In an economic climate that is becoming increasing difficult, Andrew Crook, president of the National Federation of Fish Friers (NFFF) and Victoria Braathen, UK director of the Norwegian Seafood Council (NSC), explain how their organisations are supporting the industry to adopt more cost-effective approaches to operations and investment in long-term environmental practices
Victoria: There are many challenges fish and chip business owners are navigating, what can outlets do to build profitability and a successful future whilst bringing in more sustainable practices?
Andrew: I have always said that by focusing on quality of both the food and service will see most fish and chip shops through. Yet, with the economic landscape we see now it has never been more important for businesses to keep an eye on their overheads. Study your opening hours and tailor your operational and staffing levels to suit.
It is also much more important to reduce food wastage as not only does it affect profits, but it is getting more and more expensive to dispose of. If you do make changes to reduce your environmental impact, then make sure you shout about them!
Victoria: Are you finding the UK fish and chip industry open to change when it comes to adapting to more sustainably focussed practices?
Andrew: I think the fish and chip industry is very open to changing their practices in their quest to operate in a more environmentally conscious way. The fish and chip supply chain led the way when it came to sustainable fish and many businesses had already made the switch to compostable packaging well before the government brought in legislation.
Some changes are a cost to the business but others can save money in the long term so I would encourage everyone to do an audit of their operation and premises and see what changes can be made now. It could be simple things like LED lighting or putting sensors on lights in storerooms – they may only be small swaps, but they can make a big difference.
Victoria: How does the National Federation of Fish Friers support its members in making these changes?
Andrew: The NFFF keeps members not only informed about upcoming legislation changes, but we also often play our part in the consultation process to help ensure rules are not imposed that are not practical for a small business to comply with. We also look for solutions to make the transition much less arduous for members, finding trusted companies to work with and intervening when necessary.
The National Fish & Chip Awards also gives us the opportunity to highlight key issues and helps focus the industry on changes that need to be made. Sustainable fish is a key part of that, but we also like to see a business thinking about waste management and profitability, because in the future the two will be strongly linked.”
Andrew: Can you talk us through some of the sustainable practices the Norwegian fishing industry is currently using and how these practices are helping businesses to improve their own environmental and sustainable standards?
Victoria: As the largest seafood exporter in the world, Norway has among the world’s most advanced and well-established systems for responsible resource management, both in fishing and aquaculture. There are no coincidences here, but rather systematic work and strict regulations on all levels that ensure consistent quality, consumer safety and fish welfare with minimum environmental impact.
The close working relationship between Norwegian fishers, marine research institutions and authorities ensures our fisheries resources are harvested responsibly and with a long-term perspective. Norway’s commitment to sustainability in the seafood sector is firmly embedded in its policies and practices. From pioneering stock management focusing on the entire ecosystem, research and development, to a diverse fishing fleet, everything Norwegian producers do has sustainability at heart.
Andrew: How closely does the NSC work with its supply chain to ensure sustainable approaches are adopted throughout the sea-to-chip shop process?
Victoria: Here at the Norwegian Seafood Council, we are proud to be working together with and on behalf of the Norwegian seafood industry and UK partners, across retail and hospitality – young chefs and the iconic fish and chip industry in particular – to develop the market for Seafood from Norway and together, unite and raise the awareness of responsibly sourced seafood. We achieve this through marketing, insights, and communication, while also creating opportunities for industry stakeholders to connect, share, and learn.
One highlight this year was welcoming the winners of the 2024 National Fish & Chip Awards for a study trip to Norway. This experience allowed the UK’s leading operators to come together and to see firsthand where their fish comes from and the efforts of the Norwegian seafood industry in sustainable fishing, fostering a shared understanding of sustainable seafood’s role in fish and chips and building future partnerships.
Andrew: As the main sponsor for the National Fish & Chip Awards 2025 what does your involvement mean to you as an organisation?
Victoria: Dedicated to supporting the UK fish and chip industry now and in the future, Seafood from Norway, on behalf of the Norwegian seafood industry, is immensely proud to be the headline sponsoring the 2025 National Fish & Chip Awards, in addition to the Environmental and Sustainable Business category.
For many years, the Norwegian seafood industry has partnered closely with the UK’s iconic fish and chip sector, providing responsibly sourced, high-quality cod and haddock to operators serving up the best of the nation’s favourite dish. This sponsorship allows us to celebrate our enduring relationship with distributors and the numerous talented and dedicated fish and chip operators across the country.”
The Environment and Sustainable Business category for the 2025 National Fish & Chip Awards recognises and celebrates businesses that are demonstrating their long-term impactful commitments. To enter, visit www.thefishandchipawards.com. Submissions close on 25 November.
