Good Catch is a project aiming to help restaurants and related businesses navigate the issues of seafood sustainability. Through practical information and events – such as this workshop at Hastings – Good Catch makes it easier for culinary professionals to improve the sustainability of the seafood that they buy, serve and promote.

Good Catch brings together the work of the Marine Conservation Society (MCS), the Marine Stewardship Council (MSC),  SeaWeb’s Seafood Choices and Sustain: the alliance for better food and farming.

Attendees visited the MSC certified fishery at Hastings and learnt more about the MSC certification process. They were able to share ideas and experiences with others in the industry including the actual fishermen from the area.

Webbe’s Rock-a-Nore Restaurant provided a demonstration into filleting various sustainable fish choices including the Dover Sole.

This was followed with a top rate sustainable seafood lunch to show case sustainable choices from Hastings.

Paul Webbe, Head Chef at Webbe’s Rock-a-Nore restaurant explains the benefits to his restaurant of MSC certification and how he communicates this with his customers in this video.

The event lasted for 5 days and the Good Catch had a stand to talk to all sorts of people from the foodservice industry about sustainable seafood choices and their business. Chefs from Jamie Oliver’s Fifteen restaurant were on hand to provide live demonstrations of working with sustainable fish and the winner of this years Sustainable Fish and Chips award also made an appearance.

Raymond Blanc was due to hit the main stage with a demonstration compered by Emily Howgate, Sefood Choices Alliance, to show how they use sustainable fish at his restaurant Le Manoir. However, after he injured his leg his Head Chef at Le Manoir, Gary Jones stepped in. To see Emily and Gary in action and hear about Le Manoir’s work click here.

Description

The Foodservice Project Manager will be responsible for delivering a wide-ranging set of activities throughout the foodservice supply chain in England. The overarching aims of this two year project, supported in part by Defra’s Greener Living Fund, are to increase the availability of MSC labelled fish dishes on menus in restaurants and to increase the awareness of the MSC. More information on the project is available here: www.greenerlivingfund.org.uk. To fulfill the expectations of this project, this postholder will be a self-starter who is a versatile, capable and driven team player.

Experience

You will have at least two years experience in a similar or transferrable role, and be used to dealing with a range of stakeholders. Experience of the foodservice sector in the UK will be a distinct advantage.

You must have a combination of education and experience that demonstrates a good working knowledge of sustainable development, especially as it relates the food sector. You have a successful record of project planning and management and excellent personal organisation skills which demonstrate high productivity and an ability to manage competing work priorities. You hold at least an undergraduate degree or equivalent in marketing/business or natural resources/environmental management, or in a related subject.

You are a confident communicator, happy to present to groups of all sizes, analyse data and write concise, informative reports.

Job description

Download the full job description for MSC Foodservice Project Manager here.

Application process and timetable

To apply, please send your CV and a covering letter describing how you meet the requirements of the job specification, to:

Jean Lill
3rd Floor, Mountbarrow House, 
6 – 20 Elizabeth Street, 
London SW1W 9RB, UK

or, email jean.lill@msc.org.

Please note that applications not consisting of a CV and covering letter cannot be considered. You will not receive notification if your application is unsuccessful.

Deadline: 24 July, 12 midday GMT
First and second interviews: 
Likely to be held week commencing 10th August in London.