Report calls for restaurants to do more to protect fish

The report also recognises the role that supermarkets and restaurants must play in helping their customers make informed choices when it comes to choosing sustainable fish dishes. Loch Fyne explains that consumers can ensure the fish they eat is sustainable by looking out for the MSC logo in supermarkets which highlights sustainability, checking for the RSPCA Freedom Foods logo on farmed fish, and asking at fishmongers or restaurants if the fish is ethically sourced. Celebrity chef Nick Nairn and food journalist Alex Renton issue a call to action to consumers in the report. To make real difference consumers should opt for fish species where stocks remain at sustainable levels. Retailers, restaurants and manufacturers will have to meet these demands. Nick said: "Many people don't know enough about the source of their food, and it's often confusing which fish should and should not be used. Government and industry have a responsibility to help consumers understand their eating habits affect the sustainability of fish stocks. If we can change people's outlook, then we can tackle problems facing fish stocks, because the power of the pound in people's pockets is huge." A survey commissioned y Loch Fyne Restaurants found that only 37% of adults over 16 always or sometimes check if the fish they buy is ethically sourced, whilst 27% never check. These findings lie in contrast to the 66% of adults who always or sometimes check if the general foodstuffs they buy are either organic or fair-trade. Mark Derry, managing director of Loch Fyne Restaurants argued that restaurants must take the lead and help their customers make informed choices about the dishes they eat.