The campaigning restaurant guide for people who want to eat fish – sustainably

In Partnership with Marine Conservation Society

About

At Fish2fork we believe sustainability is a crucial ingredient of good seafood.

About

That is why, unlike any other food guide, we rate restaurants solely according to the sustainability of their seafood rather than the quality of their cooking.

Unless stocks of fish, shellfish and all the other types of seafood that we delight in eating are replenished each year we are condemning the world to a future in which both the natural environment and the range of dishes available to be served is diminished.

Yet all too often, fisheries are pillaged for their bounty. Many stocks have been fished to the point of collapse, others have been severely depleted. And the damage isn’t just limited to the species we eat - bycatch and the destruction of seabed habitats are just some of the problems faced.

More than a quarter, 28.8 per cent, of the world’s fisheries are overfished, equating to $32 billion in lost revenue every year [1]. The vast majority of the rest are fully exploited[2] so they can’t be fished any more intensively without damaging stocks.

In Europe the position is even worse. More than two out of every five, 41 per cent, of assessed fisheries in the North East Atlantic are overfished. In the Mediterranean Sea this rises to 96 per cent of fish living on or close to the seafloor and 71 per cent for pelagic species [3].

With about half of the seafood we eat now being farmed it is important that aquaculture, too, is carried out sustainably and that damaging fishing is not simply replaced with environmentally damaging fish farming.

It was against a background of failing fisheries management and declining stocks, notably bluefin tuna and North Sea cod, that Fish2fork was created.

A central element of what Fish2fork does is to assess restaurants according to the sustainability of their seafood, including the care they take in finding suitable ingredients and the effort they make to tell diners about them.

Other core activities are campaigning for improvements in the way fisheries around the world are controlled and operated, and to disseminate information about the sustainability of seafood. We believe that the more people understand what the issues are the more they will be willing to take action.

Fish2fork was the brainchild of Tim Glover, its managing director, and Charles Clover, the author of The End of The Line book and inspiration of the follow-up documentary film.

After the completion of the book and the film, which changed the way many people and retailers thought about fish, Mr Clover was determined to continue raising awareness of the problems and to put pressure on governments, businesses and the fishing industry to bring about change.

He and Mr Glover teamed up in 2009 to launch Fish2fork in the UK. It has since expanded to rate restaurants in France, Spain, Belgium, Switzerland and the USA. We hope in time to operate in other countries and continents.


[1] United Nations Food and Agriculture Organization’s State of the World’s Fisheries Report 2014

[2] United Nations Food and Agriculture Organization’s State of the World’s Fisheries Report 2014

[3] European Commission 2014