The Growing Movement Towards Ocean-Friendly Dining
On March 28th, 2025, Los Angeles hosted the much-anticipated Sustainable Seafood Expo at the Los Angeles Convention Center, bringing together a diverse mix of chefs, environmental advocates, seafood lovers, and industry experts to discuss the future of sustainable seafood sourcing. With a focus on preserving ocean ecosystems while supporting the growing demand for high-quality seafood, the expo served as both an educational platform and a celebration of the innovations shaping the seafood industry.
The event attracted over 4,000 attendees who were eager to learn about the latest sustainability practices in seafood harvesting, aquaculture, and culinary trends. Featuring panels, cooking demonstrations, and tastings from the best in the business, the 2025 expo proved that sustainability and delicious seafood can go hand in hand.
Key Players and Notable Moments
The expo kicked off with a keynote address by Dr. Sylvia Earle, the renowned marine biologist and ocean conservationist, who highlighted the importance of sustainable fishing practices for the future of global seafood production. Earle, a pioneer in ocean exploration, discussed the profound impact of overfishing and the need for global awareness to protect marine life. Her impassioned speech set the tone for the event, emphasizing that the health of our oceans directly correlates with the health of the global food system.
A major highlight of the expo was the “Sustainable Seafood Chef Challenge,” where top chefs competed to create innovative dishes using only sustainably sourced seafood. The winner, Chef Anna Harris of The Green Fish, captivated the judges with her stunning “Miso-Glazed Escolar with Seaweed Salad,” a dish that featured ocean-friendly fish and was paired with a delicious, locally-sourced vegetable medley. Her win exemplified how sustainability can be paired with culinary artistry, drawing attention to the growing number of chefs committed to eco-conscious cooking practices.
Attendees were also treated to a rare behind-the-scenes look at the practices of one of the nation’s leading sustainable seafood companies, True Ocean, which specializes in aquaculture and responsible seafood farming. The CEO of True Ocean, Michael Robbins, led a panel discussing the challenges and breakthroughs in sustainable fish farming. Robbins shared insights into their closed-loop systems that minimize environmental impact and reduce the need for wild fish harvesting. This session was particularly popular, with attendees eager to learn more about how aquaculture can help meet the growing global seafood demand without depleting wild fish populations.
Sustainability: A Central Theme
The theme of sustainability permeated every aspect of the expo, from the food served to the event logistics. Many of the participating seafood producers showcased their commitment to eco-friendly practices, including transparent sourcing, fishery certification programs, and sustainable fishing methods like pole-and-line fishing.
One of the standout features was the “Ocean-Friendly Marketplace,” where vendors sold products ranging from biodegradable packaging solutions to sustainable seafood snacks. Local chefs such as Richard Blais and Naomi Pomeroy participated in cooking demos that highlighted sustainable alternatives to traditionally overfished species, such as farmed mussels, seaweed, and plant-based fish products, such as those offered by Ocean Hugger Foods. Their demonstrations reinforced the idea that the future of seafood could be diverse and plant-based while still honoring the flavors and textures people love.
Several exhibitors focused on sustainable seafood certification, like the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC), both of which set standards for sustainable seafood and ensure that fish and shellfish products are sourced responsibly. These certifications are becoming essential for restaurants, supermarkets, and consumers who want to make ocean-friendly choices.
Behind the Scenes: The Logistics of a Sea-to-Table Event
Organizing the Sustainable Seafood Expo was a complex and demanding process that required careful planning and coordination between a variety of stakeholders. From sourcing seafood to arranging cooking demonstrations and educational panels, the event organizers worked to ensure that sustainability was at the forefront of every decision.
The logistics team coordinated the shipping of sustainably sourced seafood from various regions, ensuring that the product arrived fresh and that each item met the strict environmental standards that the expo championed. Event coordinators also took great care to minimize waste by using eco-friendly materials and ensuring that all food scraps were composted.
The event’s layout was designed to offer a seamless experience for attendees, with tasting stations and live cooking areas placed in such a way that guests could easily move between different segments of the expo. The team also worked with local seafood suppliers and sustainability experts to create an environment that was as educational as it was interactive, offering guests the chance to learn about the issues and solutions surrounding sustainable seafood.
The Lasting Impact: Re-shaping Seafood Consumption
The 2025 Los Angeles Sustainable Seafood Expo left a lasting mark on the industry, highlighting how seafood sourcing can evolve in a way that benefits both the planet and the people who depend on it. The expo emphasized that sustainable seafood isn’t just a trend but a necessity for maintaining the health of marine ecosystems and ensuring long-term food security.
The event also served as a call to action for both consumers and businesses to prioritize sustainability in their seafood consumption. The rising popularity of sustainable seafood, supported by government policies, global certifications, and consumer demand, signals a significant shift in how people think about what’s on their plates.
With over 30% of global fish stocks currently overfished, events like the Sustainable Seafood Expo help raise awareness about the issues facing our oceans and encourage innovative solutions that support a thriving marine environment. The expo proved that sustainable seafood isn’t just about fishing smarter; it’s about eating smarter—finding new ways to enjoy seafood while ensuring future generations can do the same.
Conclusion: The Future of Sustainable Seafood in Los Angeles and Beyond
The 2025 Sustainable Seafood Expo reinforced Los Angeles’ growing role as a hub for sustainable food movements and culinary innovation. By bringing together chefs, suppliers, and consumers to discuss and celebrate ocean-friendly dining, the expo helped set the stage for the future of the seafood industry.
As awareness of the environmental challenges facing our oceans continues to grow, events like the Sustainable Seafood Expo will remain vital in shaping the future of sustainable dining. The lessons learned at the expo will continue to inspire chefs, businesses, and consumers to make mindful choices that protect the planet while enjoying the flavors of the sea.
