Fishy Business: Seafood with the Bull Taken Out

Seafood sustainability can be murky but it doesn’t have to be. This session breaks down the difference between aquaculture and wild fisheries,
what good practices actually look like in both, and how to spot red flags. You’ll learn how to ask the right questions, make smart choices with your suppliers, and navigate sourcing without needing a marine biology degree. As a chef or operator, this is your cheat sheet to cutting through the confusion no fluff, no greenwashing, just real-world clarity.