Can We Still Eat Seafood? A European Green Week Webinar Points the Way Toward More Responsible Choices
On June 18, 2025, as part of EU Green Week and to mark World Sustainable Gastronomy Day, the European projects Mr.Goodfish 3.0 and VeriFish, funded by the European Union, co-organized a webinar titled:
“Can We Still Eat Seafood? Adopting responsible consumption and production of seafood, freshwater, and aquaculture products to protect marine biodiversity.”
The webinar brought together science communicators, project coordinators, chefs, and stakeholders from across the aquatic products value chain to explore what responsible consumption might look like today—and how we can all contribute to transforming the way we fish, produce, prepare, and consume aquatic products.
The event was moderated by Clara Boissenin, European project manager and science communicator at Ecsite, who is also the communications lead for the Mr.Goodfish 3.0 project. Clara opened the webinar by inviting participants to share typical seafood dishes from their regions, highlighting the cultural diversity of maritime eating habits in Europe.
Project Presentations: VeriFish and Mr.Goodfish 3.0
VeriFish
Sara Pittonet Gaiarin, senior project manager at Trust-IT Services and coordinator of the VeriFish project, presented this initiative, which aims to establish a framework of verifiable sustainability indicators for aquatic products. These indicators cover three main categories:
- Environment (e.g., stock status, impact on habitats, effects on ecosystems)
- Nutrition and health (e.g., omega-3, micronutrients, contaminants)
- Socio-economic aspects (e.g., working conditions, gender equality, community well-being)
A prototype web application is currently being developed to allow consumers and professionals to access reliable information on sustainability and nutritional value, species by species. At the same time, VeriFish is building a community of practice and inviting stakeholders to co-create educational and digital tools.
Mr.Goodfish 3.0
Hélène Buisson, project manager at Nausicaá – National Sea Center, then presented the evolution of the Mr.Goodfish program, launched in 2010 and now expanded under the name Mr.Goodfish 3.0 thanks to support from the Horizon Europe program.
Mr.Goodfish 3.0 aims to extend seasonal and sustainable recommendations to freshwater species, aquaculture products, and all European marine basins. The project is developing:
- A new mobile app for consumers (geolocation, seasonal recommendations, recipe ideas)
- A professional website with lists by species/basins, communication tools, and an events calendar
- Local pilot projects in France, Norway, and Cyprus, with plans to replicate them in Poland and Bulgaria
The program works closely with chefs and the restaurant industry to highlight lesser-known species, raise awareness among hospitality school students, and support professionals committed to more sustainable practices.
A roundtable discussion among fishermen, chefs, nutritionists, and citizens
The second part of the webinar featured an inspiring panel, bringing together:
- Danielle Leoni, chef and sustainable food consultant
- Thilo Hanke, chef, vice president of Euro-Toques International, and president of Euro-Toques Germany
- Michelle Boonstra, co-founder of the Catch Welfare Platform
- Frédéric Bayer, Head of Content and Outreach at EUFIC (European Food Information Council)
The speakers highlighted the urgent need to rethink our eating habits in the face of the challenges posed by climate change, overfishing, and biodiversity loss. They emphasized the importance of transparency, culinary storytelling, species selection, using the entire product (head, bones, skin, etc.), and cross-sector cooperation from the fisherman to the plate.
As Chef Leoni summarized:
“Yes, we can still eat seafood, but we must do so differently and together.”
Key messages and next steps
Yes, we can still eat seafood: if it is well-chosen, well-produced, at the right time, and in the right place.
Chefs and fishermen are agents of change: they must be supported and valued.
Consumers need clear, credible, and engaging information.
VeriFish and Mr.Goodfish 3.0 are developing digital tools, campaigns, and guidelines to facilitate this transition.
Policies, education, and innovation must come together to create a sustainable, circular, and equitable aquatic food chain.
To learn more and join the movement:
🔗 Mr.Goodfish website
🔗 VERIFISH website
Let’s choose the right species, at the right time, in the right place for a sustainable future on our plates.
