Event "Pêche et Restauration Collective"

On 13 and 14 November 2008 in Paris (FPH Fundation - 38, Rue Saint Sabin 75011)

Fish is a food that fits perfectly into a sustainable Supply. Health product par excellence, it has many nutritional benefits. These attributes are all the more important as the products come from responsible fishing preserves their organoleptic characteristics. Responsible Fisheries is also more respectful of human, natural resources and environment. It alone can ensure sustainable development of fish industry. Despite this, little or no initiatives have been undertaken in the field of sustainable fish foods in catering. The reasons are manifold: technical products, geographical separation between production sites and places of consumption, long streams and often rather opaque, and so on. The objective of the Fisheries & Event Catering is to gather together industry players to develop pragmatic strategies to improve the sector. It aims to create conditions to integrate the fish from a Responsible fisheries in a sustainable Food Catering.

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