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Moshi Moshi

MOSHI MOSHI WINNER OF THE
PRESTIGIOUS GREEN APPLE AWARD
FOR THE ENVIRONMENT

Moshi Moshi

Moshi Moshi was one of the first
7 restaurants in the UK to gain MSC accreditation in 2008 and we are
proud to be part of MSC’s commitment
to protecting global fish stocks

Moshi Moshi

Moshi Moshi

Moshi Moshi

moshi environment

The Food Program

Latest News...

Through the fish market of Rungis, the streets of Paris, and the conference halls, The Food Program asks the experts what they mean by "sustainable fishing", and how cooks everywhere can find it, speaking to Seaweb Seafood Choice’s conference keynote speaker Professor Daniel Pauly, the community supported fishery from Maine, and UK restaurateur Caroline Bennett owner of sushi restaurant Moshi Moshi.

Click here to read more
April 2010


Environmental Justice’s ‘Save the Seas’ Campaign

Latest News...

SAVE THE SEA CHANNEL CHALLENGE
One family. One challenge. One day. 21 miles. 2772 lengths. From the youngest (Dominy – just 1 years old) to the eldest (Bill, at 70), together they will swim the channel, without leaving Suffolk... http://www.justgiving.com/SaveTheSeaChannelChallenge Join Moshi Moshi in supporting Eleanor and her family on July 4th

June 2010


Greenpeace Action in the Med

Latest News...

The bluefin tuna regularly journeys between America and Europe and their two spawning populations have both been catastrophically overexploited, in the main down to the growing global popularity of sushi. The BP oil spill in the Gulf of Mexico, one of only two known Atlantic bluefin spawning grounds, has only intensified the crisis.  The other spawning ground, the Med, was the target of Greenpeace’s efforts to save the last few tonnes of this noble creature. Estimates suggest that there may only be 9,000 tonnes left; just enough for the entire population of New York to have a final bite of high-grade otoro sushi.

June 2010


Greenpeace Action in the Med

Latest News...

The bluefin tuna regularly journeys between America and Europe and their two spawning populations have both been catastrophically overexploited, in the main down to the growing global popularity of sushi. The BP oil spill in the Gulf of Mexico, one of only two known Atlantic bluefin spawning grounds, has only intensified the crisis.  The other spawning ground, the Med, was the target of Greenpeace’s efforts to save the last few tonnes of this noble creature. Estimates suggest that there may only be 9,000 tonnes left; just enough for the entire population of New York to have a final bite of high-grade otoro sushi.

For more information on action in the Med by Greenpeace, follow this link.
http://www.nytimes.com/2010/06/27/magazine/27Tuna-t.html


The Year of Biodiversity

Latest News...

As part of our continuing commitment to do all we can to protect marine life and support responsible fishing, Moshi Moshi owner Caroline Bennett was speaking at The Headquarters of the European Environment Agency in Copenhagen this May about the importance of biodiversity – and what we can all do to help preserve it.

Click here to read more

April 2010


MOSHI MOSHI WINNER OF THE PRESTIGIOUS GREEN APPLE AWARD FOR THE ENVIRONMENT

Latest News...

Seafood Summit 2010 Paris

Sustainable Fish Event by the newly formed Sustainable Restaurant Association, Caroline Bennett will be on the panel to discuss how chefs can influence the way in which our seas our fished.

Click here to read more


Major of London’s Green Procurement Code

Major of London’s Green Procurement Code, follow Caroline Bennett’s presentation to the Responsible Food Procurement event at www.greenprocurementcode.co.uk

Click here for details.

November 2009


Pisces Responsible Fish Restaurant

www.pisces-rfr.org

Moshi Moshi and the environment

The world's fish stocks are in decline because of modern fishing practices and climate change. Moshi Moshi is at the forefront of a campaign to change the way we catch and eat fish so as to protect fish stocks, fostering direct relationships with independent fishing families so as to secure their livelihood whilst at the same time being able to guarantee our strict environmental policy.

For this work, we have been awarded the Green Apple Award for the Environment , and the RSPCA Award for Animal Welfare. Caroline Bennett, Moshi Moshi’s managing director, is regarded in the industry as one of the leading figures in the movement, and was made Seafood Champion by the Seafood Choices Alliance in 2009. As such, Caroline was asked to consult on Charles Clover’s documentary about the depletion of global fish stocks, ‘End of the Line’. To help other fish restaurants become more sustainable, she has established the Pisces-Responsible Fish Restaurants initiative.

Moshi Moshi is one of only seven restaurants in the UK that has achieved Marine Stewardship Council (MSC) certification.

We do all of this because we care for our oceans, and believe that with the right measures they will be saved for future generations.


Recent Articles

Recent articles about Moshi Moshi, our sister restaurant Soseki, and our environment work can be found below:

Greenpeace

Waitrose

RSPCA

The London Paper

The Telegraph

The Guardian

Moneyweek


Previous articles...

Moshi wins Green Apple award
Sustainable Fisheries
Clear Conscience Sushi Set
Kentdown Mushrooms
Tuna
Salmon
Squid
Cornwall
How to buy fresh fish

Fisheries consultant
Dr Malcolm MacGarvin
macgarvin@modus-vivendi.co.uk
Malcolm has worked as a consultant on marine issues since the mid 1980s. A large part of his work has been as an advisor to environmental organisations, principally Greenpeace and WWF.

MOSHI MOSHI. PROUD TO BE GOOD FOR THE ENVIRONMENT.