Harnessing the Power of Blue Foods for Human and Planetary Health | February 10, 2026

This webinar has been approved to provide 1 CPEU for RDs/DTRs, for both those who attended live and those who watch the video recording.

Blue foods—foods derived from aquatic environments such as fish, shellfish, and sea vegetables—are gaining recognition for their powerful role in supporting both human nutrition and environmental sustainability. Yet they remain underutilized in many nutrition education, healthcare, and community food settings.

In this webinar, the Food + Planet team—Sherene Chou, Kate Geagan, Sharon Palmer, and Chris Vogliano—will explore how blue foods can be leveraged as nutrient-dense, culturally diverse, and climate-smart components of healthy eating patterns. Drawing from their collective work at the intersection of nutrition, sustainability, and culinary education, presenters will share evidence-based insights, practical tools, and real-world examples to help translate blue foods from research to plate.

Participants will gain an overview of the nutritional and environmental benefits of blue foods, learn how to address common barriers such as access, affordability, and consumer confidence, and leave with practical cooking tips, recipes, and resources that can be applied in teaching kitchens, clinical practice, community programs, and home kitchens alike.

Speaker: 
Sherene Chou, MS, RDN 
(Co-Founder & Director of Community Engagement, Food + Planet)

Kate Geagan, MS, RDN 
(Co-Founder & Director of Strategy, Food + Planet)

Sharon Palmer, MSFS, RDN
(Co-Founder & Director of Operations, Food  + Planet)

Chris Vogliano, PhD, RDN 
(Co-Founder & Director of Global Research, Food + Planet)