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Tuesday, 24 June 2014

Day Two of Food, Fisheries and Tourism: New Opportunities for Sustainable Development #tourfish

Tuesday - Conference Day Two - St Mary in the Castle
08:00 - 09:30
Registration - (For those delegates that are attending Day Two only) 
09:30
Introduction to Day Two 
09:35
Fish, Food and Festivals: Responsible tourism and fishing-led community regeneration - led by  Sidmouth Trawlers, Hastings Fishermen's Protection Society and University of Brighton
Join us as we share lessons learnt about the hard won successes of two very different fishing communities using their heritage and contemporary fishing fleet identity to act as a catalyst for community led regeneration. Common to both of these remarkable stories is the use of the cultural traditions tied into their landscape and livelihoods by the fishers and the communities around them to forge a unique responsible tourism offer around fish, food and festivals.
Learn about their different routes to industry empowerment and activism and the creative ways in which their stories, knowledge and skills are being re-connected and so re-valued by a new generation of visitors and residents. We want to showcase to you how through adopting approaches proudly grounded in the fishing community the link between an emerging responsible tourism market and community led regeneration can help to protect the livelihoods, unique place based identity, social cohesion, sense of purpose and traditions of our coastal communities.
The session will involve an introduction to each case study by a panel of community stakeholders and will be followed by what we know will be a lively and insightful Q&A session where we will invite you to be part of the audience wide discussion around how these models might apply to your industry and contribute to your community.

This session is particularly valuable for:
  • Fishers, farmers and agri-food producers to learn about how responsible tourism can be part of your community strategy to secure your livelihood.
  • Tourism and marketing professionals will learn about how they might work with community led regeneration projects to develop the emerging responsible tourism market and so achieve sustainable economic renewal.
  • NGOs and civil society groups will have valuable experience of achieving societal change through bottom up local community models that share many of the principles of this approach to community led regeneration and responsible tourism, thus creating the opportunity for mutual exchange of lessons learnt.
  • Social and economic policy practitioners can see first hand how fisheries inspired responsible tourism can be a catalyst for social and economic regeneration. 
10:35
Morning Break 
11:00
Education, fish and food: Raising awareness of food, sustainability and responsible tourism - led by University of Brighton, Hastings Fishermen's Protection Society, Flanders House of Food and Nausicaa
Experience first-hand innovative models of fisher/farmer/agri-food industry led alternative education provision with examples from England, Belgium and France. These models of education can deliver valuable learner experiences underpinned by the sharing of fisher/farmer/industry knowledge and their participation in enabling an understanding of sustainable food industry practices and values. They highlight a commitment to demonstrating how fishing and farming contribute to the unique identity of where you live and visit and trigger questions about how learners can be part of building a more sustainable future:
  • through their informed consumer and business choices around locally sourced seasonal food
  • through sharing the knowledge they acquire in these lessons on sustainable foods
  • through seeking to gain employment in the industry 
The session will involve an introduction to these models and why they were developed. You will experience this exciting alternative education provision, and learn about the crucial role this type of education can play in securing a viable economic future for sustainable fishing and agri-foods. Finally, we will invite you to be part of the audience wide discussion around how these models might apply to your industry and contribute to your locality.
This session is particularly valuable for:
  • Fishers, farmers and agri-food producers to learn about how alternative education provision can help support their future livelihood.
  • Education practitioners will have much to contribute to this debate as they reflect upon how this model engages students in a meaningful way around the themes of sustainability and how this can be part of the resources available for area-based curriculum.
  • Tourism and marketing practitioners will learn how these models can contribute to the emerging knowledge based responsible tourism market and how education feeds into associated regional branding. 
  • NGOs and civil society groups will have valuable experience of achieving societal change through bottom up local community models that share many of the principles of this education provision, thus creating the opportunity for mutual exchange of lessons learnt. 
  • Social policy practitioners can see first hand how alternative education provision is a catalyst for sustainability in relation to the food chain, with ideas shared around: food security, ecosystem conservation, intra-inter generational cultural exchange and economic renewal. 
12:00
Lunch Break 
13:00
Keynote Speech: Sustainable Food - Making the Connection from Spade to Spoon
Clare Devereux, Policy Director of Food Matters
13:30
From Catch to Plate & Plough to Plate: Sustainable seafood and local land products for today and tomorrow - led by Nausicaa and Taste South East 
Today, 77% of fish stocks are fully exploited, overexploited or exhausted. The growing demand for fish, linked both to increases in world population and an ever growing interest by consumers in the nutritional and dietetic qualities of fish, places considerable pressure on this resource. But how can we make a difference?
Associations, aquariums and institutes are working to increasingly raise the awareness of their consumers and to encourage them, through concrete daily actions, to become responsible consumers of seafood products, at home and away.

The mobilising of economic players, from fishermen to distributors, has become essential. However, this can only become effective and sustainable if consumers themselves also become active players through their unique and determining purchasing power, at the end of the supply chain, via selective and educated consumerism.

In this final session you can learn more about two exciting and successful "Catch to Plate" initiatives in the Interreg 2 Seas zone, as well as other responsible tourism initiatives featuring local food and seafood. We will also be joined by a restaurant chef who will tell us about the barriers to and opportunities of sourcing local food. 
  • Local Catch: A web-based information hub to educate consumers and chefs about local species, where to find local fishermen, fishmongers and wholesalers who catch and sell locally caught seafood. The platform also gives information about seasonality, minimum size of the fish and its rating on the UK's sustainable fish list. It shows consumers and chefs how to cook and prepare local species and provides recipe ideas. This is a growing network developed by the industry. Find out how we use Local Catch to the benefit of the industry, encourage responsible tourism, and develop new supply chains as well as our plans for the future. 
  • Mr.Goodfish which is a programme initiated by the World Ocean Network and developed by Nausicaa in France.  Its aim is to inform and educate general public, and  tourists about sustainable seafood consumption by enabling  them to choose responsibly thereby preserving the sea’s resources for the future generations. Positive recommendations are published quarterly, in the form of a list, made available on the internet and communicated to all contributing members, including fishmongers and restauranteurs.           
How can you get involved? With this session, you will learn how to make more responsible choices and find key advice to choose and promote sustainable seafood for today and tomorrow. Testimonies of chefs using and selling locally produced food and locally caught seafood, will show you what is possible to do in the real life to be a more sustainable business.         

The strategic target of this session comprises of all the component parts of the sector:
  • Fishermen, farmers and local producers
  • Wholesalers, processors, restaurant-owners and distributor
  • NGOs and other associations
  • Teachers 
  • Politicians
  • Public authorities
  • The media
  • Consumers and potential consumers of produce from the sea and land
14:30
Concluding Session 
15:00
End of Conference