About Us

Acknowledgements

SeaChoice and Sustainable Seafood Canada have been made possible through the efforts of a diverse range of individuals and organizations.

Vision and management of SeaChoice was provided by members of the Sustainable Seafood Canada steering committee at:

Canadian Parks and Wilderness Society: Sabine Jessen, Jodi Stark
David Suzuki Foundation: Bill Wareham, Jay Ritchlin
Ecology Action Centre: Mark Butler
Living Oceans Society: Jennifer Lash, Shauna McKinnon, Catherine Stewart
Sierra Club of Canada: Colin Campbell

Coordination of the SeaChoice program, products and science was provided by Siân Morgan, a doctoral researcher at McGill University, based at the University of British Columbia’s Fisheries Centre.

Within member organizations and on contract, the expertise of numerous individuals helped to mobilize SeaChoice events and products. Our thanks to Megan Baker (CPAWS), Karen Blinkhorn (CPAWS), Anne Castonguay (volunteer, EAC), Jason Curran (DSF), Susanna Fuller (volunteer, EAC), Roger Handling (Terra Firma Digital Communications), Don Hauka (DSF), Brad Hornick (Brad Hornick Communications), Scott Kendall (CPAWS), Margo Metcalfe (DSF), Gerry Shaw, Jennifer Spencer (EAC) and Jeffrey Young.

Many scientists have contributed to fisheries assessments and the SeaChoice database. Dr. Scott Wallace wrote SeaChoice’s reports for West coast species, while East coast assessments were written by Julia Baum, Trevor Davies, Gretchen Fitzgerald, Susanna Fuller and Dr. Bettina Saier. Candace Picco wrote fisheries syntheses for the SeaChoice database.

SeaChoice thanks those scientists, chefs and members of industry across Canada who have donated their time to SeaChoice meetings and launches: Albion Fisheries Ltd., Russell Atkinson (fisherman), Andy Benjamin (Wooden Monkey Restaurant), Julia Baum (Dalhousie University), Patricia Betts (St. Francis Xavier University), Andrea Carlson (Raincity Grill), Robert Clark (C Restaurant), Trevor Davies (Dalhousie University), Nell Den Heyer (Dalhousie University), Beth Elias (EAC), Rob Feenie (Lumiere Restaurant), Gretchen Fitzgerald (Dalhousie University), Craig Flynn (Chives Restaurant), Jennifer Ford (Dalhousie University), Dr. Mart Gross (University of Toronto), Rick Harbo (DFO), Laura Hussey (CPAWS), Jamie Kennedy (Jamie Kennedy Restaurants), Lil MacPherson (Wooden Monkey Restaurant), Geordi Ouchterloney (Home Grown Organics), Dr. Daniel Pauly (University of British Columbia), Duane Raver (images) and Dr. Boris Worm (Dalhousie University). A special thanks to Sue Alexander Inc. Promotions who provided invaluable assistance reaching out to chefs and restaurants.

We acknowledge the generous use of research reports, assessment criteria and images provided to SeaChoice by Monterey Bay’s Seafood Watch program. Dr. George Leonard at Monterey Bay and Mary Turnipseed at Blue Ocean Institute provided important information throughout the development of the SeaChoice program.

Sustainable Seafood Canada thanks the David and Lucille Packard Foundation, the Webster Foundation and the Eden Foundation for their generous and ongoing support of SeaChoice and Sustainable Seafood Canada.