6th Meeting of the Seas

Tenerife | JUNE 16th - 19th 2024

Blue health

Reconnecting the nexus between Ocean and Human Health

The Meeting of the Seas, the only congress in the world that links gastronomy with science and the fishing sector, will once again bring together marine biologists, oceanographers, fishing industry leaders and chefs to address the challenges of ocean conservation from different points of view. Over three days, more than thirty speakers will discuss and deepen the defense of the culture of the sea from the fields of science, fishing and gastronomy. The theme of this edition is 'Blue Health' and among the topics to be addressed are the future of blue nutrition, the rebalancing of the relationship between humans and fish populations or the challenge of increasing fish consumption in households.

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Speakers

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Chef

Pino Cuttaia

Reinventing memories

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Chefs

Javier y Sergio Torres

Cookery squared

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Dietitian

Carrie Ruxton

The value of good nutrition

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Chef

Ola Klepp

Sustainability matters

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Marine biologist

Daniel Pauly

The scourge of overfishing

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Programa

From Tenerife - GMT Timezone

Popular fair

Popular fair Meeting of the Seas

 

Meeting of the seas opens up to Tenerife with this popular event.

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Presentation

GastroBio project: A sea of knowledge

 

Rafa Zafra

Chef at Estimar (Barcelona, Spain)

Arnau Subías

Scientific Director of GastroBio (Barcelona, Spain)

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Presentation

Red ochre and shells: a 250,000-year journey through human history

 

Carlos Duarte

Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)

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Presentation

Opening ceremony

 

The congress that brings together science, gastronomy and fishing.

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Presentation

Water: XXI century

 

Ángel León

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

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Presentation

Blue food, environment and sovereignty

 

Árni M. Mathiesen

Senior Advisor, Iceland Ocean Cluster

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Presentation

From 'terroir' to 'marroir': a tribute to the family and the local fishermen

 

Pino Cuttaia

Chef at La Madia** (Licata, Sicily, Italy)

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Presentation

Three major problems facing the oceans and their solutions

 

Daniel Pauly

Prinicipal investigator of the Sea Around Us initiative at the University of British Columbia (Vancouver, Canadá)

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Presentation

Seasonal and local products at Cocina Hermanos Torres

 

Javier y Sergio Torres

Chefs at Cocina Hermanos Torres*** (Barcelona, Spain)

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Talk

Fish men. The secrets of the great ocean crossings.

 

Christian Jongeneel

Promoter of Brazadas Solidarias (Málaga, Spain)

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Presentation

Coastal cuisine, how the restaurant adapts to what the sea gives us.

 

Álvaro Garrido

Chef at Mina* (Bilbao, Spain)

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Presentation

The nutritional benefits of seafood

 

Carrie Ruxton

Dietitian, Nutrition Communications. Member of the Scottish Food Advisory Committee (Edinburgh, Scotland, UK)

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Presentation

Living without refrigeration, immediacy in fish consumption: kinilaws

 

Chele González

Chef at Gallery by Chele (Manila, Philippines)

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Presentation

How sustainable practices build better brands

 

Courtney Nichols Gould

Successful entrepreneur, co-founder of NewAtlantis Labs and SmartyPants Vitamins

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Presentation

Working with sustainable products from the Norwegian Sea

 

Ola Klepp

Chef at K2* (Stavanger, Norway)

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Presentation

The best recipe for healthy ageing: the Atlantic diet

 

Rosaura Leis

President of the Scientific Committee of the Atlantic Diet Foundation (Santiago de Compostela, Spain)

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Talk

Reconciling a healthy diet for people and the planet

 

Carlos Duarte

Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)

Benjamín Lana

General Manager of Vocento Gastronomía

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Presentation

The northernmost battle in the world

 

Alberto Lozano

Chef at Huset (Svalbard, Longyearbyen, Norway)

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Presentation

Seafood consumption. Debunking the myths

 

Javier Garat

Secretary General of CEPESCA

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Round table

The challenge of increasing fish consumption

 

Nacho Solana

Chef at Solana* (Ampuero, Cantabria, Spain)

José Álvarez

Chef at La Costa* (El Ejido, Almería, Spain)

Antonio Nieto

Manager of Pesca España

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Presentation

Plastic sea. Cooking the sea at different depths

 

Gianfranco Pascucci

Chef at Pascucci al Porticciolo* (Fiumicino, Rome, Italy)

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Presentation

Refining the marine enzyme process

 

Diego Schattenhofer

Chef at Taste 1973* (Arona, Tenerife, Spain)

Jesús Arrieta

Scientist at the Canary Islands' Oceanographic centre IEO-CSIC (Santa Cruz de Tenerife, Spain)

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Round table

From Tenerife to Santa Uxía de Ribeira: 945 miles of cooperation

 

Roberto Rodríguez Prieto

Manager of Artesáns da Pesca (La Coruña, Spain)

Pepe Solla

Chef at Cosa Solla* (Poio, Pontevedra)

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News

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News

Fishermen from Tenerife in Galicia

Tenerife fishermen star alongside their Galician counterparts in the documentary 'From Tenerife to Santa Uxía de Ribeira: 945 nautical miles of cooperation'.

Partners

Organizer

Vocento Gastronomía

Main Sponsor

Cabildo Tenerife Tenerife

Official Hotel

Villa Cortés

Official Supplier

Aquanaria Makro

Sponsors

Fagor

Collaborators

Arona Cervezas Victoria El Locero Le Noveau Chef