Chef Grace Ramirez Champions Sustainable Seafood and Aquaculture for a Positive Global Food Future

Chef Grace Ramirez, a New York-based chef featured on the Food Network and fisherwoman, is a champion for sustainable seafood and advocates for the expansion of aquaculture in the U.S. Learn more from Chef Ramirez in our latest interview. 

What are some exciting trends happening in the seafood space that you see as a chef?

I believe there's a very exciting future in the sustainable aquaculture space. More than ever before, Americans want the seafood on their plates to be locally and sustainably harvested with stringent standards and guidelines. The demand for homegrown seafood is increasing even as climate change is threatening our food supply. But where there are challenges, there is also an opportunity: we can grow it here and do it right.

I am thrilled to be working with Akua, a women-owned company which is focused on meat alternative products like regenerative ocean farming practices, which produce positive system impacts by restoring and healing systems! 

How important is sourcing sustainable seafood for you as a chef?

To me, it's crucial. Having lived in New Zealand, I learned a lot about seafood and sustainable practices. I understand and care deeply about our oceans, so being a fisherwoman myself, I can only advocate for sustainable sourcing. 

What kind of demand do you see for fresh, high-quality seafood within the restaurant industry, and how does aquaculture help meet that demand?

I see a high demand for better quality seafood. We have a more conscious consumer, and aquaculture is essential in meeting that demand. The reality is that the oceans by themselves cannot produce the amount we need, so sustainable practices, like aquaculture, are the way to go. 

How would the expansion of aquaculture benefit restaurants and consumers?

For restaurants, aquaculture promises a consistent and diverse supply of responsibly farmed seafood, ensuring quality and sustainability while stabilizing costs. Embracing these practices aligns with environmental consciousness, offering an eco-friendly dining choice. Consumers, in turn, benefit from year-round availability, affordability, and a broader selection of responsibly sourced seafood options. This culinary evolution not only enriches our palates but also contributes to a more sustainable and secure global food future. 

What led you to become an advocate for the expansion of aquaculture in the U.S.?

As a connoisseur of the ocean's bounty, my affinity for seafood deepened during my time in New Zealand—a country where the sea's treasures are as bountiful as they are beloved. I foraged for cockles with my feet and fished by hand, savoring the catch of the day straight from the ocean. This hands-on experience not only heightened my passion for seafood but also instilled a profound respect for the marine world and its delicate ecosystems.