Top Global Chefs Boycott Ocean-Farmed Salmon Over Environmental Concerns
New York, Wednesday, 23 September 2026.
Over 120 elite chefs holding 90 Michelin stars have pledged to stop serving ocean-farmed salmon, citing severe ecosystem damage and an 80 percent collapse in wild populations.
Campaign Launch and Signatories
On 23 September 2026, the “Off The Table” campaign formally launched with an open letter signed by over 120 chefs from 26 countries, pledging to stop serving ocean-farmed Atlantic salmon [1]. The coalition includes culinary figures such as Francis Mallmann, Alice Waters, and Matthew Raiford, representing establishments that collectively hold over 90 MICHELIN stars [1]. Signatories include leadership from six restaurants previously ranked No. 1 on The World’s 50 Best Restaurants list, including El Celler de Can Roca and Osteria Francescana [1]. This coordinated effort underscores growing corporate governance and supply chain risks for aquaculture producers as high-end consumers shift demand toward sustainably sourced seafood options [1].
Market Shifts and Supply Chain
Culinary venues are already transitioning supply chains to align with the pledge, such as chef Suzanne Goin replacing ocean-farmed salmon with land-based, closed-system salmon at the Hollywood Bowl in Los Angeles [1]. The initiative aims to provide chefs with consumer education, scientific data regarding ocean farming, and sustainable seafood alternatives to replace farmed salmon [1]. This shift indicates a broader economic trend where supply chain transparency becomes a critical factor in procurement decisions for high-volume venues [1]. The campaign coalition includes organizations such as the Atlantic Salmon Federation, Patagonia Provisions, and the Global Salmon Farming Resistance [1].