Below please find a number of resources. Feel free to contact us for more information.
Project Seahorse and Prof. Amanda Vincent
Project Seahorse is an international ocean conservation group dedicated to securing a world where marine ecosystems are healthy and well-managed, using seahorses as flagship species to generate action.
Founded in 1996 by Prof. Amanda Vincent and Dr. Heather Koldewey, we have received many international awards and honors, including the Rolex Award for Enterprise, Whitley Award in Animal Conservation, and the Pew Fellowship in Marine Conservation.
Prof. Amanda Vincent is Director and co-founder of Project Seahorse. She is also a Professor at the University of British Columbia’s Institute for the Oceans and Fisheries in Canada and a global leader in marine management and policy issues. She has made a lifelong contribution to all aspects of the study of fish biology and/or fisheries science, with a focus on conservation, training and public understanding of our ocean and its needs.
Guylian is one of the top Belgian Boxed Chocolate Brands. Guylian has a team of 250 employees and produces a wide range of Belgian Chocolates in a state-of-the-art facility in Sint-Niklaas, Belgium. It continues to respect its traditional chocolate-making heritage whilst also remaining at the forefront of innovation. Recent innovations include the launch of Guylian Master’s Selection, a luxury range of premium mini pralines with surprising flavors and an investment of 6.8 million Euros on a new production unit in Sint-Niklaas. Guylian exports to more than 120 countries and is available in 75% of Travel Retail shops globally. It is the number one best-selling Sea Shell Chocolate Brand in the world and the number one best-selling Belgian Boxed Chocolate Brand in Travel Retail.
Guylian is one of the first Boxed Chocolates Brands that entered the Portuguese market in the nineties and is widely available with a broad range of Guylian products.
Around the world, Guylian is synonymous with high quality Belgian Chocolates. A unique blend of West-African cocoa beans forms the basis of its premium Belgian Chocolate, made with 100% pure cocoa butter. The Sea Shell Chocolates are Guylian’s flagship product. Their in-house roasted Hazelnut Praliné filling is still produced according to the unique recipe in the traditional manner, in copper kettles following the original recipe of the founders. The secret method of roasting and caramelising hazelnuts gives Guylian Chocolates their signature taste.
Gina Bestbier, Communications Coordinator
Project Seahorse, Institute for the Oceans and Fisheries
The University of British Columbia
2202 Main Mall Vancouver BC
V6T 1Z4 Canada
Phone: +1 604 827 5141
Mieke Callebaut, Managing Director
Chocolaterie Guylian NV
Europark Oost 1
9100 Sint Niklaas - Belgium
Phone: +32 (03) 760 97 00
We have a large collection of beautiful seahorse images as well as images depicting numerous conservation issues such as wildlife trade, coral reef degradation, bycatch etc. Contact us for more info.
Guylian runs the Guylian Seahorses of the World photo competition every two years to gather the best photographs and videos of seahorses from underwater photographers and divers around the world. Together with NELOS and Project Seahorse, Guylian’s aim for this competition is to raise awareness about seahorses, their habitats and the threats they face.