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Young's supports Sustainable Seafood Week with new recipes

Young’s Foodservice is supporting Sustainable Seafood Week (16th-24th September) with a range of recipes all featuring MSC sourced fish, from fish finger sarnies and wraps to ramen and tacos.

Organised by the Marine Stewardship Council (MSC) to increase consciousness of the issues surrounding sustainable seafood sourcing, this year’s theme is ‘All Hands on Deck’ in a bid to encourage everyone to get involved and do their bit to safeguard seafood for generations to come.

Young’s has responded to this with a range of online recipes ( that it says are ideal for when it is ‘All Hands on Deck’ within the kitchen (or front of house), with chefs able to rely on the convenient, ready to cook, frozen options to create a range of mouth-watering that can be served in-house or as a take-away option.

Young’s Foodservice range is sustainably sourced and much of the range now features the MSC eco-label. MSC certified caterers can therefore proudly promote the eco-label on their menu when choosing Young’s Foodservice and help plug the knowledge gap by highlighting this to their customer base.

Adrian Greaves, foodservice director at Young’s Foodservice, comments: “We are delighted to support a fantastic initiative such as Sustainable Seafood Week. We pride ourselves in being at the forefront of sustainable practices and do everything we can to maintain healthy natural resources.

“We understand that all chefs, caterers and all foodservice professionals are naturally very ‘all hands on deck’ within their busy roles but it is also important to take part in these initiatives and work together to protect the future of fish. Sustainable practices are at the heart of our business and we hope that our commitment will inspire others to make a significant difference, no matter how big or small.”

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