Symposium on Sustainable Seafood Brings Science, Industry and Culinary Worlds Together
Published on June 10, 2011
A unique symposium is bringing together scientists, chefs, and seafood industry representatives to talk about sustainable seafood. The 10th Annual Ronald C. Baird Sea Grant Science Symposium will take place June 26 to 28 at Johnson & Wales University and Save the Bay and will offer different viewpoints on what makes seafood sustainable, including environmental, economic, and health aspects. A focus will be on locally important species, both those produced in the region and those frequently available for sale to Rhode Island consumers.
More and more restaurants and retailers are getting questions from their customers about where their seafood comes from, and if it's sustainable, but answering that question can be difficult. Is sustainable seafood harvested locally or using specific methods? Can farmed salmon be sustainable? Are some types of seafood more healthful than others? This symposium looks at all those issues to help sort them out for suppliers so they can educate their customers," says Cathy Roheim, URI professor of natural resource economics and head of the URI Sustainable Seafood Initiative.
Scientists, seafood suppliers, and chefs will discuss the sustainability of seafood, consumer preferences, and health topics, among others. They will also discuss the effect on the seafood economy from substituting local or regional best choices in place of imports. Participants will leave the symposium able to make more informed decisions about purchasing seafood.
One highlight of the symposium is the opportunity for participants to prepare seafood dishes for the symposium dinner on June 27 under the guidance of expert chefs.
Space is limited; early registration is encouraged. For more information, including agenda and registration materials, please visit seagrant.gso.uri.edu/baird/2011_seafood.html