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Chefs to take more responsibility for sustainable practices

Could sustainable fish make a difference in restaurants

Professionals working in the caterings and hospitality sector could have a greater degree of responsibility in the 21st century than focusing solely on inspirational recipes.

Celebrity chef Raymond Blanc, speaking at the Sustainable Fish Forum in London, explained there is a great deal more to consider in a daily routine.

"Today's chef is not only a craftsman, he also needs to be a teacher, a transmitter of values and an expert in sustainability issues," Blanc commented.

He called on caterers to help improve practices relating to the sourcing of fish in particular, praising the work of the Marine Conservation Society, Marine Stewardship Council (MSC), Seaweb's Seafood Choices and Sustain: the Alliance for Better Food and Farming in particular.

This could be a popular practice with diners, as the Guardian recently reported a sharp rise in the amount of sustainable seafood products certified by the MSC on sale in the UK.

Do you find sustainable produce is more of a hit with your clientele?

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