News
High street eateries and pubs falling short on seafood sustainability
High street restaurants and pubs need to do more to prevent seafood being overfished, analysis by Fish2fork and the Marine Conservation Society (MCS) shows.
Of 11 restaurant and pub chains assessed, Yates, Giraffe, Little Chef, Slug and Lettuce and Wasabi failed to meet Fish2fork and MCS’ minimum expectations on sustainability. Jamie’s Italian was the highest ranked outlet, closely followed by Brasserie Blanc, Loch Fyne, Las Iguanas, Strada and then TGI Fridays.
Fish2fork and MCS looked at the origins of the seafood served, the information provided to customers, and the approach to sourcing by 11 restaurant and pub chains to provide a rating for each outlet. More than a third of high street restaurant and pub chains rated by Fish2fork and MCS in the last two years have failed to meet the two organisations’ minimum expectations on sustainability. Almost a third of commercial fish stocks are now overharvested, according to the United Nations, and with 15% of the world’s annual catch being caught illegally, efforts to use sustainable supplies of seafood are vital.
However, some popular restaurant and pub chains are making huge strides towards ensuring that only responsibly sourced seafood is served on the high street.
“It’s fantastic to see the work restaurants like Jamie’s Italian and several others are putting into seeking out sustainable seafood,” said Tim Glover, managing director of Fish2fork. “It’s not easy to ensure seafood is responsibly sourced, but it’s vital for the health of our seas and worth every penny invested by restaurants.”
He added: “I’d like to offer my congratulations to Jamie’s Italian, Loch Fyne, Brasserie Blanc, Las Iguanas, Strada, TGI Friday for achieving a blue fish rating in this phase of our project to assess high street chains. They are setting an example that we think others could and should follow.”
Samuel Stone, Head of Fisheries and Aquaculture at MCS said “We shouldn’t have to leave our values and ethics behind when we eat out, and these blue fish rated restaurants are showing us that we don’t need to when we order the seafood from their menus.”
King prawns and other tropical prawns were, once again, identified as one of the most problematic types of seafood used by restaurants and pubs. Fish2fork and MCS encourage restaurants to use certified supplies but too often they either fail to do so or fail to make it clear to customers what their source is.
A lack of information to consumers remains one of the obstacles to diners who wish to eat seafood sustainably. Lack of transparency and information makes it impossible for the public to be sure the seafood being served is from well managed fisheries and fish farms.
Of 32 of the nation’s most popular restaurant and pub chains rated since 2015, 13 have been given red fish ratings while 19 received blue fish ratings. Fish2fork ratings are on a scale of 5 red fish, the worst, to 5 blue fish, the best. With 5 red fish at the bottom of the scale, ratings improve, half a fish at a time, to rise to 4.5 red fish, 4 red fish and so on until 0.5 red fish. From here, ratings rise from 0.5 blue fish to 5 blue fish.
June 2017 ratings:
Blue fish (best)
- Jamie’s Italian – 3.5 blue
- Brasserie Blanc – 3 blue
- Las Iguanas – 3 blue
- Loch Fyne – 3 blue
- Strada – 3 blue
- TGI Friday – 1.5 blue
Red fish (worst)
- Yates – 1 red
- Giraffe – 1.5 red
- Little Chef – 2 red
- Slug & Lettuce – 3 red
- Wasabi – 3 red
MCS and Fish2fork are working to ensure that all seafood eaten or traded in the UK is from well managed fisheries and fish farms that have as little impact on the marine ecosystem as possible.
Diners can now post up their own reviews of restaurants across the UK using DinerRatings, an online initiative available via fish2fork.com or on the MCS Good Fish Guide app which is available, free, on iphone and android.
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Renowned anti-whaling activist Paul Watson has been released from custody in Greenland after spending five months in detention. Denmark’s Justice Ministry rejected Japan’s request for his extradition, citing insufficient guarantees that his time already served in custody would be credited against any potential sentence.
The 74-year-old Canadian-American was arrested on July 21 in Nuuk, Greenland’s capital, when his ship docked to refuel. His arrest was based on a 2012 Japanese warrant related to a 2010 encounter in Antarctic waters. Japan alleged Watson obstructed operations and caused damage to a whaling research ship during efforts to disrupt illegal whaling. Watson has consistently denied these claims, maintaining his commitment to marine conservation.
Denmark, which oversees extradition matters for Greenland, concluded that while the legal conditions for extradition were met, the lack of assurances from Japan regarding time-served credit made extradition untenable.
In a video shared by his foundation, Watson expressed gratitude and relief, saying, “After five months, it’s good to be out… and good to know they’re not sending me to Japan.” He added that the most difficult part of his time in custody was being separated from his two young sons.
Watson is a pioneering figure in marine conservation, known for founding the Captain Paul Watson Foundation in 2022 after decades of activism with the Sea Shepherd Conservation Society. His bold efforts to defend marine life have earned him widespread support, including from celebrities and conservationists. His work has also been featured in the acclaimed reality TV series Whale Wars.
Watson’s lawyer, Jonas Christoffersen, praised the decision, stating, “We are happy and relieved that Paul Watson is now free.” He added that Watson is eager to reunite with his family and continue his vital work.
The arrest occurred while Watson’s vessel, the M/Y John Paul DeJoria, was en route to the North Pacific with a team of 26 volunteers to intercept a Japanese whaling ship. His foundation described the arrest as politically motivated and emphasized that Watson’s actions were focused on ending illegal whaling practices.
Japan resumed commercial whaling in 2019 after leaving the International Whaling Commission, asserting that whale meat is a cultural tradition. Conservationists, however, continue to challenge these practices, highlighting their impact on marine ecosystems.
Despite the challenges, Watson remains steadfast in his mission to protect marine life and bring attention to whaling practices. His dedication to ocean conservation has made him a globally respected advocate for the environment.
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