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The Friary takeaway in Inverness earns blue fish label for sustainability

The Friary Fish and Chips in Inverness, Scotland, earns a coveted sustainable fish certificate, from the Marine Stewardship Council (MSC).

The news means that The Friary can now use the MSC blue fish label on its cod and haddock, assuring customers that the fish sold has been responsibly caught using sustainable methods. It also means it can be traced back to the fishermen who caught it.

YouGov Research* with fish and chip shop customers has shown very positive support for sustainable fish - with four in five fish and chip fans believing that chippies should serve certified sustainable fish.

The Friary Fish and Chips serves the community of Beauly and attracts customers from across towns nearby to enjoy its award-winning food. Not only do The Friary offer certified sustainable fish, they also use packaging that is made of ecofriendly reused sugar cane boxes. They also use oil that is a mixture of vegetable and sustainably sourced palm oil, and when they are unable to use the oil for frying, they send it off to get re-used as bio-diesel!

Dawn Gray, owner of The Friary, said: "We are delighted to have gainedcertification that proves to our valued customers that we are wholly committed to serving only fish products that are from sustainable sources.The Friary try to be as environmentally friendlyas possible, and serving sustainable fish means we are part of the ongoing process of ensuring that there will be fish supplies for generations in the future.Ē

Loren Hiller, commercial officer at the MSC, said: "The Friary clearly go over and beyond to ensure their customers can eat fish thatís 100% traceable to a sustainable source. Now Friaryís customers can enjoy their seafood knowing it there will plenty more where it came from!Ē

Choosing the blue fish label from fisheries, retailers, brands and restaurants guarantees sustainable, traceable methods and helps protect the life in our oceans for generations to come.


Story By: MSC

Date : 13-08-2018
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