Sustainable Growth Summit 2017:
Norwegian Seafood - Scaling up action on sustainability
How to sustainably feed a world population of more than nine billion with sufficient and nutritious food? This question frames the core challenge that the Sustainable Growth Summit aims to address.
Sustainable growth takes teamwork. We know we can only do this by working together. Collective action is the most powerful tool we have to drive positive change for a more sustainable food system. Our objective is to establish the Cluster as an innovation leader in promoting responsible practices to provide healthy food for a growing population.
This year’s Summit will highlight on the important role our oceans play in providing nutritious food and livelihood. The Summit aims to scale up action for promoting sustainable practices and improved fisheries and aquaculture management worldwide. Sharing of news ideas and partnerships to tackle the interconnected challenges of our food system, health, climate and sustainability.
Highlights from the programme:
- The role of food from the ocean
- Norwegian Seafood - leading change for a sustainable food system
- How Seafood can support UN’s Sustainable Development Goals
- Chefs as change agents for sustainability, food security and health
- Putting fish on the menu – today and into the future
- Digitalization & New Technology, innovation for sustainable growth
- The NEXT generation “Food Influencers”
Nata Menabde: Executive Director, World Health Organization, Office at the United Nations - Decade of action on nutrition - ambitions and action in nutrition, fisheries and aquaculture
Árni M. Mathiesen: Assistant Director General Fisheries and Aquaculture Department FAO - Maximizing the contribution of fish to human nutrition
Dave Robb: Director of Sustainability Cargill Aqua Nutrition - Contributing towards Sustainable Fish Feed in Asia
Malcolm Pye: CEO Benchmark Holdings - Setting a new benchmark for sustainable living, starting with seafood production
Øyvind Fylling Jensen: CEO Nofima - Using the unused
Jørgen Hanson: Service Responsible Ethics & Anti-corruption, Sustainability Specialist, DNV-GL - How Seafood can support the UN Sustainable Development Goals
Kristin Holth: Group Executive Vice President, Ocean Industries DNB - New Forms Of Capital: Investing in Sustainability
Tanja Hoel: Director The Seafood Innovation Cluster - AquaCloud, Digitalization & New Technology, driving sustainable growth innovation
Aaron McNevin, Ph.D: Director, Aquaculture at World Wildlife Fund - Accelerating sustainable efforts in aquaculture
Wenche Grønbrekk: Head of Sustainability and Risk, Cermaq - The Seafood Business for Ocean Stewardship, a new Global Initiative
Malin Jonell, Ph.D: Postdoctoral researcher, Stockholm Resilience Center - EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems
Alf Helge Aarskog: CEO, Marine Harvest - Closing Remarks; Scaling up action on Sustainable Seafood Growth
Geir Lasse Taranger: Research Director Aquaculture, Institute of Marine Research
"Culinary love to trash fish"
Looking forward to see you all at our evening event “Culinary Love to Trash Fish”. Together with Norway’s leading Culinary Chef Network “Smak av kysten” we have prepared a special menu for the future of sustainable consumption patterns.