by Young's Seafood Ltd.
Aug 9th, 2021
5 mins

Young’s Foodservice is supporting Sustainable Seafood Week (16th-24th September) organised by the Marine Stewardship Council (MSC) with a range of recipes that are designed to work across multi sectors. From Fish Finger Sarnies and Wraps to Fish Ramen and Tacos, these latest recipes all feature MSC sourced fish and proudly feature the MSC eco-label.

Perfect to highlight on menus during Sustainable Seafood Week, the recipes are ideal for when it is ‘All Hands on Deck’ within the kitchen (or front of house), with chefs able to rely on the convenient, ready to cook, frozen options to create a range of mouth-watering that can be served in-house or as a take-away option.

The sustainable campaign, run by the Marine Stewardship Council, was launched last year to increase consciousness of the issues surrounding sustainable seafood sourcing. This year’s theme is ‘All Hands on Deck’ is designed to encourage everyone to get involved and do their bit to safeguard the seafood we love for generations to come.

As the UK’s biggest specialist seafood brand, Young’s remain at the forefront of sustainable practices and is dedicated to driving these strategies forward. As such, the complete Young’s Foodservice range is sustainably sourced in accordance to the company’s Fish for Life initiative and much of the range now features the MSC eco-label. Caterers can therefore proudly promote the MSC eco-label on their menu when choosing Young’s Foodservice and help plug the knowledge gap by highlighting this to their customer base.

By choosing products with the blue fish ecolabel, foodservice operators can make a big difference and help protect our oceans.  Buying from a trusted source such as Young’s Foodservice and recognising the MSC labelling will provide confidence that not only is the fish being served sustainable, but it is also great quality and delicious too.

Young’s award-winning Fish for Life Initiative also protects the future of fish by employing sustainable practises from the very first catch. This involves working proactively with fisheries, fishermen and promoting a healthy and diverse marine ecosystem within Young’s supply chain. Adrian Greaves, Foodservice Director at Young’s Foodservice is delighted to support Sustainable Seafood Week:

“We are delighted to support a fantastic initiative such as Sustainable Seafood Week. We pride ourselves in being at the forefront of sustainable practices and do everything we can to maintain healthy natural resources. 

We understand that all chefs, caterers and all foodservice professionals are naturally very ‘all hands on deck’ within their busy roles but it is also important to take part in these initiatives and work together to protect the future of fish. Sustainable practices are at the heart of our business and we hope that our commitment will inspire others to make a significant difference, no matter how big or small.” 

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