Achieving Environmental, Business, and Social Goals in Seafood
Lessons from the sustainable seafood movement and the future for fish and fishers

Since its founding, the Competitive Enterprise Institute has believed that private action is the key to avoiding environmental degradation and the tragedy of the commons. As free market environmentalists, CEI scholars have always maintained that private innovation holds the key to securing environmental quality alongside wealth creation and resilience for communities. Fisheries have always been at the forefront of CEI’s thinking in this space. We therefore welcome innovative private sector approaches to the management of the seafood supply chain.

Over the past 20 years, market solutions have been successful in transforming attitudes and actions towards more sustainable practices throughout the seafood supply chain. And this transformation has increased environmental sustainability in many of the world’s most prominent fisheries. However, significant challenges remain. These include ensuring the movement is effective and relevant for producers of all types and sizes; scaling at a rate to adequately address the major ocean conservation concerns of our time; and, working to not just to generate environmental benefits but also address the social and financial issues prevalent in many of the world’s fisheries.

As longtime leaders in the sustainable seafood movement, Dick and Hoyt will share their experiences and how they became convinced a new vision for the movement was needed to fully realize the value of sustainability. They envisioned a new organization—dedicated to working with the seafood sector to improve and maintain high levels of environmental, economic, and social performance—leading a worldwide movement to create a network of sustainable seafood enterprises that recognize all three of these factors.

Dick Jones is a recognized leader in global seafood sustainability. He has 30 years of experience in the seafood industry, including 13 years overseeing seafood operations at HEB Grocery Co. and Whole Foods Market. Over the past 10 years he has honed his expertise in sustainable seafood initiatives through leading Ocean Outcomes as its President and CEO, founding seafood sustainability consultancy Resiliensea, Inc., and directing the major buyer engagement program at Sustainable Fisheries Partnership. He has extensive knowledge of the seafood supply chain, including global sourcing, merchandising, marketing and product/brand development, and is proficient in all global standards, certifications and eco-labels that are available to the seafood industry today.

Hoyt Peckham, PhD has worked for more than 20 years to ensure that oceans and those who depend on them thrive. At O2, he is working to scale the sustainable seafood movement by developing collaborative approaches that accelerate improvement in fisheries and aquaculture. Hoyt founded—and now serves as Board President of—The SmartFish Group, a triple impact seafood enterprise that incentivizes responsible artisanal fishing in Mexico. A Visiting Fellow at Stanford’s Center for Ocean Solutions, a Pew Marine Conservation Fellow, and a member of the IUCN MTSG, he holds an AB in Biology and English from Bowdoin College, a PhD in Evolutionary Ecology from the University of California, Santa Cruz, and a Launching New Ventures certificate from Harvard University. Hoyt’s experience as a captain, diver, fisherman, cameraman, and seafood entrepreneur contribute to his successful development of community–based conservation solutions. Hoyt and his wife and two daughters divide their time between La Paz, Mexico and Madrid, Spain.

Ocean Outcomes (O2) works with fishermen, seafood buyers, government agencies, and non-governmental organizations to develop and implement local solutions to system-level problems in globally significant fisheries.


Tuesday, August 21, 2018


Dick Jones, President and CEO, Ocean Outcomes
Hoyt Peckham, PhD, Chief Operating Officer, Ocean Outcomes

Invitation only. Questions? Please contact Amanda France at [email protected] or 202.331.2764


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