Sustainable Seafood Sourcing: A Guide for Restaurants and Hotels
Sourcing high-quality seafood is a key priority for restaurants and hotels aiming to deliver fresh, flavourful dishes while maintaining ethical and sustainable practices. As global seafood demand continues to rise, responsible sourcing is essential to ensure the longevity of marine ecosystems and maintain consumer trust. Here’s how restaurants and hotels can source seafood responsibly while maintaining quality and profitability.
1. Choose Sustainable Suppliers
When selecting seafood suppliers, opt for those that prioritise sustainable fishing and aquaculture practices. Look for suppliers that hold recognised certifications ensuring seafood is sourced with minimal environmental impact and adheres to ethical labour practices. Certifications such as the Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC) provide assurance that seafood is sourced responsibly and legally.
2. Prioritise Local and Seasonal Seafood
Sourcing seafood locally and seasonally reduces carbon footprints and supports regional fisheries. Seasonal seafood is fresher, often more affordable, and reduces the environmental strain caused by overfishing certain species. Work closely with local fishmongers and suppliers, such as Mermaid Seafoods in Llandudno, to understand the best catch available at different times of the year.
3. Diversify Seafood Offerings
Overfishing of popular species like salmon, cod, and tuna puts immense pressure on marine life. Instead, consider offering underutilised species that are abundant and sustainable. Lesser-known fish such as pollock, mackerel, or hake provide high-quality alternatives that reduce dependency on overfished species while adding uniqueness to your menu.
4. Verify Traceability
Traceability is crucial in ensuring seafood is sourced responsibly. Ask suppliers for detailed information on:
- The species and scientific name.
- The fishing method or farming practice used.
- The location and date of harvest.
Technology, such as blockchain tracking and QR codes on seafood packaging, is increasingly being used to provide transparent sourcing information.
5. Avoid Red List Species
Certain fish species are at risk due to overfishing or environmental destruction. Refer to sustainability guides, such as the Marine Stewardship Council (MSC) standard, to determine which species should be avoided. By doing so, restaurants and hotels can contribute to conservation efforts and prevent serving endangered seafood.
6. Work With Ethical Fishing Practices
Ensure that your seafood suppliers engage in ethical fishing practices, such as:
- Avoiding bottom trawling, which destroys marine habitats.
- Supporting fair labour in fisheries to prevent worker exploitation.
- Using bycatch-reducing techniques, such as selective nets and hooks, to minimise unnecessary marine life loss.
7. Educate Staff and Customers
Train kitchen staff, servers, and procurement teams on sustainable seafood sourcing and why it matters. Additionally, educate diners by including sourcing information on menus or signage to highlight sustainable options. This transparency can enhance customer trust and loyalty.
8. Partner With Sustainable Initiatives
Many organisations work to promote responsible seafood sourcing. Partnering with strategic sustainability initiatives such as the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) can provide additional guidance, resources, and credibility to your sustainability efforts.
9. Reduce Seafood Waste
Minimising waste in seafood procurement and preparation is another way to support sustainability. Implement practices such as:
- Using nose-to-tail cooking – utilising the entire fish to reduce waste.
- Portion control – ensuring accurate serving sizes to prevent overuse.
- Repurposing seafood scraps – making stocks, sauces, or other dishes from unused fish parts.
10. Stay Informed and Adapt
Sustainable seafood sourcing is an evolving practice influenced by environmental, economic, and regulatory changes. Stay updated on industry trends, sustainability ratings, and government policies to continually refine your sourcing strategy.
Conclusion
By prioritising sustainability in seafood sourcing, restaurants and hotels can protect marine ecosystems, support ethical suppliers, and enhance their reputation. Implementing responsible seafood procurement not only benefits the environment but also ensures long-term profitability and customer satisfaction. Making informed choices today will help preserve seafood resources for future generations.
