The Southbank Sustainability Initiative (SSI)
How the Southbank Sustainability Initiative Works:
The only successful way to grasp the complexities of fisheries science and seafood sustainability is to sit and talk to people who are truly passionate and have a complete understanding the subject. The SSI is based on communication, education and advice with the long term goal being a fully sustainable menu. However, not until one fully understands their current seafood purchasing can they put into place an action plan to change their buying patterns. The goal is best achieved over a period of time as menu changes are not always easy to implement immediately. A sustainable offering can take time to put into place so sometimes this is the best option. The SSI can be as complex and as rewarding as you wish but we hope to always cover
Olleys Fish Experience
A sustainability success story; read about it here
- A meeting to ascertain the chefs, owner’s and restaurant’s sustainability aims and objectives
- An evaluation of the current menu items purchased from Southbank Fresh Fish
- Advise, if requested, on menu items purchased from other suppliers
- Production of a bespoke product chart of the items supplied by Southbank including
- Name/Latin name, Catch/Production
- Method, Country of origin, Marine Conservation Society (MCS) rating, Marine Stewardship Council (MSC) rating, Any additional Fishery Certifications, Seasonality Information Advise on products that will improve your Sustainability offering and/or rating
- Suggested change of products offering alternative catch area/methods
- Suggested replacement products
- Suggested removal of products which would then improve the overall sustainability rating
- Advise on sustainability statements, policies and menu information
- Working towards a positive SRA rating
- Working towards a positive fish2fork rating
After the initial audits have been carried out the continued follow up process is of huge importance and this is supported with continued support through menu addition chart updates and monthly market reports. Sustainability levels of wild caught species are ever changing. As available volumes of catch data ever increases, and once collated and analysed, a greater understanding of cyclical stock levels is gained. Conversely, as more and more fish and crustacean farms become certified with best practice accreditations there is an ever growing option to make a better choice.
The SSI project is a free of charge service available to Southbank Fresh Fish customers. It is advisory and serves to guide and offer best alternative suggestions. The final decision will always be left with the ordering decision maker of the restaurant, a decision best made when all available information is available. The success depends solely on the information supplied by the chef and the partnership committed to by both parties.
The initiative is underpinned on the advice of the Marine Conservation Society (MCS) which is a UK charity dedicated to caring for our seas. The MCS aquaculture and fisheries programme promotes sustainable seafood consumption through a traffic light rating system.