Can we still eat seafood? A European Green Week webinar highlights the path to responsible seafood choices

On 18 June 2025, as part of the European Green Week and in celebration of Sustainable Gastronomy Day, the EU-funded projects Mr.Goodfish 3.0 and VERIFISH joined forces to host a virtual side event 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 seafood value chain to explore what responsible seafood consumption looks like today, and how we can all play a role in transforming the way aquatic products are sourced, produced, and enjoyed.

The webinar was moderated by Clara Boissenin, European Project Manager and Science Communicator at Ecsite, and Communications Manager for Mr.Goodfish 3.0. Clara opened the event by inviting participants from across Europe to share local fish dishes and regional seafood customs, setting the stage for a diverse and vibrant conversation on seafood culture and sustainability.

Presenting the projects: VERIFISH and Mr.Goodfish 3.0

The event featured introductory presentations by the organisers:

VERIFISH

Sara Pittonet Gaiarin, Senior Project Manager at Trust-IT Services and VERIFISH Project Coordinator, introduced the VERIFISH initiative, which aims to establish a comprehensive set of verifiable sustainability indicators for seafood products. These indicators address three main categories:

  • Environment (e.g., habitat impact, stock status, ecosystem effects)

  • Nutrition & Health (e.g., micronutrients, omega-3, contaminants)

  • Socioeconomic Factors (e.g., fair labour practices, gender equality, community well-being)

The project is developing a digital web app prototype to provide tailored sustainability insights per species and per value chain actor, enabling consumers and professionals to verify and understand the sustainability status of aquatic foods. Sara emphasised that the framework is not only a technical tool, but a collaborative effort. VERIFISH invites individuals and organisations to join a Community of Practice, contribute data, and co-design media tools for sustainable seafood awareness.

Mr.Goodfish 3.0

Hélène Buisson, Project Officer at Nausicaá Centre National de la Mer, presented the long-standing Mr.Goodfish programme and its new phase under Mr.Goodfish 3.0. Launched in 2010 and now funded by Horizon Europe, the programme promotes seasonal, science-based seafood recommendations across Europe.

Mr.Goodfish 3.0 expands the initiative to cover all European sea basins, freshwater species, and aquaculture products, with strong emphasis on digital empowerment and participatory design. The project works across the entire seafood value chain, from fishers and processors to chefs and consumers, to support responsible choices and reduce pressure on vulnerable stocks.

Key upcoming tools include:

  • A new mobile app for consumers, featuring localised seafood recommendations and cooking tips

  • A professional-oriented website with communication materials, seasonal lists, and event calendars

  • On-the-ground co-design pilot projects in France, Norway, and Cyprus, with replication in Poland and Bulgaria

A central pillar of Mr.Goodfish 3.0 is its work with chefs and the hospitality sector. By promoting lesser-known species, organising culinary contests, and collaborating with vocational schools, the project turns responsible seafood into a source of creativity and flavour.

A panel bridging fishers, chefs, nutritionists and citizens

Following the presentations, the event welcomed an inspiring panel discussion featuring:

  • Danielle Leoni, Chef and Sustainable Foodways 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, Content and Outreach Manager at EUFIC (European Food Information Council)

Panelists shared their perspectives on the future of seafood under climate change, overfishing and shifting consumer habits. They stressed the importance of transparency, storytelling, and collaboration across the value chain.

From celebrating lesser-known species to using the whole fish, from managing bycatch to boosting nutrition literacy, the panel underscored that sustainability is not just about choosing “the right fish”, but about rethinking the system – what we eat, how it is produced, and the stories we tell about it.

As Chef Leoni put it: “We can still eat seafood, but we have to do it differently, and we have to do it together.”

Key takeaways and what’s next

  • Yes, we can still eat seafood – but it must be responsibly sourced, seasonal, and regionally appropriate.
  • Chefs and fishers are key change agents – and must be supported through visibility, training, and fair market opportunities.
  • Consumers need clear, credible information and engaging tools to make sustainable choices the new norm.
  • Both VERIFISH and Mr.Goodfish 3.0 are developing apps, standards, and community-driven campaigns to support this transformation.
  • Policy, education, and innovation must align to enable circular, resilient, and biodiverse aquatic food systems.

For more information and to get involved:

🔗 Mr.Goodfish website
🔗 VERIFISH website

Let’s choose the right fish, at the right time, from the right place for a sustainable future of seafood!