Executive Chef of Four Seasons Hotel Vancouver, Ned Bell is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood.
Mark Bomford is the Director of the Yale Sustainable Food Program.
Tomi Marsh is a respected fishing captain with 37 years of experience in Alaska’s major fisheries. Tomi sits on the board for OceansAlaska — a marine science center and hatchery — and works closely with the Alaska Fisheries Development Foundation to ramp up the mariculture industry in Alaska.
Dune Lankard is a strategic and guiding force for the Eyak Preservation Council. He is ancestrally from, and a lifelong resident of, Cordova. He has been recognized for his abilities to link cultural and environmental solutions.
John Fullerton is the Founder and President of Capital Institute, a collaborative working to explore and effect the economic transition to a more just, regenerative, and thus sustainable way of living on this earth through the transformation of finance.
Mary Cleaver, one of the country’s foremost authorities on sustainable food and local sourcing, is the founder and owner of The Cleaver Co. and The Green Table in New York City.
Scott Lindell is the Director of the Scientific Aquaculture Program at the Marine Biological Laboratory in Woods Hole. He has conducted aquaculture research in academic and private enterprise setting for over 25 years.
Cheryl is an entrepreneur and journalist who works at the intersection of business and social change. She is founder of Future of Fish, a non-profit innovation hub that supports the collective impact of entrepreneurs whose ideas help end overfishing.
Tim is the founder and CEO of CleanFish, which serves as an importer and master distributor creating market solutions to the crises of our seas.
Jehangir Mehta is the executive chef and owner of New York City restaurants Graffiti, Me and You and Mehtaphor.
Paul Greenberg is the James Beard award-winning author of the New York Times bestseller and Notable Book Four Fish: The Future of the Last Wild Food and American Catch: The Fight for our Local Seafood.
Esquire’s 2009 Chef of the Year, Barton Seaver, focuses on issues of ocean sustainability as it relates to eating. He seeks to link the environmental community with real-life, delicious applications of an eco-friendly ethic.
Courtney Boyd Meyers
Courtney is the Founder of Akua, a seagreens-based consumer goods company, and makers of Kelp Jerky.