A New Vision for Responsibly-Sourced Seafood

Kevin leads our global consulting, product and analytics functions. He has 20 years’ experience advising business on global risks, analytics and management systems. This includes extensive senior level engagement with many of the world’s largest companies on corporate strategy, sustainability, metrics-driven risk management and award-winning integrated reporting.

Prior to ELEVATE, Kevin was the Chief Operating Officer of Verisk Maplecroft where he also oversaw the product and supply chain management practice. This included work on supply chain strategy, organizational resilience, responsible sourcing, human rights due diligence and compliance across a range of sectors including consumer goods, manufacturing, electronics and extractives.

Kevin has a Master’s degree in Policy and Planning, and a PhD from Warwick Business School with a focus on systems theory, collaborative decision-making, and the role of data / analytics in performance management. He is an experienced auditor and has authored numerous reports / delivered key note sessions at numerous high-level international fora.

Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisines at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s contemporary, fine dining restaurant, was bestowed with the Sustainable Restaurant Award, listed No. 31 in the Asia’s 50 Best Restaurants 2020 and for the 13 consecutive years, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2021. Being a pioneer in sustainable culinary and restaurant operations, Richard is committed to driving culinary exploration and creativity. He is admired for his innovative and sustainable approach towards contemporary French cuisine.

My Sustainability Goals for 2021:

For Director of F&B and Culinary Operations at The Landmark Mandarin Oriental, Richard Ekkebus and the Amber team, modern luxury could not be redefined without considering the footprint that human activity leaves on the planet. Ever since its early days, Richard has been leading the change for a cleaner, safer, more equitable food system. At Amber, sustainability is more than a buzzword – it’s a pillar upon which the restaurant is built.

At every step, Richard considers its connection with the world – the people, food, and environment. From requiring transparency, sustainability and ethical standards in sourcing, to being vigilant about waste reduction and recycling, to contracting local artisans, ensuring equal work for equal pay, and sharing its experiences with the wider community, honest and actionable sustainability initiatives are intricately woven into Richard’s values and everyday processes.

Richard believes that culinary excellence cannot be achieved without a commitment to a sustainable world. For its efforts in upholding sustainable values, Amber has received recognition from organizations near and far, including:

Asia’s 50 Best, Sustainable Award 2020 – Most Sustainable Restaurant A Foodie World, The Foodie Forks 2020 – Sustainability Award Food Made Good, The Environment Award 2020

The Hanselmans have been in the fish business since 1908. The business did pass down through the generations. However, I decided to try some other opportunities, in Asia and so never went directly into the business. But in 2000, having worked for the Hong Kong Government and then an NGO, with an increasing awareness of overfishing in our oceans, I decided to attempt to educate people of the benefits of purchasing seafood from ‘responsibly sourced’ suppliers and supplying them with these items in Asia.

My Sustainability Goals for 2021:

Continue to preach the gospel about ‘responsibly sourced seafoods’, but not let bureaucracy in the way of continued improvements.

Gloria joined WWF in 2015 working on Seafood Choice Initiative. She provides stakeholders including seafood suppliers, F&B industry and corporations with advices on sourcing sustainable seafood. In 2018, the Sustainable Seafood Week led by her with the conservation team successfully gained more than 300 restaurant and supermarkets outlets’ support, to raise public awareness on sustainable seafood. Prior to joining WWF, Gloria worked in marketing for different restaurant groups. Currently, she is also the project manager of WWF’s Sharks Conservation and Ecological Footprint Programme.

My Sustainability Goals for 2021:

• To raise public awareness on sustainable seafood and fill the knowledge gap so that we can leverage the consumer power and make a bigger impact
• To facilitate the process of product labelling improvement among the seafood industry to increase transparency