The ongoing fight for the use of sustainable fish is at its weakest when it comes to the British restaurant industry. From the finest of dining right down to the countless thousands of fish & chip shops, the British consumer hasn’t really gotten on board with the whole sustainable sourcing concept. We still expect cod or haddock with our chips, tuna and salmon in our sushi or as the fish option in a gastropub and we shy away from anything even slightly unfamiliar. As a sea-going race, we sure are squeamish when it comes to eating its bounty.
However, another giant leap has been made by… wait for it… McDonald’s who has recently changed all fish used in its British and European restaurants to those from sustainable MSC (Marine Stewardship Council) sources, including Alaskan Pollack, New Zealand hoki and Baltic cod. Now, you may be wondering why we’re even mentioning the evil fast food Goliath in this trés serieux blog on restaurant life, but actually once again, the Golden Arches have forged ahead where relatively few of those apparently higher up the dining chain refuse to follow. Read full post