Sustainable development has been defined as the satisfaction of present basic human needs without jeopardising the satisfaction of the needs of future generations. This means finding a proper balance between the environmental, social and economic impacts, and simultaneously guaranteeing the indefinite availability of natural resources. 

This is the line taken by regenerative aquaculture, and the talk by chef Charlotte Langley will touch on how to boost gastronomy based on regenerative agriculture and aquaculture as a sustainable and culinarily attractive project.