CH&Co commits to more sustainable fish

WORKPLACE CATERER 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. It has also committed to achieving MSC 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 chef Raymond Blanc 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.


The commitments build on CH&Co’s 2010 commitment to serve only pole and line caught tuna, and last year’s “hugely successful” Ugly Fish Friday sustainability initiative said Caroline Fry, chief executive for business & industry.


CH&Co was the first major caterer to take cod off the menu amid concerns over dwindling stocks.


We 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,” Fry added.


Blanc said CH&Co’s commitment is “great news for fish, fishermen and marine wildlife”. Blanc has long been encouraging caterers to use their buying power to drive more sustainable fishing practices.