Registration form: https://nettskjema.no/a/359195
! Limited places as there will be a tasting of seaweed and kelp dishes.
Global demand for food is rising. With limited cropland, water resources and declining biodiversity, experts seek the ocean to look for new solutions. How can the ocean help secure global food supply, what can we eat and how can we secure sustainable aquaculture practices?
Experts and academic voices meet on the topic to discuss the ocean and the future of food security. The panel debate will be moderated by Green Office's Lucas Wenk-Wolff
The panel:
Karen V. Lykke
Karen V. Lykke is a professor in cultural history at the Centre of Development and Environment at UiO. She has previously done her research on food culture and sustainability from a historical perspective, and recently published the book '' «Hva vi spiser når vi spiser kjøtt».
Ruth Haug
Ruth Haug is a professor of International Development Studies at the Norwegian University of Life Sciences (NMBU). She began her professional career working nationally and internationally within the field of food security and rural development and has worked with NORAD, the World Bank, and the Norwegian Ministry of Agriculture.
Ting med tang (Anne Lise and Bjørn Viken)
Ting med Tang is a knowledge hub and educates about the harvest and use of seaweed and kelp in Norway. They arrange seaweed safaris, cooking courses and collaborate with public institutions, schools, restaurants and more.
Kiranpreet Kaur
Kiranpreet Kaur has been director of R&D fish health and nutrition at Aker Biomarine since 2019. She has a PhD in molecular biology and have 12 years of experience in aquaculture industry. Before joining Aker Biomarine, she worked for 7 years at NMBU in collaboration with PatoGen As.