AiP receives official certification from MSC for sustainable fish use
Education caterer Alliance in Partnership (AiP) has received official certification from the Marine Stewardship Council (MSC) for its contracts in the Royal Borough of Kensington and Chelsea.
AiP has been serving MSC-approved fish for some time but this is the first time its commitment has been officially recognised.
Amy Teichman, group development chef for AiP at Kensington & Chelsea, said: "With all of the clear health benefits such as low calories and healthy Omega fats, fish make up a cornerstone of our healthy eating policy.
"By choosing MSC fish, we are helping to make sure that there are healthy fisheries and oceans around for our students' lifetimes so that they may enjoy good health and good fish."
Each day the catering managers are required to record their usage of fish and each month they must report their stock after which an MSC representative will compile a reconciliation of the usage vs sales every month.
The caterer said the regimented schedule helps AiP track how much fish it is using and where it's going, as well as see which fish the children prefer, which helps inform future menus. The most popular item is the MSC Wild Alaskan Pollock Fish Fingers.
In addition, pupils benefit from the MSC's "Fish and Kids" educational project, helping pupils to learn about sustainable food choices both in the classroom and the dining room.
David Weller, AiP managing director, said: "AiP is committed to reducing our carbon footprint and promoting sustainable food. Logistically, we started by working closely with our supplier, 3663, who carry a wide range of MSC fish and were eager to bring in new items for us to use. We want our menus to send out the right messages."
Ruth Westcott, MSC commercial officer, congratulated AiP on its certification: "It's vital when we're buying seafood that we look, not just to this generation, but to future generations. Thanks to Alliance in Partnership's commitment, these pupils will be learning about - and eating - sustainable fish as part of that future."
By Janie Manzoori-Stamford
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