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Video | Menus of Change 2021: Blue Food: Oceans and Fisheries

Restaurant plate of four large shrimps on a table.

Catch up on the recording from the Menus of Change Leadership Summit. In this session, our experts seek to give chefs and other industry leaders a deeper understanding of the opportunities around the future of blue foods on American menus.

Speakers include Fabrice DeClerck, Science Director, EAT, Roz Naylor, Co-Chair, Blue Food Assessment, and Professor of Earth System Science, Senior Fellow and Founding Director, Center on Food Security and the Environment, Stanford University and Christopher Golden, Assistant Professor of Nutrition and Planetary Health, Harvard T.H. Chan School of Public Health. Watch the video below to find out more.