News flash! Safer Internet Day 2023
Safer Internet Day - Top tips to protect you and your data online.
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In the UK we have some of the best ports, landing some of the best seafood in the world. We eat half a million tonnes of seafood a year, or about 8kg per person. But the future of the traditional Friday fish and chips is no longer guaranteed. Many fish stocks are in serious decline, over-fishing is a massive threat to our sea life and its habitats – over 90% of world fish stocks are over-exploited from fishing. In all, Britons spend £2.8bn a year on fish, but £1.2bn of that goes only on 3 species of fish which accounts for 42% of the fish eaten in the UK. 6,500 fishing boats in the UK catch up to 150 different species, but most people in the UK only eat 5 species:
“In Britain, we export 75% of what we catch from our seas and import 80% of the fish that we eat like prawns, tuna, cod and salmon. Basically, we don’t eat our own fish”. Nick Fisher – Trawlerman.
Yes, you should. Why? Because it’s a superfood…
Sustainability is all about ensuring we do not fish a species beyond the levels at which it can reproduce and maintain healthy stock levels. Sustainability also means that we must also ensure that fisheries are managed in such a way that the harvesting of wild fish does not upset the delicate balance of an oceans eco-system or damage the environment beyond what can repair itself naturally.
The sustainable seafood movement began in the 1990’s. With a growing consciousness around the importance of protecting a source of food, good jobs, and healthy oceans.
Since 1997 the Marine Stewardship Council has led the way globally. The council is an international non-profit organisation who aim to recognise and reward the efforts made to protect our oceans. And safeguard seafood supplies for the future. The MSC state they ‘want future generations to be able to enjoy seafood and oceans full of life, forever.’
To do this the MSC created the first and still most recognised certification for wild, sustainable seafood. The sustainable seafood program means that the seafood that we eat has been fished:
Check out this video about the three principles.
Today, around the world, more than 10 million tons of seafood comes from MSC certified sustainable fisheries.
Look out for the MSC blue fish label. Seafood with the blue fish label allows you to be safe in the knowledge that you made a positive choice. And the seafood has come from a sustainable fishery. The MSC has 10 reasons to choose the blue fish label including:
See the full 10 reasons here.
Then check out one of the UK’s best chippy’s! Rockfish in Exeter Quay and at Sutton Harbour in Plymouth, are part of an independent chain of fish and chip restaurants on the South Coast of England where sustainability is the core of everything they serve, the company’s motto is tomorrow’s fish are still in the sea, and they mean it.
The chain was founded by renowned seafood chef Mitch Tonks. An ambassador for the MSC and 2018 MSC Chef of the Year.
Based in the major historic fishing port of Brixham, (the restaurant is above the fish market). Rockfish buy a selection of the best seafood landed into Brixham and Plymouth each day for their restaurants. Onsite at Brixham they have a fish room. Where fish landed that morning, is prepared and dispatched to each of the Rockfish restaurants along the south coast. And all in time for lunch. They’ve even teamed up with a fisherman to supply their restaurants from their own trawler boat.
What’s better at their Exeter and Plymouth restaurants every Tuesday is student night with a free bottle of wine worth over £20, when 4 main courses are ordered. Check it out with your flatmates. It’s not to be missed.
To become more ‘environmentally friendly’, Host is launching the #HostEnvironmentalPledge campaign to encourage responsible behaviour and drive sustainability across our sites throughout the UK and Ireland.
It’s a simple campaign! For every percent we reduce our overall utilities (electric, water and gas) consumption by we donate to one of our nominated charities.
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