A Mediterranean Crisis
The Mediterranean Sea is a unique geographical and cultural space that unites 22 countries and over 450 million people, most of them living in the coastal strip. Breaking with its history of solidarity and shared prosperity, a series of crises is threatening its future.
At the environmental level, climate change and human pollution irreversibly degrade natural resources quality and weaken secure access to water, energy and food. At the geopolitical level, ideological, political and armed conflicts provoke uncontrolled migrations and social turbulences between and within countries. While at the economic level, high unemployment and low competitiveness increase poverty and inequalities among citizens.
The Eco Forum, a place for change
The eco-forum aims to reflect on those major regional challenges from a collaborative, creative and participative way. It puts the focus on the Mediterranean Sea as a source of opportunities for common well-being. It imagines new solutions towards a more sustainable and inclusive development of the Mediterranean region.
This event, organized by Mediterranean civil society, offers debates, workshops, exhibitions and meetings -virtual and face-to-face- with the participation of key stakeholders from the Euro-Mediterranean political, economic and social world.
2021 edition: Towards Sustainable Blue Food in the Mediterranean
Blue food makes a significant contribution to food security, and it has the potential to play a central role in achieving the Sustainable Development Goals by supporting healthier, more sustainable, more equitable food systems. In the Mediterranean, Blue food is one of the most important sectors of the blue economy with a strong impact on biodiversity and ecosystem preservation. Shifting the way blue food is produced, regulated and consumed is critical to promote resilient Mediterranean societies. Planning, market and management tools such as Maritime Spatial Planning (MSP), ecological footprint or carrying capacity, among others, will be analysed to provide key insights, policy recommendations and shared visions to strengthen the sound development of blue food and resilient societies in the Mediterranean region.
Discussions in Spanish, English and French with simultaneous interpretation to English
- Jeremie Fosse, President, eco-union
- Pau Solanilla, Commissioner, Barcelona City Hall
- Michael Scoullos, President, MIO-ESCDE
9h15-10h00. Setting the blue table: opportunities and challenges for a Sustainable Blue Food ecosystem in the Mediterranean
Relevant stakeholders and international experts will explore the challenges, opportunities, barriers and needs related to sustainable blue food ecosystem in the Mediterranean region, with a special focus on environmental impacts, governance issues, behavioural, management or market instruments.
- Malin Jonell, Stockholm Resilience Centre, Blue Food Assessment Initiative
- Abdellah Srour, Secretary General, General Fisheries Commission for the Mediterranean (GFCM/FAO)
- Sandro Dernini, Coordinator, Sustainable Food System in the Mediterranean (SFS-MED)
- Moderator: Tobias Troll, Marine Policy Director, Seas At Risk
10h-10h30: Blue pitches from 3 key actors of the Mediterranean Blue Food Industry
Actors from the Blue Food sector will present their projects for a Sustainable Blue Food Industry in the Mediterranean. We will have presentations by citizens working on the artisanal fisheries, blue food farming, and cuisine.
- Yago Sierras, Mediterranean Algae: A startup in Alicante (Spain) dedicated to the cultivation of algae native to the Mediterranean Sea, in a sustainable way.
- Marika Azoff, The Good Food Institute: a global nonprofit organization promoting a sustainable, secure, and just food system with alternative proteins like plant-based and cultivated seafood.
- Patricia Ricard, President, Institut Océanographique Paul Ricard: a private research institute applying Circular Economy principles and Nature-based solutions to aquaculture systems.
10h30-11h50. Shaping the blue recipe: Interactive discussions on Sustainable Blue Food Transition(s)
These sessions will focus on drafting a collective diagnosis and gap analysis on key environmental, social and economic issues related to Sustainable Blue Food in the Mediterranean. The following questions will be used as a basis for discussion: What are the key issues to be addressed in the current Mediterranean food system? What are the key actors involved (or not) in the sector and their (positive/negative) role? Which policies, strategies and market instruments are (or could become) effective?
10h30-11h10. Consumers, Markets & Lifestyle
How Consumers behaviours, lifestylle changes, market tools and industrial eco-innovations can participate in the transition towards more sustainable blue food systems in the Mediterranean? Introductory notes by:
- Marcos Moya, Regional Market Development Manager, Aquaculture Stewardship Council (ASC)
- Alessandro Galli, Senior Scientist and Director, Global Footprint Network: Reducing Mediterranean Seafood Footprints: The role of consumer attitudes
- Begoña Perez Villarreal, Director EIT Food South, European Institute of Innovation & Technology (EIT) Food: Public research driving innovation in aquaculture and food sector in Europe
11h10-11h50. Governance and Policies
What regulations and public policies can ensure a sustainable deployment of blue food systems in the Mediterranean? Facilitated by Lydia Chaparro (ENT Foundation). Introductory notes by:
- Tobias Troll, Marine Policy Director, Seas At Risk: State of the European Marine Strategy Framework Directive (MSFD)
- Magali Outters, Team Leader Policy Area, SCP/RAC (UNEP/MAP): SwitchMed programme on circular economy in the Mediterranean
- Carolina Perez, MedCities & Barcelona Metropolitan Area: Blue Fasma project
- Juliette Olivier, Policy and Project Officer at CPRM – Intermediterranean Commission
11h50-12h. Sailing the blue initiative: Roadmap towards a sustainable Blue Food in the Mediterranean
This closing debate will discuss ideas and proposals on how to launch a multi-stakeholders Blue food initiative in the Mediterranean involving key public and private actors at local, national and regional level.
- Isidro González Afonso, DSG Water & Environment, Union for the Mediterranean
- Jeremie Fosse, President, eco-union
Audience & Participants
The event is open to a wide range of participants from the Mediterranean region, including:
- Project and policy officers from local, regional and international public institutions and administrations, designing or implementing environmental and food policies and regulations.
- Representatives of organized civil society advocating for Food, Health, Climate or Environmental issues.
- Academics, researchers and students from environmental, economic and social fields.
- Economic actors, businesses and cooperatives of the blue economy.