Join us for Sustainable Seafood, featuring nationally prominent chefs, local fishermen, academics & activists, where we will take a multi-disciplinary look at the impact our seafood choices have on the long-term vitality of harvested seafood and the well-being of the oceans. Because our seafood consumption impacts the ecosystem, it is important for our own well-being—and that of the oceans—that we understand the impact of these choices. But sustainable seafood also includes consideration of the impact our food choices have on the livelihoods of fisheries-dependent communities.
Corinne Bush Clinical Nutritionist
Heidi Dewar NOAA
Tommy Gomes Fishmonger
Amro Hamdoun SCRIPPS
Rick Moonen Chef
Sarah Rathbone Dock To Dish La
Rob Ruiz Chef
Paula Sylvia Port of SD
Michelle Lerach Berry Good Food Foundation
This is the fourth panel on issues at the intersection of our food production/consumption and the environment brough to you by the Berry Good Food Foundation, part of our Future Thought Leaders series. Learn more here: https://berrygoodfood.org/future-thought-leaders-panel-discussions/
5:30-6: FREE FOOD & DRINK brought you you by Chef Isabel Cruz, featuring local farms and fishmongers.
6-7:30: Live Panel Discussion