Peter Weeden is Head Chef at Paternoster Chop House, part of D & D London restaurant group. Sustainable and seasonal foods form the backbone of Peter’s menus. He has worked hard to build relationships with producers around the country hoping to narrow the gap between farmer or fisherman and the plate. (more…)
Robert Clark, chef of C Restaurant and Harry Kambolis, CEO of Kambolis Restaurant Group, led their member restaurants to become sustainable in all their seafood selections. Remaining true to its founding principles, C Restaurant is the founding partner in the Ocean Wise Program, a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.
Phil Gibson, Safeway’s group director of seafood, worked with the corporate leadership of one of North America’s largest seafood retailers to adopt an ambitious and comprehensive sustainable seafood policy, and to ensure effective and transparent policy implementation.
Steve Phillips often says he has saltwater in his veins because he loves to be on the water and comes from a family who has made their living from the sea for generations. Seafood Choices spoke with him about his conservation philosophy, shortly after he was awarded the 2011 Seafood Champion award. (more…)
Dune Lankard, a native Athabaskan Eyak of the Eagle Clan from the Copper River Delta of Alaska and former commercial fisherman, became a community activist dedicated to protecting endangered fish stocks around the world after the Exxon Valdez disaster. Dune is now a strategic and guiding force for fisheries management for the Eyak Preservation Council. (more…)
Olivier Roellinger, vice president, Relais & Châteaux Association, led the development of a global sustainability policy for its international gourmet restaurants and continues to work to expand their sustainability commitment (more…)