June 6, 2017 – Monterey Bay Aquarium executive chef Matthew Beaudin was honored with the Seafood Champion Award for Vision during the opening reception of the SeaWeb Seafood Summit in Seattle on Monday.
Beaudin received the top honor in the vision category for leading the shift to local and sustainable seafood within the Monterey Bay restaurant scene. In addition, he visited more than 20 cities last year to promote Seafood Watch and responsible sourcing, and developed an aquaponics programs to support HIV-positive orphans in Mexico.
“Matthew Beaudin is forward-thinking and an inspiration for how all seafood supply chains should function in the future—local, traceable, sustainable and socially responsible,” said judge Momo Kochen, director of programs and science for MDP Indonesia Foundation. “How can we multiply him?”
Beaudin was recognized along with four winners in the other three categories:
• Susi Pudjiastuti, Indonesia’s Minister of Marine Affairs and Fisheries since 2014, earned the Seafood Champion Award for Leadership for her coordinated actions against harmful fishing practices.
• FISH-i Africa, a partnership of eight East African countries, received the Seafood Champion Award for Innovation for sharing information and taking collective enforcement action to combat large-scale illegal fishing.
• Sharing the Seafood Champion Award for Advocacy were the International Pole & Line Foundation and Ned Bell, Ocean Wise executive chef at the Vancouver Aquarium and founder of Chefs for Oceans. IPNLF earned its place at the top for spearheading Indian Ocean tuna fisheries reform, and Bell has made sustainable seafood his mission. In 2014, he rode his bike 8,700 km across Canada, hosting 20 events alongside some of the country’s best chefs to raise awareness of sustainable seafood.
“The 2017 Seafood Champions demonstrate that courage and creativity can drive progress on seafood sustainability worldwide,” said Mark Spalding, president of SeaWeb and The Ocean Foundation. “These champions have made smart use of strategies and tools tailored to their unique situations. Some employed teamwork and diplomacy to patiently overcome resistance. Others took bold actions. All have shown the determination and leadership that are the core qualities of Seafood Champions.”
Alan Lovewell, founder of our local seafood buying club Real Good Fish, was one of the nominees in the category of innovation.
For more information on the awards, go to www.seafoodchampions.org.