Hotelympia looking hot for seafood sustainability

Seafood sustainability is making waves across the culinary sector, with recent high profile commitments from groups such as Relais & Chateaux and the London 2012 Olympic Organising Committee. Adding to this momentum Hotelympia, the UK catering sector’s largest event, is putting sustainability at its core and spotlighting seafood sourcing.
The show in London (28th February – 4th March) will feature leading chef Raymond Blanc on the main stage, sharing his passion for provenance and tips on how to buy, serve and promote sustainable seafood in a successful restaurant. Plus, at the Good Catch hosted stand, visitors will gain easy access to sustainable seafood information and materials. Key players from the culinary world are joining in the event to help advance seafood sustainability; chefs from Jamie Oliver’s Fifteen restaurant and sushi-pioneer Caroline Bennett will feature live demos at the Good Catch stand.

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Seafood Summit 2010 from the view of Casson Trenor

Last week, the world’s fish geek community converged on a frigid, misty Paris to form the 2010 Seafood Summit, an annual event organized by the SeaWeb's Seafood Choices and designed to facilitate discussion about the current state of the seafood industry and the future of our planet’s fish. Over 600 representatives of industry, academia, the environmental movement, government agencies, and intergovernmental bodies came together to exchange ideas, intelligence, and insults while firmly ensconced in a Parisian conference hotel.

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