Seafood is seen as a crucial part of sustainable consumption. Several international research projects and high-level publications highlight the importance of increasing the production of seafood in order to meet the Agenda 2030 goals. EU strategies such as Blue Economy, Blue Growth, Farm to Fork Strategy also push for seafood, not only from a consumption perspective but also for its role for local sustainable development. 

So far, many seafoods have been a minor part of the diet in many Baltic Sea countries and current consumption is limited to a few fish species that are predominantly imported. But the societal interest in products such as carp fishes, mussels, algae, etc increases. Science have studied seafoods from different sustainability aspects. Where is the science at right now? What characterizes sustainable seafoods?

Consumer interest in seafood is expected to increase but from a low level compared to meats. Why is this? How can consumer interest increase? What is the role of the consumer in the development of sustainable seafood?

Speakers

Sara Hornborg, PhD in natural science, researcher, Sustainable consumption and Production at RISE, Research Institutes of Sweden

Malin Jonell, PhD in system ecology, researcher, the Royal Swedish Academy of Sciences and Stockholm Resilience Centre, Stockholm University

Practical information

This webinar will be broadcasted on this webpage 18 June 08:30-09:15 (Local time in Sweden). 

No registration is needed. The webinar will be recorded and can be watched afterwards at this same webpage.

We highly welcome the audience to ask questions, in advance or during the webinar. E-mail your question to ostersjocentrum@su.se or write your question on Sli.do using the code #22102

Discuss the topic on Twitter, using the hashtag #balticbreakfast

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