 11 restaurant and pub chains assessed, Yates, Giraffe, Little Chef, Slug and Lettuce and Wasabi failed to meet Fish2fork and MCS’ minimum expectations on sustainability. 
 
Jamie’s Italian was the highest ranked outlet, closely followed by Brasserie Blanc, Loch Fyne, Las Iguanas, Strada and then TGI Fridays. 
 
Fish2fork and MCS looked at the origins of the seafood served, the information provided to customers, and the approach to sourcing by 11 restaurant and pub chains to provide a rating for each outlet. 
 
King prawns and other tropical prawns were, once again, identified as one of the most problematic types of seafood used by restaurants and pubs. Fish2fork and MCS encourage restaurants to use certified supplies but too often they either fail to do so or fail to make it clear to customers what their source is. 
 
A lack of information to consumers remains one of the obstacles to diners who wish to eat seafood sustainably. Lack of transparency and information makes it impossible for the public to be sure the seafood being served is from well managed fisheries and fish farms. 
 
Tim Glover, managing director of Fish2fork, says: “It’s not easy to ensure seafood is responsibly sourced, but it’s vital for the health of our seas and worth every penny invested by restaurants.” 
 

 

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