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Small changes add up to big differences... here’s how just one easy food swap is all that’s needed to support responsible farming
Do you ever find yourself wondering how just one person can do anything meaningful about the climate crisis, or about the impacts of our global food systems? As an individual, you might play a small part, but collectively our food choices can make a huge difference. The Aquaculture Stewardship Council (ASC) has been working for more than a decade to develop the world’s strictest standards for responsible fish farming.
It knows that conscientious consumers want to help protect the planet, but don’t always have the time or information to research where every single product they buy comes from – so ASC does the research for them. The ASC logo, which can only go on seafood that has come from farms certified against its environmental and social standards after rigorous multi-day audits, is one way to help shoppers make at-a-glance decisions that are good for the environment. Healthy and tasty farmed seafood, such as salmon, is one of the lowest carbon methods of food production, but not all farming is equal.
When you chose ASC-labelled seafood, you are rewarding the farmers who have put in the work to reduce their environmental impacts and report their carbon emissions. Now, thanks to Sainsbury’s commitment to stock 100% ASC- certified seafood, it’s easier than ever to support responsible farming next time you’re in the supermarket. If enough of us do that, it’s powerful enough to change global food systems for the better.
For more information visit asc-aqua.org.
Hands on time: 10 mins
Total time: 25 mins
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 head of broccoli, broken into little florets, stalk discarded
240g pack Scottish salmon fillets by Sainsbury’s, skin removed, cut into 2cm dice
75g half-fat crème fraîche
Zest and juice of 1 lemon
25g hazelnuts, toasted and coarsely chopped
1. Heat the oil in a large frying pan over a medium-low heat, and cook the onion for 6-7 minutes, until softened. Add the garlic and cook for a further 1 minute.
2. Meanwhile, bring a large pan of salted water to the boil, and cook the pasta for 8-10 minutes, adding the broccoli florets for the final 4 minutes of cooking time. Drain, reserving about 5 tablespoons of the pasta cooking water.
3. Add the salmon to the pan of onions and cook over a low heat, stirring occasionally for 3 minutes, or until the salmon is cooked. Add the crème fraîche for the final minute.
4. Add the pasta and broccoli to the frying pan along with the reserved pasta water and lemon juice and give everything a stir. 5 Divide the pasta between plates, and scatter over the lemon zest and toasted hazelnuts to serve.