With many years’ experience in the hospitality sector, Andrei Lussmann set up Lussmann’s Fish & Grill in 2002. He wanted to combine great value and service with ethically sourced food. He now has four restaurants in Hertfordshire, England, all built on the same high principles. Here he talks about his enduring commitment to good sourcing and how his business came to be MSC certified.
Peter Hajipieris is director for Corporate Social Responsibility at Iglo Foods Group which owns the Birds Eye brand, winner of the frozen food category in the MSC UK awards this year. In 2015, Iglo Group will introduce the MSC ecolabel on packaging of all its certified wild fish products across Europe, including the company’s much loved fish fingers.
This year, Wahaca won MSC UK’s award for best restaurant menu category. All of the seafood dishes on its menu are MSC-certified sustainable, the only restaurant in the UK to make this level of commitment.
We caught up with Tommi Miers, founder and passionate advocate for sustainable seafood, at Wahaca’s restaurant on Charlotte Street in London, to explore further the motivation behind these commitments.
As part of its awards programme for 2014, MSC’s UK team present Seafood Insight, a new series of interviews with seafood industry thought leaders. This week, we hear from Jeremy Ryland Langley, aquaculture and fisheries manager at Waitrose.
Anova Seafood is a leading retail and foodservice seafood supplier. Based in the Netherlands the company also has offices in Indonesia and Vietnam. Each year, Anova sells 30,000 tonnes of seafood products, 70 percent of which goes to supermarket chains troughout Europe. They believe their efforts towards corporate responsibility and sustainability are key to their success. We spoke to Anova’s Meike Cremers…