Sustainable seafood is seafood from either fished or farmed sources that can maintain or increase production in the future without jeopardizing the ecosystems from which it was acquired. The sustainable seafood movement has gained momentum as more people become aware of both overfishing and environmentally-destructive fishing methods.

The world has depended on fish products for thousands of years. As the population increases the demand for fish has also increased. Overfishing could mean disastrous outcomes for man. The oceans ecosystem will not only be destroyed, but it could also mean toxic algae outbreaks, higher CO2 emissions, and possible mass extinction of the human race. Sustainable seafood is the alternative of overfishing, which overtime can reverse the affects of overfishing. For example, slow-growing fish that reproduce late in life, such as orange roughy, are quite vulnerable to overfishing. If the orange roughy could be farmed or the amount caught could be limited then their population may have time to recover. Sustainable seafood is not only important to conserve the ocean’s ecosystem, but also to preserve the quality of life for the human race.

Barton Seaver (born April 12, 1979) is a chef, author, speaker, and National Geographic fellow in Washington, D.C.

Seaver grew up in Washington, D.C. and attended St. Albans School. He graduated with honors from The Culinary Institute of America in Hyde Park, New York, in 2001 and taught meat and fish classes on a fellowship post under the guidance of chef Corky Clark. He worked in restaurants in Chicago and New York, and then traveled abroad to southern Spain and Morocco, where he worked with local villagers on fishing boats and in small family-run hotel restaurants.

In 2005, Seaver returned to Washington, D.C., and worked with chef José Andrés at the restaurant Jaleo. Seaver became executive chef of Café Saint-Ex and later its sister restaurant, Bar Pilar. He was chef-owner of the sustainable seafood restaurant Hook in Georgetown in 2007. Over the course of one year, Hook served 78 species of seafood. In addition, Seaver helped launch the casual seafood eatery Tackle Box. Seaver left Hook in 2008. He became chef of a new restaurant in the Glover Park neighborhood called Blue Ridge in 2009. His work at Blue Ridge led John Mariani of Esquire Magazine to name Seaver the 2009 Chef of the Year. The designation polarized restaurant critics. Seaver left Blue Ridge in early 2010 to work on other projects. His plans for a 6,700-square-foot (620 m²) combination sustainable seafood market and restaurant in Logan Circle to be called Diamond District Seafood Company were put on hold indefinitely in 2010 due to problems with the location. In 2011, Barton Seaver worked with The Pink Line Project to throw the second installment of its Cuisine Contra series, an unconventional and exquisite summer dinner party and awareness event at The Textile Museum in Washington, DC.

Neil Arthur Perry (born 29 June 1957) is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting and has a food brand sold under his name, available at Woolworths Supermarkets.

Perry co-owns and is executive chef of restaurants in Australia. In Sydney his current stable consists of three restaurants located in the city's CBD: his flagship fine-diner Rockpool, modern Chinese restaurant Spice Temple, and factory-job steakhouse Rockpool Bar & Grill. The original incarnation of Rockpool Bar & Grill meanwhile is located in Melbourne. Former restaurants operated by Perry include Wockpool and XO, both which have since closed.^{[not in citation given]}

Perry was born in Sydney and attended Newington College and Drummoyne High School. At Newington he wasn't allowed to have long hair and so he used to grow his hair in the holidays and roll it up in combs when he went back to school. The school sergeant recognised what he was doing and sent him to the barber to have it cut off. In Year 10 he rang his mother and said; "I'm leaving school." So he left and went to Drummoyne High and didn't cut his hair for two years. That was how a ponytail became his signature look.

Peter Daryl "Pete" Evans (born 1973 in Melbourne) is an Australian chef, author and television personality.

Evans opened his first restaurant, The Pantry, in 1993 with his brother Dave. They went on to open the Hugos Group, which includes a chain of restaurants and catering and events divisions. Evans also opened a pizzeria six years ago called Hugo's Bar Pizza and won "Best Pizza in the World" in 2005 during a New York competition.

Evans has appeared in or hosted a range of television cooking programs, including Fresh with the Australian Women's Weekly (2007 - 2009), Home, Fish and Cooking For Our Princess Mary.

Since 2010, he has been the co-host and judge on My Kitchen Rules. along with Manu Feildel.

Evans has written the following books: