The Conservation Science, Economics and Operations of Aquaculture
UCLA’s Institute of the Environment and Sustainability and the Aquarium of the Pacific jointly present a discussion on the conservation science, economics, and operations of aquaculture.
Current projections estimate that the global population will surpass nine billion people by 2050 and total food demand will approximately double. Seafood is a major source of protein in many regions, but over 80 percent of the world’s fisheries are depleted or fished beyond capacity. Aquaculture—rearing aquatic animals or cultivating aquatic plants for food—offers the opportunity to increase production while alleviating stress on wild fish populations. While most aquaculture operations to date have been environmentally destructive, the industry has the potential to be profitable and sustainable, with minimal environmental impacts.
Speakers will discuss recent studies by conservation scientists, the economics and sustainability of offshore aquaculture, how aquaculture could serve the restaurant industry, and the details of running an aquaculture operation. Speakers include:
Jerry Schubel, Aquarium of the Pacific
Halley Froehlich, UCSB
Sam King, King’s Seafood
Don Kent, Rose Canyon Fisheries
Kyla Wilson, UCLA
Moderated by: Peter Kareiva, UCLA
Tune in Live
This speaking engagement will be streamed live via the web. It is free to view. Times posted are in Pacific Time. Please note that if you tune in early, you may see either a placeholder image or another scheduled guest speaker engagement.
Thursday, May 25, 2017 | 7:00 PM–8:30 PM
|Cost||$5 for public; FREE for Aquarium members, seniors age 62 and up, teachers, and students with valid ID and advanced reservations.|
You can purchase tickets online for this lecture. You will need to select the option from the menu, correct time, and date on the following pages. Seniors age 62 and up, teachers, and students attending for free can also reserve seats online.
|Links||View past lecture videos|
Will Farmed Fish Save Our Oceans, Delight Our Palates, and Provide Healthy Food for All?
Panelists will discuss a recent study by conservation scientists at University of California, Santa Barbara, on the economics and sustainability of offshore aquaculture, how aquaculture could serve the restaurant industry, and the details of running an aquaculture operation.Aquarium of the Pacific DD/MM/YYYY