Laky Zervudachi Seafood Champion finalist
Laky Zervudachi has been selected as a finalist in the Seafood Champion Awards 2012
Laky Zervudachi, group sustainability director of Direct Seafoods, has been selected as a finalist in the Seafood Champion Awards 2012.
Established by the Seafood Choices Alliance in 2006, these awards annually recognise individuals and companies for outstanding leadership in promoting environmentally responsible seafood. The overall winners of this year’s awards will be announced at the 10th International Seafood Summit in Hong Kong, 6-8 September.
Ever since Mr Zervudachi joined Direct Seafoods in 2005, he has been formulating and communicating company policies in all areas surrounding the complexities of sustainability. His vast experience in sourcing seasonal fish for restaurants and caterers sees him regularly offering guidance and support to chefs looking to embrace best practice.
Mr Zervudachi has devised many successful projects to enable chefs to refine their orders in such a way that they are contributing to the sustainable seafood movement. His biggest project to date, Coastal Fish, tackles the thorny issue of UK inshore fishermen having to discard bycatch species because they have no commercial value.
Coastal Fish works on two levels: Firstly, an agreed commercial price is paid for the coastal boats’ entire catch; and secondly, it actively encourages restaurants and caterers to use underexploited species and to create dishes that allow greater variety and increased flexibility. Together these measures are creating a viable domestic market for all species caught by UK fishermen, and not just the market favourites.
Stephen Oswald, chief executive officer of Direct Seafoods, said: “We are delighted that Laky’s significant contribution to the seafood industry has been recognised by the Seafood Choices Alliance.
“Laky is extremely passionate about his work. He works tirelessly within the Group to ensure all our employees have a thorough understanding and appreciation of the need for responsible sourcing. Furthermore, he works extensively with chefs and caterers to provide them with a greater understanding of sustainability issues and to encourage purchasing that is sympathetic to availability, seasonality and abundance.”
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