I write in response to your article ‘Carbon cost of ‘sustainable’ pole and line tuna revealed’. The issue of carbon emissions is one of many facing the fishing industry alongside catch methods and type of species sold.

Food provenance and process are becoming increasingly important for consumers, which is why we are prioritising traceability. Only by being completely open about the way in which we source and process our food can we really begin to give consumers greater choice to enable them to make informed decisions.

Paul Reenan, MD, John West