An entire industry!
Since its inception in 2010, the strength of the Mr.Goodfish program has been its ability to engage the entire industry—from fishermen and producers to consumers—around a common goal: the sustainable consumption of seafood. To mark its 10th anniversary, Mr.Goodfish wanted to thank all the people and organizations that, together, have enabled the program to expand not only across the country but also internationally.
In 2020, the Mr.Goodfish program, in a few figures, is:
- The Boulogne-sur-Mer Fish Market
- Approximately 150 fishmongers/wholesalers
- All METRO Cash & Carry warehouses in France
- Transgourmet Seafood
- Over 400 partner restaurants, caterers, and fishmongers: traditional, corporate, and school-based, as well as partnerships with UMIH, ELIOR, and EUROTOQUES
- About thirty schools in the Hauts-de-France region, to raise awareness from an early age
- Major retail chains: Intermarché and Auchan
- A dedicated team for the program within Nausicaá
Let’s not forget the first links in the supply chain: the National Fisheries Committee for fishermen, who, thanks to a solid and lasting partnership, have trusted us all these years to promote their trades and their species.
Thanks to this relay throughout the supply chain, Mr.Goodfish’s seasonal recommendations are highlighted by every link, all the way to consumers. All restaurant owners (across all types of establishments), fishmongers, caterers, etc., who have joined the initiative, are helping guide the public toward making informed choices about seafood. For the past 10 years, consumers and professionals guided by Mr.Goodfish have demonstrated their role as committed stakeholders in the management of marine resources.
Thank you to all these professionals who have placed their trust in Mr.Goodfish over the years. Thanks to them, consumers can (re)discover many species and, above all, the pleasure of eating sustainable seafood.
Find all our members, who are actively involved every day, on our website and smartphone app under the “Our Members” section.
