Menus Of Change: What Seafood Can Learn from the Future of Foodservice

We talk a lot about transformation in the seafood sector—in production, in policy, in storytelling. But too often, seafood is still siloed. We share insights within our own circles, strategize with the same players, and speak in a language only our sector understands. But if we want a seat at the table where changemakers are shaping the future of food, that has to change.

That’s why we showed up at the Menus of Change Leadership Summit at The Culinary Institute of America (CIA). Because to build real momentum, seafood has to be part of the broader conversation. And right now, the foodservice and restaurant world is rewriting the rules.

The Future of Food Is Joyful

If there was one theme that threaded through every conversation at Menus of Change, it was this: food should taste good, and it should feel good. Sustainability is non-negotiable, but flavor, joy, and cultural connection are leading the charge.

If we want to nudge consumers towards planet friendly eating, connect a big initiative to something that matters to the consumer. As CIA alumni Chef Ann Cooper said in her leadership panel, “meet their why”. Whatever their ‘why’ is, you have to touch their heart to influence change.

For a lot of people, their why comes down to a pretty simple concept: food that they can feel good about.

Fariyal Abdullahi, the joy-forward Executive Chef at Hav & Mar, is a living example of how pleasure and purpose can coexist on the plate. Through partnerships with the Billion Oyster Project—recycling oyster shells from her restaurant to rebuild healthy reefs in New York Harbor—and Powered by Agape - Life After Life, which transforms food waste into biochar, she’s actively reshaping the sustainability narrative. But what stood out most was her unwavering belief that food should be fun. By giving her team a story to share and her guests a joyful, meaningful experience, she’s proving that sustainability doesn’t have to come at the expense of delight—it can actually deepen it.

Plant-Forward Is Changing the Menu. Seafood Should Be Watching

Not plant-based. Plant-forward. This distinction came up consistently, and it’s a good move. Foodservice leaders are leaning into a model that puts plants at the center, without demonizing or eliminating animal proteins. It’s a shift driven by flavor, flexibility, and responsibility—not restriction.

As Mary McCarthy of Levy Restaurants put it: “It's not about taking away the hot dog at the baseball game. It's about creating new options that feel just as iconic."

As culinary trends shift to make the default protein more plant-forward, there is space for seafood to position itself as a logical animal protein to throw in the mix.

But if we want to be part of the new default, we need to be on the menu. For that to happen, we need to step out of our comfort zone and participate in the larger food systems conversation.

This is our moment to show up not as a replacement, but as a complement. To bring flavor, versatility, and story to spaces that haven’t traditionally centered seafood. Think stadiums, schools, and high-trust, high-traffic spaces where people are primed for connection and experience.

Vital Gastronomy: A New Lens for Wellness & Experience

The buzzword(s) of the summit were "vital gastronomy"—the fusion of nutrition, wellness, and longevity with elevated, pleasurable dining. It’s about creating meals that are both good for you and good to eat. This framing opens up new opportunities for seafood.

Across the event, we heard a growing call to move away from binaries like "healthy vs. indulgent" or "sustainable vs. satisfying." The new frontier is both. And seafood has every right to sit in that space as a protein that is often low in saturated fat, rich in nutrients, and capable of delivering bold, premium taste experiences.

It’s not just about being a better choice. It’s about being a vital one for wellness at all levels — including joy.

Millennials Are Taking the Wheel

Millennials are stepping into leadership roles across restaurant groups, foodservice companies, and culinary institutions, and they’re bringing their values with them. Environmental impact, animal welfare, and transparent sourcing are no longer fringe concerns. They're expectations.

Seafood has to speak to them, clearly and consistently.

And speaking of the ‘kids’, studies are showing that middle school and high school aged youths have a strong preference for food that they know is environmentally sustainable. In other words, this thought process isn’t short term thinking, it’s long term and it needs to continue to shape how we show up.

That means presenting clear sourcing stories, responsible supply chains, and a willingness to talk openly about what makes our product great—and what still needs work. Because if we’re not talking to these new decision-makers, we’re not making it on the menu.

Policy Follows Action

One of the most resonant ideas we heard: Policy doesn’t lead the change. It follows it.

We saw powerful examples of grassroots efforts in medical institutions and school lunch programs that eventually shaped legislative change. These hands-on efforts showed what happens when you stop waiting for regulation to guide your strategy. Be the proof of concept. Build the model others will adopt.

CIA, we see you and are picking up what you’re putting down.

By equipping their students with skills to make delicious food and the thought leadership to enact change, the institution is teaching with future impact in mind. In a time when both research and food access are increasingly politicized, investing in future-minded education is more important than ever.

Chefs Hold the Trust—And the Power

Restaurants are some of the most trusted institutions in our modern food system.

People don’t second-guess the food a professional chef puts in front of them. The same way kings and queens used to rely on taste-testers, diners today rely on chefs. That means chefs are in a unique position to tell seafood stories.

Whether it’s transparency in sourcing, supporting commercial harvesters, or showcasing underloved species, chefs can bring these narratives to life in ways that consumers trust and remember. The question isn’t whether we should engage them. It’s how soon we can start.

What Now?

First of all we want to thank the CIA and the powerful work being done shaping the future of our food systems and the culinary landscape. Thank you to the alumni we heard from Christine Migton MPS JB Douglas, who shared how the graduate programs have equipped them with the skills to be impactful food leaders. And shoutout to the current students who are working on inspiring efforts that Anthony Bourdain himself would be proud to see.

The takeaway from Menus of Change wasn’t that seafood is being left behind. It’s that we haven’t fully shown up.

The food system is changing. Restaurants and foodservice institutions are at the heart of that transformation and they’re looking for partners who can match their pace, their values, and their flavor.

Seafood belongs in this room. Not as an outsider or a novelty, but as a critical piece of a sustainable, joyful, and future-forward food system. It’s time to break the silo and join the conversation.