International Conference on seafood and Health 2027

Be Part of a Global Movement at the Seafood & Health Conference 2027 advancing healthier lives and stronger oceans through sustainable seafood, blue resilience, and a shared commitment to nourishing people while protecting our oceans for future generations

Vietnam | September 21–23, 2027

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Invitation to Seafood & Health 2027

The global food system is undergoing profound transformation. Rising rates of non-communicable diseases, climate pressures on agriculture, supply chain vulnerabilities, and widening nutritional inequities demand.

At the intersection of human health and planetary sustainability lies a powerful opportunity — aquatic foods.

Seafood & Health is designed as a forward-looking global platform exploring how aquatic foods can transform public health outcomes while supporting resilient marine ecosystems and equitable food systems.

The program will integrate medical science, marine ecology, food innovation, economics, and behavioural research to position seafood as a cornerstone of future-ready nutrition strategies.

We welcome seafood promoters, governing bodies, exporters, importers, health practitioners, restaurant chains, and engaged consumers to join us in exploring a vital question: Can seafood become the next leading global protein?

If this vision resonates with you, we invite you to submit your proposals for panel discussions, interactive Q&A sessions, and speaking opportunities, and contribute your voice to shaping the future of seafood and health.

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Vietnam: A Seafood Story of Health and Well-Being

Vietnam: A Seafood Story of Health and Well-Being

At dawn in the Mekong Delta, the water is calm and reflective, carrying more than fish beneath its surface—it carries nutrition for millions of people around the world. In Vietnam, aquaculture is not only an economic strength; it is a quiet contributor to global health.

From shrimp ponds stretching across the delta to pangasius farms along the Mekong River, Vietnamese seafood begins a journey that ends on dining tables across more than 170 countries. Each fillet, each portion of shrimp, represents a source of clean, lean protein—essential for muscle development, immune strength, and overall vitality.

As global diets shift toward healthier choices, seafood has become increasingly important. Vietnamese shrimp and pangasius are naturally low in saturated fat and rich in high-quality protein. They also provide key nutrients such as vitamin B12, selenium, iodine, and heart-supporting omega-3 fatty acids. For children, these nutrients contribute to brain development and growth. For adults, they help reduce the risk of cardiovascular disease and support long-term well-being.

In many countries, access to affordable animal protein remains a challenge. Vietnam’s aquaculture industry helps bridge that gap. By producing millions of tons of farmed seafood annually, the country strengthens global food security and offers a nutritious alternative to red meat, often with a lower environmental footprint.

Health, however, depends not only on nutrients but also on safety and sustainability. Over the years, Vietnam has modernized its aquaculture systems, improving water management, disease control, traceability, and food safety standards. International certifications and responsible farming practices ensure that the seafood reaching consumers is both safe and responsibly produced.

Back home, the health connection continues. Millions of Vietnamese livelihoods are tied to aquaculture, supporting family incomes, access to healthcare, and improved living conditions in rural communities. The industry nourishes both bodies and economies.

Thus, the story of Vietnam’s seafood is ultimately a story of health—beginning in tranquil waters and ending in balanced meals worldwide. It is a reminder that sustainable aquaculture does more than fuel trade; it strengthens diets, supports communities, and contributes to a healthier global future.

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