On the final night of National Seafood Month two Gulf Seafood Institute board members will join other Gulf seafood industry experts, chefs and fishermen in addressing Gulf of Mexico sustainable seafood issues at a symposium to be held on Dauphin Island, Alabama on Halloween night. Photo: Jim Gossen
by Ed Lallo/Gulf Seafood News Editor
GSI board members Jim Gossen and Chris Nelson will join in a discussion on underutilized species entitled Nose to Tail from the Ocean. Photo: Ed Lallo/Newsroom Ink
On the last day of National Seafood Month, two Gulf Seafood Institute board members will join other Gulf seafood industry experts, chefs and fishermen in addressing Gulf of Mexico sustainable seafood issues at a symposium to be held on Dauphin Island, Alabama on All Hallow’s Eve.
The one day invitation-only Solving for Sustainable Seafood = People, Planet & Profit, is being organized by the Mississippi-Alabama Sea Grant Consortium and hosted by the Dauphin Island Sea Lab. The October 31st conference will address five important issues relating to Gulf seafood:
- Broadening the definition of sustainable seafood, to include the environment, the economy and the culture, often referred to as people, planet, profit.
- Increased understanding of domestic fisheries management and aquaculture.
- Increased awareness of sourcing and traceability.
- Complete utilization of seafood resources.
- Increase awareness of seafood sustainability efforts in the Gulf of Mexico
GSI’s Chris Nelson, vice president Bon Secour Fisheries in Alabama, will join other panelists on a session entitled Sourcing: Knowing and Going to the Source. Photo: Bon Secour
GSI board members Jim Gossen and Chris Nelson will join two panel discussions at the sustainable seafood symposium.
GSI’s Nelson, vice president Bon Secour Fisheries in Alabama, will join other panelists on a session entitled Sourcing: Knowing and Going to the Source, addressing the importance of source traceability, and the relationship between producers and consumers. Gossen, chairman of Sysco Louisiana Foods, will join Peche Seafood Grill’s Chef Ryan Prewitt, Florabama Yacht Club’s Chef Chris Sherrill and Johnny Fisher owner of Fisher’s at Orange Beach Marina in a discussion on underutilized species entitled Nose to Tail from the Ocean.
“This Halloween event will be a very educational, not frightening, experience,” said Auburn University’s William Walton, a member of the Mississippi-Alabama Sea Grant Consortium. “We expect the audience to include food industry members from chefs to wholesalers, as well as commercial fishermen, media, scientists, environmental NGO representatives and the general public. Each session will on hour, with a series of short, thought-provoking presentations by the speakers and panelists.”
“This will be a very educational, not frightening, experience,” said Auburn University’s William Walton, a member of the Mississippi-Alabama Sea Grant Consortium. Photo: Ed Lallo/Newsroom Ink
According to Walton, there will be up to 15 minutes of dialogue with the audience as well as time left for summary statements and concluding thoughts. “This symposium is about real sustainability and real sustainability is not just but how many fish there are. It’s also about the people that depend on those fish,” he explained.
Other symposium discussions include; Busting Fish Myths, a session focused on common misperceptions about fisheries and the understanding of requirements by U.S. seafood producers to expand the concept of sustainability, and Farming the Sea: a Blue-Green Solution, a session dedicated to exploring the need for aquaculture, and the opportunities it provides to broadly increase sustainability.
Chef Chris Hastings of Alabama’s Hot & Hot Fish Club will welcome the group. Photo: Birmingham News/Tamika Moore
Chef Chris Hastings of Alabama’s Hot & Hot Fish Club will welcome the group. Other speakers include Dr. LaDon Swann of the Mississippi-Alabama Sea Grant Consortium, Dr. Olaf Jensen from Rutgers University, Sam Wilding of the Monterey Bay Aquarium’s Seafood Watch Program, Dr. Bob Rheault from the East Coast Shellfish Growers Association, Brian Kingzett of the Global Aquaculture Alliance, as well as other Gulf seafood industry experts.
“This symposium is kicking off a seafood weekend on Dauphin Island,” said Walton. “On Saturday evening, there will be a Seafood, Science and Celebrity gala at the DISL Estuarium, and a Sunday supper benefiting the James Beard Foundation will be held at Fort Gaines.”
Solving for Sustainable Seafood = People, Planet & Profit (#S3P3) will be held between 3-8 pm on October 31st at the Shelby Center at the Dauphin Island Sea Lab on Dauphin Island, Alabama.
To learn more about this invitation only event, visit http://casom.org/s3p3/. Dinner to be included.
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