Want to Protect the Ocean? Start in the Kitchen!
By Jennifer Bushman, Executive Director of Fed by Blue
When we think about saving the ocean, our minds often drift to images of coral reefs, whales, and beach clean-ups. But here’s something most people don’t realize: one of the most powerful tools for ocean conservation isn't found underwater—it's right in your kitchen.
Our daily food choices directly impact the health of the oceans, from the fish on your plate to the seaweed in your salads. All of it matters.
As Executive Director of Fed by Blue, I spend every day immersed in the mission of reconnecting people to the water systems that feed us. And I can tell you with confidence: climate-smart ingredients are becoming the new center-plate heroes in this movement.
Blue foods—foods that come from aquatic sources like oceans, rivers, and lakes—are often overlooked when we talk about sustainable eating.
But these ingredients can have a significantly lower carbon footprint than their land-based counterparts. When sourced responsibly, they promote biodiversity, support local communities, and reduce stress on our planet’s already fragile ecosystems.
Take regenerative ocean farming, for instance. Shellfish like oysters and mussels, and seaweeds like kelp, not only require zero inputs (no feed, no fertilizer), but they also clean the water as they grow. These humble heroes restore marine habitats and sequester carbon, all while producing nutritious, delicious food.
Even popular species like sardines, mackerel, and farmed bivalves are finally getting the spotlight they deserve, thanks to chefs, home cooks, and food advocates who recognize their role in a climate-smart kitchen.
But don’t think about all of this in terms of “restriction.” It’s actually about reimagination and expanding our palates, embracing ingredients that nourish both people and the planet.
And the best part? Eating sustainably doesn't mean sacrificing flavor. In fact, it opens the door to some of the most vibrant, surprising, and satisfying meals you can make.
That’s why I’m so excited to share that a project close to our hearts: The Blue Food Cookbook, co-authored by culinary champions Andrew Zimmern and Barton Seaver and published by Harper Collins Harvest, is coming October 28th!
Inside, you'll find 145+ recipes that make sustainable eating not just easy, but downright irresistible. Ready to cook like the ocean depends on it?
Order The Blue Food Cookbook and join us in making sustainable food choices that protect our seas, one plate at a time!
