Mediaplanet sat down with Emily De Sousa (Seaside With Emily), to dive into her insights on ocean conservation and sustainable conservation.
What gives you hope for the future of our oceans, and what’s one thing everyone can do today to make a difference?
I think it’s easy to get caught up in the doom-and-gloom narrative around ocean conservation, but what gives me hope is the incredible work being done on the ground—by fishermen, farmers, scientists, and storytellers who are driving real change. We’re seeing more transparency in seafood supply chains, stronger commitments to sustainability from businesses, and a growing number of consumers who actually care about where their seafood comes from.
One simple thing everyone can do today? Start asking questions. Whether you’re at the grocery store, a restaurant, or your local fish market, ask, Where is this seafood from? How was it caught or farmed? Those conversations create demand for better practices and push the industry in the right direction.
How can the tourism industry do better to protect oceans and marine life? What can travelers do to minimize their environmental impact while exploring coastal destinations?
Tourism and ocean health are deeply connected, and both the industry and travelers have a responsibility to protect marine ecosystems.
And when it comes to seafood, one of my favourite things to do while travelling is seeking out boat to plate culinary tours. I am seeing these pop-up more and more where travellers can actually experience their seafood from the moment it’s pulled out of the water to the moment it hits our plate. It’s a really in-depth opportunity to see how seafood is harvested to learn more about harvesting methods, sustainability efforts, and just generally get better connected to the food that we’re eating, which I think goes a long way to making us all appreciate food even more.
When planning ocean excursions, go with operators who follow responsible wildlife guidelines, prioritize education, and work with the local communities. Look, don’t touch—marine life isn’t here for our entertainment. The best experiences are the ones that leave you with a deeper understanding of the ocean, not just a photo op. Choose tours that highlight local knowledge and conservation efforts and give back to the places you’re visiting. A little intention goes a long way in keeping our oceans healthy and thriving for the future!
What inspired your shift from academia to science communication and advocacy, particularly in the realm of ocean conservation and seafood sustainability?
I’ve always been passionate about seafood and sustainability, but during my time in academia, I realized that a lot of the most important research about our oceans wasn’t making it beyond academic circles. It was stuck in journals, written in a way that most people couldn’t access or engage with. Meanwhile, misinformation about seafood was spreading faster than the facts.
That’s what pushed me to take a different path—one where I could bridge that gap and bring radical transparency to the seafood space. I wanted to create a platform where people could get science-backed insights without the jargon, where they could learn about seafood in a way that was fun, engaging, and, most importantly, approachable. That’s exactly what I set out to do with Seaside with Emily.
Can you share a bit about your background and what inspired you to start @SeasideWithEmily?
Growing up in a Portuguese household, seafood has always been central to my life. From peeling shrimp before I could walk to family gatherings centered around seafood dishes, it’s been integral to my identity. This deep-rooted connection influenced my academic journey into environmental studies, focusing on marine social sciences and sustainable food systems.
A pivotal moment came during a university event when I heard the claim, “If you care about our oceans, you can’t eat seafood. There is no such thing as sustainable seafood.” This statement contradicted my experiences and sparked my determination to prove otherwise. I pursued a master’s degree at the University of Guelph, researching small-scale fisheries and the impact of the COVID-19 pandemic on seafood supply chains.
However, I noticed a gap between scientific research and public understanding. To bridge this, I started sharing seafood education on social media, simplifying complex topics and making them accessible. This initiative resonated with many, leading to the evolution of Seaside with Emily into a platform dedicated to seafood education and sustainability.
That’s how Seaside with Emily was born—a platform where I could bring radical transparency to the seafood space, break down complex topics in a way that actually makes sense, and help people feel confident about choosing and cooking seafood. It’s been the best decision I’ve ever made because now I get to do what I love every day—connecting people to the ocean, one story (or seafood dish) at a time.
To learn more, visit instagram.com/seasidewithemily.
