Kiene takes the chair
I
N November Dr Werner Kiene was appointed as MSC chair – a position he will formally take up in 2013, when current chairman, Will Martin, retires from the MSC Board after more than a decade. Dr Kiene has over 40 years’ experience in key strategic positions in glo- bal development, leading international, multi-stake- holder initiatives in the fields of food security, strengthening communi- ties, and systems for effective and sustainable resource management. Key appointments include his work at the Ford Foundation, where he led the nutrition policy programme for Latin America and the Caribbean, and helped pioneer the Green Revo- lution for expanding food production in develop- ing countries. While at GTZ-GIZ (Germany’s Development Assistance Organisation), he led projects to help embed FAO-based principles
KEY MOVES Buckie business A
ssociated Seafoods Ltd (ASL) in Buckie, north-east Scotland, appointed David John Hepburn as its new Finance Director in
November, in a move that will further bolster its senior management team. David John joins ASL from Young’s Seafood in Fraserburgh where he was financial manager. A qualified chartered accountant, David brings considerable experience to ASL, which is one of Scotland’s leading suppliers of premium Scot- tish shellfish and smoked salmon. David John, who comes from a family with a
strong fishing background, said: ‘I am delighted to be joining ASL at this exciting time in the development of the company as we seek to expand and develop new markets for quality Scottish seafood.’
The companies under the ASL (Buckie) umbrella are Moray Seafoods, Lossie Seafoods and GlenIsla Shellfish.
NEW FACE AT YOUNG’S I
N July Young’s Seafood Limited appointed David Parker, formerly a Fisheries Officer at the Marine Conservation Society and a Marine Policy Officer at WWF, as part of its Corporate Social Responsibility (CSR) team. With a degree in Marine Biology and an MSc in Environmental Biology, Parker has also worked on board a fishing boat and carried out research for a fishery manage- ment body. His work at Young’s will involve researching sustainable emerging sources of fish and seafood for new products, working with fishermen and fish farmers on their improvement initiatives and providing support and advice to customers who want to further grow the sustainable fish category. He
will also help to implement the company’s Fish for Life programme on responsible fish procurement.
Reflecting on his appointment, Parker said: ‘This as a great opportunity to make a difference and take supplying sustainable fish to the next level. I can’t wait to get out on the water and work with fishermen, fish farmers and customers on new sources of fish, new products and new sustainability projects. I’m excited about working to save the environment and joining a team that are so committed and passionate about doing the right thing.’ The move follows Young’s recent decision to use MSC-certified Alaskan pollock instead of threadfin bream for its surimi – a change taken for sustain- ability reasons.
www.fishupdatedirectory.com Almanac & Diary 287
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