© Filip Staes, Guylian Seahorses of the World Photography Competition 2016
At a ceremony today in Lisbon, during the Belgian Royal State Visit to Portugal, and in presence of his Majesty King Filip of Belgium, Project Seahorse and Guylian Belgian Chocolates celebrated 20 years of partnership and success in marine conservation around the world.
Project Seahorse, an international ocean conservation group, is dedicated to securing a world where marine ecosystems are healthy and well-managed, using seahorses as flagship species to generate action. “Project Seahorse successes have made a real difference to marine species and habitats around the world, winning many awards in the process,” says Prof. Amanda Vincent, Director and co-founder of Project Seahorse and Professor at the University of British Columbia’s Institute for the Oceans and Fisheries in Canada.
Guylian is one of the top Belgian boxed chocolate brands and distinguishes itself by creating Belgian chocolates in the shape of seashells and seahorses. As a way of giving back to both its customers and to the environment, Guylian has been the major sustaining sponsor of Project Seahorse since 1999, and has donated over €1.750 million to support Project Seahorse’s international work. In addition to this financial contribution, Guylian helps to raise awareness around the world through targeted outreach activities, such as Seahorses of the World Photography & Video Competitions, exhibitions and school education programs. Guylian uses conservation messages on millions of boxes of its chocolates sold worldwide every year, as well as on its website and social media channels.
“We are thrilled to have such a wonderful partner in marine conservation. Guylian’s wholehearted support for the ocean provides a model for other business to emulate. And their chocolates are also truly delicious,” said Prof. Vincent.
As well as partnering with Project Seahorse in its mission to save seahorses and the ocean, Guylian is also making progress in its use of sustainable ingredients. Guylian aims to become the leading palm oil-free Belgian chocolates brand by 2019 and to use 100% sustainable cocoa in all of its recipes by 2025. Guylian is also replacing soy lecithin in its recipes with sunflower lecithin to offset allergy issues. “Our R&D and Marketing teams have identified the key trends in the premium chocolate industry, and are working hard to offer consumers more premium, more indulgent, more sustainable, and healthier chocolate products,” said Mieke Callebaut, Managing Director of Chocolaterie Guylian.
Tags: Amanda Vincent, Conservation, Faculty, Marine ecosystems, Project Seahorse, seahorses