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From Ikejime to Caviar: The Global Evolution of Seafood
Join us for the first episode of 2025 of Sustainability Around the World. This month, we’re honored to feature Barton Seaver, one of the world’s leading sustainable seafood experts and educators. With his unparalleled expertise and passion for sustainability, Barton will guide us through an engaging discussion on the past, present, and future of seafood.
What’s on the menu?
- State of the Seafood Industry: Gain insights into the current trends, challenges, and opportunities in the global seafood market.
- Tariffs and Pricing for Chefs: Discover how global trade policies and tariffs are reshaping the seafood industry, and what it means for chefs around the world. Learn to anticipate price changes and adapt your menu accordingly.
- Innovations in Aquaculture: Explore cutting-edge developments in sustainable seafood production, including updates on aquaculture advancements and their implications for the industry.
- The Story of Caviar: Uncover the fascinating history of caviar and the strides being made to ensure its sustainability and quality.
- The Art of Ikejime: Witness a live demonstration of Ikejime, the traditional Japanese method of harvesting fish that enhances flavor, quality, and freshness.
Practical Information:
- Topic: From Ikejime to Caviar: The Global Evolution of Seafood
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: January 29th, 2024
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Barton Seaver
Founder and Chief Education Officer at Coastal Culinary Academy
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corp, the New England Aquarium, and the Harvard School of Public Health leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities.
An internationally recognized speaker, Barton delivers lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including American Seafood and has contributed to dozens of publications and media programs. He is also the founder of Coastal Culinary Academy and SeafoodLiteracy.com, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
Seafood Matters
Shonah Chalmers
Feed the Planet Vice-Chairman and Culinary Professor at Humber College
Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years. Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.
Seafood Matters
1000 Lives Changed
