Blue Foods for a Sustainable Future

May 23, 2022
16:00–16:45 (Europe/Amsterdam time zone)

About this session

Blue foods represent a promising solution to the challenge of sustainably feeding a growing world population, while also making positive contributions to food security, nutrition, economic growth and jobs. What policies and partnerships are needed to realize the potential for producing aquatic foods sustainably? This is a livestreamed session.

Speakers

EC
Elizabeth Cousens
President and Chief Executive Officer
United Nations Foundation
JL
Jim Leape
William and Eva Price Senior Fellow and Co-Director, Center for Ocean Solutions
Stanford University
JN
Jane Nelson
Founding Director, Corporate Responsibility Initiative and Senior Research Fellow
Harvard Kennedy School of Government
MS
Magdalena Skipper
Editor-in-Chief
Nature

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