Next generation gets hooked on seafood sustainability

Students around the UK are getting an education in sustainability from Billingsgate Seafood School during this year's Seafood Week.

As part of the weeklong celebration of seafood (October 6th-13th), the seafood school at Billingsgate Market in Canary Wharf is holding special classes and partnering on events for students from primary schools to vocational colleges.

"I think it's about building confidence, as well as encouraging people to choose fish and encouraging them to think about sustainability," said Paula Williams, Schools Coordinator for Billingsgate Seafood School.

"Younger people didn't seem to be so keen to eat fish," said Williams of past perceptions she now sees changing.

Billingsgate Seafood School uses an app with its students to teach them about overfished species and sustainability. The Good Fish Guide, an app developed by the Marine Conservation Society, helps users choose sustainably managed seafood species that are in season. It also lists restaurants that serve a sustainable fare.

"If you're going to eat seafood, it's worth looking at what's in season, as well as looking out for an MSC label," said Richard Harrington, Head of Communications at the Marine Conservation Society.

Bath College's student-run restaurant, the Shrubbery, kicked off Seafood Week with an Ocean Bounty dinner for 40 guests featuring seafood donated by the Billingsgate Seafood School. To create the menu, students researched the sustainability of seafood species. One course featured a shellfish bisque that used discarded shells from other dishes.

"It gave them an opportunity to work with a wider variety of fish and shellfish," said Ryan Hanson, Deputy Head of Hospitality at Bath College. "They were quite surprised at how many fish stocks are threatened."