Celebrating ocean stewardship through seafood and fashion

Known for her high fashion prowess making headlines, Liandra Gaykamangu has also garnered attention for her ethical practices and full-cycle sustainable production. Aligned with the MSC philosophy of continuous improvements, the Liandra ethos is "knowing better, being better and doing better" maintaining the responsibility of contributing to the health of the world’s oceans for generations to come. 

So, what can sustainable fashion teach us about sustainable seafood and vice versa? In a recent event co-hosted by the Marine Stewardship Council (MSC), the Aquaculture Stewardship Council (ASC), and sustainable fashion brand LIANDRA, we were able to spotlight the intersection of sustainable seafood and fashion where both continue to play a crucial role in reflecting and shaping society and our cultural values and norms.

The event included guests from Australia's leading media, environmental gamechangers, influencers and food experts.

Last month, the Marine Stewardship Council and Aquaculture Stewardship Council partnered with sustainable fashion brand LIANDRA to host a luncheon at one of Sydney's most esteemed culinary destinations, CHIN CHIN.

The luncheon marked the launch of the new LIANDRA collection, "Fruits of the Sea," an ode to sustainable fashion inspired by the ocean's bounties. An illustrious guest list from the world of lifestyle and cultural media, changemakers and sustainable seafood experts joined in on discussions about sustainable choices, the numerous threats on our ocean, consumer impact and the power of awareness.

Chin Chin head chef, Matthew Macleod preparing the MSC-certified Glacier 51 Patagonia Toothfish.

The 'JOIN THE TABLE' menu, designed by CHIN CHIN's head chef, Matthew Macleod, was an irresistible three-course banquet featuring three certified seafood dishes and vegetarian alternatives. The first course featured the kindly donated ASC-certified Spencer Gulf Kingfish came from the very first aquaculture farm in Australia. The second course included kindly donated MSC-certified Goolwa Pipi Co Pipis by Kuti Co, owned and operated by Ngarrindjeri People in Goolwa who have been on country for 19,000 years. Delivered straight from ocean to plate, the pipis are hand-harvested using a unique technique known as the pipi shuffle. The final course starred the kindly donated MSC-certified Glacier 51 Patagonia Toothfish, a highly regarded species commonly known as the wagyu of the sea and found in high-end restaurants around the world. 

Just as sustainable fashion aims to reduce its environmental footprint and promote ethical production practices, sustainable seafood seeks to preserve ocean ecosystems and support communities dependent on marine resources. At the heart of both movements lies a mission to challenge cultural values and standards, promoting a shift towards more conscious consumption and production. The MSC, ASC, and LIANDRA are not just setting new expectations, but also influencing consumer behaviour and industry norms, empowering the audience to champion sustainable practices in everyday lifestyle industries.

Liandra Gaykamangu presents confronting ocean threats and a need for better solutions and standards to the table.

The lunch takeaway for guests was to advocate a sustainable culture through fashion and food. Both interests are tangible expressions with transformative power and so, in an era of greenwashing and climate threat, perhaps they will lead the way for sustainable standards becoming the expectation and not the exception.

Guest, Jonathon 'J.Mo' Moran, Chief Entertainment Writer/Editor at The Daily Telegraph and The Sunday Telegraph (centre).

Liandra (centre left) with guests from the Australian National Maritime Museum, Katie Vajda (left), Matthew Poll (centre right), and Chi Chi Menendez from ASC (right).

Guest Lottie Dalziel, 2023 NSW Young Australian of the Year and sustainability champion (left) Inday Ford, MSC (middle) and guest, Clare Press, Wardrobe Crisis Podcast with Clare Press (right).