Sustainable Seafood

Listen to Steve Hall from the World Fish Centre talking about some of the issues surrounding sustainability in fisheries and leave your own comments by clicking here.

We’re eating more seafood year on year, but our fondness for fish has driven many species to the brink of extinction. Join us to discuss how we can avoid a marine wasteland while still enjoying the health benefits of our favourite seafoods.

Get the lowdown on the latest scientific assessments of the state of our oceans from Geoff Tingley from the fisheries research centre Cefas.

James Simpson from the Marine Stewardship Council will be on hand to explain what constitutes a sustainable fishery and how he and his colleagues are ensuring fisheries only catch their quota.

And Philip MacMullen from fisheries representative body Seafish will be revealing what the fishing industry views as the solution to overfishing.

To top it all off, BBC2’s ‘urban chef’ Oliver Rowe will show us how to cook fish without causing a commotion in the ocean.

Speakers

Geoff Tingley, Cefas
James Simpson, Marine Stewardship Council
Philip MacMullen, Seafish
Oliver Rowe, BBC2’s ‘urban chef’ and head chef at Konstam at the Prince Albert

Facilitator: Johnny Grimond, the Economist

This event is supported by CGIAR.

Event organised by:
The Science Museum

This event is part of Food