High level international representatives together with policymakers, scientific experts, hunters and chefs will come together to discuss the role marine mammals play in ensuring sustainable and resilient food systems.
Introduction – global food security
The introductory session will give an overview of the key challenges in ensuring food security for a growing global population. It will address the use of wildlife in supporting food security and livelihoods, with a special focus on marine mammals.
Sustainability and climate
The session will explore the environmental, social, cultural and economic aspects of ensuring the sustainable use of using marine mammals, how these can contribute to fulfilling the SDGs and reduce the carbon footprint in food production.
Nutrition and Food Safety
The session will discuss the nutritional benefits and potential risks of consuming marine mammal products.
From the Sea to the Plate – Food for the Future
The Conference will close with a mix of presentations and a round table discussing challenges and opportunities in utilising marine mammals as a food resource in the future.
Chefs from different corners of the world will showcase the many uses and potential of marine mammals in modern cuisine.
The chefs will hold a hands-on culinary workshop where they will design and prepare a buffet of co-inspired marine mammal dishes – maybe opening the door to an innovative marine mammal fusion cuisine.
The Food Court to end the event will provide participants with a taste of the innovative delicacies created through this international gastronomic collaboration.
WEDNESDAY 5 October
Ole-David Stenseth, Chair of NAMMCO
Minister of Foreign Affairs and Culture, Jenis av Rana
Video greetings from Ministers from Greenland, Iceland and Norway
Moderator: Kate Sanderson, Representation of the Faroe Islands in London
Food security and blue foods. What are the key challenges facing future food systems to feed the growing human population?
- Manuel Barange, FAO, pre-recorded presentation
What role do wild animals play in food systems and supporting livelihoods
- Shane Mahoney, IUCN’s Sustainable Use and Livelihoods Specialist Group (SULi)
Marine mammals. How can they contribute to the UN Sustainable Development Goals?
- Arne Bjørge, Norwegian Institute of Marine Research
10:30 Coffee break
Sustainability and climate
Moderator: Jón Þrándur Stefánsson, Icelandic Ministry of Food, Agriculture and Fisheries
Marine mammals, food or icon?
- Joji Morishita, Tokyo University of Marine Science and Technology (pre-recorded presentation)
Sustainability implications of food choices in Greenland
- Frederike Ziegler, RISE – Research Institutes of Sweden
The meaning of Kalaalimernit- Greenlandic Foods
- Natuk Lund Olsen, Department of Constitution, Government of Greenland
Utilisation of marine mammal resources in the blue bioeconomy: Reflections on sustainability
- Unn Laksá, Sjókovin – Blue Resource
Nutrition and food safety
Moderator: Geneviève Desportes, General Secretary of NAMMCO
Seal fishery and products: Full utilization of harvest for health and nutrition
Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland
Health aspects and nutritional benefits of marine mammals – the case of pilot whale
Paul Weihe, (affiliations)
Fatty acids and other healthy nutrients in pilot whale meat and blubber
Hóraldur Joensen, (affiliations)
Food safety in general and marine mammals in particular
Edel Elvevoll, The Arctic University of Norway
Weighing and understanding risks and benefits
Gert Mulvad, Ilisimatusarfik – the University of Greenland
14:45 -15:15 Coffee
15:15 – 17:00 From the sea to the plate
Moderator Ole Ørum, Master Vision Aps
Canadian Seal Meat Marketing Campaign: Good for You. Good for the Environment.
Romy Vaugeois, Canadian Seals & Sealing Network
How a quality standard made people start buying whale meat?
Øyvind Haram, Norwegian Seafood Federation
Ensuring the future of whale meat as a community food resource in Taiji, Japan
Taiji town representative
Guest chefs will share their views and experiences using marine mammal products – benefits, challenges and future culinary potential?
THURSDAY 6 OCTOBER
9:00 – 11:00 Food for the future
Moderator Sunniva Guðmundsdóttir Mortensen, Matkovin
Intangible Cultural Heritage: a new tool for sustainability? (Estonia, France, Canada).
Anatole Danto, Paris 1 Panthéon-Sorbonne University
Is marine mammal hunting compatible with youth visions for the future
Therese Hugstmyr Woie, Friends of the Earth Norway
Representatives of the younger generation of marine mammal hunters and consumers from East Greenland, the Faroe Islands and Japan will share their views on the future of this food
Åge Hammeken, hunter from East Greenland; Yoshifumi KAI, Japanese Small whalers’ association
11:00 – 11:05 Coffee to grab
11:05 -12:30 Closing of conference
Moderator Kate Sanderson
Panel: Session moderators and key speakers
Identifying challenges and opportunities for utilising marine mammals as a food resource for the future and recommendations for future action
Excursion to Klaksvik
Specific programme to be announced
Chefs’ Workshop where chefs prepare for the Food Court. Programme in the making by the chefs.
19:00 Evening Food Court at Nordic House
Wrapped in an informal atmosphere, participants will be enjoying a tasting menu of innovative marine mammal dishes made by all the invited chefs.