Both women have been appointed for a first term of three years starting 11 November 2024, due to end on 10 November 2027.
Holmyard is the current head of sale and marketing at aquaculture company Offshore Shellfish, a role that she has held since July 2020. She has worked for the company for the past eight years and has extensive experience of the sea fishing and aquaculture industries.
Industry veterans
Prior to her time with Offshore Shellfish, Holmyard has held executive roles at Seafood Scotland, Interfish, Cleanseas and The Kingfish Company. She is also currently on the board for UK Women in Fisheries.
Wright was formerly sales director for Mowi Scotland and brings thirty years; experience of the seafood industry to the Seafish board. During here career, she has served as chair of the Scottish Salmon Industry Brexit Working Group, which worked to prepare the industry was prepared for the changes brought about from the UK’s departure from the EU.
Seafish is a non-departmental public body which carries out a wide range of activities to ‘support a thriving UK seafood industry’, working with the fishing industry and processors through to importers, retailers and food service providers.
Seafood emissions
Earlier this year, Seafish spearheaded the launch the Seafood Carbon Emissions Profiling Tool, designed to support UK seafood businesses with decarbonisation.
Once they sign up, seafood firms will need to input their supply chain data, such as greenhouse gas emissions associated with processing operations, so that product carbon footprints can then be generated and potential hotspots identified.
The new trustees are ESG Drysdale chair and former managing director of Branston James Truscott, Diageo commercial director Simone Gondwe and La Doria deputy chair Barry Fine. Will Bentley will remains as chair of the board of trustees, alongside treasurer Philip Kaye, Graeme Douglas, Greg Sage and Inga Thordar.
Meanwhile, The Bread and Butter Thing has bolstered its trustee board with the appointment of three new members.
