New training course to inspire chefs to save our seas

 The Marine Conservation Society, the UK's leading ocean charity, has launched School of Fish, a short and easy to use online course that aims to educate catering professionals about sustainable seafood sourcing in the UK.

Jack Clarke, Sustainable Seafood Manager at the Marine Conservation Society, explains: "Sourcing sustainable seafood can be seen as challenging, but the School of Fish aims to empower food service professionals to take their first steps on an ocean friendly culinary adventure.  

“We want chefs to look beyond the usual choices of salmon and prawns. The Good Fish Guide is a great tool for discovering sustainable British seafood and the new training programme shows chefs how to fully integrate it into their catering operation as it covers everything from menu writing to training staff." 

 Working closely with the food service industry and catering colleges, the Marine Conservation Society has designed School of Fish to help chefs gain the knowledge and skills needed to make responsible seafood choices. The easy-to-use free course, which can be accessed via mobile devices, takes less than an hour to complete and thus offers a convenient and flexible learning opportunity for chefs, seafood buyers and catering staff.. 

The launch of School of Fish is driven by the urgent need to promote responsible fishing, better fisheries management and protect the delicate ecosystems of the sea. The course covers a range of essential topics, such as identifying sustainably sourced seafood, recognising unsustainable choices, and the importance of supporting marine conservation efforts. 

This initiative is a significant step towards fostering sustainability within the food service industry, encouraging informed, responsible choices that will benefit the environment and seafood industry. By educating chefs and food sourcing professionals on sustainable seafood buying, the Marine Conservation Society hopes to reduce the impact of overfishing, bycatch, and other unsustainable practices that threaten the ocean’s health.  

The charity already works closely with seafood suppliers, with its Good Fish Guide used to check the sustainability of around 20% of the seafood meals served in the UK every year. 

School of Fish was launched at the Passion to Inspire Upskill Day at Murrayfield and was organised by the award-winning educator Murray Chapman. His organisation, Passion to Inspire brings together catering colleges across the country with inspirational chefs to inspire students with new ideas and techniques.

Catering professionals and chefs interested in enrolling in the School of Fish programme will receive a certificate upon completion of the course to prove their participation and add to their CV. All those completing the course by the end of 2023 will be entered into a prize draw. 

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