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Aquaculture industry stakeholders communicate vital role in global food security at FAO event.

(Wednesday, 11th July 2018) Today, IFFO the Marine Ingredients Organisation hosted a side event with partners at the Committee on Fisheries 33rd Session (COFI 33), held by the Food and Agriculture Organisation of the United Nations (FAO). The side event titled ‘a sustainable future for aquaculture’ gives an opportunity for fishery and feed bodies to communicate the pivotal role that aquaculture plays in global food security, as well as the opportunities and challenges faced across the industry. As a relatively recent addition to the global agriculture industry in this forum, this side event provides a new platform to communicate to delegates a clear set of proposed actions to support this vital industry in achieving a sustainable future.   

Along with IFFO, partners for the event were Best Aquaculture Practices (BAP), FAO, European Feed Manufacturers’ Federation (FEFAC), Global Aquaculture Alliance (GAA), The Global Standard for Responsible Supply (IFFO RS), National Fisheries Institute (NFI) and Skretting. IFFO’s Technical Director, Dr Neil Auchterlonie, represented the marine ingredients industry and discussed the key role of fishmeal and fish oil as a feed ingredients. Other speakers presenting were:

  • Melanie Siggs, Global Aquaculture Alliance
  • John Connelly, National Fisheries Institute
  • Trygve Berg Lea, Skretting
  • Dr Niels Alsted, FEFAC
  • Dr Rodrigo Roubach, FAO

Following his presentation, IFFO’s Neil Auchterlonie noted that “this event presented a unique opportunity to engage stakeholders from across the food and agricultural industry, raising the profile and importance of the aquaculture industry. Marine ingredients, most notably fishmeal and fish oil, are the foundation of feed for the aquaculture industry and remain a strategic ingredient given the highly nutritious qualities. At IFFO, we are working hard to encouraged responsibly sourcing and finding the most effective way to use these valuable ingredients.”