Encuentro de los mares

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Meeting of the Seas

13th, 14th, 15th July 2020

Oceans as Food Source and Future Reserve

The world’s only congress that unites gastronomy with the fishing industry and science to debate and explore issues in defence of marine culture, advocate for urgent sustainable measures and take on the recovery of our oceans’ health.

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A multidisciplinary congress about the sea and its resources

Marine biologists, oceanographers, key fishing industry players and cooks from around the globe will put together a picture of today’s marine world, focusing on the oceans as the only sustainable and healthy source of human food in the coming decades.

MAG

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News

Carlos Duarte: “The 21st century will be the time when humanity learned to produce food sustainably”

The planet is reaching its limit capacity to supply food for its growing population. Urgent action is needed, including shifting our consumption of land produce to produce of marine origin – managed in a sustainable manner. 

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News

Ángel León. And from the sea came bread

“We found seeds in the sea. It’s beautiful”. Ángel León (Aponiente***, El Puerto de Santa María, Cádiz) presented his latest gastronomic achievement: using reed seeds to make bread and popcorn. “Reed seeds come from the marshes, an ecosystem we have to preserve as a generator of marine life in the Mediterranean Sea and the Strait of Gibraltar”. 

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News

Raising awareness to avoid waste. A chef’s duty


Overfishing, unsustainable aquaculture practices or food waste are some issues that affect the fishing and food industries “and that people may not be aware of”. The scientist Enric Sala urged the chef Quique Dacosta to champion this cause. They agreed. 

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News

Alexandra Cousteau: “The future isn’t decided yet. There’s still time – not much – to act”

The seas as her grandfather Captain Cousteau filmed them all but exist today. “Let’s not resign ourselves, let’s show our outrage and take action”. 

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Speakers

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Marine environmentalist

Alexandra Cousteau

Who embarked on a boat as a four month baby

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Chef

Ángel León

The chef who cooks oceans

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Chef

Fer Rivarola

Cooking the sea in the temple of meat

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Chef

Quique Dacosta

Marina Alta on the plate

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Marine ecologist

Carlos Duarte

The ecologist who imagines oceans as the solution

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Agenda

Presentation

Opening of EdM 2020

 

Presentation of the 2020 Meeting of the Seas. Scientists, sea professionals and chefs from the five continents, together in a new online experience

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Ponencia

Sofia 2020 Report. State of World Fisheries and Aquaculture

 

Manuel Barange

Director of the Fisheries and Aquaculture Policy and Resources Division at the FAO

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Cooking

Wetlands, cradle of biodiversity and pantry of the future

 

Ángel León

Chef of Aponiente*** (Puerto de Santa María, España)

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Cooking

Pink Fish, fast seafood from Norway

 

Geir Skeie

Chef and cofounder of Pink Fish

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Debate

How cooks can contribute to socializing the 'revolution' of the oceans

 

Quique Dacosta

Chef of Quique Dacosta Restaurant*** (Dénia, España)

Enric Sala

National Geographic Explorer-in-Residence

Benjamín Lana

President of the Gastronomy Division of Vocento

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Ponencia

How to take advantage of the 200 alternatives of Responsible Fishing in Chile

 

Meyling Tang

Journalist specialising in fishery

Paula Báez

Chef of Tres Peces (Valparaíso, Chile)

Cristian Gómez

Chef of Tres Peces (Valparaíso, Chile)

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Proyección

The secrets of the Mediterranean: The lost world of Cousteau

 

Pierre-Yves Cousteau and Enric Sala follow in the footsteps of Jacques Cousteau’s 1946 Mediterranean expedition

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Ponencia

The 4th industrial revolution. Norway's role in the oceans

 

Vidar Helgesen

Norway’s Special Envoy to the High-level Panel on Building a Sustainable Ocean Economy

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Artisanal tuna fishing in the Canary Islands

 

Katiuska González Campos

Manager of the Coastal Action Group Zone 4 of Tenerife Island

Agustín Espinosa

Technician of the Livestock and Fishing Service of the Cabildo Insular de Tenerife

Xavier Agulló

Journalist and gastronomic consultant

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Cooking

The gastronomic depth of the Alboran Sea

 

José Álvarez

Chef of La Costa* (El Ejido, Almería)

Sebastián Guerrero

Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)

Lourdes Villalobos

Executive Chef of Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)

Belén Abad

Chef of Chinchín Puerto Restaurant (Caleta de Vélez, Málaga)

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Mesa Redonda

Blue economy: experiencing the sea without fishing

 

Consuelo Guerra

Gerente de Suralgas

Shonia Cruz

Managing Director of Turismo Marinero

Alberto Echaluce

Editor of "Europa Azul"

Esperanza Peláez

Journalist and member of the Malaga Academy of Gastronomy

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Ponencia

Effective fisheries management. How to recover fish stocks

 

Boris Worm

Research Professor at Dalhousie University (Halifax, Canada)

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Cooking

Teaching people to eat fish in meat heaven

 

Fer Rivarola

Chef of El Baqueano (Buenos Aires, Argentina)

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Ponencia

Project 2050. The challenge of feeding 10 billion people

 

Carlos Duarte

Profesor of Marine Science (Saudi Arabia)

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Proyección

Documentary 'Cape Horn' by National Geographic

 

Wilderness, unique landscapes and thousands of endemic species along the Pristine Seas expedition to the Magallanes region

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Lecture

The importance of scientific advice in fisheries management

 

M. Pilar Vara del Río

Assistant Director-General for Scientific Research and Marine Reserves

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Cooking

Thai fish treatments

 

David Thompson

Chef of Aaharn* (Hong Kong)

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Eat fish and live longer: the amazing Atlantic Diet

 

Guillermo Aldama

Interventional cardiologist at the University Hospital of A Coruña

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The challenge of increasing fish consumption after Covid 19

 

Javier Garat

Secretary General of Cepesca

Mª Luisa Álvarez

Director of FEDESPESCA

Agnes Leewis

Dutch Fish Marketing Board

J. Carlos Clemente

Culinary advisor and chef specialized in tuna and blue fish

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Awards Ceremony

Sartun 2020 Award: Pristine Seas National Geographic Project

 

Enric Sala

National Geographic Explorer-in-Residence

Manu SanFélix

National Geographic Explorer

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Ponencia

The forests of the Oceans

 

Alexandra Cousteau

Environmentalist and underwater filmmaker

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Proyección

Documentary 'Save our Mediterranean

 

Manu San Félix embarks on a journey around the Spanish Mediterranean coast to identify issues and seek solutions

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highlights 2019

Six seas together in a unique, forward-looking, roaming event

The Atlantic Ocean and the Mediterranean Sea held hands with the Cantabrian Sea, the Tyrrhenian Sea, the Adriatic Sea and the Red Sea in the first Meeting of the Seas held across five different venues in Málaga and Cádiz in June 2019. Major Spanish chefs such as Ángel León, Paco Pérez, Javier Olleros, Esther Manzano, Diego Gallegos and Italians including Moreno Cedroni and Pino Cuttaia shared three exciting days with experts and professionals from a variety of sea-related fields.

 

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