Session 1 of this event, titled “Aquatic foods as a climate-smart source of nutrition,” will highlight the importance of blue foods for small-scale fishing communities.

Attendees will hear from small-scale fishers and aquaculturists about how blue foods contribute to food security and nutrition, and how they are adapting to climate change.

Stanford Center for Ocean Solutions Research Scientist Michelle Tigchelaar will share a summary of the mounting evidence that aquatic foods could be key to meeting food and nutrition goals in the face of climate change in coastal countries around the world and will moderate a panel discussion.