University of Plymouth pioneers sustainable ‘Plymouth Fish Finger’ for local schools

A new project led by the University of Plymouth is reimagining the humble fish finger – not just as a school lunch staple, but as a sustainable and community-driven solution to food justice and waste reduction.

Dubbed the “Plymouth Fish Finger,” the initiative uses under-used local fish species such as whiting, pouting, and dogfish – often caught as by-catch and discarded – to create a healthier, more sustainable school meal option. These fish are sourced from small-scale coastal fishers operating vessels under 10 metres, ensuring they receive a fair price for catch that would typically have little commercial value.

The project is a collaboration between the University of Plymouth, Sole of Discretion CIC, Plymouth Fishing & Seafood Association, and school catering provider CATERed. It forms part of the national FoodSEqual programme, which explores how to improve access to nutritious food across the UK, particularly in underserved communities.

Dr Clare Pettinger, a leading food systems justice researcher at the university, spearheaded the initiative following a series of community workshops in the Whitleigh area of Plymouth. These sessions revealed key barriers to fish consumption, including a lack of exposure to alternative species and limited accessibility.

“What's amazing about this project is the collaboration that has formed around it,” said Dr Pettinger. “We have championed a community co-design model which has led to the project’s success.
"Our amazing local partners have a shared vision for the Plymouth Fish Finger because it belongs to the community, promotes the Plymouth Seafood brand and provides true pride and identity in the product. Our next challenge is to upscale the process and ensure it’s truly sustainable.”

In partnership with Caroline Bennett from Sole of Discretion CIC and Ed Baker from Plymouth Fishing & Seafood Association, the team engaged students at Sir John Hunt Community College to taste-test the new fish species and breadcrumbs, ultimately helping to co-create the final product. CATERed, which provides meals for the majority of Plymouth’s schools, has already pledged support to roll out the fish finger across its menus.

The next hurdle, however, is scaling up. To serve the full school meal cycle in Plymouth, the team estimates that 36,000 fish fingers will need to be produced. This requires investment to mechanise the manufacturing process and further validation to meet the standards for sustainable certification.

“We know this project is a positive thing for the city and we’ve got a proof of concept, it’s just a case of upscaling and finding the necessary support to bring it to more people,” Dr Pettinger added.
“At the very least, we’ve shown that a community of practice can achieve fantastic things, so we hope other areas of the UK feel inspired. We don’t just have to accept that things won’t change when it comes to accessing healthy food at a reasonable cost – together we can achieve so much.”

The Plymouth Fish Finger is not just a meal — it’s a model of how communities, educators, and local industries can work together to deliver better nutrition, reduce food waste, and foster a stronger local economy.