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  • An employee of fish importers New England Seafoods, monitors the labelling of a supermarket order of fresh Maldives tuna
    new_england97-27-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives91-12-11-2007.jpg
  • Masked manager for yellow fin tuna processing at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives83-12-11-2007.jpg
  • Discarding carcass of yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives116-12-11-2007.jpg
  • Under portrait of President Gayoom, employees of the state-run MIFCO exporting 100% Maldivian seafoods to Europe and Asia .
    maldives41-12-11-2007.jpg
  • The tail and sharp barbs of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw the rest.
    maldives98-12-11-2007.jpg
  • A plastic food tray of prime Maldives-sourced yellow fin tuna steaks makes its journey along a conveyor belt at New England seafood suppliers in Chessington, London England. Driven along by a blue chain it will next be sealed before shipment. Flown by air freight from the Maldives where it has been traditionally line caught in the Indian Ocean, this fish is bound for the UK's main supermarkets. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. Their customers are: the UK's leading supermarkets including Marks & Spencer, Sainsbury's and Waitrose; as well as smaller retail outlets; restaurant chains; food service markets and wholesale sectors nationwide.
    new_england91-27-11-2007.jpg
  • A waiter reaches for a finished tarte tatin desert dish at the Vivre restaurant in Sofitel.
    heathrow_airport1247-15-08-2009.jpg
  • An employee of fish importers New England Seafoods, stacks a completed supermarket order of fresh Maldives tuna
    new_england78-27-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives133-12-11-2007.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives103-12-11-2007.jpg
  • A group of red uniformed meat market traders manhandle joints of pork from the back of a meat wagon at Macau's main meat market, on the Rua Sul do Mercado de Sao Domingos, just off the Avenida de Almeida Ribeiro, in Central Macau, 1994.
    RB-0185.jpg
  • Showing the face of a man who enjoys his job, a chef reaches for a ladle hanging inside an extractor cover in the kitchens at the Vivre restaurant in Sofitel, a 605 bedroom, 27 suite and 45 meeting room accommodation and business hub Heathrow Airport's hub hotel attached to Terminal 5. The man is wearing a tall chef's hat called a toque and his uniform is pristine to reflect the hygiene standards expected of this luxury hotel and restaurant. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1224-15-08-2009.jpg
  • A chef demonstrates the techniques for stir-fying vegetables to a young trainee at the Vivre restaurant in Sofitel.
    heathrow_airport1239-15-08-2009.jpg
  • A chef rests his hand in a food preparation area in kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1229-15-08-2009.jpg
  • A group of red uniformed meat market traders manhandling joints of pork from the back of a meat wagon at Macau's main meat market, on the Rua Sul do Mercado de Sao Domingos, just off the Avenida de Almeida Ribeiro, in Central Macau. The men have on hooded red tunics that hide the bloodstains of dead animal carcasses, a very practical choice of colour. One man has half a pig on his shoulders while another holds a leg in his left hand. The animal carcasses look heavy and they are both struggling under their weight. There is much more meat to be offloaded from the truck and the men queue up to take their turn and remove them for sale inside the market building. Besides historical Chinese and Portuguese world-heritage relics, Macau's biggest attraction is its gaming business. Its gambling revenue in 2006 weighed in at a massive £3.6bn - about £100m more than Las Vegas.  Administered by Portugal until 1999, it was the oldest European colony in China, dating back to the 16th century. The administrative power over Macau was transferred to the People's Republic of China (PRC) in 1999, 2 years after Hong Kong's own handover. Macau's name is derived from A-Ma-Gau or Place of A-Ma and this temple dedicated to the seafarers' goddess dates from the early 16th century.
    RB-0185.jpg
  • Portrait of an employee in apron  of fish product importers New England Seafoods, standing in the processing room
    new_england75-27-11-2007.jpg
  • Employees of fish product importers New England Seafoods, wash hands before their shift in the cold processing room
    new_england64-27-11-2007.jpg
  • Pairs of insulated, anti-slip Dunlop Acifort Wellington boots await users a cold room of New England seafood importers
    new_england58-27-11-2007.jpg
  • Hygiene sign telling workers where to wash their hands in the United Biscuits-owned Delacre production factory in Lambermont
    lambermont-biscuits319.jpg
  • Three clean office urinal toilets at an auditing company's London headquarters.
    ernst+young226-09-08-2007.jpg
  • Two employees of Cyprea Marine Foods fillet freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives89-12-11-2007.jpg
  • Wearing a company wastecoat and blue rubber gloves, the uniform of a Holiday Inn employee, a man of Black ethnicity bends forward to wipe the glass revolving doors at the entrance of this hotel in Paris. Nearby is the man's trolley containing janitorial cleaning products such as a mop and bucket, towels, cloth rolls, atomiser sprays, detergents and tissues needed to maintain the high standards of this motel chain. Coincidentally, a customer is also bending down to re-arrange something in her baggage and leaning at the same angle as the cleaner.
    esa_guiana02113-08-2007.jpg
  • A chef pours liquids in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1226-15-08-2009.jpg
  • A chef puts finishing touches on deserts in the kitchens at the Vivre restaurant in Sofitel.
    heathrow_airport1248-15-08-2009.jpg
  • Personalised insulated, anti-slip Dunlop Acifort Wellington boots are worn during a shift at importers New England Seafoods
    new_england90-27-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives88-12-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives117-12-11-2007.jpg
  • Three clean office urinal toilets fixed to dark wooden pannelling in Borough, Southwark, London.
