The fishing industry has to maintain a fragile balance between environmentally friendly and stock-preserving fishing and aquaculture that is harmless in terms of health and the environment. In doing so, it faces an ever-widening gap between demand and resources. While consumption of food produced from fish and crustaceans and mollusks is growing disproportionately, primary ocean production is steadily declining due to climate change, pollution and overfishing. This trend confronts the global seafood industry with increasingly restrictive regulatory policies on the one hand, and well-informed and critical consumers on the other. In the future, seafood will play a key role both in the daily diet of large parts of the world's population and within high-priced and exclusive price segments of the food market. Against this backdrop, the industry needs to take action in several areas at once: it must enable cost-efficient and ecologically safe production, make global supply chains sustainable for its perishable products, effective and transparent, and tap into new market and target group segments through the use of technology and innovation.