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The Path to Sustainable Seafood

Start: 24 Jun 2022 | 13:15 - 14:15
Category: Venue: Rumah Kayu @Taman Kuliner. Jl. Raya Sanggingan, Ubud (Google Maps)
Cost: 1 DAY-PASS or 3 DAY-PASS BUY TICKET

Sustainable seafood is the most environmentally efficient source of protein on the planet, and well-managed wild-capture fisheries and eco-friendly responsible marine aquaculture play an increasingly important role in our food supply, our health, and our environment. Our team will discuss wild-captured and farmed fish, and how can we continue to create seafood sustainability.

Makanan laut yang berkelanjutan adalah sumber protein yang paling ramah lingkungan di planet ini, dan perikanan dengn sistem tangkap yang dikelola dengan baik serta budidaya laut yang bertanggung jawab dan ramah lingkungan memainkan peran yang semakin penting dalam pasokan makanan, kesehatan, dan lingkungan sekitar kita. Kami akan membahas tentang penangkapan ikan liar, budidaya ikan, dan bagaimana kami dapat terus menciptakan keberlanjutan makanan laut.

Featuring

Ryan Theja

Empak Locale Originally from Lombok, Ryan Theja came back to Indonesia after his time in Sydney working at Bennelong, under the wings of leading Chef and inspiration Peter Gilmore. Ryan …


I Gede Merta Yoga Pratama

Co-founder FishGo I Gede Merta Yoga Pratama, is an oceanography student at the Faculty of Earth Science and Technology (FITB) ITB. Gede is the young creator of Fish Go, a …


Blane Olson

Sustainable Seafood Practitioner Blane Olson holds a BSc. in Marine Fisheries Science and has been engaged in the tuna and seafood processing industry since graduation. He is currently the Managing …


Eve Tedja

Wordsmith Associate Editor of epicure magazine, Eve Tedja, can often be found visiting restaurants and bars, tasting new dishes, and interviewing top chefs. Prior to joining the award-winning gourmet lifestyle …