Encuentro de los mares

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IV Meeting of the Seas

26th, 27th, 28th October 2022

Super Bluefood

In this 2022 edition, the main thematic focus will be on Super Blue Food as a solution to build healthier, more equitable and sustainable food systems. Some Super Blue Foods could help address the global challenges we face and are a fundamental source of nutrition for several billion people worldwide. This year, the congress will also cross over to Portugal, visit Doñana and tour areas in the provinces of Huelva and Cádiz.

The congress that brings together science, gastronomy and fishing

The world’s only congress forging links between gastronomy, science and the fishing sector brings together marine biologists, oceanographers, major figures in the fishing industry and chefs to discuss the current situation of the marine world, focusing on the oceans as the only possible source of sustainable healthy human foodstuffs over the coming decades, and boosting sustainable fishing plans with the climatic benefits that may be produced by algae forests, the feasibility of using them to create ‘bioplastics’, to grow and consume vegetation which is currently made up of invasive species, or to produce new kinds of medication.

NEWS

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Speakers 2022

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Chef

Nicolai Ellitsgaard

The Danish algae chef

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Chef and fisherman

Roderick Sloan

The seafood chef

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Chef

Ángel León

Creator of the maritime larder

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Chef

Charlotte Langley

Love of seafood

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Marine biologist

Uxío Labarta

Modern aquaculture pioneer

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Agenda 2022

Opening

Official opening of the 4th Meeting of the Seas

 

The 2022 Meeting of the Seas weighs anchor in Ayamonte.

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Presentation

The oceans as a source of life and of sustainable and fair transformative changes for Humanity

 

Sebastián Villasante

Assistant Professor and Researcher at the University of Santiago de Compostela (Spain)

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Presentation

Sustainable gastronomy: gastro-aquaponics

 

Diego Gallegos

Chef at the Sollo* restaurant (Fuengirola, Spain)

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Presentation

The revolution of super blue foods

 

Carlos Duarte

Professor of Marine Science (Saudi Arabia)

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Presentation

Leave no footprints in the ocean

 

Roderick Sloan

Chef and urchin fisherman in the Norwegian Arctic

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Presentation

The culture of the sea and of sustainability

 

Juan M. Elices

Assistant deputy manager of the Aquaculture Subdirectorate

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Presentation

From the sea to the kitchen: a chef cooks his fears

 

Pepe Solla

Chef at Casa Solla* (Poio, Pontevedra)

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Presentation

“Maritimidade” Algarvia: Seascapes, biodiversity and the new balance between fishing and ecology in the seas of the Algarve

 

Pedro Bastos

Head of Nutrifesco

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Presentation

Will we be fishing lanternfish, the fish of the ocean’s dark realm?

 

Susana Agustí

Professor of Marie Sciences at the King Abdullah University of Science and Technology in Saudi Arabia

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Round table

Sustainable fishing by artisanal deep-sea fishing fleets

 

Laura Rodríguez

Programme Director of MSC Spain and Portugal

María del Carmen Díaz

President of the National Artisan Fishing Federation (Spain)

Javier Garat

Secretary general of CEPESCA

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Presentation

Doñana. A symbol of the nature between the river Guadalquivir and the Atlantic Ocean

 

Juan Pedro Castellano

Manager of Parque Nacional de Doñana

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Presentation

The foods of the Magellan–Elcano expedition. The ingredients of the First Globalisation

 

Vicente Ruíz García

Lecturer and advisor to the Chair of Naval Heritage and History (Spain)

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Presentation

Comprehensive sustainability for fishing

 

Julio Morón

President of the seine-fishing tuna fleet (Spain)

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Presentation

Future Proof and the Future of Food through Regenerative Aqua and Agriculture

 

Charlotte Langley

Chef and founder of Scout (Canada)

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Presentation

A future for the sea anemones

 

José Pérez

Fisherman

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Presentation

An ocean of vegetables

 

Nicolai Ellitsgaard

Chef at the Under* restaurant (Lindesnes, Norway)

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Presentation

Mussels, a paradigm or an archetype of a super blue food

 

Uxío Labarta

Research professor with the CSIC research council (Spain)

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Presentation

Global Environmental Change and Blue Foods

 

Michael Bank

Scientist at the Institute of Marine Research in Bergen (Norway)

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Presentation

Making the most of resources from the sea

 

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz)

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Closing ceremony

Closing ceremony

 

The 2022 Meeting of the Seas makes port at Sancti Petri.

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