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Current event address Boulevard Sainte Beuve 62203 Boulogne-sur-Mer France

Fernando Ferri

ISPRA

Viktoria Brunner

Elisa Atger

NAUSICAA

Alessia Clemente

Sophie Fallon

Maelle Montier

NAUSICAA

Yiannis Laouris

Sabine COUROUBLE

Michele Lariccia

Elena Aristodemous

CLCV

Odile Schneider

Stephane Henard

Licínio M. Vicente Tomás

Marina Project video

Nausicaa/Programme Mr.Goodfish

projectMARINA

Francesca Ronchi

CARINE BAYEUX

Patrizia Grifoni

SEVEN ENGINEERING CONSULTANTS G.P.

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MARITIME CUISINE MEETS SUSTAINABLE TOURISM

FROM

TO

09:00 May 2017 11

18:00 May 2017 11

Timezone: GMT+01:00

Organiser:

Administrator: Iwona Gin

Event type: structured democratic dialog

Boulevard Sainte Beuve

62203

France

Participants: 24

Description:The workshop will be be carried out according to an innovative Structured Democratic Dialogue (SDD) method that was designed to give everybody a chance to participate in different ways all along the day and to reach a common vision. During the workshop, we will discuss the following issues: 1. • How can sustainable seafood production and consumption contribute to competitive and sustainable coastal and maritime tourism in Europe? 2. • What types of Responsible Research and Innovation actions should be put in place to achieve this? TO PREPARE STIMULATING WORKSHOP DISCUSSIONS, PLEASE SUBMIT HERE BELOW TWO IDEAS IN RESPONSE TO THE FOLLOWING QUESTION; WHAT TYPES OF RESPONSIBLE RESEARCH AND INNOVATION ACTIONS SHOULD BE PUT IN PLACE SO THAT SUSTAINABLE SEAFOOD PRODUCTION AND CONSUMPTION COULD CONTRIBUTE TO COMPETITIVE AND SUSTAINABLE COASTAL AND MARITIME TOURISM IN EUROPE? or complete the following sentence: FOR COMPETITIVE AND SUSTAINABLE COASTAL AND MARITIME TOURISM IN EUROPE AND SUSTAINABLE SEAFOOD PRODUCTION AND CONSUMPTION, WE NEED TO .... We very much look forward to hearing your opinions!

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