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Film showcase at Seafood Summit 2011 Seafood Summit 2011 ill feature a mini-theater space to allow an opportunity for attendees to learn about seafood sustainability through visual media. Seafood Choices is currently soliciting proposals for sustainability films to be featured at this unique Seafood Summit event, which will run for the duration of the conference. Films should feature sustainability themes from the seafood industry or experiences from other industries regarding sustainability and conservation mechanisms. Learn more about the Seafood Summit > |
- SEAFOOD SUMMIT 2011
Responsibility without Borders? (Vancouver, Canada: 31 Jan - 2 Feb)
- GRI SEAFOOD WORKSHOPS
Developing guidelines on responsibility reporting for seafood processors - SEAFOOD CHAMPION AWARDS
Recognizing world leaders advancing the market for sustainable seafood.
- GOOD CATCH
Helping people in foodservice navigate the subject of seafood sustainability. - PUBLICATIONS & MARKET RESEARCH
Providing a platform for change in the marketplace.
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Chef Pasteau speaks about his sustainability efforts François Pasteau is the founder, owner and chef at L’Epi Dupin, a restaurant that has been nestled in Paris’ 6th district since March 1995. L’Epi Dupin shocases the best each season has to offer and often uses products selected from local markets. Pasteau graduated from École Supérieure de Cuisine Française Grégoire Ferrandi, (the School of Culinary Arts) in Paris and he is now President of its Alumni Association. |
Afishianado™, our periodic bulletin of news and announcements, provides insights into the latest industry trends, news, market research and sustainable seafood efforts.
July 2010 bulletin highlighted Gulf Oysters & Ocean Conservation Stories:
- Oystermen in the Gulf
- Mike Mitchell, The Seafood Company, UK
- Holly Bamford, NOAA, US
- Olivier Roellinger, Relais & Châteaux, France
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© 2006 Seafood Choices Alliance