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A Live Discussion as part of the 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
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