Barton Seaver is an award-winning chef, TV host, author, and sustainable seafood expert and educator whose work explores how food can strengthen our connection with the ocean, the land, and one another. Through Seafood That Matters, he champions seafood as more than a source of nourishment: thoughtfully chosen and prepared, it can support human health, contribute to healthier ecosystems, and inspire positive change in food systems and policy. His approach combines sustainability with a focus on possibility, celebrating the foods and communities that can help create a healthier future.

In collaboration with chef and TV host Andrew Zimmern and the PBS docuseries Hope in the Water, Seaver presents a cookbook devoted to “Blue Food”—fish, shellfish, and aquatic plants from oceans, lakes, and rivers. The book guides readers from water to plate, with practical advice for buying, preparing, and cooking seafood sustainably. Seaver’s broader work includes books, writing, and projects that connect cuisine with health and environmental stewardship.