Restaurant Associates, the executive dining division of Compass Group, has become the latest contract caterer to sign up to the Sustainable Fish City pledge.
City caterer Vacherin signed up to Sustainable Fish City in March, while WSH businesses BaxterStorey, Caterlink and Holroyd Howe announced their involvement in July.
Restaurant Associates took the decision in 2009 to not serve fish or shellfish that are on the Marine Conservation Society (MCS) "fish to avoid" list. By working in partnership with its suppliers, Restaurant Associates also promotes the use of under-utilised species such as mackerel, pollock, gurnard and coley.
This move aims to reaffirm the caterer's commitment to sustainable fish as it strives to have all of its restaurants receive, or be working towards, Marine Stewardship Council (MSC) accreditation by the end of 2012.
Andy Harris, Restaurant Associates' managing director, said: "We serve 250,000 customers daily and with 85% of our clients London based, signing this pledge will have a huge impact on the fish being served in workplaces and restaurants across London."
Rosie Boycott, chair of the London Food Board, backed the launch of the Sustainable Fish City campaign in January 2011. She said: "This is fantastic news from Restaurant Associates and an excellent example that I urge other forward-thinking businesses to follow.
"Pledges such as these are essential if we are going to prevent a future without fish. Well done to Restaurant Associates."
Michelin-starred chef and Restaurant Associates chef-consultant Gary Rhodes also voiced his support of the initiative.
He added: "Fish is such a wonderfully versatile, nutritious food and with so many exciting varieties available to us it is vital that we encourage people to try lesser-known species and raise awareness of the importance of safeguarding marine resources to ensure a sustainable future for our fish and seafood."
City caterer Vacherin signs up to sustainable fish pledge >>
BaxterStorey, Caterlink and Holroyd Howe sign up to Sustainable Fish City >>
Quest to find most sustainable fish restaurant begins >>
By Janie Stamford
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