Bill DiMento is Vice President of Corporate Sustainability and Government Affairs at High Liner Foods. He oversees corporate-level Sustainability initiatives and Government Affairs, ensuring that the company is meeting the strictest of standards in manufacturing, seafood procurement, and social compliance through its supply chain.
Chef Scott Drewno co-founded The Fried Rice Collective, launching CHIKO, a restaurant acclaimed by Zagat and The Washington Post, which led to the opening of three more locations.
Jackie Marks leads communications and PR efforts for the Marine Stewardship Council in the U.S., working to engage and educate American consumers and stakeholders on seafood as an environmentally sustainable choice.
Leslie J. Bonci , MPH,RD,CSSD, LDN, FAND, is a registered dietitian, board-certified specialist in sports dietetics, and owner of a nutrition consulting company, and co-founder of a sports nutrition consulting company.
Joel R. Johnson is an award-winning conservation leader and marketing strategist with a passion for protecting marine ecosystems and strengthening coastal economies.
Stephanie Blicharz is the Director of Marketing and Communications at Seafood Nutrition Partnership overseeing the implementation of the national seafood promotion campaign in cooperation with SNP partners.
Jim Richards, Ph.D. is Head of Nutrition Science and Advocacy at dsm-firmenich Health, Nutrition & Care in Plainsboro, New Jersey.
John Burrows is the Seafood Technical Director at the Alaska Seafood Marketing Institute, representing the seafood producers of Alaska in a diverse set of projects, outreach efforts, and events.
Dr. Steven Summerfelt is the Chief Science Officer at Superior Fresh.
