Imagine a future where sustainable aquatic foods aren’t just niche ingredients, but everyday staples on grocery store shelves and restaurant menus.

Aquatic foods—in particular, sea vegetables like kelp, dulse, and wakame, and bivalves like oysters, mussels, and clams—are at the heart of a more flavor-forward, healthful, and climate-smart food future. In Alaska, locally grown kelp and oysters have a long, vibrant history, nourishing local communities and supporting Alaska’s blue economy.

The Alaska Mariculture Cluster, led by the Southeast Conference, contracted with Food for Climate League to develop, in collaboration with our strategic partners and a host of research collaborators, comprehensive food roadmaps designed to grow the markets for Alaska oyster and kelp food products significantly over the next decade. Grounded in behavioral science, B2B and consumer research, stakeholder engagement, and industry analysis, these insights provide the data and solutions Alaska mariculture farmers and producers need to target the most motivated eater segments, boost demand in both retail and foodservice, and motivate key decision-makers and influencers to adopt and champion these foods.

Through this work, FCL is accelerating the availability and appeal of aquatic foods to meet rising consumer interest, strengthen coastal economies, and contribute to a more equitable, sustainable food system that people want to eat in.

Explore the full suite of resources, including our food roadmaps, trend reports, and culinary opportunities map at the Resources Hub on the Alaska Mariculture Cluster website.