CH&Co provides at-work catering to some 80 businesses across the UK including Virgin Atlantic Airlines, Thames Water and Sony and event catering at top venues including eight of London’s highly livery halls as well as some of the leading attractions in London and beyond, serving an estimated 45,000 meals per day.
CH&Co has committed to removing endangered fish from its menus and will promote the use of demonstrably sustainable fish, such as Marine Conservation Society ‘green list’ fish and Marine Stewardship Council (MSC) certified fish. CH&Co has also committed to achieving Marine Stewardship Council chain of custody across all sites, to enable it to verify and promote these achievements using the blue MSC Ecolabel.
The announcement was made at the Sustainable Fish City Forum held at Fishmongers’ Hall, an annual gathering of chefs, restaurateurs and conservation organisations convened by top chef Raymond Blanc OBE and organised by Sustainable Fish City – the campaign for London to become the first city in the world that buys, serves and eats only sustainable fish.
Blanc said: “Our aim is to see sustainable fish cities all over the UK, providing a large-scale and reliable market for sustainably managed fisheries. CH&Co is helping us to achieve that by proving that serving sustainable fish is good for business. This is great news for fish, fishermen and marine wildlife. A big thank you to CH&Co.”
Caroline Fry, CH&Co chief executive for business and industry added: “These commitments build on our 2010 commitment to serve only pole and line caught tuna, and last year’s hugely successful Ugly Fish Friday sustainability initiative. CH&Co was the first major caterer to take cod off the menu amid concerns over dwindling stocks and we are delighted to be in a position to make this pledge and support Sustainable Fish City.
“We have long been known for healthy, delicious food, but are increasingly finding that clients look for a differentiator in terms of sustainability and the environment when choosing a caterer, so we know it is the right thing to do for the environment and also for our business.”