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 Project.
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 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.
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.
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.
Scott has conducted aquaculture research in academic and private enterprise setting for over 25 years.
Rick Mayer, has spent three decades as a business executive, entrepreneur, investor and philanthropist.
Jehangir Mehta is the executive chef and owner of New York City restaurants Graffiti, Me and You and Mehtaphor.
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.
Courtney is the Founder of Beyond the Shoreline, a seagreens-based consumer goods company, and makers of Kelp Jerky.