IN THE week that Tom Aikens opened his sustainable fish restaurant - Tom’s Place in Chelsea - the Food Standards Agency (FSA) announced plans to review its advice on fish eating, now taking sustainability into account.
An FSA spokesperson said the move would make it easier for everyone, “including restaurateurs, as it will help customers make more informed choices when eating out, and restaurateurs will be able to react by trying to meet that customer demand."
Current advice states that people should be eating two portions of fish a week, one of which should be oily. This is based on health and safety rather than sustainability.
The new advice will cover all three factors, said the spokesperson.
Rosemary Hignett, Head of the FSA’s Nutrition Division said the FSA will “involve interested stakeholders, including other Government departments, consumer and health groups, environmental organisations, as well as representatives of the fishing and food industries,” in gathering information for the new advice which should be published by the end of 2008.