Name Casson Trenor Role Environmentalist | Books Sustainable Sushi | |
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Casson trenor at tedxsf
Casson Trenor is an American environmentalist, social activist, and media personality. He is the author of a number of books on sustainable seafood, in particular sustainable sushi. Trenor and two co-founders created the world's first sustainable sushi restaurant in 2009. He has worked for and with a number of environmental causes, such as Greenpeace, FishWise and the Conservation Strategy Fund. His work for Greenpeace heightened his profile within the sustainable seafood movement when he produced Greenpeace's first Carting Away the Oceans report. Despite him moving on from Greenpeace, they still produce the report annually.
Contents
- Casson trenor at tedxsf
- A message from casson trenor oceans campaigner on costco victory
- Early life and education
- Career
- Achievements and accolades
- Publications
- Personal life
- References
In April 2012, Trenor featured as part of a TEDx event in San Francisco, California. The talk focused on the sustainable sushi movement, which he was partly responsible for starting. He left Greenpeace after five and a half years in 2014 to pursue other ventures.
A message from casson trenor oceans campaigner on costco victory
Early life and education
Aaron Casson Trenor was born on 7 April 1979 in Mukilteo, Washington. In 2000, Trenor received a B.A. in political science from Hobart and William Smith Colleges, and is a member of Phi Beta Kappa. He then pursued an interest in cuisine and in 2001 received a chef certificate in classical French cuisine from the Pacific Institute of Culinary Arts. In 2005, Trenor received an M.A. in international environmental policy from Middlebury Institute of International Studies at Monterey, California. In May 2012, Trenor received the Alumni Achievement Award from Middlebury Institute of International Studies.
Career
After graduation in 2005, Trenor obtained the position as director for the Invasive Species Program with the Conservation Strategy Fund. He worked with Sea Shepherd on their Operation: Leviathan in Antarctica between 2006 and 2006. The operation received coverage in Peter Heller's book The Whale Warriors. In 2007, he moved to FishWise to become director of Business Development. In 2008, Trenor with Kin Lui and Raymond Ho founded Tataki Sushi Bar in San Francisco, California. The idea came after he had spent a number of months at sea trying to save the life of whales in Antarctica. He realized very quickly that one of the biggest issues with overfishing was the sushi industry. During his TEDx presentation, he stated that he wanted to try and save the world's oceans by producing sustainable sushi after he spoke to a couple of sushi chefs. According to Trenor during his presentation, Tataki Sushi Bar in San Francisco, California became the world's first sustainable sushi restaurant.
In 2009, Trenor went to work at Greenpeace as senior markets campaigner. Since then he has held various positions at Greenpeace, all aimed at improving the oceans and the fishing industry. As a senior Greenpeace campaigner, he has been responsible for heading up numerous campaigns that have led to major changes in the way seafood is caught and sold in the United States. These campaigns have been both confrontational and cooperative, improving the seafood operations of major US companies such as Costco, Trader Joe’s, Walmart, and Safeway. He was the primary architect in producing Greenpeace's annual Carting Away the Oceans reports. Trenor and James Mitchell authored Carting Away the Oceans 7 in 2009. The studies and reports have continued to be produced by Greenpeace, which is still being used today to change the way the United States retail industry deals with seafood.
While still working with Greenpeace, Trenor's work with Tataki Sushi Bar didn't go unnoticed. His work in the field of sustainable sushi led Trenor to become a major media contributor and speaker on the subject from 2008 onwards. In 2009, TIME magazine recognized him as a "Hero of the Environment" and a year later was also received Congressional Commendation and the “Ocean Protection Hero” award. In 2011, he was featured in Forbes where he said "the sushi industry is like a snake with its tail in its mouth," when describing the issues the food industry faced. Trenor presented at the TEDx conference in San Francisco in April 2012. He spoke about his personal experiences of growing up in Washington and going to a beach where he would collect clams for his mother to cook. As he grew older the beach became more polluted through logging and other forms of industrialization of the region. Much of the unspoiled wildlife he grew up with had become spoilt. He said this was one of the main reasons for him starting the sustainable sushi restaurant back in 2008.
In 2014, he left Greenpeace to focus on sustainable seafood interests. After Trenor left Greenpeace, he and Kin Lui opened Shizen Vegan Sushi Bar and Izakaya in San Francisco in 2015. In 2016, Trenor and Kin Lui launched Limu & Shoyu in San Francisco that featured Hawaiian poke.
Achievements and accolades
Trenor is the author of Sustainable Sushi.
He is co-owner of Tataki, San Francisco's first sustainable sushi restaurant. He was named one of Time magazine's Heroes of the Environment in 2009. In 2010, Trenor received the Ocean Protection Hero award from the Save Our Shores marine conservation NGO. He received the award: “in recognition for the sustainable seafood advocacy work he has done in the Santa Cruz area, including helping the Monterey Bay Aquarium create the well-known sustainable seafood and sushi cards.”
Publications
Personal life
Trenor lived in San Francisco until 2016 and now lives in Port Townsend, WA.