The ocean drives global systems that make the Earth habitable for man. Our rainwater, drinking water, weather, climate, coastlines, much of our food, and even the oxygen in the air we breathe, are all ultimately provided and regulated by the sea. Managing this essential global resource is a key feature of a sustainable future. However, right now, there is a continuing deterioration of coastal waters due to pollution, the acid levels in the ocean is having a negative effect on our ecosystems and biodiversity. This, in turn, is also negatively impacting small scale fisheries. Saving our ocean must remain a priority. Marine biodiversity is critical to the health of people and our planet.
In this webinar, taking place on 12 and 13 April from 11am to 1pm and featuring a series of speakers including a local fisherman, a marine biologist, chefs, a sea salt producer, fishmonger and more, we will delve into this topic in detail to discuss how we as chefs, in our own kitchens, can begin and continue to respect the sea. Sign up below!
Dr Patrick Collins - Marine Biologist
Lyndsey O'Connell - Sick Of Plastic
MEP Grace O’Sullivan
Martyn Simpson, Fisherman
Niall Sabongi, Sustainable seafood Ireland
Vincent Doumeizel – Senior Advisor at United Nations Global Compact
Finn van der Aar - Marine Biologist
Aishling Moore - Chef
Philippe Farineau - Chef
Gaz Smith - Chef