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Kevin Gillespie 2009 “Top Chef” finalist (Bravo TV) and Executive Chef - Woodfire Grill, Atlanta
And although Cleanfish has already made its way to a few thousand restaurants and a few hundred retailers across the country – including industry giant Whole Foods Market – Lumea said that they continue to look for new partners “all the time” in an effort to get more sustainably-harvested seafood to consumers. At the restaurant level, she said, Cleanfish has become a well-recognized and respected name among some of America’s best chefs – including Bravo-TV’s “Top Chef” 2009 winner Michael Voltaggio and runner-up Kevin Gillespie. Lumea says that she is hoping this branding will be carried over to the marketplace, as Cleanfish introduces Laughing Bird as its first ever retail-packaged product later this spring. “Having a trusted brand makes things a lot easier,” she said, “for consumers and for us.”
e concerned about using farm- uge pollution issue and causes Cleanfish is self sustaining. It is know it is very clean and high ow that it is not putting a strain ystem. Even though the product her away than I usually prefer, e benefits outweigh the travel.”
While the public at large may not yet be aware of Cleanfish, the national media certainly is. The company has received Time magazine’s “Responsibility Pioneer” award, was named by Business Week as one of “America’s Most Promising Social Entrepreneurs,” and received Food & Wine magazine’s “Eco-Ocean Award” in 2008.
Muckleshoot Indian Tribe fishery
Lumea says that while “the planet needs some big solutions,” Cleanfish has steered clear of advocacy and public policy because other organizations are already doing that work, and has instead kept their focus on the fisherman. “For us the big glaring hole in the movement was the ability to actually get the fish. If nobody buys your shrimp, you fold. Our goal is to connect the dots, starting from the fisheries and ending at our dinner tables.”
Seas Southern Bluefish Tuna
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