Planned Schedule

23rd June - Day 1

10.00-11.00 Arrivals and Informal Meetings

11.00-11.30 Registration & Networking

11:30-12:00 OPENING PRESENTATION

12:00-13:00 PANEL 1 / Chair: Dave Little

• Geoff Tansey, Food Systems Academy: Opening comments around challenges and opportunities to the broader UK food systems transformation.

• Baukje de Roos, University of Aberdeen: What is special about seafood? The nutritional and health benefits.

• Jon Hillier, University of Edinburgh: The environmental impacts of blue food.

• Christina Hicks, Lancaster University: Seafood equity & justice issues.

13.00-14.00 LUNCH

14:00-15:00 CASE STUDIES / Chair: Michel Kaiser

• Baukje de Roos, University of Aberdeen & Hamish Macdonell, Salmon Scotland: Farmed salmon in Stirling schools – a pilot (and potential model) aiming to change diets in the UK.

• Lorna Cooper: Why seafood is an affordable part of everyone's diet?

• Huw Thomas, 3 Pillars Seafood Ltd: Where does your fish come from? Trends in UK seafood.

15:00-16:00 PANEL 2 / Chair: Anton Immink

• Ally Dingwall, Aquaculture Stewardship Council

• Martin Jaffa, Callander McDowell

• Jude Brown, Isle of Skye Mussel Company

• Patrick Blow, Cape Wrath Oysters

• Hamish Macdonell, Salmon Scotland

• Jimmy Young, University of Stirling

• Rhianna Rees, The Seaweed Academy

• Dan Lee, Global Seafood Alliance

16:00-16:30 BREAK - COFFEE & TEA

16:30-17:00 GILLIAN PURDON, FOOD STANDARDS SCOTLAND

17:00-18:00 EXHIBITS & DEMONSTRATIONS (open to attendees & public)

Includes:

• • The impact of seafood on the earth's resources compared to other foods. (Richard Newton, Bjorn Kok)

  • Learn how seaweed is going to be the next frontier food. (Iain Gatward)

  • How has your farmed salmon changed and how does that change impact your health? (Baukje de Roos, Matthew Sprague)

  • Come Dine with Cat -how can we get our kids to eat seafood? (Catriona Frankitti)

  • Affordable seafood dinners: nutritional, tasty and environmentally sound (Amy McGoohan)

  • Find out where your seafood comes from and its impact on those producing it (Steph Horn, Reed Ozretich, Mausam Bhudakhotti)

  • Blue Fashion: don’t just eat seafood…wear it! (William Anderton)

  • Eat the whole fish: reduce waste and retain nutrition from our seafood. (Wesley Malcorps, Richard Newton)

  • Forth Valley College and Start -up Stirling are collaborating to improve diets locally. (Andy Ireland)

18:00-19:00 PANEL 3 / Chair: Dave Little (open to general public + recorded)

• Christina Hicks, University of Lancaster

• Emily de Sousa, Seafood Content Creator at Seaside with Emily

• Phil Taylor, Open Seas

• Ally Dingwall, Aquaculture Stewardship Council

• Catriona Frankitti, Innes Ross Ltd

• Hazel Healy, DeSmog Investigative Journalism

• Martin Jaffa, Callander McDowell

19:30 DINNER

24th June - Day 2

9:00-9:30 COFFEE & PASTRIES

9:30-10:20 PANEL 4 / Chair: Christina Hicks

• Geoff Tansey, Food Systems Academy

• Ally Dingwall, Aquaculture Stewardship Council

• Eva Maire, Lancaster University

• Hazel Healy, DeSmog Investigative Journalism

• Dan Lee, Global Seafood Alliance

10:20-10:30 SHORT BREAK

10:30-11:00 RICHARD NEWTON

11:00-11:30 CONTRIBUTE YOUR THOUGHTS ON HOW SEAFOOD CONSUMPTION CAN BE INCREASED IN THE UK

11:30-11:45 BREAK + COFFEE

11:45-12:30 PANEL 5 / Chair: Jimmy Young

• Huw Thomas, 3 Pillars Seafood Ltd.

• Steve Euston, Heriot-Watt University

• Karen Galloway, Seafood Scotland

• Bill Clark, Zero Waste Scotland

• Baukje de Roos, University of Aberdeen

12:30-13:00 REFLECTIONS & NEXT STEPS

• • Event Organisers (Dave Little, Baukje de Roos, Christina Hicks)

13:00-15:00 LUNCH & NETWORKING