Retailers need to introduce customers to species of fish other than established favourites such as cod, haddock and salmon in order to promote sustainability, a Marks & Spencer executive said this week.
The issue became a talking point this week after TV programme Hugh’s Fish Fight, featuring celebrity chef Hugh Fearnley-Whittingstall, prompted a debate about the
numbers of dead fish that are thrown back into the sea because of exceeded quotas.
M&S food team head of technology Paul Willgoss said stores needed to make the supply chain of the most commonly consumed fish more sustainable but also encourage the consumption of other varieties by, for instance, introducing new recipes.
He made his comments as M&S unveiled a dedicated fashion range as part of its Plan A sustainability programme.
The 15-piece capsule collection, called Indigo Green, uses fair trade and organic cotton and is designed to offer “fashion with a conscience”. It will be sold in stores and online from April, and reflects current fashion trends such as 1970s looks.
M&S head of design for womenswear Neil Hendy said Indigo Green’s prices were similar to those of the wider Indigo range and cost between £15 to £45.
Director of Plan A Richard Gillies said: “It really begins to show how we are taking sustainability into the mainstream of the business.”
The retailer’s Plan A sustainability programme has so far benefited M&S’s bottom line by £50m.