Leon Coetzee Chosen as a SASSI Trailblazer Ambassador 2016

November 24, 2016 by kurhost No Comment

Leon Coetzee Executive Chef @ Kurland Hotel, in action, credit Peter Unsworth HIGH RES

October 2016 – Executive Chef of Kurland Hotel, Leon Coetzee, has been chosen as just one of six South African Chefs to be a SASSI Trailblazer 2016.

The six new trailblazers, including Leon Coetzee, are Chefs from The Vineyard Hotel, Haute Cabriere, Hartford House, The Fat Fish Restaurant and The Leopard Restaurant.

Started in 2004, the Southern African Sustainable Seafood Initiative (SASSI) was established to drive change in the local seafood industry by working with suppliers and sellers of seafood, as well as informing and inspiring consumers to make sustainable seafood choices. Building on the phenomenal success of the SASSI “Green, Orange, Red” guide amongst the South African public, the SASSI Trailblazer Awards recognises and celebrates chefs who are actively championing sustainable seafood practices in their restaurants.

Comments, Leon Coetzee:It’s a great honour to be flying the SASSI flag for sustainability and I look forward to being part of a great team of Chefs for this incredibly worthwhile initiative!”

Pavs Pillay, Programme Manager at WWF-SA, commented: “Our partnerships with chefs are inspired by a love of seafood, the oceans and a shared commitment to help restore our overfished marine resources.  The chefs we are recognising have gone the extra mile in not only helping to get the sustainability message across, but also in believing in the SASSI message by employing sustainability practices.”

The following criteria was judged – The restaurants seafood sustainability policy – the effectiveness of their communication on their seafood sustainability practices to customers, employees and suppliers, their level of engagement in communicating their seafood, sustainability practices to wider audience, the ‘Trailblazer Factor’, i.e. those chefs and restaurants that are going the extra mile in promoting and supporting seafood sustainability.