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Where’s Your Fish From? The Future of Sustainable Seafood with Jennifer Bushman (Episode #183)

Jennifer Bushman is a leading expert in elevating ingeniously sustainable “water farming.” Aquaculture now has the potential to provide abundant seafood, as well as foods from freshwater sources, all over the world. Get ready to be delighted—and hungry—as you learn about this consumer shift that you’ll surely be anxious to participate in.



About Our Guest:

In the realm of sustainable seafood and ethical aquaculture, one name stands out: Jennifer Bushman. For over twenty years, Jennifer has dedicated herself to transforming our food system, protecting our oceans, and feeding our ever-expanding global population. 

She’s not solely a seafood and culinary expert; she’s a visionary on a mission, advocating for “blue foods”—food that comes from aquatic sources, whether that be the ocean, a river, or the like—and paving the way for a more sustainable future.

One of Jennifer’s most exciting projects is her role as Executive Impact Producer for the upcoming docuseries Hope in the Water, set to air on PBS June 19th, 2024. This groundbreaking series will shed light on the challenges facing our oceans, and most importantly, the innovative solutions being implemented to address them. 

The series promises to be amazing, with Andrew Zimmern—an Emmy- and 4-time-James Beard-Award-winning TV personality, writer, and chef—as Executive Producer, and guest appearances from celebrated environmental enthusiasts Shailene Woodley, Martha Stewart, José Andrés, and Baratunde Thurston. As it turns out, they are each authentically tied to a particular story, seeking smart solutions to a planet in peril. 

Jennifer Bushman and the Blue Foods Movement

For Jennifer’s part, she is a powerful storyteller, carrying a lantern for an underreported and misunderstood story of possibility. Bushman aims to inspire viewers to take action, and become stewards of our blue planet. She delivers a powerful message of hope and empowerment, one that challenges us to rethink our assumptions, and our relationship with seafood—and with our new insights, she inspires us to become agents of change in our own communities. 

Whether she’s speaking at a conference or hosting a cooking demonstration, Jennifer’s passion and expertise shine through, captivating audiences and sparking meaningful conversations in these times when sourcing our food seems at least as important as sourcing our knowledge. 

At the heart of Jennifer’s work is a simple, yet profound belief:

 By harnessing the power of blue foods, we can create a more sustainable and equitable world. Whether it’s through supporting local fishermen, advocating for responsible aquaculture practices, or simply making smarter choices at the grocery store, each of us has the power to make a difference.

Jennifer Bushman

Jennifer’s journey is yet another example of an ordinary person who saw a problem and pulled together their varied experiences to solve it. In her case,  the journey into sustainable seafood began with a passion for culinary excellence, and a deep concern for the environment. Recognizing the critical role that seafood plays in our diets and ecosystems, she set out to educate consumers on the importance of responsible sourcing and consumption.

Bushman’s commitment to this cause led her to found Fed by Blue, a nonprofit organization dedicated to raising awareness about the benefits of foods from water. Through Fed by Blue, Jennifer empowers individuals to make informed choices that support both their health and the health of our planet.

A Visionary in Sustainable Seafood

Jennifer’s impact doesn’t stop there, either. She’s also a trailblazer in the culinary world, revolutionizing how we think about what we eat in terms of flavor, nutrition, and sustainability. Her work has been lauded by prestigious organizations like the James Beard Foundation and the International Association of Culinary Professionals, who recognize her innovative contributions to the culinary landscape.

What sets Jennifer apart is her holistic approach to sustainability. She understands that real change requires more than just consumer education—it demands systemic transformation. That’s why she’s actively involved in policy advocacy, lending her expertise to organizations like Oceans 2050 and the Marine Mammal Center.

By serving on the boards of these influential organizations, Jennifer amplifies her impact, driving policy change and shaping the future of ocean conservation. She understands that protecting our oceans isn’t just about preserving marine life; it’s about safeguarding our planet for future generations.

As we face the urgent challenges of climate change and food insecurity, Jennifer’s message is more relevant than ever. By embracing sustainable seafood and adopting a blue foods mindset, we can nourish our bodies, protect our oceans, and build a brighter future for generations to come.

In Jennifer Bushman, we find not just a sustainable seafood expert, but a true visionary—a leader who inspires us to think differently, act boldly, and strive for a world where people and planet thrive in harmony. As we embark on this journey together, let us heed Jennifer’s call to action and join the movement for a more sustainable and delicious future.

References Mentioned:

In addition, check out these helpful tools recommended by Jennifer:


  • 0:00 – Intro & Welcome
  • 3:25 – Seafood Choices at Restaurants
  • 6:00 – Knowing Your Seafood Sources
  • 13:27 – Break
  • 15:43 – Fed by Blue
  • 19:06 – Consumer Trust and the Role of Media in Environmental Advocacy
  • 25:55 – Underutilized Seafood Species
  • 32:09 – Challenging the Misconceptions Around Wild-Caught Seafood
  • 38:04 – Changing Consumer Perceptions: From Consumers to Contributors
  • 41:45 – The Power of Early Education in Shaping Sustainable Eating Habits
  • 43:37 – “Hope in the Water” Documentary
  • 45:38 – Encouraging Informed Consumer Choices in Seafood Restaurants
  • 48:56 – Closing

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