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Worldchefs Returns to UN Ocean Conference with Accredited Virtual Event on Sustainable Seafood
The World Association of Chefs’ Societies (Worldchefs) accredited UN Oceans event, Sustainably Sourced: Science & Seafood, highlights chefs’ power to protect oceans and promote sustainable seafood.
- Worldchefs will host an accredited virtual side event during the third 2025 United Nations Ocean Conference, to be held in Nice, France, from 9-13 June 2025.
- This marks the second time Worldchefs has hosted a UN-accredited side event, following its 2022 event, Solutions for Food Services: Sustainable Seafood Consumption.
- The 2025 Sustainably Sourced: Science & Seafood event will bring together leading voices in seafood sustainability and marine science to spotlight the essential role of chefs in ocean stewardship.
Paris, 30 May 2025 – The World Association of Chefs’ Societies (Worldchefs) has been granted accreditation to host a digital side event as part of the third UN Ocean Conference, taking place in Nice, France from 9 to 13 June 2025, to support the implementation of Sustainable Development Goal 14 – Life Below Water: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The Sustainably Sourced: Science & Seafood live online session will connect culinary professionals worldwide to a chef and sustainable seafood expert and a senior marine biologist, to explore chefs’ role in the overarching theme of the Conference: “Accelerating action and mobilizing all actors to conserve and sustainably use the ocean”. Through a live discussion and audience Q&A, the event will dive into essential knowledge for culinary professionals about aquaculture, sourcing choices, supplier relationships and traceability, to explore how chefs can contribute to fairer, healthier, and more sustainable seafood systems.
Sustainably Sourced: Science & Seafood
Moderated by Worldchefs Feed the Planet Chairwoman, Chef Shonah Chalmers, the 2025 event features:
- Barton Seaver, Founder of Coastal Culinary Academy and one of the world’s foremost experts in sustainable seafood. 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 Corps, 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. He has authored seven seafood-centric books, including American Seafood, and contributes to numerous publications and media programs.
- Børre Erstad, Senior Biologist and Head of Research & Development at Sterling White Halibut, a pioneer in aquaculture and traceable seafood production. 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 Børre leads their R&D efforts to ensure sustainable practices and innovation in aquaculture.
Together, they will discuss topics including how chefs can support sustainable seafood supply chains, address common myths in seafood sourcing, and make choices in their kitchens to safeguard ocean health.
Worldchefs Builds on 2022 Legacy with Second Accredited Side Event at This Year’s UN Oceans Conference Event
Reflecting a continued effort to provide chefs with knowledge to help reshape the seafood system from the kitchen out, this event marks the second time Worldchefs has received accreditation to contribute to the UN Ocean Conference. In 2022, Worldchefs organized a virtual side event entitled Solutions for Food Services: Sustainable Seafood Consumption during the UN Ocean Conference in Lisbon, Portugal. The session gathered 102 live participants and reached over 34,000 via social media. The expert-led webcast raised awareness around responsible seafood sourcing, overfishing, and shed light on sustainable practices for chefs to minimize the impact of the hospitality industry on oceans and their wildlife. The recording of this session is available on Worldchefs TV.
Influencing an Industry Commitment to Ocean Action
“Chefs can influence both the supply chain and consumer choices,” says Chef Shonah Chalmers, Feed the Planet Chairperson and Culinary Professor at Humber College. “By understanding the science behind sustainable seafood, we can make informed decisions that protect our oceans. This event is about inspiring chefs to source and serve responsibly.”
Speaking to the organization’s commitment to sustainability and education, “We are very happy to be organizing this important UN-accredited side event. Chefs have a responsibility to know where their food comes from and how it impacts the world around us,” shares Worldchefs President, Chef Andy Cuthbert. “This joint initiative with the UN Ocean Conference marks a significant milestone for Worldchefs and our commitment to the ongoing education of chefs around the globe. Collaborations like these are essential to advancing sustainability in our industry, and they allow us to bring impactful opportunities to our members across the world.”
Sustainably Sourced: Science & Seafood is the 49th webcast from Sustainability Around the World series, part of Worldchefs’ ongoing Feed the Planet initiative. Developed in partnership with Electrolux Food Foundation and AIESEC, Feed the Planet empowers culinary professionals to promote sustainability, including through the free Sustainability Education for Culinary Professionals e-learning course, available at www.worldchefsacademy.com.
Registration is open for the accredited Sustainability Around the World #49 webcast, Sustainably Sourced: Science & Seafood, which will be held 12 June at 14:00 CEST, and available for livestreaming on Zoom, Facebook Live, Twitter, and YouTube.
For live updates from the Conference, follow @UnitedNations, @GlobalGoalsUN, @joinundesa, @sustdev on Facebook and @UN, @GlobalGoalsUN, @UNDESA, @SustDev on X, engage with chefs on Instagram @worldchefs and @WACSworldchefs on X, and and track the event hashtag #SaveOurOcean.
About UN Ocean Conference
The 2025 United Nations Ocean Conference, co-hosted by France and Costa Rica, will mobilize people around the world and across sectors—including decision-makers in government, scientists, Indigenous communities, and business and civil society leaders—to accelerate action to conserve and sustainably use the ocean.
The ocean is essential to all life on Earth. But ocean health is threatened by interconnected environmental challenges, known as the triple planetary crisis: climate change, pollution, and biodiversity loss.
Despite headwinds, collective action on ocean governance to address these challenges is moving forward. When delegates gather in Nice, France between June 9 and 13 they will unite behind core themes and policy frameworks that collectively benefit climate, ocean, and people. This is a pivotal moment to unite global voices and catalyze bold action on Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
More information about the third UN Ocean Conference is available at https://sdgs.un.org/conferences/ocean2025.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
- Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
- Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
- Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
- Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Visit www.worldchefs.org to learn more.
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Media contact:
Olivia Ruszczyk communications@worldchefs.org
Photo credit (in order of appearance):
Donato Anselmi / Worldchefs: Cover image and final image from Worldchefs 2024 Global Chefs Challenge European Semi-Finals
Shaun Wolfe / Ocean Image Bank: A scientific diver records observations while diving on a coral reef in American Samoa—part of efforts to protect coral reefs in the Pacific.
The Ocean Agency: A fisherman uses sustainable trawling methods in the Seychelles. Healthy marine environments support the livelihoods of nearly 3 billion people living in coastal communities around the world.
