Maria Damanaki

Maria Damanaki

Finalist, Seafood Champion Awards Leadership Category
Maria Damanaki head shot

In 2010, when Maria Damanaki took up her position as Commissioner for Maritime Affairs and Fisheries for the European Union, only 5 species of fish in the European seas enjoyed healthy status. In 2014 at the end of her mandate, more than 27 species had recovered to a healthy state. (more…)

UMass Dining

UMass Dining

Finalist, Innovation Category

UMassLogo_squareUMass Dining, a campus food service provider, serves 45,000 meals per day and purchases $850,000 of sustainable seafood per year.  It is the largest dining-services operation in the country. UMass Dining students consume nearly 21 pounds per year of seafood per person, well over the national average of 14 pounds. (more…)

Environmental Justice Foundation

Environmental Justice Foundation

Winner, Advocacy Category (tied with: Ayumu Katano)

EJFlogo

The Environmental Justice Foundation’s Oceans Campaign is committed to eradicating Illegal, Unreported and Unregulated (IUU), or ‘pirate’ fishing, to encourage full transparency and traceability within seafood supply chains and markets and to advocate for better marine governance. By depleting fish stocks, pirate fishing is a threat to marine ecosystems and environments and severely compromises the food security and livelihoods of vulnerable coastal communities. (more…)

Dave Kellian, Pelagic Fisher

Dave Kellian, Pelagic Fisher

Finalist, Innovation Category

Kellian headshotDave Kellian is one of New Zealand’s most experienced commercial fishers, but it is his innovative ideas to keep seabirds from harm around fishing boats, and his incredible drive to see seabird deaths from fishing become a thing of the past, that are inspiring change worldwide. When scientists first raised concerns about the impact of tuna fishing on seabirds in the early 1990s, Dave began working with a local engineering firm and manufactured a prototype device. (more…)

Chef Barton Seaver

Chef Barton Seaver

Barton Seaver, headshotExecutive chef Barton Seaver and his team at Hook Restaurant embodied seafood sustainability for the restaurant industry. Hook was a 100 percent sustainable, fish-focused restaurant opened by Seaver in spring 2007. In that short time, Seaver and his staff at Hook won a reputation for creative sustainability by embracing new, responsibly sourced fish species and by utilizing the restaurant as a forum for educating diners on sustainability. (more…)

Josh Goldman, Australis Aquaculture

Josh Goldman, Australis Aquaculture

Australis logoAustralis Aquaculture farms and distributes Barramundi across the US marketplace. The company utilizes sustainable aquaculture technology, such as innovative water reuse systems and feeds to improve the environmental performance of its farms. As one of the world’s largest indoor fish farms, Australis is adamant about the high quality of both feed and fish, and works closely with several environmental groups to ensure consistency. The company supports its fishermen by paying better prices and advancing them feed and equipment, enabling them to better themselves and their communities. (more…)

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