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Science Advice

Food from oceans

The College of Commissioners, led by Commissioner Vella, has requested scientific advice from the SAM High Level Group in the area of food and biomass from the oceans. This piece of science advice will support the preparation of the next impact assessment for the successor to the European Maritime and Fisheries fund. It follows Commission initiatives in the 2012 communication on Blue Growth, the 2014 communication on innovation in the blue economy and the Ocean Governance initiative.

The scoping paper has been approved following discussion at the High Level Group meeting on 24-25 November 2016 with DG MARE and representatives of the European Academies Networks.

SAPEA (Science Advice for Policy by European Academies) is playing a major role in this topic within the Scientific Advice Mechanism.

 

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Related topic events

UNESCO Sustainable Gastronomy Day: Food from the Oceans tasting

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The City of Bergen (UNESCO Creative City of Gastronomy) hosted on 18 June 2017 the Sustainable Gastronomy Day with a wide range of activities to explore food from the oceans.

One scientific and one public seminar were organised jointly by the Academia Europaea Bergen Hub and the Science Advice for Policy by European Academies (SAPEA):

  • Seminar 1 presented themes of common use of algae in meals, and fisheries and possible use of bycatch fish and products
  • Seminar 2 discussed how more food and biomass can be obtained from the oceans in a way that does not deprive future generations of their benefits

These activities originate from their collaboration on food from the oceans with the European Scientific Advice Mechanism (SAM).

There was a marketplace on the quayside with stands from local restaurants where people could do tastings of bycatch and seaweed (with fishing boats arriving to the harbour for the occasion). One stand featured the SAPEA and SAM banners and leaflets promoting that experts from a range of disciplines from all over Europe are exploring the question 'How can more food and biomass be obtained from the oceans in a way that does not deprive future generations of their benefits?'. Prof Matthias Kaiser, SAPEA Food From the Ocean Working Group 2 on Social Sciences and Humanities, University of Bergen, took part in the seminars. SAPEA staff was also represented.

Throughout 2017, these experts, from a range of disciplines, are exploring how more food and biomass be obtained from the ocean. Sustainability is an important part of the project – both in terms of species or groups of species that could potentially provide more food and biomass, and technological constraints to realising an increased sustainable harvest.

 

 

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