Tenerife It will be the capital of the sea for three days. From July 16 to 19, the V Meeting of the Seas will be held, which will analyze the challenges of conserving the oceans and seafood for the next decade on the Island. Renowned chefs such as Ángel will attend the forum LionQuique Dacosta, Andoni Aduriz or Albert Adrià who will participate together with some of the best oceanographers and marine biologists in the world, such as Alexandra Cousteau, Carlos Duarte, Ralph Chami or Mina Epps.
The congress, which this year is entitled Conserve and has the Cabildo as its main sponsor, through Turismo de Tenerife, will start on the 16th in Puerto de la Cruz and will tour different locations in Tenerife until the 19th.
In the gastronomic field, the best chefs will be on the Island, among those who use seafood as a base. Thus, Ángel León (Aponiente, three Michelin stars), Quique Dacosta (Quique Dacosta Restaurant, three stars), Albert Adriá (Enigma, one), Andoni Aduriz (Mugaritz, two), Rui Paula (Casa de Chá da Boa Nova, dos, Portugal), the Chilean Lorna Muñoz (Travesía Restaurant, Chiloé) or the Italian Luigi Pomata (Luigi Pomata Restaurant, Cagliari, Sardinia).
Together with them, some of the best oceanographers and marine biologists in the world will participate, such as Carlos Duarte, world leader in multiple branches of oceanography, biology and marine ecology; Alexandra Cousteau, third generation of a family that pioneered the defense of the oceans and underwater life started by her grandfather, Jacques; Mina Epps, Director of Oceans at the International Union for Conservation of Nature (IUCN) and one of the world’s leading specialists in marine biodiversity; and finally, Ralph Chami, former assistant director of the International Monetary Fund and co-founder of Blue Green Futuro and Rebalance Earth.
The insular Councilor for Agriculture, Livestock and Fisheries in functions of the Cabildo de Tenerife, Javier Parrilla, assures that this appointment it contributes «to putting Tenerife’s fishing, one hundred percent artisanal, and the economy derived from this activity in its rightful place; but also to the entire essential scientific field».
The CEO of Turismo de Tenerife, David Pérez, assures that “it is very important to work on the gastronomic value chain, the primary sector, the sustainable values of the local and circular economy, the preservation and conservation of the seas; while valuing the talent of the professionals and our cuisine”. Pérez stresses: “That great chefs, fishermen, biologists and scientists share this event on our Island is a sign of the success of Tenerife’s gastronomic model and its tourist relevance.”
The congress will be marked by the historic agreement reached in March at the UN for the protection of the oceans. After almost two decades of negotiations, the High Seas Treaty is the new legal framework of the United Nations to preserve marine biodiversity.
The conservation of the oceans and seafood will be the themes of this V Meeting of the Seas, which will also address the protection of cetaceans, tuna, gastronomic tourism, sustainable fishing models, marine ecology, as well as the salted, smoked and pickled foods in the gastronomic part.
