From Sea to Soil: A New Wave of Regenerative Thinking is a radical collaboration between the Mediterranean Diet Roundtable and FoodLab that delivers a unique experience at Stony Brook University in Southampton, NY
In the quest for sustainable food systems, the connection between land and sea is often overlooked. Yet, the answer to restoring soil health, protecting ecosystems, and mitigating climate change may already be growing beneath the ocean’s surface.
This is the driving concept behind Sea to Soil: an immersive, solution-driven gathering that will take place on Friday, May 2, 2025, at Stony Brook University’s Southampton Campus (39 Tuckahoe Road, Southampton, NY).
Now in its third year, Sea to Soil has evolved into a dynamic crossroads for farmers, scientists, policymakers, chefs, and food innovators. Unlike traditional conferences, this event is a participatory experience designed to challenge norms, spark fresh ideas, and inspire action.
Organized through a groundbreaking partnership between FoodLab, the School of Marine and Atmospheric Sciences at Stony Brook University (SoMAS) and the Mediterranean Diet Roundtable (MDR), this year’s theme will be “Farming the Future: Kelp, Climate & Coastal Innovation,” spotlighting the intersection of marine science, agriculture, and climate solutions.
It will offer an hands-on setting to gather visionaries and change-makers, featuring some of the most respected voices in sustainability and regenerative food systems, including Terry Nipp, senior research scientist at Texas A&M and AgMIP Director for Policy and Development; Paul Greenberg, best-selling author and journalist specializing in ocean and food systems; and Dr. Chris Gobler, Endowed Chair of Coastal Ecology and Conservation at Stony Brook’s School of Marine and Atmospheric Sciences (SoMAS).
Their work underscores an essential truth: the health of our oceans and the resilience of our food systems are deeply intertwined.
The day will start with a VIP boat excursion for sponsors, a marketplace showcasing regional producers, and a series of engaging talks at Duke Lecture Hall. Exhibitors will include regenerative farmers, ocean farmers, sustainable food brands, and innovative organizations working at the forefront of food security and climate resilience.
Sometimes the best ideas start with a conversation. That’s how Sea to Soil was born—over a chat with Sean Tobias from Montauk Seaweed Supply. Sean’s company was breaking new ground, turning kelp into fertilizer products that were as good for the soil as they were for the sea.
At the same time, just a few miles away, here at Stony Brook Southampton, researchers at the SoMAS were working on kelp restoration projects to revive struggling waterways across Long Island and into New York City.
FoodLab happened to be sharing greenhouse space with SoMAS, and we kept seeing racks of kelp drying next to trays of seedlings.
That moment—salt meeting soil—sparked a question: what if we brought the land and sea together in a more intentional way?
“We saw kelp drying in a greenhouse and realized we were looking at a bridge between two worlds—marine science and sustainable agriculture. Sea to Soil grew from that moment of overlap,” says Judiann Carmack-Fayyaz, executive director of FoodLab. That question grew into the Sea to Soil Symposium.
As Paul Greenberg puts it, “Kelp is not just food. It’s infrastructure. It’s strategy. It’s resilience.” Sea to Soil is where those strategies meet real-world practice, from ocean to table, from seabed to raised bed.
Attendees will learn about the role of seaweed in carbon sequestration, regenerative farming practices, and sustainable food systems.
Discussions will highlight how ocean farming can contribute to healthier soils, how farmers can integrate these natural processes, and how consumers can support a truly regenerative food system.
Sea to Soil is more than an event: it’s an action-driven platform designed to cultivate partnerships, share knowledge, and build momentum for sustainable solutions.
Whether you are a scientist, farmer, policymaker, entrepreneur, or advocate, this gathering offers unparalleled opportunities to connect, collaborate, and create impact.
“This is not just about learning—it’s about doing,” says Daniela Puglielli, founder of the Mediterranean Diet Roundtable and co-organizer of the event. “We invite you to join us, experience this community. We all have a role to play in shaping the future of food.”
Don’t miss this unique opportunity to engage with thought leaders, discover cutting-edge solutions, and help build a regenerative future! See you at Stony Brook Southampton to build a more regenerative future, one root (and frond) at a time.
For additional information, support opportunities, tickets, please visit The Food Lab or MDR – Mediterranean Diet Roundtable.
