Loch Fyne managing director, Mark Derry, tells oceans campaigner Sarah Shoraka about signing up to Seafood See Life and sustainable sourcing for the 40-strong restaurant chain.
"Since we started out a decade ago, we have striven to only serve fish from sustainable sources, adopting the strong ethical stance of Loch Fyne Oysters who remain our main supplier. This year is Loch Fyne Restaurants' tenth anniversary.
Loch Fyne Restaurants is proud to join Seafood See Life and promote the use of sustainable fish. The restaurant sector - with a few exceptions – has been slow to take responsible fish sourcing seriously, and from an industry perspective it's easy to understand why. Fish sells well.
“There are no more
excuses. Restaurants
need to act now to help
safeguard fish stocks”
Mark Derry
A lot of people eat out to have a good time and just switch off. And while most of our customers at Loch Fyne Restaurants like to hear that their fish is ethically sourced, they come to us primarily because the food tastes good. At the moment, people who really scrutinise where their food has come from are in the minority, making it hard for businesses to perceive a need for action. But the evidence of the damage done by over-fishing is too big for anyone to ignore. It is on the global political agenda and ensuring environmental sustainability, is one of the UN millenium development goals. If restaurants continue to sit back, and wait until consumer pressure forces them to serve sustainable fish, which it inevitably will, it will be too late and fish could be off the menu completely.
Ten years ago suppliers were reluctant to employ sustainable methods of securing fish stocks, they just didn't see the need. Finding reliable sources of sustainable fish was difficult, particularly for white fish, but we sought out suppliers who would adhere to our tight specifications. We know which water and what batch the fish we serve comes from, when it was transported and how it got here.
Many within the industry now recognise that sustainability is in the long term interest for everyone. There is fresh innovation on the scene, dramatic growth in the organic food movement and a good take up of accreditation schemes. This means that it is now far easier to find suppliers who can deliver sustainable fish. There are no more excuses. Restaurants need to act now to help safeguard fish stocks for years to come."
More information
Sustainable seafood - frequently asked questions
Loch Fyne Restaurants recently produced a report looking at sustainable fishing over the past decade. It can be downloaded from www.lochfyne.com.
