THE head of Grimsby based Young’s Seafood has called on the industry to continue to champion best practice across sustainability, manufacturing, innovation and quality.
Speaking at the World Seafood Congress seafood fayre in Grimsby last night, Pete Ward outlined both the heritage and the strategic opportunities currently open to the sector.
Ward, chief executive of Young’s, said: ‘The World Seafood Congress is such an important event, offering opportunities to share knowledge and experience, and work together on the challenges and opportunities that face our industry.
‘This sector is important not just to our communities but also to the future of the world’s population.
‘Protein demand will grow, as the global population increases, and responsibly sourced fish can play a key role in helping to ensure fewer people go hungry.
‘For our sector to adapt to the changes taking place on a global scale, our industry needs to take a long-term view and champion best practice and responsible sourcing.’
His comments follow the announcement yesterday that there is sufficient confidence in the recovery of North Sea cod stocks for the fishery to be assessed for certification to the Marine Stewardship Council (MSC) global standard for sustainability.
Young’s played a key role in this initiative – involving a partnership between fishermen’s organisations, processors and retailers – with the company’s marine biologist, David Parker, providing technical services.
The Young’s brand is now worth £248.9 million and has a turnover of £595.6 million.
The seafood fayre showcased fish dishes prepared by Young’s development chef Serge Nollent and his team, who drew inspiration from new culinary trends and global flavours.
A major supplier to UK retailers and with its award winning Fish for Life programme on responsible sourcing, and 10 Principles of Responsible Fish Procurement, the company says it is committed to ensuring that great quality fish is accessible to all, now and for generations to come.