Visitors dining at Royal Holloway’s restaurants can enjoy eating seafood with a clear conscience following the announcement that the University has achieved Marine Stewardship Council (MSC) certification.
The MSC is an international non-profit organisation that strives to contribute to the health of the world’s oceans by recognising and rewarding sustainable fishing practices to safeguard seafood supplies for the future. All four of the university’s restaurants can now display the MSC blue fish label on their cod, salmon, mackerel, pollock, prawns, tuna, mussels, crab and anchovy dishes on menus. The label tells customers that the fish sold has been caught sustainably and is fully traceable back to the boat that landed it.
All four of the university’s restaurants can now display the MSC blue fish label on their cod, salmon, mackerel, pollock, prawns, tuna, mussels, crab and anchovy dishes on menus. The label tells customers that the fish sold has been caught sustainably and is fully traceable back to the boat that landed it.
The news comes at a time when research shows sustainability is more important than ever for seafood consumers. Recent Globescan statistics show that 77% of consumers want to see independent labelling on their fish, a figure which is up from 70% in 2016. What’s more, more than eight in ten believe that seafood needs to be protected for future generations and a similar proportion admit that in order to save the ocean, we have to consume fish only from sustainable sources.
Gillian Almond, Commercial Services Director commented: “Sustainability is a huge focus for Royal Holloway. We regularly consult with staff and students on ways we can reduce our impact on the environment. Offering MSC certified seafood in our restaurants helps us take a big step towards our sustainability goals. It means our diners can make a positive choice that helps conserve the marine environment.”
MSC’s Commercial Officer, UK and Ireland, Loren Hiller, commented “We’re delighted to see Royal Holloway’s commitment to source and supply MSC certified sustainable seafood. They can feel proud that they and their diners are doing their bit to support sustainable fisheries and protect fragile eco-systems. We applaud their efforts to help ensure there are plentiful fish stocks for the future and hope that more universities will follow their lead.”
Choosing the blue fish label from fisheries, retailers, brands and restaurants guarantees sustainable, traceable methods and helps protect the life in our oceans for generations to come. For more information on applying for MSC CoC certification, visit the MSC website.