MSC on the menu
A video series looking at the benefits of MSC certification for the catering and fishing industry.
MSC on the menu 1: introduction
Part 1 of a 6 part series looking at the benefits of MSC certification. This video highlights the importance of MSC certified fish for the catering industry, fishing industry and for safeguarding fish populations for the future. With Andrew Parkinson from Fifteen restaurant in London and Raymond Blanc, Chef patron at Le Manoir aux Quat' Saisons restaurant.
MSC on the menu 2: what does MSC signify?
Chefs from London restaurant Fifteen learn how MSC certified sustainable fish is traceable from sea to plate, and how it benefits fishermen.
MSC on the menu 3: traceability in the kitchen
Restaurateurs explain how they make sure MSC certified seafood is kept traceable in their kitchens including record-keeping and keeping it separate from non-MSC certified stock, so customers know what they are getting is MSC certified sustainable.
MSC on the menu 4: certification
Restaurateurs and chefs show you how to get certified to sell MSC certified sustainable seafood, why it's important at their restaurants and for their customers to safeguard future fish supplies. Featuring Caroline Bennett, owner of Moshi Moshi and chef Roy Brett, owner of celebrated seafood restaurant Ondine.
MSC on the menu 5: group certification
Contract caterers including Sodexo and Compass and restaurant chains explain how getting certified as a group can reduce the cost of certification and the importance of offering certified sustainable choices to their increasingly eco-aware customers.
MSC on the menu 6: getting the message across
Front of house staff play a crucial role in promoting sustainable fish to customers. Here's how you can make the most of it and the benefits it has for both the restaurant and the fishing industry. Featuring Rupert Howes, MSC Chief Executive, restaurant staff and chef Raymond Blanc.
Check out other videos about sustainable seafood on MSC's YouTube channel.