Save the Date for the Sustainable Seafood Symposium

Ted Talk-style discussions will contemplate our complex seafood food system, some of the challenges we face and explore creative opportunities and solutions to the issues.
seafood

An assortment of sustainable seafood.

Seafood-lovers and students may have a lot to learn about the realities of sustainable fish. One way to get informed is to attend the Sustainable Seafood Symposium on Wednesday June 6 from 1 to 6 p.m. at the auditorium at Johnson and Wales University’s Harborside Campus. The event is a collaboration between the Jacques Pépin Foundation and JWU, benefiting and celebrating the twenty-fifth anniversary of Chefs Collaborative, which raises awareness about challenges with seafood sustainability and offers alternative solutions. For the symposium, Ted Talk-style discussions given by notable speakers, chefs and advocates will contemplate our complex seafood food system, some of the challenges we face and explore creative opportunities and solutions to the issues.

“There will be an energy at this symposium that will bring home the impact we all have upon our oceans,” says chef Rollie Wesen in a press release about the event. He is the symposium organizer, a JWU assistant professor and executive director of the Jacques Pépin Foundation. “Through TED-style presentations, we’ll explore how the food choices we make as consumers and food professionals can positively change the way the world eats.”

There will be an educational program with guest speakers including:

  • Rick Moonen, chef and sustainable seafood advocate
  • Barton Seaver, chef and author of the recent American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
  • Derek Wagner, JWU alum, chef-owner of Nicks on Broadway and co-chair, board of directors, Chefs Collaborative
  • Anna Malek Mercer, Ph.D., executive director of the Commercial Fisheries Research Foundation
  • Jeremy Sewall, Boston chef and author of  The New England Kitchen
  • Deborah Keane, “The Caviar Queen,” founder and CEO of California Caviar Company
  • Steve Malinowski, owner, Fishers Island Oysters

The program will be followed by a reception stocked with local oysters, sustainable California caviar, champagne and Foolproof brews. Guests will also be able to network with speakers and important people who are active in the sustainable seafood movement.

Seating is limited but open to the public, ages twenty-one and older. The event is free for Johnson and Wales University students and faculty, and $75 for other guests. Proceeds will support Chefs Collaborative and its mission. Reservations are required for JWU students and faculty. Email reservations@nicksonbroadway.com from your JWU email account for student/faculty reservations. General public tickets may be purchased here.

 

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