By 2050 it is predicted that the world’s fisheries will have collapsed. Already we have seen populations of large fish such as shrimp, tuna, cod, sole, swordfish and marlin decline by as much as 90% over the last 100 years.

This is due to over fishing, dynamite and cyanide fishing which along with fishing trawlers damages coral, plant and animal life. Trawler fishing now have nets that reach down to 2000m and are capable of moving boulders weighing 25 tonnes. These trawlers scrape up wildlife that are a vital parts of a fishes ecosystem, especially for raising their young. It is like destroying a forest, so by removing this cover, this decreases the area available for marine species to live and thrive in. According to the Marine Conservation Institute this collateral damage by industrialised fishing methods can amount to 90% of a trawls total catch. Fish farming isn’t much better, these pools of water are so crammed with fish that the pollution and disease levels in the water increase so much that sea lice, pesticides used to reduce the sea lice, antibiotics, disinfectants and substances used to prevent corrosion of the equipment leach out into the lakes they are based in. Fish that do escape can breed with wild fish which spreads diseases out of the confined farm which in turn affects other animals up the food chain.

Due to this FoodinResidence (FiR) has committed to buying 100% Marine Stewardship Council (MSC) certified fish. MSC is an international non-profit organisation established to address the problem of unsustainable fishing and safeguard seafood supplies for the future. The vision is for the world’s oceans to be teeming with life, today, tomorrow and for future generations. A sustainable seafood market is crucial to making this vision a reality. By purchasing only MSC certified fish, FiR are not using any fish that are on the endangered fish species list and only use fish that are sustainably managed and not over-fished.

FiR are in the process of engaging staff and students about the benefits of protecting our oceans and supporting a sustainable, responsible seafood market.

Wendy Hardman (FiR Head Chef) said: “We are proud to have implemented this policy. Not only do we have traceability of how and where our fish have been responsibly caught, but the fish we are serving is tastier, less fattening and doesn’t cost us anymore. We also have a broader range of fish to choose from, including hoki”.

Alison Shedlock (Head of Hospitality & Events) said: “University Catering are committed to being responsible seafood purchasers and FoodinResidence are leading the way in making our business as socially responsible as possible”.

Look out for the blue MSC label when buying fish