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Premium sustainable swimwear engineered from reclaimed fishnets and pre/post consumer plastic, with

30/12/2022

Looking back at a very rough 2022, some rare but great moments worth celebrating: Future of Food 2.0 with — thank you for sharing and carrying the dream forward 🌊💫
[ COLOR BLIND ]
🎣 On ocean plastic pollution
🐟 Agar agar, seaweed, chocolate pearls, clam, scallop
Future of Food is a creative pilot conceived by using gastronomy as an educational canvas to showcase the biggest environmental threats faced by the ocean and opportunities in sustainable food. First launched in 2021 in partnership with
The future of the planet is on our plate. 🌎🍽️

30/12/2022

Looking back at a very rough 2022, some rare but great moments worth celebrating: Future of Food 2.0 with — thank you for sharing and carrying the dream forward 🌊💫
[ ONE IN A MILLION ]
🎣 On seafood overconsumption and the depletion of fish stock
🐟 Trimming of white fish, egg, gelatin, radish, chervil, wasabi aioli, beetroot aioli
Future of Food is a creative pilot conceived by using gastronomy as an educational canvas to showcase the biggest environmental threats faced by the ocean and opportunities in sustainable food. First launched in 2021 in partnership with
The future of the planet is on our plate. 🌎🍽️

30/12/2022

Looking back at a very rough 2022, some rare but great moments worth celebrating: Future of Food 2.0 with — thank you for sharing and carrying the dream forward 🌊💫
[ A WHITE PLANET ]
🪸On ocean acidification and coral bleaching
🫐Assorted seasonal fruits, egg white, sugar, white chocolate
Future of Food is a creative pilot conceived by using gastronomy as an educational canvas to showcase the biggest environmental threats faced by the ocean and opportunities in sustainable food. First launched in 2021 in partnership with
The future of the planet is on our plate. 🌎🍽️

30/12/2022

Looking back at 2022, a few rare but great moments: Speaking under Shanghai lockdown to 150 seven year olds at Dulwich Puxi on Endangered Species Day 🦈💙✨

01/02/2022

“More than a continuum life is a constellation of situations.” - Olga Tokarczuk
5 years ago today, we met our hero Rob Stewart in the news of his death. Whose life and work became the single biggest inspiration for In Sharks We Trust. 5 year later, his legacy would outlive - by a lifetime of imagination - one shark girl and many more yet to hear about him.
Thank you Rob for 5 years being our truth our North Star. 💫 Thanks Bagel Swim for cocreating the gorgeous suit and joining the squad in the year of the Tiger Shark 🐯🦈🦈🦈💙

02/12/2021

When sharkies say gobble gobble!🦈🦃 trashing picking with and a growing shark bae squad, in all gratefulness for the ocean and each other — Best. Thanksgiving. Ever.✨

09/11/2021

Fine dining meets haute coutour: The Future of Protein, on the runway!🐜🦗🌱📷📸💥
More than bugs, it’s about becoming curious about how we feed humanity to sustain our future - planet - ocean - sharks in the next 30 years.
WELCOME TO THE JUNGLE featuring plant- and insect-based protein, as part of Future of Food, gastronomy for ocean conservation. 🍽🌏

05/11/2021

October 23, ISWT proudly joins to launch Future of Food. ISWT's Founder Miao shared her foodie-conservation-futurist inspiration from NOMA (circa 2016) — the stories of what we eat, how we eat. 🐜🌱🇩🇰🌏
It’s NOT another tech invention, NOT a plant based gimmick, NOT a diet fad; but a provocative and philosophical discussion on what it takes to sustain our future through food – Imagine a future where we don’t have to sacrifice for the environment but satiate life in a brand new light.✨

03/11/2021

WELCOME TO THE JUNGLE
The future of alternative protein is… 6 legged 🐛🐜🦗 Spiced bugs, Pickled Mushrooms, Almond Tofu, Black Olive Zrou Crumble
Livestock production 🐂🐖🐐🐓accounts for ~15% of all greenhouse gas emissions; while most edible insects like crickets require 80% less feed with

01/11/2021

WHITE PLANET🤍🌏
Inspired by coral bleaching from the warming climate | Cauliflower Florets, Buttermilk, Nutmeg 🤍🥦
The ocean is the planet’s biggest carbon sink; 1/4 of global greenhouse gases come from the food industry: livestock, crops, fertilizer, transportation. But food is also a decision we can make, 3 times a day, every day.
FUTURE OF FOOD is here: The future of the planet is on our plate.🌏🍽

31/10/2021

In time for COP26, presents: FUTURE OF FOOD – gastronomy as eduction, introducing the biggest challenges our oceans are facing (literally) and opportunities in sustainable food. 🦈🌊🍚♾
ONE IN A MILLION
A lone fish swimming in a sea of edible plastic 🐟 Dashi jelly, Sustainably Farmed Arctic Char, Spicy Emulsion
Made possible by our incredible partners and star chef , from Shanghai for the world, sharing our creative vision for a more thoughtful and sustainable future.
The future of the planet is on our plate. Creativity changes the world. 🌏🍽⚡️

# gastronomy

30/10/2021

Everything on this planet is connected — That is the Circle of Life. 💫We can't save sharks without saving the ocean. 🌊We can't save the ocean without saving Planet Earth. 🌏And we can't save our planet without turning the thought into behaviral changes.🙌🏽
24 hours until COP26. 24 hours until we demand a commitment from China. 24 hours we unveil ’s new FIRST in the world creative pilot for sharks and our oceans — as the voice for China. 👀🦈♥️
🧜🏽‍♀️:
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