Shannon Cosentino-Roush | Innovating the Future of Seafood

The demand and consumption of aquatic (blue) foods is at an all-time high, up 483% since 1961, and only projected to increase. Yet, the production from wild-caught fisheries has leveled off and, for the first time in history, been surpassed by aquaculture. Simultaneously, our global ocean faces a dual climate and biodiversity crisis, standing to further affect its productivity and the number of people relying on aquatic foods for nutrition, food security, and employment. It’s unquestionable that we stand at a critical juncture faced with the task of figuring out how to balance global food security, livelihoods, and the sustainable management and health of our ocean.
This talk will move from problem to solution statement by showcasing examples of the key role innovation can play to: reduce the impact of wild capture fisheries, improve the benefits received by local communities, trace our seafood from vessel to plate, create efficiencies in aquaculture operations, discover new methods of producing alternative seafood (plant-based and cell-cultured), and launch new sustainability-oriented products and offerings. We all can play an important role in advancing and leveraging the innovation ecosystem for the benefit of the ocean and the many that depend on it.
Sponsors:
Courtyard by Marriott Long Beach Downtown
Stephen and Brenda Olson
Ralph and Hazel Osborn and Lois J. Roork Charitable Trust