Sustainability Around the World #54: Seacuterie
As sustainability continues to shape professional kitchens, chefs are refining how seafood is selected, preserved, and presented, balancing flavor, ethics, and long-term ocean health.
Often described as Seacuterie, this approach draws from traditions of charcuterie and conservas, focusing on curated seafood experiences that prioritize sourcing, quality, and intention.
Join Charlotte Langley, Founder & President of Langley Foods Inc. and MSC Blue Fish Ambassador, as she explores how Seacuterie is evolving into a practical, chef-driven expression of sustainable seafood, from sourcing decisions to storytelling on the plate.
What’s on the menu?
- How Seacuterie – curated seafood boards and small plates, fits into modern, sustainability-focused menus
- Choosing seafood species and formats that support ocean health
- The role of certifications like Marine Stewardship Council (MSC) in professional kitchens
- Using tinned and preserved seafood to reduce waste and increase consistency
- How chefs can communicate sustainability without overwhelming guests
- Practical insights from a chef-turned-entrepreneur shaping the future of seafood
Practical Information:
- Topic: Sustainability Around the World #54: Seacuterie
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: January 19th, 2026
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
Charlotte Langley
CEO AND PRESIDENT LANGLEY FOODS, NICE CANS
Charlotte Langley defies titles, constantly evolving what it means to be a chef, culinary curator, entrepreneur, and sustainability ambassador. Her passion is rooted in her East Coast heritage from Prince Edward Island, where she embraced “Maritime Chic”—a dedication to honest, beautiful food, shared with warmth, charm, and renowned East Coast hospitality.
With over 20 years in the culinary world, Charlotte has established herself as a leading force in sustainable seafood, working with some of Canada’s top restaurants and launching Canada’s most trusted seafood brand, Scout Canning. In 2014, she became the Marine Stewardship Council (MSC) Ambassador for Canada, where she educates and inspires chefs and consumers to support oceans through certified sustainable seafood choices.
Since creating Scout Canning, Charlotte’s journey has led her to found Langley Foods and Nice Cans, innovative ventures that bring sustainable and delicious food to the North American market. She has also expanded her influence by curating culinary experiences, judging competitions, appearing in national media, and speaking on panels. Her true joy lies in the privilege of sharing, educating, and nurturing through food—empowering others to care for what they eat and where it comes from.
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
