The Scripps-Rady Ocean Plastic Pollution Challenge is a 6-month accelerator program where participants will engage in a series of virtual short courses, team research, and a final hackathon event. The goal is to develop effective, evidence-based solutions that will curb the flow of plastic into the ocean with a specific focus to help protect marine conservation and marine cultural preservation areas along California’s coast.
Applications to participate are due November 13, 2020. Learn more and apply here.
The Challenge is a collaboration between CMBC and the Rady School of Management at UC San Diego.
As global appetites for seafood continue to grow, San Diego leads the way in creating a sustainable future for our oceans. Join us virtually as we celebrate sustainable seafood through a visual and culinary experience. Register and learn more.
5:30 -6:00 p.m. VIP Virtual Reception (purchase required)
Includes Salty Cinema Live!, exclusive virtual VIP reception with Scripps Oceanography Director Margaret Leinen, 3-course dinner for one curated by Chef Mike Reidy from The Fishery, Cutwater Spirits cocktail, and more.
6:00 - 7:00 p.m. Salty Cinema LIVE!
Salty Cinema LIVE! will be an interactive livestream open to the public and free of charge. This virtual film and panel experience will explore the many seafood options available to consumers and how to decide which ones to eat. The livestream will include a short film and a live Q&A panel with renowned experts in sustainable seafood including scientists, policy makers, advocates and supply chain specialists. The Q&A session will be moderated by Dr. Stuart Sandin, Director of the Center for Marine Biodiversity and Conservation at the Scripps Institution of Oceanography.
Speaker: Dr. Patricia Majluf, a native of Peru, an expert on fisheries and anchoveta (a fish in the anchovy family), and the vice president of Oceana Peru. The Peruvian anchoveta, the target of the largest single species fishery on earth, a cornerstone of the Peruvian economy, and a focus of Dr. Majluf’s work for decades. Up to 98 percent of Peru’s six to ten million ton annual catches of anchoveta are ‘reduced’ to create fish oil and fishmeal products. Dr. Majluf has worked tirelessly to change this by encouraging people to eat anchoveta directly, as doing so would make available millions of pounds of a heart-healthy and protein rich food source. By engaging with the fishing and processing industries, activist chefs, and the international sustainable seafood movement, Majluf has raised the profile of the anchoveta worldwide and is having a direct impact on improving the sustainability of the world’s largest fishery.
Alumni Speaker: Mike Navarro, Ph.D. has been selected to represent CMBC Alumni. Mike is an Assistant Professor in Marine Fisheries at the University of Alaska Southeast where he works to inform the seafood industry, seafood dependent communities, and marine resource policy makers regarding the impacts of oceanographic changes. the Navarro Lab focuses on local seafood security research opportunities aimed to keep fisheries sustainable for families and ecosystems. Lab members works to keep policy makers knowledgeable so that their constituents can choose the type of balance they want between commerce and environmental trade offs.