Home SeaWeb.org
En FrancaisSearchSite MapContact UsDonate
Who We AreWhat We DoSeafood SummitResourcesMediaGet Involved

"Nothing compares with the colour, variety and excitement of fish and fishing, the last hunted food.

At the same time as fisheries have come under more pressure, the politics ... have pushed many stocks below their sustainable levels. The economic safety valve of declining fish stocks becoming too expensive to catch and being left alone to recover doesn’t seem to work any more."

Andrew Mallison, Marks & Spencer

Profiles

Seafood Choices seeks to highlight the people, companies and initiatives working to advance the market for sustainable seafood. We also profile our Seafood Champion Award recipients, which are bestowed annually.

Featured Profile:

Dune Lankard, is a strategic and guiding force for the Eyak Preservation Council.

Seafood Industry professionals

The Relais & Châteaux chefs turn towards sustainable seafood

Industry professionals lead the sustainable seafood movement

  • Tom Aikens is the chef and owner of Tom Aikens and Tom's Place in London, U.K.
  • John Arnold spoke with Seafood Choices’ Melanie Siggs at the 2009 Seafood Summit in San Diego, CA about new opportunities for fair trade of marine products.
  • Benkay, Novotel Paris Tour Eiffel, Paris
  • Caroline Bennett is owner of Moshi Moshi, a restaurant in London, U.K.
  • Michelle Bernstein is the chef of Michy's Restaurant, in Miami, Florida
  • Richard Brauman is the founder and CEO of The Little Pearl in Sommerville, Massachusetts
  • Jim Chambers is the owner of Prime Seafood in Washington, D.C.
  • Traci Des Jardins is the owner/chef of Jardiniere in San Francisco, California
  • Sean Dimin and his family own Tobago Wild, located on the island of Tobago at the southern end of the West Indies
  • Chris Douglass is the chef and co-owner of Icarus Restaurant in Boston, Massachusetts
  • Robin Downey is the Executive Director of the Pacific Coast Shellfish Growers Association (PCSGA)
  • Sally Eason is the owner of Sunburst Trout Company in Canton, North Carolina
  • Josh Goldman is the Managing Director of Australis Aquaculture, located in Western Massachusetts
  • Zeke Grader is the executive director of the Pacific Coast Federation of Fisherman’s Associations
  • Sam Hayward is the chef and co-owner of Fore Street in Portland, Maine
  • Greg Higgins is the co-owner and executive chef at Higgins Restaurant in Portland, Oregon
  • Peter Hoffman is chef/owner of Savoy Restaurant in New York City and a former national chair of the Chefs Collaborative
  • Paul Johnson is owner of Monterey Fish Market in San Francisco, California
  • Henry Lovejoy is the president and founder of EcoFish Inc. in Portsmouth, New Hampshire
  • Andrew Mallison is a fish technologist for U.K. retailer Marks & Spencer
  • Rob Mayo is the president of Carolina Classics Catfish in Ayden, North Carolina
  • Rick Moonen is chef and co-owner of RM Seafood in Las Vegas, Nevada
  • Michel Nischan is Chef/Owner of Dressing Room: A Homegrown Restaurant in Westport, CT and President /CEO of Wholesome Wave Foundation,
  • François Pasteau is the founder, owner and chef at L’Epi Dupin.
  • Nora Pouillon is the chef/owner of Restaurant Nora and Asia Nora in Washington, D.C.
  • Guy Ravet graduated from the Lausanne hotel management school in 2005 and followed in the footsteps of his father, Bernard Ravet.
  • Charles Redfern is the founder of Organico Real Foods, which includes the Fish4Ever range of canned fish.
  • Eric Ripert is the executive chef at Le Bernardin in New York City
  • Jimmy Schmidt is the chef and owner of the Rattlesnake Club in Detroit, Michigan
  • Seafood Summit 2009 Interviews
    • Jason Clay spoke with Seafood Choices’ Melanie Siggs at the 2009 Seafood Summit in San Diego, CA about the development of the Aquaculture Stewardship Council (ASC).
    • John Arnold spoke with Seafood Choices’ Melanie Siggs at the 2009 Seafood Summit in San Diego, CA about new opportunities for fair trade of marine products.
  • Barton Seaver is a chef, writer and advocate in Washington DC who focuses on sustainable seafood and social justice issues
  • Jay Shaffer is the chef and owner of Shaffer City Oyster Bar and Grill in New York City
  • Mary Smith is the Director of Marketing for The Plitt Seafood Company in Chicago, Illinois
  • Susan Spicer is the chef and owner of Bayona and Herbsaint restaurants in New Orleans, Louisiana
  • Brad Steelman is the executive chef of The River Café, a renowned American restaurant in Brooklyn, New York
  • Allen Susser known as Chef Allen, is the chef and owner of Chef Allen’s in Miami, Florida
  • Patty Unterman is the chef and co-owner of the Hayes Street Grill in San Francisco, California
  • Bart van Olphen is the co-founder and owner of Fishes, a retail and wholesale fishmonger in The Netherlands.
  • Visions of Common Fisheries Policy Reform
    • Tony Long, Executive Director of World Wildlife Fund’s European Policy Office
    • Simon Woodsworth, Ex-Coordinator of the Regional Committee for Marine Fisheries and Aquaculture of the Languedoc-Roussillon (CRPMEM LR)
    • Pomona TerreAzur, is the first fresh fruit, vegetables and seafood integrated distribution network for professionals in France.
  • Cindy Walter is the co-owner of Passionfish, a sustainable seafood restaurant in Pacific Grove, California.
  • Scott Wraith is the Corporate Food Purchasing Director for Canyon Ranch Resorts and Hotels.
  • Cassandra Wright is co-owner of Vis Seafoods in Bellingham, Washington

