3. End of the line for starters… End of the Line - Endangered menu

6. Fish2fork.com

10. The fish2fork rating system

11. So what fish should a concerned chef or caterer choose? Avoid the worst: Marine Conservation Society Red WWF seafood guides Promote the best: Marine Conservation Society Green Marine Stewardship Council certified Improve the rest: Marine Conservation Society Amber

12. So what fish should a concerned chef or caterer ban from menus? (red) Bluefin Tuna European eel Wild Sturgeon (caviar) They are endangered species!

13. So what fish should a concerned chef or caterer avoid / favour for his menus? (Amber / Green) Cod Prawn Salmon Haddock Halibut Bass Notice something strange? Cod Prawn Salmon Haddock Halibut Bass

19. Why should you?

20. … because government has committed to sustainable seafood

21. * Fresh produce that is outdoor grown or produced during the natural growing or production period for the country or region where it is produced. It need not necessarily be grown or produced locally to where it is consumed and this applies to seasonal food from both the UK and overseas. ** Fish includes all fish including where it is an ingredient in a composite product.

22. … because there is growing public interest in the food on their plate And awareness campaigns from food and environmental groups, chefs and celebrities..

23. www.goodcatch.org.uk Good Catch provides practical information and events for chefs, caterers and restaurateurs, making it easier for them to serve more sustainable seafood. Good Catch is a joint project of the Marine Conservation Society (MCS), the Marine Stewardship Council (MSC), SeaWeb’s Seafood Choices and Sustain: the alliance for better food and farming - helping you navigate the often complex subject of seafood sustainability.Marine Conservation SocietyMarine Stewardship CouncilSeafood ChoicesSustain: the alliance for better food and farming

25. Some signatories of the Sustainable Fish City pledge

27. over to you..

28. How can we help you be ‘better’ at being the “best in care”? What are the issues you encounter when sourcing fish?

29. Keep your finger on the pulse!

30. The campaigning restaurant guide for people who want to eat fish – sustainably www.fish2fork.com