Matthew Beaudin ‘05

Chef & Global Sustainability Advocate, Seafood Watch Blue Ribbon Task Force

Matthew Beaudin ‘05 works where food, power, and consequence intersect. He has stood inside aquaculture systems in Vietnam, worked alongside producers in Australia and Africa, and sat at tables where purchasing decisions quietly shape ecosystems. He understands something many prefer not to confront: every menu is an environmental policy document.
His career spans seafood production, sustainability strategy, and cultural transformation inside foodservice organizations. He challenges leaders to move beyond performative sustainability and confront the structural blind spots embedded in sourcing, labor, and supply chains. From Vietnamese Black Tiger prawns to institutional dining systems serving thousands daily, Matt connects operational decisions to planetary impact with clarity and urgency.
He believes the future of food will not be secured by better marketing or trend-driven menu tweaks, but by courageous leadership willing to redesign systems. For Matt, sustainability is not a program. It is accountability at scale. (Monterey CA) https://www.linkedin.com/in/matthew-beaudin-83424b14