    ernst+young_counsillors33-18-09-2007.jpg
  • A chunk of prime yellow fin tuna fish steak lies after filleting on a table in a processing factory on the island of Himmafushi, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives120-12-11-2007.jpg
  • A team of employees of Cyprea Marine Foods fillet freshly-caught yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth, just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives85-12-11-2007.jpg
  • An employee of Cyprea Marine Foods fillets freshly-caught  yellow fin tuna fish at the company's refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan workers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives93-12-11-2007.jpg
  • Using a cloth, a waiter picks up a hot bowl of Butter Squash soup ready for a la carte service in the kitchens at the Vivre restaurant in Sofitel, a 605 bedroom, 27 suite and 45 meeting room accommodation and business hub Heathrow Airport's hub hotel attached to Terminal 5. A stack of clean and unused plates are ready for use on the hot plate that warms them  and we see the waiter leaning over in shadow, carefully taking hold of the bowl so that none of the liquid spills. The man is wearing a smart white shirt and is about to take the dish over to the customer's table. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009). .
    heathrow_airport1227-15-08-2009.jpg
  • A Head Waiter is about to take finished dishes during service in the Vivre restaurant in Heathrow Airport's Sofitel.
    heathrow_airport1237-15-08-2009.jpg
  • An employee of fish product importers New England Seafoods, pulls a heavy pallet of polystyrene cases of fresh Maldives tuna
    new_england68-27-11-2007.jpg
  • Pairs of insulated, anti-slip Dunlop Acifort Wellington boots await users a cold room of New England seafood importers
    new_england56-27-11-2007.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives94-12-11-2007.jpg
  • Ex-Tsunami fishermen processing yellow fin tuna at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives
    maldives86-12-11-2007.jpg
  • Processing uncut yellow fin tuna steak at Cyprea Marine Foods EU-standard factory at Himmafushi, Republic of Maldives.
    maldives124-12-11-2007.jpg
  • Many pairs of anti-slip Acifort Wellington boots are awaiting users at the New England seafood suppliers in Chessington, London England. Made by British company Dunlop, these boots are designed as protection against the cold , insulating wearers in refrigerated workplaces such as this facility where fresh fish is processed ready for supplying UK supermarkets. Either showing their soles or standing on the floor alongside the wearers' outdoor footwear, they are coloured various shades of clean off-white or soiled cream. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. The Wellington boot -or wellie - was worn and popularised by Arthur Wellesley, 1st Duke of Wellington and fashionable among the British aristocracy in the early 19th century.
    new_england55-27-11-2007.jpg
  • A plastic food tray of prime Maldives-sourced yellow fin tuna steaks makes its journey along a conveyor belt at New England seafood suppliers in Chessington, London England. Driven along by a blue chain it will next be sealed before shipment. Flown by air freight from the Maldives where it has been traditionally line caught in the Indian Ocean, this fish is bound for the UK's main supermarkets. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. Their customers are: the UK?s leading supermarkets including Marks & Spencer, Sainsbury?s and Waitrose; as well as smaller retail outlets; restaurant chains; food service markets and wholesale sectors nationwide.
    new_england91-27-11-2007.jpg
  • The head of a freshly-caught yellow fin tuna fish lies inert on a filleting table at a refrigerated processing factory on Himmafushi island, Maldives. The 50kg carcass has been swimming across the Indian Ocean non-stop since birth and just line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been in ice since being landed to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The filleting is performed by Sri Lankan ex-fishermen and widowers, having lost their families during the Tsunami. Using sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives105-12-11-2007.jpg
  • A tuna fish's sharp yellow fin protrudes from shredded ice at the Cyprea Marine Foods processing factory on Himmafushi Island, Maldives. The 50kg carcasses have been swimming across the Indian Ocean non-stop since birth and having just been line-caught by freelance boat crews who share profits for only high-quality fish that passes stringent health tests. The tuna has been encased in ice since being landed at sea to keep a low-temperature body core so the workers cut out the prime flesh as quickly as possible before boxing the resulting chunks of steak for export by air to Europe and in particular for customers such as UK's Sainsbury's supermarket. The Sri Lankan butchers are ex-fishermen and widowers, having lost their families during the Tsunami. Using extremely sharp knives, they skillfully remove valuable meat and throw away the rest.
    maldives135-12-11-2007.jpg
  • Employees of fish product importers New England Seafoods, carefully transfer fresh tuna steaks ready for processing
    new_england71-27-11-2007.jpg
  • Many pairs of anti-slip Acifort Wellington boots are awaiting users at the New England seafood suppliers in Chessington, London England. Made by British company Dunlop, these boots are designed as protection against the cold , insulating wearers in refrigerated workplaces such as this facility where fresh fish is processed ready for supplying UK supermarkets. Either showing their soles or standing on the floor alongside the wearers' outdoor footwear, they are coloured various shades of clean off-white or soiled cream. New England Seafood is a major supplier of fresh and frozen premium sustainable fish and seafood in the UK and one of the largest importers of fresh tuna. The Wellington boot -or wellie - was worn and popularised by Arthur Wellesley, 1st Duke of Wellington and fashionable among the British aristocracy in the early 19th century.
    new_england55-27-11-2007.jpg
  • Processing yellow fin tuna at Cyprea Marine Foods EU-standard factory island of Himmafushi, Republic of Maldives.
    maldives143-12-11-2007.jpg
  • Brown-shirted plane captains, responsible for cleanliness and operating readiness of aircraft on deck, wash an F/A-18..On the deck of USS Harry S Truman, the largest and newest of the US Navy's fleet of new generation carriers, a 97,000 ton floating city with a crew of 5,137, 650 are women.
    us_navy_carrier04-08-05-2000.jpg
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