Honoring Champions of Sustainable Seafood: Mike Mitchell and Nigel Edwards Receive Lifetime Achievement Awards

In a significant recognition of their unwavering commitment to sustainable seafood practices, Mike Mitchell from Young’s Seafood and Nigel Edwards from Seachill UK, part of Hilton Food Group, have been awarded Lifetime Achievement Awards by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC).

A Celebration of Sustainable Advocacy

The awards were presented during the prestigious ASC and MSC UK Awards ceremony held in Edinburgh, Scotland, highlighting the duo’s decades-long dedication to promoting certified sustainable seafood supply chains. Their contributions have not only shaped industry standards but have also paved the way for a more environmentally responsible approach to seafood production.

Pioneers in the Industry

Mike Mitchell, who dedicated over 30 years to Young’s Seafood, held pivotal roles including corporate social responsibility and technical director. His efforts significantly advanced sustainability initiatives, allowing him to share his expertise with NGOs and public bodies alike.

Meanwhile, Nigel Edwards played a crucial role in establishing Seachill’s seafood facility in Grimsby. As a former group sustainability director at Hilton Foods, he adeptly aligned environmental priorities with the demands of global food production, ensuring that sustainability remained at the forefront of operational practices.

Words from the Leaders

Reflecting on their contributions, Nicolas Guichoux, MSC chief program officer, stated, “Mike and Nigel are true pioneers whose leadership helped shape the sustainable seafood movement.” Ally Dingwall, the chief technical officer at ASC, echoed this sentiment, emphasizing, “Our success over the past two decades would not have been possible without their early advocacy.”

Conclusion

The recognition of Mike Mitchell and Nigel Edwards serves as a reminder of the important strides made in the sustainable seafood industry. Their legacy of advocating for responsible seafood sourcing will inspire future generations to continue the push for sustainability in food production.

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