Lower Mainland Events

9th Annual Seafood Summit

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Responsibility without Borders?
The Westin Bayshore, Vancouver, Canada
31 January–2 February 2011
Yvon Chouinard, Keynote Speaker

The Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking with the goal of making the seafood marketplace environmentally, socially and economically sustainable.
Program

Yvon Chouinard Announced as Keynote Speaker of Seafood Summit 2011!

Yvon Chouinard is founder and owner of Patagonia, Inc., based in Ventura, California. He began in business by designing, manufacturing, and distributing rock-climbing equipment in the late 1950’s. His tinkering led to an improved ice axe that facilitated the French ice climbing technique and is the basis for modern ice axe design. In 1964 he produced his first mail order catalog, a one page mimeographed sheet, containing advice not to expect fast delivery during climbing season. Business grew slowly until 1972 when Yvon added rugby shirts to his catalog and his clothing business took off.

In the late 1980’s, Patagonia’s success was such that Yvon considered early retirement. In some ways he would have preferred to disappear into the South Pacific with his fly rod and surfboard. However, he decided to continue directing Patagonia’s course, in part to use the company to inspire and implement solutions to the environmental crisis. As part of this goal, Patagonia instituted an Earth Tax, pledging 1% of sales to the preservation and restoration of the natural environment. In 2001, Yvon, along with Craig Mathews, owner of West Yellowstone’s Blue Ribbon Flies, started One Percent For The Planet, an alliance of businesses that contribute at least 1 percent of their net annual sales to groups on a list of researched and approved environmental organizations.

Yvon spends much of his time in the outdoors and serving on the boards of numerous environmental groups. “I work every day of my life. My job is to be the ‘outside’ man, studying lifestyles around the world, coming up with ideas for new products, new market trends, seeing that Patagonia stays relevant in a rapidly changing world.”

Confirmed Session Titles

  • Between the Deadline and the Deep Blue Sea: Journalists Talk about Reporting on the Sustainable Seafood Movement
  • Community Supported Fisheries: Broadening the Scope of Traditional Fisheries Management
  • Control documents and other supply chain tools for combating IUU fishing and verifying incremental fishery improvements
  • Creating a Healthy and Sustainable Seafood Supply System
  • Delivering Sustainability in One of the World’s Most Technically Powerful Fisheries
  • Facing the Future for Fish Meal and Fish Oil
  • Fair Trade Social Certification and Community Empowerment
  • Financing Change in Fisheries: Building Partnerships for Strategic Investment
  • Focus on Asia
  • From Consumer Confusion to Confidence: The Roles of Producers, Businesses, Governments and Others in Creating Clear Choices for Sustainable Seafood
  • Further Down the Line: Creating Sustainable Seafood Markets in Developing Nations
  • Gatekeepers to Cuisine Consciousness: Chefs Explore Their Influence on and Responsibility to Sustainability
  • How Far Can and Should the Sustainable Seafood Movement Go in Improving Fisheries Worldwide?
  • How the Seafood Industry Can Combat Ocean Acidification
  • Is Environmental Sustainability Enough? Addressing the Social, Economic and Community Needs of Fisheries and Their Participants
  • Life Cycle Assessment for Farmed and Wild Seafood
  • Linking Sustainable Seafood with Marine Spatial Planning
  • Responsibility without Borders: The Industry’s Role in Conserving Bluefin
  • Role of Aquariums in Impacting Consumer Behavior
  • Salmon’s Just the Tip of the Iceberg: Using New Science Tools to Assess and Shift the Current Trajectory of Marine Aquaculture
  • Succession Planning – Exploring International Approaches to Embed Sustainability on the Demand Side
  • Sustainability and Global Seafood
  • Sustainable Impacts, Sustainable Business – Reality and Vision
  • The Coral Triangle Initiative: Coral Reefs, Fisheries and Food Security
  • The Next Generation of Salmon farming – Exploring the Business of Land-Based Closed Containment Aquaculture
  • Traceability Shortcomings in Mediterranean Farmed Bluefin Tuna Production

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Corporate Ocean Responsibility Workshop, January 30, 2011

Program New!

January 30, 2011 from 12pm to 5pm

Seafood from Crowded Seas: The role of marine spatial planning in sustainable, multiple use.

