Sodexo has rolled out many actions as part of the global agreement signed with the Marine Stewardship Council (MSC) in June 2011 to promote sustainable seafood, including:
- Threatened species banned (currently 15 species) and monitoring measures set up for other species, based on a "Sustainable Seafood Guide" (edited in Europe by Sodexo to determine the sourcing rules for 60 fish species, regarding the fishing methods and several scientific recommendations);
- Selection of MSC-certified fish: in 2012, 310T of New-Zealand hoki, 115T of Pacific cod and 115T of Alaska pollock were served across all Sodexo restaurants in France.
After the certification of a company restaurant in 2012, Sodexo has obtained MSC certification for the central kitchen in Sète, becoming the first company in France to receive MSC certification for a central kitchen in school foodservice, after a detailed audit assuring the tracability, from boat to plate, of the seafood products served to the children.
MSC certification of the central kitchen allows school cafeterias to put the blue MSC label on menus, guaranteeing that their seafood comes from sustainable, well-managed sources, respecting fish stocks and marine ecosystems.
The Sodexo-managed central kitchen in Saint-Malo is also undergoing evaluation to obtain MSC certification.
The Georges Brassens school cafeteria in Sète will host an event in the framework of the certification on Friday, 24 May 2013.
The MSC developed the event as part of its Fish and Kids educational programme aiming to raise children's awareness of sustainable seafood and of their role as consumers in preserving the oceans.
The event includes:
- activities in the cafeteria to raise children's awareness of the diversity of fish species;
- a poster in the form of a height gauge in the cafeteria allowing children to compare their height with the size of fish and find out surprising things about certain species;
- a mini-deck of cards about the main families of sea animals given to each child.
"One of the MSC's missions is to raise public awareness about the importance of sustainable fishing and the responsible consumption of seafood. Sodexo's commitment and MSC's certification of the central kitchen in Sète give us the opportunity to roll out our Fish and Kids educational programme and raise the awareness of citizens and tomorrow's consumers of what's at stake," said Edouard Le Bart, Manager of the MSC in France
