13th, 14th, 15th July 2020
The world’s only congress that unites gastronomy with the fishing industry and science to debate and explore issues in defence of marine culture, advocate for urgent sustainable measures and take on the recovery of our oceans’ health.
Marine biologists, oceanographers, key fishing industry players and cooks from around the globe will put together a picture of today’s marine world, focusing on the oceans as the only sustainable and healthy source of human food in the coming decades.
News
The planet is reaching its limit capacity to supply food for its growing population. Urgent action is needed, including shifting our consumption of land produce to produce of marine origin – managed in a sustainable manner.
News
“We found seeds in the sea. It’s beautiful”. Ángel León (Aponiente***, El Puerto de Santa María, Cádiz) presented his latest gastronomic achievement: using reed seeds to make bread and popcorn. “Reed seeds come from the marshes, an ecosystem we have to preserve as a generator of marine life in the Mediterranean Sea and the Strait of Gibraltar”.
News
Overfishing, unsustainable aquaculture practices or food waste are some issues that affect the fishing and food industries “and that people may not be aware of”. The scientist Enric Sala urged the chef Quique Dacosta to champion this cause. They agreed.
News
The seas as her grandfather Captain Cousteau filmed them all but exist today. “Let’s not resign ourselves, let’s show our outrage and take action”.
Presentation
Presentation of the 2020 Meeting of the Seas. Scientists, sea professionals and chefs from the five continents, together in a new online experience
Ponencia
Director of the Fisheries and Aquaculture Policy and Resources Division at the FAO
Cooking
Chef of Aponiente*** (Puerto de Santa María, España)
Cooking
Chef and cofounder of Pink Fish
Debate
Chef of Quique Dacosta Restaurant*** (Dénia, España)
National Geographic Explorer-in-Residence
President of the Gastronomy Division of Vocento
Ponencia
Journalist specialising in fishery
Chef of Tres Peces (Valparaíso, Chile)
Chef of Tres Peces (Valparaíso, Chile)
Proyección
Pierre-Yves Cousteau and Enric Sala follow in the footsteps of Jacques Cousteau’s 1946 Mediterranean expedition
Ponencia
Norway’s Special Envoy to the High-level Panel on Building a Sustainable Ocean Economy
Manager of the Coastal Action Group Zone 4 of Tenerife Island
Technician of the Livestock and Fishing Service of the Cabildo Insular de Tenerife
Journalist and gastronomic consultant
Cooking
Chef of La Costa* (El Ejido, Almería)
Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)
Executive Chef of Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)
Chef of Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)
Mesa Redonda
Gerente de Suralgas
Managing Director of Turismo Marinero
Editor of "Europa Azul"
Journalist and member of the Malaga Academy of Gastronomy
Ponencia
Research Professor at Dalhousie University (Halifax, Canada)
Cooking
Chef of El Baqueano (Buenos Aires, Argentina)
Ponencia
Profesor of Marine Science (Saudi Arabia)
Proyección
Wilderness, unique landscapes and thousands of endemic species along the Pristine Seas expedition to the Magallanes region
Lecture
Assistant Director-General for Scientific Research and Marine Reserves
Cooking
Chef of Aaharn* (Hong Kong)
Interventional cardiologist at the University Hospital of A Coruña
Secretary General of Cepesca
Director of FEDESPESCA
Dutch Fish Marketing Board
Culinary advisor and chef specialized in tuna and blue fish
Awards Ceremony
National Geographic Explorer-in-Residence
National Geographic Explorer
Ponencia
Environmentalist and underwater filmmaker
Proyección
Manu San Félix embarks on a journey around the Spanish Mediterranean coast to identify issues and seek solutions
The Atlantic Ocean and the Mediterranean Sea held hands with the Cantabrian Sea, the Tyrrhenian Sea, the Adriatic Sea and the Red Sea in the first Meeting of the Seas held across five different venues in Málaga and Cádiz in June 2019. Major Spanish chefs such as Ángel León, Paco Pérez, Javier Olleros, Esther Manzano, Diego Gallegos and Italians including Moreno Cedroni and Pino Cuttaia shared three exciting days with experts and professionals from a variety of sea-related fields.
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