Sustainability & you
Responsible sourcing is becoming of increasing importance in the UK foodservice industry and with consumers alike. So with seafood demand and consumption growing, we all have to look at ways of protecting the world’s natural reserves.
With chefs being in the unique position of being able to affect critical change in our eating habits, it is vital that they are armed with the knowledge and tools needed to in turn, educate their customers.
The main points covered in our recent survey on sustainable seafood were:
- Influence of environmental issues on purchasing decisions
- Understanding of sustainability
- Sources of information
- Communicating with the customer
- Adding value to your menu
- Understanding consumer trends
- Trialling new fish dishes
- Tips for front of house
75% of the total independent survey believed that well briefed and clued up staff were vital to them helping sell more sustainable / unfamiliar species. This was again reflected by M&J customers with 72.6% stating that it was the most effective way of influencing customer decisions.
- “Collectively we need to start taking action now and educate not only our customers, but also our own sector and peers.“
- “The role of the wholesaler/foodservice supplier and the part they play in educating the operator cannot be underestimated.“
- “Aware of environmental issues, but little influence on purchasing decisions.“
- “Championing ethical sourcing doesn’t mean an extra expense and is more than just buying sustainability certified species.“
- “Recommendations for working towards a sustainable future.“
