Sustainable Growth Summit 2017: Bergen 26.-27. Oct

NCE Seafood Innovation Clusters’ work with the SDGs

The Seafood Innovation Cluster believes the seafood industry will have a direct impact on several of the Global Sustainability Goals:

Goal 2 – Zero Hunger
Goal 3 – Good Health and Wellbeing
Goal 8 – Decent work and economic growth
Goal 12 – Responsible Consumption and Production
Goal 13 – Climate Action
Goal 17-Partnerships

Acknowledging that all goals are interrelated and must be seen in context, NCE Seafood Innovation Cluster has chosen to focus particularly on five SDGs to maximize our impact and create long-term values. Although the goals are challenging and ambitious, we believe that sustainable aquaculture and salmon farming can contribute to sustainable development of the food sector and a solution to many of the goals.

The 5 most relevant SDGs for the Cluster
In NCE Seafood Innovation Cluster, we have aligned our work with the SDGs and chosen five goals where we consider to have the highest impact and where we can make a difference. Below we present the five prioritized SDGs, and explain how we believe the seafood sector can make a difference:

Goal 1: End poverty in all its forms everywhere

Extreme poverty rates have been cut by more than half since 1990. Poverty is more than the lack of income and resources to ensure a sustainable livelihood. Its manifestations include hunger and malnutrition, limited access to education and other basic services, social discrimination and exclusion as well as the lack of participation in decision-making. Economic growth must be inclusive to provide sustainable jobs and promote equality.

Goal 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture

In a growing world population with challenges related to obesity and hunger, seafood may provide a solution to the growing demand for protein and encourage healthy diets. If done right, aquaculture and fisheries can provide nutritious food for all and generate decent incomes, while supporting people-centered rural development and protecting the environment.

The seafood sector offers key solutions for development and is central for hunger and poverty eradication. Seafood is a healthy food choice and is rich in nutrients such as omega-3, proteins, vitamins, and minerals.

Goal 13: Take urgent action to combat climate change and its impacts

Being at the forefront of sustainable aquaculture, the seafood sector has the potential to drive innovation in climate-friendly seafood going forward. The production of food accounts for a significant part of global greenhouse gas emissions.

Seafood has a small carbon and water footprint compared to other sources of protein and can contribute to a solution to the climate challenge.

Goal 14: Conserve and sustainably use the oceans, seas and marine resources

The world’s oceans – their temperature, chemistry, currents, and life – drive global systems that make the Earth habitable for humankind.

Our rainwater, drinking water, weather, climate, coastlines, much of our food, and even the oxygen in the air we breathe, are all ultimately provided and regulated by the sea.

The farming practices in the salmon farming industry are more technologically advanced than any other fish farming practice. The salmon farming sector may offer knowledge and technology transfer to other aquaculture areas to enhance and encourage a sustainable use of the ocean in the rise of the blue economy.

Goal 17: Revitalize the global partnership for sustainable development

A successfully sustainable development agenda requires partnerships between governments, the private sector, and civil society. These inclusive partnerships built upon principles and values, a shared vision, and shared goals that place people and the planet at the center, are needed at the global, regional, national and local level.

As a Cluster, we want to contribute to a higher degree of partnership between the government and the seafood sector to achieve the SDGs.

SUSTAINABLE GROWTH SUMMIT 2017:

Norwegian Seafood – Scaling up action on sustainability

Where: The University Aula
When:  26-27 October 2017

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 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 new ideas and partnerships to tackle the interconnected challenges of our food system, health, climate, and sustainability.

REGISTRATION 

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”

SPEAKERS:

• Jarl Giske, Professor, Marine dean. Department of Biology, The University of Bergen: Welcome

• Geir Lasse Taranger, Research Director, Institute of Marine Research: How to sustainable manage the oceans

• Arne Mathisen, Assistant Director General, Fisheries and Aquaculture Department FAO: Maximizing the contribution of fish to human nutrition

• Hans Peter Melby, Senior Adviser, Norad: Sustainable use of the oceans for food security and nutrition Norwegian experiences

• Malin Jonell, PhD, Postdoctoral researcher, Stockholm Resilience Center: EAT-Lancet commission on Healthy Diets from Sustainable Food Systems

• Aaron McNevin, Ph.D, Global Network Lead, Aquaculture, World WildLife Found: Accelerating sustainable efforts in aquaculture

• 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

• Tor W. Andreassen, Professor and Director at Center for Service Innovation, Norwegian School of Economics: Business model innovations

• Tanja Hoel, Director, The Seafood Innovation Cluster: Digitalization & New Technology, driving sustainable growth, AquaCloud

• Luk Warlop, Professor, Department of Marketing, BI Business School, Nudging consumers towards sustainable choices

• Nata Menabde, Executive Director, World Health Organization, WHO, Office at the United Nations: Decade of action on nutrition – ambitions and action in nutrition, fisheries and aquaculture

• Diana Lindberg, Research Scientist, NOFIMA: Using the unused

• Maria Stavang, Piateed, YouTuber: The NEXT generation

• Kristin Holth, Director Ocean Industries, DNB: New Forms of Capital: Investing in Sustainability, Group executive vice president

• Jørgen Hanson, Service Responsible Ethics & Anti-corruption, Sustainability Specialist, DNV-GL: How Seafood can support the UN Sustainable Development Goals

• Wenche Gronbrekk, Head of Sustainability and Risk, Cermaq: The Seafood Business for Ocean Stewardship, A new Global Initiative

• Per Grieg, Chairman, Grieg Seafood and GSI: Achieving Global Sustainability in Salmon Farming, Global Salmon Initiative

• Alf Helge Aarskog, CEO, Marine Harvest Group: Scaling up Action on Sustainable Seafood Growth

More about the speakers here

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.

Read more here