Hosting 40 chefs and fish buyers in central London, the information contained in our recent seminar, Shedding a Light on Sustainability, has prompted 70% of those attending to want to change their menus to make them more sustainable.
Mackerel wars, scallop dredging, fishmeal factories, EU quotas and Marine Protection Zones have created great headlines for the media this year…but it is clear that the hospitality industry has struggled to keep pace with changing scientific evidence and opinion.
Natalie Hudd, our Sales and Sustainability Director, provided clear and practical advice to help chefs and fish buyers navigate these recent changes. Click here for coverage of the seminar by Seafood Source.
We will be hosting another seminar in late 2013. If you would like to apply for a place, please contact Fiona O’Callaghan.