The Future of Seafood: Nourishing the World

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Registration has now ended for our "Discussion on the Future of Seafood". If interested the Food Initiative, contact Dr. Peter Wong, Director of the Food Initiative and Special Assistant to the President, at 617-589-0220 or pwong@mos.org

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Museum of Science

1 Science Park

Boston, MA 02114

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Sales Have Ended

Registrations are closed
Registration has now ended for our "Discussion on the Future of Seafood". If interested the Food Initiative, contact Dr. Peter Wong, Director of the Food Initiative and Special Assistant to the President, at 617-589-0220 or pwong@mos.org
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Join Us for a Discussion on the Future of Seafood



THE MUSEUM OF SCIENCE and the GULF OF MAINE RESEARCH INSTITUTE are co-hosting our second conference on the Future of Seafood. We are convening a diverse range of professionals and interested community members such as yourself to share, learn, and brainstorm ideas to make positive change.

This conference includes expert speakers and panelists who will describe the complexities in the seafood supply chain, feature innovations in reducing food waste, and identify some potential crossover technologies from other industries. Please join us for a one-day invitation-only conference at the Museum of Science, including an evening tasting menu with chef demonstrations.


Monday, November 5

  • 9:00 a.m. – 4:30 p.m. Conference keynote, presentations, and panels in Skyline Room.
  • 6:00 p.m. – 9:00 p.m. Cocktail reception, cooking demonstrations, and seated tasting menu in Museum exhibit halls.

RSVP by Friday, October 26th

No tickets will be sent in advance. The guest list will be kept at the registration table. Parking is available on a first-come, first-served basis at the Museum. Green line T access is also available.

For more information, please contact: Dr. Peter Wong, Director of the Food Initiative and Special Assistant to the President, 617-589-0220 or pwong@mos.org.

Date and Time

Location

Museum of Science

1 Science Park

Boston, MA 02114

View Map

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