The issue of sustainable seafood affects all of us. Whether we are consumers, fishermen, chefs, restaurateurs, fish retailers, wholesale distributors or scientists, we all have a stake in sustainability, marine stewardship and preserving the health of our oceans’ ecosystems. And with it, we have the opportunity to shape the future of seafood.


Kim Thompson, Program Manager, Seafood for the Future

Kim Thompson began her tenure at the Aquarium of the Pacific as an intern in public and government relations in 2008. A pescatarian with a passion for sustainable, local food and ocean conservation, she immediately jumped at the chance to volunteer with the Seafood for the Future (SFF) program when it launched in 2009. In early 2012, her hard work and dedication to the Aquarium and SFF was rewarded when she was awarded the position of program manager of SFF.

At SFF, Kim works closely with various stakeholders in the seafood industry to promote healthy and responsible seafood choices in Southern California. She is building relationships with the local fishing community and is working to bridge the gap between fishermen and chefs. Under her leadership, SFF is continuing the momentum that earned the program its Los Angeles Magazine Best of LA Earth Changer Award in 2011 by strengthening its restaurant and community partnerships to further promote responsible seafood with a focus on local seafood and responsible aquaculture.   

Kim is also a co-principal on the San Gabriel River green sea turtle monitoring project. This citizen science based research is a collaborative effort between the Aquarium of the Pacific, NOAA Fisheries Service, the Los Cerritos Wetlands Authority, Tidal Influence, and California State University, Long Beach to determine the population size and areas most frequented by the turtles. She has a bachelor’s degree in environmental science and policy from California State University, Long Beach.