29 October 2013, AlphaGalileo, University of York -- "
Celebrity chefs are encouraging more people to cook with sustainable seafood, but how far do they practise what they preach?
Researchers from the Environment Department at the University of York ranked the cook books published by ten celebrity chefs between 2005 and 2012 according to the sustainability of the seafood they feature.
Hugh Fearnley-Whittingstall was the front runner throughout the time period, with his books achieving an average score of 87 per cent. In comparison, Delia Smith scored consistently low, between 17 and 22 per cent, and finished at the bottom of the table. Gordon Ramsay, who once encouraged people to eat an endangered fish called orange roughy, rose from bottom of the table in 2007 to third place by 2012. Raymond Blanc, is another chef whose score rose substantially -- from 22 per cent to 85 per cent between 2005 and 2011 -- reflecting a general improvement in the use of sustainable seafood in the cook books from most chefs in recent years.
Polly Bowman, who carried out the research as part of her MSc degree in Marine Environmental Management said “Celebrity chefs are a major part of British media culture, and are able to amass formidable book sales. Sales of endorsed products often increase following the release of their books. A chef’s ethical leanings may therefore influence the behaviour of consumers.” ..."