Inside Shedd Aquarium’s Conservation Efforts

Ever wonder how aquariums help protect wildlife and ecosystems? Whether you work with animals, love visiting aquariums, or are just curious about conservation, this episode will change how you see these institutions.

Join us as we talk with Jaclyn Wegner, Senior Director of Conservation Action at Shedd Aquarium, about how aquariums are going beyond exhibits to lead real-world conservation efforts. From restoring urban waterways to partnering with restaurants to cut plastic waste, Shedd is proving that even in the heart of a city, nature can thrive—and we can help.

In this episode, you’ll learn:🌿 How Shedd Aquarium is bringing wildlife back to the Chicago River🐟 Why zoos and aquariums are key players in fighting climate change🚣 How a kayak trip through the city can shift your perspective on conservation🍽️ How restaurants, coffee shops, and even aquarium gift shops are reducing plastic waste💡 How you can integrate conservation into your own career—no matter what you do

This episode is for animal lovers, educators, aquarium enthusiasts, and anyone looking to take climate action in their work.

🔗 Links & Resources:

• Learn more about Shedd Aquarium’s Conservation Programs

• Find out if your local aquarium or zoo is certified by the Association of Zoos & Aquariums

• Host your own Climate Café

• Read What If We Get It Right? by Ayana Elizabeth Johnson

• Connect with us: anyjobcanbeaclimatejob@gmail.com

👉 If you enjoyed this episode, leave us a review and share it with a friend! Any job can be a climate job—what’s your story?

This episode of Any Job Can Be A Climate Job was produced by Louisa Henry. Original music by Run Riot Run.

Think running a restaurant is all about hustle, stress, and razor-thin margins? Think again.

Meet Lumi Gardner, the visionary owner of Fuki Sushi, a third-generation restaurant flipping the script on food service. In an industry notorious for burnout and high turnover, Lumi is proving that climate-conscious practices aren’t just good for the planet—they can transform how we do business.

This episode is a must-listen for anyone in the food industry, from chefs to servers and even customers who want to make more sustainable dining choices. Lumi shares the secrets behind her success, from sourcing responsibly to creating a thriving workplace culture.

Discover how one restaurant is redefining the rules—and inspiring a new way forward for food service.

Mentioned:

Fuki Sushi restaurant

Restaurant Technologies - Automated cooking oil management

Santa Clara County Food Recovery Program feature on Lumi

Monterey Bay Aquarium Seafood Watch - the leading source of science-based information for sustainable seafood

Restaurants looking for advice from Lumi can email us, and we’ll connect you.

Thoughts? Guest suggestions? Want to share your story? Email us at anyjobcanbeaclimatejob@gmail.com

This episode of Any Job Can Be A Climate Job was produced by Louisa Henry. Original music by Run Riot Run.

What if every job could be a climate job?


Small actions at work—like better choices in policy, supply chains, or purchasing—could create massive change. Imagine the ripple effect across industries and countries.

This is about sharing stories of people making a difference from their desks, showing what works, and inspiring others to act. Together, we can turn everyday work into a force for good.

Let’s do this. Any job can be a climate job.