When you think about solutions to climate change and ocean conservation, the oysters on your grill are probably not the first thing that comes to mind. Yet, these small, humble shellfish are one of our most powerful levers for environmental resilience. By naturally filtering our waters, restoring marine ecosystems, and providing a highly viable carbon-negative source of protein, oysters are proving that we can simultaneously feed our population and heal our planet. Behind every oyster is a story of science, stewardship, and people working to build a more sustainable food system.
My connection to the ocean began long before I became an oyster farmer. I grew up between San Diego and Calexico, CA, traveling to the coast during the summer to escape the Imperial Valley heat. The ocean and its natural resources have always been part of my life. I grew up surfing in coastal San Diego and eating ceviche, campechana’s, and other traditional dishes in Ensenada, Baja California, connecting me to the ocean and my Latino heritage.
That foundational bond eventually led me to earn a bachelor’s degree in Aquaculture and help build and manage California’s first commercially permitted shellfish hatchery. Through my work, I realized a fundamental truth that drives my vision for change: When managed equitably, sustainable seafood and marine conservation can be mutually reinforcing solutions.
The US demand for seafood continues to grow. As our population increases its reliance on seafood as a healthy source of protein, we must find ways to meet that demand without exhausting the natural resources that sustain us.
Traditional fishing communities have provided food for generations while developing deep knowledge of marine ecosystems. However, increasing pressure on ocean resources, combined with climate change and habitat loss, threatens the long-term health of marine environments and the communities that depend on them.
The solution is not to separate people from the ocean. True conservation requires the exact opposite. We must deepen human stewardship by scaling models like sustainable aquaculture. Unlike many forms of food production, oysters do not require land, freshwater, or traditional feed sources. A single oyster can filter up to 50 gallons of water each day, removing algae, sediment, microorganisms, and pollutants from the water, making them one of the most environmentally friendly and carbon-negative food sources available. To put that in perspective, at Hog Island Oyster Co., we have about 1.5 million market-size oysters at any given time—which, at that filtration rate, could mean tens of millions of gallons of water being naturally cleaned every single day.
People often assume the oysters on a dinner plate are wild-harvested from the bay. The reality is that oysters require years of research, monitoring, and a deep understanding of marine biology. An oyster hatchery must carefully manage water chemistry to give oyster babies the right conditions to metamorphose from swimming larvae to set seed. In addition, because oysters rely on microscopic algae for food, we also cultivate our own microalgae, and small changes can impact the entire system. Farmers are constantly balancing changes in tidal heights and weather conditions to raise healthy oysters while protecting surrounding ecosystems.
The Latino community is the backbone of the seafood sector. We represent over a quarter of seafood processing workers nationwide. We possess generations of traditional ecological knowledge, a deep cultural commitment to resource conservation, and a massive $2.7 trillion in economic spending power. Now, we are claiming the decision-making roles our oceans need.
Younger generations of Latinos are pursuing education, gaining confidence, and stepping into leadership roles where they can influence the future of conservation and sustainable industries by leading community movements, meeting with legislators, mobilizing to protect marine natural resources, and building collective power to advocate for change that benefits us all. My own path, from a kid escaping the Imperial Valley heat to a hatchery manager helping lead this industry, is proof of what happens when Latino leaders get access to the resources and opportunities they need to lead.
This August 5th, National Oyster Day, I invite you to look at your dinner plate through a lens of systemic change. Enjoy some oysters, and watch Hispanic Access Foundation’s documentary film trailer. From Sea to Soul highlights Latinos’ contributions to sustainable fisheries, where my story is featured alongside other leaders working to protect our oceans.
The ocean has provided us with nourishment, culture, and connection for generations. Now it is our responsibility to protect what remains—not only for ourselves, but for future generations who deserve the same connection to nature and access to its resources we’ve been able to enjoy.
Written by Juan Avellaneda for the Times-Standard.