The oceans are a source of food, energy, transport, tourism, recreation and other business opportunities – creating interactions between a broad range of commercial activities interests. As starkly illustrated by the recent tragedy in the Gulf of Mexico, the actions of one industry can affect other ocean users, with seafood production especially vulnerable. This workshop will bring together different ocean industries to explore the role of coastal and marine spatial planning in sustainable ocean use across sectors. Real world case studies will inform a forward-looking discussion about the issues and implications for industry and how corporate ocean and marine spatial planning might ensure the future of responsible use of the marine environment – with a focus on the special needs of the seafood industry.

Organized in partnership by Seafood Choices and the World Ocean Council.

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MSC Certification – Everything You’ve Always Wanted to Know but Haven’t Had the Chance to Ask

January 30, 2011 from 1pm to 5pm

Please join Marine Stewardship Council (MSC) technical staff for a workshop offering the opportunity to get into the details of the MSC certification program, how it is designed, and how it is applied through the “FCM”, the “FAM”, the “CoC” and other elements with acronyms. The workshop will be a mixture of information and updates on the workings of the program as well as an ample opportunity for dialogue and discussion around key points of interest.

Please note that this event is being organized and hosted by the Marine Stewardship Council. Please email Robin Mead at MSC with questions or to register. Capacity is limited to 90 participants.

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Can We Overcome Hurdles to Producing More Seafood? The Case of Open Ocean Aquaculture

February 3, 2011 9:30am to 12:30pm

Open ocean aquaculture offers promise to meet the future demands for increased seafood production. Unfortunately, the dialogue on open ocean aquaculture remains disconnected among the relevant parties, and there are still many questions regarding environmental impacts and economic viability. Are there lessons to be learned from the larger seafood sustainability movement? A decade ago, the entire seafood industry was largely operating in absence of a platform for sustainability. Companies began to implement a drive towards increased sustainability, with support from NGOs, working within market-defined boundaries. Can the industry, in collaboration with critical stakeholders, help drive the development of sustainable open ocean aquaculture production? What outreach, policy, and/or economic vehicles may help develop marine aquaculture to enhance seafood supplies while protecting the environment from harm? Please join us for an active discussion and development of next steps in moving open ocean aquaculture forward.

Please note that this event is being organized and hosted by the New England Aquarium and Sustainable Fisheries Partnership. Please email Elyse Antrim to register or Dr. Michael Tlusty with other questions. Capacity is limited to 75 participants.

Field Experiences

Vancouver Island Shellfish Field Experience, January 29-30, 2011

Field experience prior to the Seafood Summit will take participants to lovely Vancouver Island to visit an oyster farm, oyster beds, scallop farm, shellfish hatchery, state-of-the-art floating upwelling system (FLUPSY) and the stunning new Deep Bay Marine Field Station, offering a comprehensive look at local shellfish aquaculture. Participants will have a shellfish themed dinner prepared by Xinh Dwelley, a renowned seafood chef from Xinh’s Clam & Oyster House in Shelton, Washington and award winning chefs from the Culinary Institute of Vancouver Island, to complete the experience from farming to eating. Trip is overnight due to travel time and will depart early morning Saturday, January 29th and return Sunday January 30th in time to participate in the pre-Summit workshop.

Fee: 150 USD
Includes ground transportation, overnight accommodation on Vancouver Island and meals during the trip. Prior to the field trip commencing, participants will need to provide their own accommodation for the night of January 28 and make any necessary transportation arrangements to the Westin Bayshore Hotel, Vancouver, on the morning of the 29th. The field trip bus departs from the Westin Bayshore Hotel promptly at 7:30am, January 29.

Ballard Halibut Fishery Field Experience, Seattle, United States, February 3, 2011

 
 

Field experience after the Seafood Summit will take participants to the Seattle area port of Ballard. Participants will have the opportunity to explore the docks and speak with local fishermen. The culture of this community will be front and center as the history of the halibut fishery, dynamics of international management and socioeconomics are presented by local management officials. Following an excursion to Pike Place Market, the day will end with a delicious dinner of black cod and halibut prepared by Seattle’s leading chefs. Trip will depart early morning on Thursday, February 3, 2011.

Participants must have travel documents to visit the United States. Please check your visa requirements.

Fee: 85 USD
Includes ground transportation and meals during the trip.