All you can learn #2 - Sustainable Seafood: Barriers and Opportunities

All you can learn #2 - Sustainable Seafood: Barriers and Opportunities

Join us for our All You Can Learn online live event series, created to provide learning opportunities for anyone interested in food, food innovation, and sustainability. This event series includes multiple live sessions that allow participants to interact with course educators and explore various short courses on offer. Our goal is to equip you with the knowledge and confidence to embark on your learning journey with EIT Food Education.

Each session focuses on a specific course, and features a presentation, Q&A session, and expert advice to enlighten participants on what they can gain from the course and address any doubts. You will also learn about the various learning resources available to support your studies and the different ways you can engage with the EIT Food Education community.

In this episode, taking place on World Oceans Day, we will dive into the environmental and social impacts of different fishing practices and discover sustainable approaches and innovations.

The course we will be discussing is designed for anyone interested in learning more about the environmental and social impacts of the fishing industry. You will learn strategies for implementing sustainable fishing practices, considering the social and economic impacts on local communities, and improving the quality of the seafood supply chain.

We are confident that you will leave this event feeling informed and inspired to take the next step in your learning journey. Don't miss this opportunity to gain valuable insights and connect with like-minded individuals in the seafood and sustainability sectors. Register now to secure your spot at this exciting event.

Register now to secure your spot at this exciting event

Speakers

• Main speaker: Oliver Fredriksson, Editor at FoodUnfolded®, BSc in Marine Science

• Moderator: Jean-Paul Judson, Founder, NOWMORE

Agenda

• 18:00 - 18:30: Live presentation of the course followed
• 18:30 - 18:45: Q&A with the audience
• 18:45 - 19:30: Information session via the event virtual rooms