Apetito lands certification for its sustainable fish sourcing

THE SPLASH PARTNERSHIP. (Left - right) Victoria Zatchij, of Apetito, Lee Sheppard, of Apetito, and George Clark, of MSC pose for a portrait at Apetito, Trowbridge, England. October 26 2015.

Apetito UK has been recognised for ensuring that the fish it uses in its food is from sustainable and traceable sources.

The Marine Stewardship Council (MSC) has awarded apetito a Chain of Custody certificate, which is awarded to companies that meet an MSC threshold for using sustainable and traceable fish stocks.

British Dietetic Association guidelines state that fish must be offered at least twice a week on a hospital or care home menu and one of which should be an oily variety.

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Lee Sheppard, director of public policy & external affairs at apetito UK said he is delighted to have secured certification for its sustainable sourcing of cod, plaice, pollock and hoki, which is used in 40 fish dishes.

“Enhancing health and wellbeing is at the heart of our business and this is an important step in our continued journey to ensure we offer uncompromising, quality nutrition for our customers, with unparalleled levels of sustainability,” he added.

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