Location
Virtual (Zoom)
WATCH THE EVENT RECORDING HERE: https://youtu.be/qwJ6bKD4pdQ
Join the Feed the Future Innovation Lab for Fish for our virtual side event during the World Food Prize Foundation’s 2021 Borlaug Dialogue!
Less than one-fifth of the world’s population rely on fish as their primary animal source food, while millions globally are malnourished due to limited access to these and other nutrient-rich foods. This side event aims to inspire conversation around transforming food systems through the use of fish foods for nutrition security. The event will feature remarks from 2021 World Food Prize Laureate Dr. Shakuntala Haraksingh Thilsted and highlight four research projects that are testing innovative, sustainable approaches to ensuring access to fish foods for vulnerable groups.
Following opening remarks from Fish Innovation Lab leadership, there will be brief presentations by Fish Innovation Lab research projects. Participants will then join breakout rooms to discuss key topics related to how fish foods can mitigate malnutrition and contribute to food systems transformation. The event will close with a synthesis of themes emerging from the breakout discussions and reflections on opportunities for follow-up and enhanced impacts.
Please note that for planning purposes, the event registration form will require you to select a breakout group to join. Review the "Breakout Group Discussions" section of the agenda below for more information on the research activities and potential themes to be discussed in each group.
This event is free and open to the public. To register for the full Borlaug Dialogue, visit www.worldfoodprize.org/register.
AGENDA
Opening Remarks
- Mark Lawrence, Director, Fish Innovation Lab and Director, Global Center for Aquatic Food Security, Mississippi State University
- Mark E. Keenum, President, Mississippi State University [video message]
- Shivaun Leonard, Senior Advisor for Aquaculture and Fisheries, USAID
Research Activity Overview
- Samaki Salama: Securing Small-Scale Fisheries in Kenya for Healthy Nutrition and Ecosystems
- Andrew Wamukota, Lecturer and Research Associate, Pwani University
- Elizabeth Kamau, Senior Lecturer, Egerton University
- Lora Iannotti, Associate Professor, Washington University in St. Louis
- Austin Humphries, Associate Professor, University of Rhode Island
- FishFirst! Zambia: Research for Development and Scaling Staple-Fish Products for Enhanced Nutrition in the First 1,000 Days of Life
- Kathleen Ragsdale, Research Professor, Mississippi State University
- Mary Read-Wahidi, Assistant Research Professor, Mississippi State University
- Micronutrient Impact of Oysters in the Diet of Women Shellfishers (Ghana)
- Brietta Oaks, Assistant Professor, University of Rhode Island
- Nourishing Nations: Improving the Quality and Safety of Processed Fish Products in Nigeria
- Terezie Tolar-Peterson, Associate Professor, Mississippi State University
- Grace Adegoye, PhD Candidate in Food Science, Nutrition, and Health Promotion, Mississippi State University
- Lauren Pincus, Value Chains Scientist, WorldFish
Breakout Group Discussions
- Group 1: Samaki Salama: Securing Small-Scale Fisheries in Kenya for Healthy Nutrition and Ecosystems
- Potential themes to discuss: Nature-positive marine fisheries; small-fisher livelihoods (equitable livelihoods) and market participation; social marketing for improving young child nutrition; and fish food role in prevention of stunting
- Group 2: FishFirst! Zambia: Research for Development and Scaling Staple-Fish Products for Enhanced Nutrition in the First 1,000 Days of Life
- Potential themes to discuss: Gender equity; fish powder processing for young child nutrition; female entrepreneurship; community markets; and household burdens on women and time scarcity
- Group 3: Micronutrient Impact of Oysters in the Diet of Women Shellfishers (Ghana)
- Potential themes to discuss: Fish for women’s nutrition; oysters in healthy dietary patterns; potential of oysters and mollusks for mineral nutrition (iron, zinc, etc.); women’s participation in the community markets and the fish value chain; and nature-positive food production
- Group 4: Nourishing Nations: Improving the Quality and Safety of Processed Fish Products in Nigeria
- Potential themes to discuss: Processed fish products for nutrition security; gender- and youth-inclusive fish food production; fish food safety and nutrient enhancement
Synthesis and Closing Reflections
- Mark Lawrence, Director, Fish Innovation Lab and Director, Global Center for Aquatic Food Security, Mississippi State University
- Elin Torell, Deputy Director, Fish Innovation Lab and Director of International Programs, University of Rhode Island Coastal Resources Center
- Gina Kennedy, Technical Director for Food Systems, USAID Advancing Nutrition
- Lora Iannotti, Associate Professor, Washington University in St. Louis and Nutrition Specialist, Fish Innovation Lab
Looking Forward
- Shakuntala Haraksingh Thilsted, 2021 World Food Prize Laureate and Global Lead for Nutrition and Public Health, WorldFish