CEO and Co-founder of Bon Appétit Management Company (Palo Alto, Calif.)
Mr. Bauccio’s vision for sustainability in food service for corporations, universities and specialty venues is realized in Bon Appétit’s pioneering seafood purchasing policies, and has been instrumental in informing consumers and persuading parent company Compass Group USA to shift its purchasing.
Frontera Grill & Topolobampo Restaurants
Under the leadership of acclaimed chef Rick Bayless, Frontera Grill and Topolobampo have strict requirements for selecting environmentally responsible seafood; the introduction of a sustainable seafood raw bar (or Marisqueria Ecologica) in 2005 to much success proves that doing good and doing well go hand in hand. Through their charitable foundation, educational programs and cookbooks, Chef Bayless and the Frontera team are making a difference “one plate at a time.”
Read an in-depth profile of Frontera Grill and Topolobampo >
(New York, NY)
A small-ship travel company, Lindblad Expeditions is focused on sustainable tourism, which includes making responsible seafood purchases and minimizing impact on the ocean environment. Lindblad, the first U.S. signatory to support the Marine Stewardship Council, inspires ocean conservation through its Seafood For Thought program introduced in June 2006.
Read an in-depth profile of Lindblad Expeditions >
Divisional Merchandise Manager (deli/seafood) for Wal-Mart (Bentonville, Ark.)
In his role with Wal-Mart, Mr. Redmond is not only shaping his company’s commitment to source sustainable seafood, but is, by extension, influencing other major seafood buyers across the supply chain and around the world to take similar actions. View Wal-Mart’s video about sustainable seafood, featuring Mr. Redmond.