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.

 

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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”

 

Key speakers

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 HoldingsSetting a new benchmark for sustainable living, starting with seafood production

Tor W. Andreassen: Professor of Innovation and the Director of Center for Service Innovation (CSI) at Norwegian School of Economics - Business model innovations

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

Per Grieg: Chairman, Global Salmon Initiative and Chairman of the Board, Grieg Seafood - Achieving Global Sustainability in Salmon Farming

Kristin Holth: Group Executive Vice President, Ocean Industries DNB - New Forms Of Capital: Investing in Sustainability

Tanja Hoel: Director The Seafood Innovation ClusterAquaCloud, 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

 

For full program, download our event app and keep updated on the event: AppStore / GooglePlay

 

 

"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. 

 

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