Ned Bell 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.

Ned Bell

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 Mark Bomford is the Director of the Yale Sustainable Food Program.

Mark Bomford

Mark Bomford is the Director of the Yale Sustainable Food Program.

Mary Cleaver 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.

Mary Cleaver

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.

 
Cheryl Dahle 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.

Cheryl Dahle

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.

 
Scott Lindell 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.

Scott Lindell

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.

 
Courtney Boyd Meyers Courtney is the Founder of Beyond the Shoreline, a seagreens-based consumer goods company, and makers of Kelp Jerky.

Courtney Boyd Meyers

Courtney is the Founder of Beyond the Shoreline, a seagreens-based consumer goods company, and makers of Kelp Jerky.

John Fullerton 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.

John Fullerton

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.

 
Tim O'Shea 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.

Tim O'Shea

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.

 
Rick Mayer Rick Mayer, has spent three decades as a business executive, entrepreneur, investor and philanthropist.

Rick Mayer

Rick Mayer, has spent three decades as a business executive, entrepreneur, investor and philanthropist.

Paul Greenberg 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.

Paul Greenberg

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.

 
Jehangir Mehta Jehangir Mehta is the executive chef and owner of New York City restaurants Graffiti, Me and You and Mehtaphor.

Jehangir Mehta

Jehangir Mehta is the executive chef and owner of New York City restaurants Graffiti, Me and You and Mehtaphor.

 
Barton Seaver Barton Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year. His focus now is on larger issues of ocean sustainability as it relates to eating. He was recently named a Fellow with the Blue Ocean Institute, to help link the environmental community with real-life, delicious applications of an eco-friendly ethic.  Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents.

Barton Seaver

Barton Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year. His focus now is on larger issues of ocean sustainability as it relates to eating. He was recently named a Fellow with the Blue Ocean Institute, to help link the environmental community with real-life, delicious applications of an eco-friendly ethic.  Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents.