The Responsible Seafood Summit returns to Bangkok, Thailand, bringing together seafood professionals from across the global value chain for four days of learning, collaboration, and meaningful industry connections. Hosted by the Global Seafood Alliance, the Summit creates an environment where producers, retailers, suppliers, researchers, NGOs, policymakers, and seafood leaders can exchange ideas, explore emerging challenges, and work toward practical solutions that strengthen the future of responsible seafood.

This year's program highlights major industry priorities including global seafood markets, aquaculture production, fisheries, animal health and welfare, feed innovation, labor practices, and seafood supply chains. With a new program structure that combines broad industry discussions with focused deep-dive sessions, attendees will have opportunities to gain valuable insights, build new partnerships, and help shape the conversations driving seafood sustainability and innovation worldwide.

Thank you to Veramaris for sponsoring this episode of the Aquademia podcast

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Steve Hart
Senior Vice President of Market Development
Global Seafood Alliance

• Why Bangkok was selected to host the 2026 Responsible Seafood Summit
• The importance of returning the Summit to Asia
• The 2026 theme: Connect, Collaborate, Commit
• New program structure featuring plenary sessions and focused deep-dive discussions
• Global seafood market trends and changing consumer preferences
• Aquaculture production, feed innovation, and animal health
• Tuna sustainability, labor practices, and vessel connectivity
• Networking opportunities designed to encourage meaningful industry relationships
• Industry field trips showcasing Thai aquaculture, fisheries, feed production, and culinary experiences
• Executive keynote conversations with leaders from Binhuan, Umios, and Thai Union

• The Responsible Seafood Summit emphasizes collaboration that leads to real industry action.
• Returning to Thailand places the event at the center of one of the world's most important seafood regions.
• New programming combines high-level industry perspectives with practical, solution-focused discussions.
• Networking is intentionally built into every aspect of the event through meals, receptions, tours, and the attendee app.
• Field trips provide firsthand experiences across aquaculture, fisheries, seafood production, and Thai culture.
• Industry leaders from across the seafood supply chain will share insights on navigating today's rapidly changing marketplace.
• The Summit offers valuable opportunities for professionals at every stage of their careers to build lasting relationships.

Responsible Seafood Summit (REGISTER)

Seafood Nutrition Partnership - Summer Seafood Challenge

The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

What if the future of seafood sustainability starts with everything we leave behind? Across global seafood systems, fish skins, heads, frames, roe, and other processing leftovers are often treated as low-value material or discarded entirely. Yet growing interest in full utilization is challenging long-held assumptions about seafood waste and creating opportunities that extend well beyond the plate.

Dallas Abel’s work sits at the intersection of fisheries, circular economy thinking, conservation, and product innovation. Drawing from experience as a fisheries observer and later through New Zealand’s Kai Ika initiative, his work explores how overlooked parts of the fish can become valuable resources for communities, education, and entirely new product categories—including fish leather. The conversation highlights how greater utilization can strengthen seafood system resilience, reduce waste, create economic opportunity, and encourage a broader cultural shift toward valuing the whole fish.

• Dallas Abel — Founder, Ofishal Leather

• Fisheries observation and insights into seafood processing practices
• Seafood waste and opportunities for full fish utilization
• The origins and growth of the Kai Ika community redistribution model
• Cultural perspectives on consuming different parts of the fish
• Fish leather production and the tanning process
• Comparing traditional and vegetable tanning approaches
• Selecting fish species based on leather performance and aesthetics
• Circular economy innovation within seafood systems
• Consumer perceptions of seafood byproducts and waste
• Conservation through value creation and resource efficiency

• Significant portions of harvested fish remain underutilized across seafood supply chains.
• Whole fish utilization can create environmental, social, and economic benefits simultaneously.
• Fish skins can become durable premium materials through established leather-making techniques.
• Cultural food traditions offer valuable lessons in reducing seafood waste.
• Innovation in seafood often begins by rethinking existing resources rather than harvesting more.
• Creating more value per fish may help reduce pressure on fisheries over time.
• Education and storytelling play an important role in changing consumer behavior.

Ofishal Leather:

• Instagram: @ofishal_leather
• LinkedIn
• Facebook

Global Seafood Alliance:

Website!: https://www.globalseafood.org/podcast

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If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

Bivalve aquaculture is increasingly being explored not only as a source of sustainable seafood, but also as part of a broader conversation about ecosystem services and coastal resilience. Emerging research in the United Kingdom is helping quantify how shellfish species such as mussels, oysters and clams remove nutrients from marine environments through natural biological processes, creating opportunities to better understand aquaculture’s role in supporting water quality and environmental management.

At the same time, this work emphasizes the importance of realism and balance. Nutrient removal through shellfish farming is not a replacement for traditional water treatment or a universal solution to eutrophication, but it may become one tool within a larger portfolio of approaches. The discussion explores how science, industry, policymakers and growers can collaborate to better measure environmental outcomes while continuing to strengthen seafood production, ecosystem health and long-term resilience.

• Konstancja Woźniacka — Policy Advisor (Bivalves), Seafish

• Understanding ecosystem services in seafood production
• How bivalves naturally remove nutrients from coastal waters
• The relationship between eutrophication and marine ecosystem health
• Quantifying environmental benefits in shellfish aquaculture
• Differences in nutrient removal across species and farming methods
• Environmental and economic approaches to valuing nutrient removal
• Lessons from nutrient credit and ecosystem service programs
• Challenges to scaling environmental outcomes in shellfish farming
• The importance of localized research and environmental conditions
• Building public awareness around the broader value of seafood systems

• Shellfish aquaculture can provide benefits beyond food production.
• Bivalves improve water quality through natural filter-feeding processes.
• Nutrient removal performance varies by species, location and cultivation method.
• Ecosystem services require careful measurement to avoid oversimplification.
• Environmental value and commercial viability must remain aligned.
• Collaboration across industry, science and policy is essential.
• Incremental solutions can still make meaningful contributions to marine health.

• Seafish Website
• Chesapeake Bay nutrient management and oyster restoration initiatives

Check out our website!: https://www.globalseafood.org/podcast

Follow us on social media!

Twitter | Facebook | LinkedIn | Instagram

If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.