The award should be given to one or more individuals, organisations or institutions for outstanding achievements within the area ‘oceans and lakes as sources of nutrition’. Achievements of an innovative, research or knowledge character will be rewarded within the following areas; environment, quality, gastronomy/culinary experience. The Judging Panel’s decision is final.
Award Category A Sustainable Fishing
Development of methods and technology, resource management, fishery research. The judging will be carried out in accordance with the principles set out in the Code of Conduct for Responsible Fishing.
Award Category B Gastronomy / the Joy of Food / Accessibility
Food manufacturing industry, retail, gastronomy, quality, responsibility and consumption. The judging criteria are graded according to importance.
Pioneering – Exceptional work/research with a practical application within the areas sustainable fishing and maritime gastronomy respectively.
Impact – The result of the work/research must be tangible and realisable.
Sustainability – The result of the work/research must sustainable and not a one-off initiative
Amplification – The achievement should have the potential to create a snowball effect or act as a catalyst for further development
