This New Hampshire-based seafood distributor sells only sustainable options that can now be found in over 1,000 stores and more than 150 restaurants throughout the U.S. EcoFish is setting a positive example for corporate America through its promotion of high quality, sustainably-caught and healthy seafood.
Barry Estabrook is a journalist and author who educates the public about sustainabiity in food production from seafood to agriculture. His work appears in politicsoftheplate.com and he is the author of Tomatoland, a book about industrial tomato agriculture. As a contributing editor at Gourmet magazine, Barry Estabrook helped the magazine in its quest to educate its readership on the issues of sustainabiliy.
This United Kingdom-based retailer has become a global corporate leader in promoting sustainable seafood. M&S has worked closely with individual fisheries and has created ties with fish farming communities in order to meet the need for high quality, responsibly caught fish and ensure fish supplies well into the future.
Chef and co-owner of RM Seafood at the Mandalay Bay Resort and Casino in Las Vegas, Rick has became an active voice in the culinary world for the protection of over-exploited species. Across the restaurant community, he has led by example in his efforts to educate consumers and grow the marketplace for ocean-friendly cuisine.
This world-famous French chef personally brought the issues surrounding Caspian Sea caviars to the forefront of public concern. As a chef for over fifty-five years, he has personally witnessed the decline in wild seafood available, and feels that it is every person’s responsibility to make wise seafood choices.
Multi-billion dollar global manufacturer of food, home care and personal care brands, Unilever became an early corporate leader on seafood sustainability by creating the Marine Stewardship Council in 1996. Its early investment and visionary leadership have allowed Unilever to rise above its competitors in growing the market for sustainable seafood.