FSA is committed to taking wider sustainability issues into account in its advice on nutrition and food safety. It is said that current advice is to eat at least two portions of fish a week, one of which should be oily. The Agency displayed evidence regarding the health benefits and safety of eating fish is firmly established and is not being re-examined.
It is informed that the consultation addresses concerns over fish stocks and in relation to other environmental impacts of fishing. The Agency’s commitment to incorporate sustainability into its policy making is part of a Government-wide strategy on sustainable development. The issue of sustainability of fish stocks has been addressed by other Government departments as well as non-Government organizations. The industry also works to improve the sustainability of fish stocks and it is the Agency’s intention to support and draw on this by ensuring consumers, have the information they need to make informed choices.
Rosemary Hignett, Head of Nutrition at the Food Standards Agency, opined that eating fish has considerable health benefits, so it will continue to encourage consumption as part of a drive to improve public health. Hignett also told that issues relating to sustainability are important to consumers. By helping to ensure they have access to clear and reliable information about sustainable sources of fish, consumers will be able to make more informed choices, says Hignett.
