Aquaculture North America

Virtual Event
Women in North American Aquaculture Summit 2023
September 7, 2023 at 11:00am EST

Panel 2: Sustainable seafood: A key player in human and planetary health

Moderator: Mari-Len De Guzman, aquaculture writer and editor


  • Roxanne Nanninga
  • Sophie Egan
  • Daisy Berg
Seafood is a high-protein, healthy, and nutritionally rich food. To have a sustainable supply of seafood for future generations means that seafood needs to be caught or farmed in environmentally and socially responsible methods. Consumer interest in sustainability is growing and there is opportunity to educate clients and patients on how consumers can ensure they are buying the best seafood for their health and our planet’s health.

Learn in this panel about the sustainability and technology practices being put in place to help meet the growing global demand for healthy seafood.

Roxanne Nanninga
Roxanne Nanninga is Chief Sustainability Officer for XpertSea, a company using technology and finance to create a transparent and equitable production of farmed shrimp. Nanninga leads XpertSea’s strategic initiatives to align shrimp farming practices with international demand for responsibly sourced seafood. In her previous role at Thai Union, she led wide-reaching initiatives on human rights, fishing and farming practices, traceability, packaging, climate change, and more as part of the company’s global team.

She has worked in multiple sectors, from start-ups to environmental non-profit, and international corporation to address the complex challenges of building sustainable blue foods systems. She holds a Master’s Degree from Duke University in Environmental Management and International Development.

Sophie Egan
Sophie Egan is director of strategy for Food for Climate League (FCL). In this role, Egan is head of FCL’s ecosystem strategy and development, which includes partnerships and systems thinking for impact. She facilitates trainings of FCL’s best practices for how to talk about food and climate.

Egan is the author of How to Be a Conscious Eater (Workman, 2020), a contributor to The New York Times, and the founder of Full Table Solutions, a consulting practice that’s a catalyst for food systems transformation.

Sophie is director of the Stanford Food Institute and Sustainable Food Systems, where she is co-director of the Menus of Change University Research Collaborative.

Daisy Berg
Daisy’s history in the seafood industry runs deep, starting at the early age of 9 in her family’s seafood business in New Mexico. Her father supplied fresh seafood to high-end restaurants in Albuquerque and Northern New Mexico and later opened several seafood markets that her mother operated. After leaving New Mexico, Daisy spent a few years in Atlanta, working with a small distributor specializing in sushi grade tuna.

In 2006 she relocated to the Pacific Northwest where she joined a chain of grocery stores called New Seasons Market. She is currently the Program & Category Manager- Seafood for New Seasons Market in the Portland Metro and Southern Washington. She is a champion for sustainable seafood, sourcing product and building relationships with small, local wild capture fisheries and global aquaculture operations.

Daisy’s commitment to sustainable fisheries extends beyond sourcing; she served on the board of the Salish Center for Sustainable Fishing Methods and contributes to the Seafood Shelf Life Advisory Committee—a NOAA Saltonstall-Kennedy project.

Annual Program Sponsor
Bronze Sponsor