Toolkits — Aquatic Foods

Language is a powerful tool for shifting culture. When it comes to food choices, how we talk about foods impacts a person’s desire to eat them. Through simple shifts in language and product design, we can shift perceptions of bivalves and sea vegetables and drive demand for these aquatic foods.

Explore Our Toolkits!

Foodservice Professionals

CPG Professionals

Nutrition & Health Professionals

Here, you will find evidence-based tools and resources to support chefs and foodservice operators, leaders in consumer packaged goods, and nutrition professionals in promoting and marketing bivalves and sea vegetables to people throughout the United States.

An actionable narrative toolkit for Foodservice Leaders

You—chefs, foodservice leaders, and restaurant staff—are in a unique position to introduce people to new, delicious food experiences that include bivalves and sea vegetables. For detailed insights on how to talk about aquatic foods in foodservice, hit the download button to receive two toolkits, one about bivalves and one about sea vegetables.

Delicious
Food

New
Experiences

Innovative
Aquatic Foods Menu

“We used to offer costumers little samples for them to try. We did a lot of work in that and now, it's paying off and bringing us more business and awareness in our community.”
Chef Javi Villatoro, Hooked Market & Kitchen
“It's us telling the story to the guest and taking them on a journey so that they can make a connection with the food. To me food is memories. So if you can create a new food memory for that individual with this item that you're serving, then that's how things end up going from inception to ubiquity.”
Chef Chandon Clenard, Director of Culinary Operations, Amazon at Compass Group USA
“It's such a fun fact to tell people that fish get omega-3s by eating seaweed.
Seaweed is the direct source of those omega-3 fatty acids that people are always on the hunt for.”
Alanna Kieffer, Farmer & Community Coordinator at Oregon Seaweed

An actionable narrative toolkit for leaders in Consumer Packaged Goods

Future-proof your portfolio by incorporating these sustainable, globally relevant, and nutritious ingredients. For detailed insights on how to talk about aquatic foods in consumer packaged goods, hit the download button to receive two toolkits, one about bivalves and one about sea vegetables.

Sustainable

Nutritious

Globally
Relevant

“It's not that great work isn't happening on the water; it's that we have a communication problem. People think seaweed are just the wrap for your sushi. They don't think of kelp and seaweed as an ingredient that chefs everywhere could be chopping, slicing, dicing or pureeing and putting into any dish that they wanted to add umami and nutrients to.”
Jennifer Bushman, Co-Founder Fed by Blue, Chief Marketing Officer, Kvarøy Arctic
“I think that there's an opportunity for chefs because seaweed is more readily available to us now than it ever has been. It also makes the costumer journey all that more special and more compelling when you can share the story of delicious food and ingredients and how it's helping the planet.”
Chef Chandon Clenard, Director of Culinary Operations, Amazon at Compass Group USA
“I'm thrilled to see such an interest in the seaweed sector. From dried to fresh, frozen to smoothies, I am always so inspired to see what others are creating and coming up with. (...)
I am really exploring it and having many conversations around it, so as a chef, it's really exciting.”
Chef Charlotte Langley, Chiec Culinary Officer and Co-founder at Scout Canning

Toolkit of resources for Nutrition & Health Professionals

Inspire clients on their health and wellness journey with evidence-based toolkits, nutrition guides, delicious recipes and fresh content ideas. For detailed insights on how to drive eater demands of aquatic foods for health and nutrition professionals, hit the download button to receive your toolkit.

Health
& Wellness

Sustainable
Sourcing

Inclusive Messaging

“Seaweed is one of the most nutrient-dense and diverse foods on the planet, and is uniquely abundant and regenerative; I believe its powers are undervalued in the West - and I saw an opportunity to change that.”
Sachi Singh, CEO and Founder, Rootless
“Wherever you've using chard or spinach or kale, our frozen whole leaf ribbon kelp or sugar kelp, we call it wakame or kombu, that kelp can be a partner ingredient or it can be a complete replacement as a way to elevate a dish (or product).”
Nate Schlander, Vice President Operations, Blue Evolution
“Sea vegetables are some of the most nutrient-dense foods on the planet, and add a boost of texture, umami and access to micro and macro nutrients that are otherwise difficult to come by. But ultimately, we find that consumers love knowing that enjoying this zero-input, regenerative crop is improving the health of our oceans and coastal livelihoods in the face of climate change.”
Jesse Baines, CMO, Atlantic Sea Farms

Aquatic Foods toolkits launch webinar

Dive into the depths of sustainable aquatic “blue” foods in this webinar, featuring insights from the dynamic research teams at Food +Planet and Food for Climate League.

Learn about a year's worth of qualitative and quantitative research findings, condensed into key takeaways for foodservice, CPG, nutrition, and health professionals.

With this webinar, you’ll gain context on our invaluable, free toolkits and hear our expert recommendations on crafting compelling narratives to drive the consumption of clams, mussels, and sea vegetables. Feel free to reach out with any questions at info@eataquaticfoods.org. Let the aquatic adventure begin!