The world needs more food. Today, only 2 % of what we eat comes from the oceans. The supply of seafood need to increase in the years ahead. Is it possible to harvest more and to use more of the seafood we already harvest for human consumption? On Day zero of NASF in Bergen, this is on the agenda.
We see many innovative projects coming up in the seafood industry both to use all parts of the fish caught and to harvest further down in the marine food chain. The primary bio production in the ocean is equal to that on land – giving a large potential for increased food supply from the ocean – food rich in proteins, fat and essential nutrients.
- Future food security will depend on a higher contribution from the marine ecosystems. We are therefore proud to host this important seminar on different possibilities for increased harvest from the oceans, states Sissel Rogne, director of Institute of Marine Research.
The “lowest hanging fruit” is obviously to utilize fish offal and bycatch in world fisheries which today is mainly discarded at sea. That might give an additional 15-20 million tons of marine fat and protein.
Another potential source are mesopelagic fish, a group of species living mainly between 200 and 1000 meters’ depth. This is probably the largest global fish resource, recently estimated at 10.000 million tons. A resource still not utilized and thus representing a large potential reserve for increased supply of marine oils and protein.
The possibilities for increased aquaculture production is great, given increased supplies of feed raw material – potentially from mesopelagic fish and plankton.
This side event is featuring the best knowledge and experience both from the industry, science and management. The focus will mainly be on the possibilities for increased food supply from the ocean through utilization of mesopelagic fish, discards and multi-tropical aquaculture.
Time: 7 March 2017 (09:00-16:00)
Venue: Radisson Blu Royal Hotell, Bergen
Contact persons and convener: Åsmund Bjordal, +47 906 96 701
FAO, UNIDO, the Institute of Marine Research (IMR), the National Institute for Nutrition and Seafood Research (NIFES) and the Norwegian Directorate of Fisheries (fiskeridir).