Andrew Crawford, category manager - fish and seafood, said: “We are delighted to be recognised once again for our ongoing commitment to sustainable sourcing.
“We strive to use MSC certified fish in new product launches wherever we can and have also been working to convert existing products.
“In 2016 we have resourced our two biggest selling own brand fish finger lines, which account for around 16.5 million individual fish finger sales a year, approximately half of which are purchased by our education and healthcare customers.
“Our sustainable sourcing and MSC focus enables our customers to comply with New School and Hospital Food Standards and Food for Life criteria.”
Also among the winners was Andrei Lussmann who won Chef of the Year. The award is given to the chef or restaurateur who has best adopted or advocated MSC certified seafood in the UK.
The University of the Year was awarded to Durham for the second year running for serving the most MSC labelled seafood to its students.
The awards were part of the MSC’s celebrations for World Oceans Day, which took place on Wednesday.