Maritime Cuisine meets sustainable tourism A Mobilisation and Mutual Learning Workshop
Boulogne sur Mer, France
Nausicaa – Centre National de la Mer
Type of institution
Boulogne sur Mer
Resource efficiency, environmental protection and climate change
Lines of actions
Type of activity
Events, meetings and conferences
Estimated outreach/impact of your activity
Any other information on estimated impact
People involved directly in the event and through social media
MARITIME CUISINE MEETS SUSTAINABLE TOURISM – A MOBILISATION AND MUTUAL LEARNING WORKSHOP
Nowadays food is considered as the essential component of tourist experience. Eating out has become popular among tourists and they consider food to be as important as accommodation and good weather conditions.
In coastal and marine areas there is a high demand for local seafood among tourists to the region as well as among local residents. In some cases this market demand is met by the products of poor quality or uncertain origin. This process, if not properly managed, can threaten artisanal fishing and aquaculture, foster unsustainable large scale industrial fishing and intensive aquaculture, thus impacting not only natural resources but also the activities and traditions of local communities.
For coastal tourists, seafood is a key culinary attraction and seafood festivals have become a highlight to promote local culinary traditions. This attraction is often linked to the interest in the culture of the region and authentic experiences that connect tourists to nature, the people and places they visit. Hence, the responsible production and consumption of seafood are an important component in the development of sustainable coastal and maritime tourism. As part of the cultural heritage, they have the potential to enhance the image of a region as a sustainable high-quality destination, can contribute to responsible management of marine resources and coastal environment, and promote the specificity of the area, which can be translated into a competitive advantage.
Moreover, promoting local seafood consumption and the cultural facets of seafood production through fish farm tours, seafood festivals, fresh fish markets, fishing demonstrations, or seafood culinary traditions by the tourism industry, has the potential to draw attention to sustainable seafood production and consumption and their importance for preserving marine living resources.
In this context, Responsible Research and Innovation (RRI) and its dimensions of public engagement, gender balance, open access, science education, governance and ethics, can provide valuable solutions and become a framework that will allow societal values and needs to be duly considered in the process of reshaping coastal and maritime tourism.
The Mobilisation and Mutual Learning workshop “Maritime Cuisine Meets Sustainable Tourism” is organised in the framework of the MARINA project funded by the European Union’s Horizon 2020 programme and hosted by Nausicaa – Centre National de la Mer (www.nausicaa.fr ) in France.
It will bring together European and national representatives from tourism and seafood industry, researchers, policy makers, civil society and citizens. They will share knowledge and expectations, define a common vision and propose a roadmap of recommendations based on Responsible Research and Innovation dimensions in response to triggering questions:
- How can sustainable seafood production and consumption contribute to competitive and sustainable coastal and maritime tourism in Europe?
- How can coastal and maritime tourism drive sustainable seafood production and consumption?
- What types of Responsible Research and Innovation actions should be put in place to achieve this?
The workshop results will be freely accessible on the MARINA Knowledge Sharing Platform (www.marinaproject.eu ) and taken forward to shape the further work of the project and to inform future policy and research.
Tell us what you think: #MWSFST (Marina Workshop Sustainable Seafood Sustainable Tourism)