By 2030, aquatic food production is forecast to increase by a further 15% (OECD and FAO, 2021a) and it is widely acknowledged that this growth will come mainly from aquaculture. The expansion of a sustainable aquaculture sector in the UK will require technical innovations, policy support and incentives along the entire value chain. And this growth must not come at the cost of aquatic ecosystem health, increased pollution, animal welfare, biodiversity or social equality.
This meeting will look at building resilience to address water quality, climate change and welfare issues. The afternoon session will focus on the UK aquaculture market and consumer demand, and the development of innovative new production methods.
Event Programme
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Stuart McLanaghan, Seafish.
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Tom Cryans, Ace Aquatec.
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Improvements in application of the Official Control Regulation (OCR).Lewis Le Vay, Bangor University.
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How water chemistry conditions influence the performance of the animals being farmed.Rod Wilson and Robert Ellis, University of Exeter.
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New developments in Norovirus testing.Stephanie Anderson, Novacyt.
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Jennifer Robson, Seafish.
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Innovative approach to clam aquaculture production.David Willer, University of Cambridge.
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Latest RAS developments in Grimsby.James Fox Davies, Aquacultured Seafood Ltd.
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Mussels as a food ingredient - manufacture and environmental implications.Aoife Martin, Seafish.
How to register
To register for this event please email Karen Green, Industry Issues and Communications (link opens in a new window).
Further information
Once you've successfully registered for this event, you will receive an event registration confirmation email from Eventbrite, which will include the link to access the event.
ACIG monthly news alert
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Seafood Issues Groups
The ACIG is one of a number of Seafish-facilitated discussion forums which focus on the integrity of the seafood supply chain. These groups provide a discussion platform for some of the most important issues facing the seafood industry, particularly in relation to the responsible sourcing of seafood. They are an opportunity for all those involved in the seafood supply chain to reach a consensus on common issues.
Find out more about our Seafood Issues Groups by following the link below.