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Sustainably Sourced: Science & Seafood
A Live Discussion as part of UN Ocean Conference
As chefs become key players in building a better food future, the question of where seafood comes from — and how it’s caught or farmed — has never mattered more. This session connects culinary leaders with voices from science and sustainability to explore how chefs can help reshape the seafood system from the kitchen out.
Join Barton Seaver, chef and sustainable seafood expert, and Børre Erstad, senior marine biologist, for a fast-paced, practical conversation designed to inspire and inform. Hosted by Sustainability Around the World, this session is part of the official UN Ocean Conference program.
What’s on the menu?
- How chefs can influence seafood sustainability through sourcing choices, supplier relationships, and how they guide consumer understanding
- The chef’s toolkit: navigating labels, seasonality, and traceability with more confidence and less confusion
- The future of halibut farming: why aquaculture matters, and how innovations from egg to plate are shaping a more sustainable seafood industry
- Feed matters: exploring the sustainability of raw materials used in aquaculture feed — and the impact on wild fish stocks
- Science meets service: essential ocean and fishery insights every chef should understand to source and serve responsibly
Practical Information:
- Topic: Sustainably Sourced: Science & Seafood
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: June 12th, 2025
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
Børre Erstad
Head of Research & Development, Senior Biologist at Sterling White Halibut
Børre Erstad holds the position of Head of Research & Development, Senior Biologist at Sterling White Halibut AS. The company farms halibut and is one of the few companies in the world that produces this exclusive fish species. Sterling White Halibut has control over the entire value chain from egg to slaughter and can enjoy the potential this gives them with Børre at the helm as R&D manager.
Seafood Matters
Shonah Chalmers
Feed the Planet Chairwoman 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