Back to top >

Sustainable seafood industry initiatives

  • The Convention on International Trade of Endangered Species (CITES) is an agreement between 175 governments to address the significant trade in wildlife products - including seafood - estimated to be worth billions of dollars annually.
  • FDF Tuna Group is an industry-led initiative involving both shared responsible sourcing goals and sources of supply.
  • Illegal Fishing in Sierra Leone: In Sierra Leone fisheries have the potential to provide crucial developmental income. Yet every day, up and down the coast of the country, this opportunity is being taken away by illegal fishing.
  • The Pisces Responsible Fish Restaurants scheme (Pisces-RFR) was established to directly link restaurants with small-scale fishing boats using sustainable practices.
  • The Scottish Skippers Scheme allows M&J Seafood to provide a sustainably caught, premium quality product, with full provenance and traceability from the boat to the chef.
  • Shellfish in the Pacific Northwest may just be the “canary in the coalmine” for the effects of ocean acidification on marine life.
  • Sustainable Seafood Forum, Qingdao, China: The first China Sustainable Seafood Forum was held on November 2 in Qingdao, China in conjunction with the 14th annual China Fisheries & Seafood Expo.
  • The United Nations Convention on Climate Change (UNFCCC)was an outcome of the 1992 EarthSummit in Rio.
  • Western Australia Fishing Industry Council represents the entire wild and cultured harvest, post harvest and retail seafood and pearling industries of Western Australia.
  • West Marine, the largest specialty retailer of boating supplies and accessories in the U.S., has issued a call for action on Ocean Acidification.
  • Fish to Fork, Bon Appétit Management Company's program that prioritizes fishing and aquaculture practices that are small-scale, bioverse, energy conscious and offer great flavor.

Back to top >

Seafood Champion Profiles

Click here for more information about our Seafood Champion Awards.

Back to top >

Visit the Seafood Choices Alliance on Twitter SUbscribe to the Seafood Choices Alliance Twitter Feed | Facebook Visit Seafood Choices Alliance on Facebook | Youtube Visit Seafood Choices Alliance on Youtube