The MSC has been working with the UK food service sector for several years, most successfully through Environmental Action Fund funded ‘Fish & Kids’ project, leading to almost 3000 primary schools regularly offering sustainable MSC-certified fish for lunch to nearly 1 million children. In the past couple of years, there has been a surge in interest from the commercial food service sector. The MSCs new Greener Living Fund project has been designed to provide practical support to convert this interest into supply and learning opportunities for the food service sector and, more importantly, improved buying behaviour amongst their customers.
Aims:
1. Availability: To increase availability of certified sustainable seafood through the food service supply chain and MSC-labelled dishes in workplace canteens, universities, secondary schools and independent restaurants.
2. Awareness: To increase awareness down the food service supply chain and across target population groups of sustainable seafood issues and of the MSC as a practical, positive solution to one of the world’s greatest environmental challenges.
Main activities:
1. Supply of MSC seafood
- Encouraging English fisheries to consider MSC certification, and helping chefs to learn more about the fishing industry and their sustainability challenges
- Working with food service suppliers to develop MSC products suitable for targeted restaurants and canteens
2. Training of Restaurants and Suppliers
- Training suppliers, independent restaurants and contract caterers on seafood sustainability issues
- Developing practical guidance to help restaurants to implement certification, including a training DVD
3. Mainstreaming MSC
- Supporting contract caterers to develop their MSC offer
- Working with suppliers and distributors to promote a new online audit and assessment tool for certification
4. Consumer engagement
- Developing social marketing campaigns and high impact materials to help the food service sector communicate their good work to the public, and to inspire people to buy certified, sustainable seafood whenever possible
