The AE Cardiff Hub has overseen the compilation of the Evidence Review Report Food from the Oceans, which examines the question of how the ocean can help satisfy the global demand for food. Handover to the European Commission took place on 29th November, in Brussels. Two European Commissioners, Karmenu Vella (Environment, Maritime Affairs and Fisheries) and Carlos Moedas (Research, Science and Innovation) were present.
Thousands of people came to Cardiff Bay over three days, 14th to 16th July, to enjoy the annual Cardiff Food and Drink Festival.
Food from the Oceans was the theme of a programme of events hosted at the Norwegian Church. This open and free programme of events was the result of collaboration between the Cardiff and Bergen Hubs, together with SAPEA (Science Advice for Policy by European Academies). We worked closely with other partners, including the SAM (Science Advice Mechanism) Unit, the Learned Society of Wales, the Hordaland County in Norway and Cardiff University.
Especially popular was the Food from the Oceans stall, serving a variety of seafood from Bergen, served by Norwegian catering students and chef Roberto Tanaia.
The highlight of a full programme of public talks on the theme of Food from the Oceans was a reception to mark the twenty-fifth anniversary of the restoration of the Norwegian Church in Cardiff Bay, supported by the Royal Norwegian Embassy and hosted in partnership with the Welsh Norwegian Society.
The Cardiff Hub organised a programme of public talks on the theme Food from the Oceans, in collaboration with SAPEA (Science Advice for Policy by European Academies). The programme was hosted at the Norwegian Church on 14th and 15th July and took place alongside the Cardiff International Food and Drink Festival, which attracts around 80,000 people. It also featured a public debate on the theme of Can we get more food from the ocean?
With the world’s human population projected to grow to between 9 and 10 billion by 2050, should we look to the oceans to feed ourselves? This was the theme of a lively public debate held in Cardiff on 15th July, as part of the Food from the Oceans project, coordinated by the Cardiff Hub on behalf of SAPEA (Science Advice for Policy by European Academies).
The Cardiff Hub was delighted to welcome Professor Carina Keskitalo, member of the High Level Group of Scientific Advisers and Chair of the Food from the Oceans Steering Group, to the Food from the Oceans public event at the Cardiff International Food and Drink Festival, 14-16 July.
Also at the event to represent the SAM (Scientific Advice Mechanism) Unit was Stuart Kirk.
As part of the Food from the Oceans public event, a celebratory reception was hosted at the Norwegian Church to mark the 25th anniversary of its renovation. The reception was hosted on two days, 14th and 15th July, as a partnership between the Cardiff Hub and Welsh Norwegian Society. It was kindly supported by the Royal Norwegian Embassy.
High tea was enjoyed by invited members of the Welsh Norwegian Society, as well as the general public. Musical accompaniment was provided by Angharad Edwards, a Welsh harpist, and by Stian Vedoy, a Norwegian performer living in the UK.
An exhibition, Our Story, included photographs and narrative on the history of the Church and its renovation.
As part of the public event organised to mark UNESCO Sustainable Gastronomy Day (18th June), the Academia Europaea Bergen Hub hosted an open debate on the theme of Food from the Oceans. Food from the Oceans is a current topic within the European Scientific Advice Mechanism, with an evidence review report due by the end of the year. The work is led by SAPEA (Scientific Advice for Policy by European Academies) and is coordinated by the Cardiff AE Hub.
The debate was opened by Dr Matthias Kaiser of the University of Bergen. He set the scene by reminding the audience of the challenge we face of feeding a growing human population, estimated at nearly 10 million by 2050. The oceans can appear to offer a rich and endless resource. Yet, we are already overfishing and wasting far too much food. Since 1945, we have acted irresponsibly. New technology might be seen as a ‘quick fix’ but scientific progress has to be matched by moral and ethical progress too.
Climate change has meant that particular species are thriving as never before. It means we could be eating new types of seafood, like jellyfish.
Inger Elisabeth Måren holds a new UNESCO Chair at the University of Bergen. She highlighted food as a global development challenge, particularly in the context of the UN’s Sustainable Development Goals.
Professor Røgnvaldur Hannesson of the Norwegian School of Economics contested the view of previous speakers. Fisheries are in good health, aquaculture is growing and we have been very well fed since 1945. The rate of population growth is slowing and stabilising, thanks to economic growth and the emancipation of women. Sustainability is a process that is changing constantly.
Ian Kinsey, a fisherman born in Wales and now living in Norway, agreed that sustainability is relative. The affordability of food is crucial and we have been too precautionary in our approach.
Amund Måge is the new marine director at the University of Bergen. He urged that it is too early to discard sustainability concepts like the UN’s Sustainable Development Goals. Only 2% of food comes from the ocean but it accounts for 50% of photosynthesis. Population growth continues in absolute terms. We will therefore need to go down the trophic levels to meet our requirement for food. Aquaculture can increase but fish feed should not be taken from the land. Ethics depend on good science.
Matthias Kaiser responded that he is not anti-science but ‘ethical scientists’ are essential, along with entrepreneurs with a strong sense of responsibility. Simplistic technological solutions do not work. There are costs upon nature and we should examine more broadly how systems interact. After all, humanity is part of these systems.
Inger Elisabeth Måren also criticised what she saw as the anthropocentric view adopted by some of the panellists. Biodiversity matters, she claimed.
Røgnvaldur Hannesson, in contrast, believed genetic engineering would be the next ‘green revolution’, giving us increased crop yields.
Matthias Kaiser responded that we must reduce our consumption of red meat and instead rely on a simpler diet from lower trophic levels. Aquaculture could also help, if managed properly. Ian Kinsey, however, did not believe in the aquaculture solution. Dr Arne Duinker of the University of Bergen spoke of the importance of sea plants. Kelp farming is just starting in Norway, for example.
In conclusion, a local councillor received a positive response from the audience for his intervention. Local politicians are looking at new job creation for their communities, he said. Scientists, for their part, should be humble and recognise that they should not take risks that could have largescale global impact. Matthias Kaiser reminded the audience that academics are always happy to take part in important public discussions such as this.
The first of several public engagement events for the Food from the Oceans project, coordinated by the Cardiff Hub, was held in Bergen on 18th June. It marked the UNESCO Sustainable Gastronomy Day and Bergen’s status as a UNESCO Creative City of Gastronomy. It was held in the marketplace Nøstetorget and the picturesque Nøsteboden, built in 1645.
A series of colourful stalls offering food samples attracted around 2,000 visitors and it featured on the main news of TV2, Norway’s principal commercial channel, reaching up to 1 million viewers.
A programme of public talks and an open debate on the theme of Food from the Oceans took place during the afternoon.
The event was opened by local councillor Julie Andersland and Dag Rune Olsen, the Rector of the University of Bergen. The Cardiff Hub was represented by Louise Edwards and the Bergen Hub by Jan S. Vaagen and Laszlo Csernai.
SAPEA (Scientific Advice for Policy by European Academies) was represented by its Head of Communications, Laura Norton.
The Bergen event is followed by the Cardiff International Food and Drink Festival, held in mid-July.