Solving for Seafood Sustainability = People + Planet + Profit #S3P3
October 31, 2014 from 3:00 pm - 8:00 pm
A one-day invitation-only symposium organized by Mississippi-Alabama Sea Grant Consortium and hosted by Dauphin Island Sea Lab, as a kick-off event for the Seafood, Science & Celebrity weekend on Dauphin Island
1) Challenge the audience to broaden the definition of sustainable seafood, to include the environment, the economy and the culture, often referred to as people, planet, profit.
2) Increase understanding of domestic fisheries management and aquaculture.
3) Increase awareness of sourcing and traceability.
4) Encourage more complete utilization of seafood resources.
5) Increase awareness of seafood sustainability efforts in the Gulf of Mexico
Audience: We expect the audience to include food industry members (chefs, wholesalers, etc.), some commercial fishermen, media, scientists and general public
Sessions – Each session will be 1 hour, with a series of short (5-10 minutes each), thought-provoking presentations by the speakers/panelists, followed by up to 15 minutes of dialogue with the audience (with discussion prompted by moderator/facilitator), and time left for summary statements and concluding thoughts.
3 PM – Welcome – Chef Chris Hastings, Hot & Hot Fish Club
3:10 - Introductions, Ground Rules and Goals – Bill Walton
3:15 PM - Busting Fish Myths – A session focused on common misperceptions about fisheries, understanding what is required of US seafood producers and expanding the concept of sustainability, with the speakers joined by panelists Sam Wilding (Monterey Bay Aquarium’s Seafood Watch Program) and Chris Blankenship (Director, Alabama Marine Resources Division and Chair of Alabama Gulf Seafood Marketing Program).
- Dr. LaDon Swann, Director, Mississippi-Alabama Sea Grant Consortium Broadening definition of sustainability to include ‘three legs of the stool’
- Dr. Olaf Jensen, Assistant Professor, IMCS, Rutgers University Addressing common misperceptions about fish stocks
- Laurel Bryant, FishWatch Understanding US fisheries and what that means about sustainability
- Julianna Mullen, Audubon G.U.L.F Tailoring approaches to unique ecosystems
4:15 PM - Farming the Sea: a Blue-Green Solution – This session will be dedicated to taking another look at the need for aquaculture and the opportunities that aquaculture provides to increase sustainability broadly
- Dr. Bob Rheault, East Coast Shellfish Growers Association How shellfish aquaculture benefits the public
- Brian Kingzett, Global Aquaculture Alliance Feeding 9 billion people with long-term sustainability
- Dr. Bill Walton, AUSFAAS/ACES/DISL Oyster farming keeping people working on the water in the US South
- Dr. Michael Rust, NOAA Office of Aquaculture What have we learned from 40 years of growing fish in pens and how can we apply it in the Gulf of Mexico?
5:15 PM Dinner on site
6:00 PM - Sourcing: Knowing and Going to the Source – A session about the importance of knowing the source (traceability) and the relationship between the producers and the consumers
- TJ Tate, Gulf Wild Gulf Wild program
- Michael Dimin, Sea to Table Successes and challenges at Sea to Table, and the need to support fish, fishermen, and fishing communities
- Alex Miller, Gulf Trace Gulf Trace and the importance of traceability to sustainability
7:00 PM - Nose to Tail from the Ocean – A session about underutilized species (fish, seaweeds, oyster drills, etc.)
- Jim Gossen, Gulf Seafood Institute Total Catch program
- Chef Ryan Prewitt, Peche Cobia – an underappreciated fish
- Chef Chris Sherrill, Florabama Yacht Club Lionfish - eating the problem