26th, 27th, 28th October 2022
In this 2022 edition, the main thematic focus was on Super Blue Food as a solution to build healthier, more equitable and sustainable food systems. Some Super Blue Foods could help address the global challenges we face and are a fundamental source of nutrition for several billion people worldwide. This year, the congress also crossed over to Portugal, visited Doñana and tour areas in the provinces of Huelva and Cádiz.
The world’s only congress forging links between gastronomy, science and the fishing sector brings together marine biologists, oceanographers, major figures in the fishing industry and chefs to discuss the current situation of the marine world, focusing on the oceans as the only possible source of sustainable healthy human foodstuffs over the coming decades, and boosting sustainable fishing plans with the climatic benefits that may be produced by algae forests, the feasibility of using them to create ‘bioplastics’, to grow and consume vegetation which is currently made up of invasive species, or to produce new kinds of medication.
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News
The event will feature some of the best oceanographers and marine biologists, along with leading chefs, fishermen, shipowners, entrepreneurs operating in the sector, and journalists.
News
The bivalve with a faint environmental footprint and high protein value, at a price that has not risen in recent years ticks all the boxes as the best blue super food.
News
Representatives of the fishing world raise their voices for the acknowledgement of a key sector, an "increasingly more sustainable sector", a sector which "needs recognition before it dies out".
News
Uxío Labarta takes over from Ángel León as the personality the event pays tribute to this year.
Opening
The 2022 Meeting of the Seas weighs anchor in Ayamonte.
Presentation
Assistant Professor and Researcher at the University of Santiago de Compostela (Spain)
Presentation
Chef at the Sollo* restaurant (Fuengirola, Spain)
Presentation
Professor of Marine Science (Saudi Arabia)
Presentation
Chef and urchin fisherman in the Norwegian Arctic
Presentation
Assistant deputy manager of the Aquaculture Subdirectorate
Presentation
Chef at Casa Solla* (Poio, Pontevedra)
Presentation
Head of Nutrifesco
Presentation
Professor of Marie Sciences at the King Abdullah University of Science and Technology in Saudi Arabia
Round table
Programme Director of MSC Spain and Portugal
President of the National Artisan Fishing Federation (Spain)
Secretary general of CEPESCA
Presentation
Manager of Parque Nacional de Doñana
Presentation
Lecturer and advisor to the Chair of Naval Heritage and History (Spain)
Presentation
President of the seine-fishing tuna fleet (Spain)
Presentation
Chef and founder of Scout (Canada)
Presentation
Fisherman
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Presentation
Chef at the Under* restaurant (Lindesnes, Norway)
Presentation
Research professor with the CSIC research council (Spain)
Presentation
Scientist at the Institute of Marine Research in Bergen (Norway)
Presentation
Chef at Aponiente*** (Puerto de Santa María, Cádiz)
Closing ceremony
The 2022 Meeting of the Seas makes port at Sancti Petri.
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