Encuentro de los Mares

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Tenerife | JUNE 16th - 19th 2024

Conservation

In 2023, Tenerife became a world benchmark for territories making a stand for the future of seas and their ecosystems. This edition of the congress analysed the challenges involved in the conservation of the oceans in the wake of the UN's historical 'High Seas Treaty' for ocean protection.

Under the slogan "Conservation", in the dual sense of conservation of marine ecosystems and conservation of foodstuffs from the sea, Meeting of the Seas, in its most international edition, called for a greater commitment to the oceans.

News

Speakers

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Marine Environmentalist

Alexandra Cousteau

Who embarked on a boat as a 4 month baby

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Chef

Luigi Pomata

The red tuna chef

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Economist

Ralph Chami

Blue economy

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Chef

Lorna Muñoz

Coming to the rescue of Chiloé cuisine

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Chef

Quique Dacosta

Mediterraneanly

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Programa

From Tenerife - GMT Timezone

Popular event

Meeting of the Seas Market

 

Meeting of the Seas offers a popular event to enjoy the island's gastronomy.

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Opening

Official inauguration

 

The congress combining science, gastronomy and fishing.

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Presentation

Making use of marine biomass

 

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz, España)

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Presentation

The new global framework for conservation of marine biodiversity

 

Carlos Duarte

Professor of Marine Sciences at the King Abdullah University of Science and Technology KAUST (Saudi Arabia)

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Presentation

Hake in its habitat

 

Rui Paula

Chef at Casa da Chá da Boa Nova** (Leça da Palmeira, Portugal)

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Round table

Fishing and management of excellence: the importance of communication between fishermen and chefs

 

Erlantz Gorostiza

Chef at M.B** The Ritz-Carlton Abama (Tenerife, Spain)

Andoni L. Aduriz

Chef at Mugaritz**, (Renteria, Gipuzkoa, Spain)

Adán Romero

Fisherman with the Ntra. Sra. de la Consolación Guild in Punta del Hidalgo (La Laguna, Tenerife, Spain)

Roberto Rodríguez Prieto

Manager of Artesáns da Pesca (La Coruña, Spain)

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Presentation

The value of conserving marine biodiversity

 

Ralph Chami

Co-founder of Blue Green Future and Rebalance Earth (Maryland, USA)

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Presentation

The life of a sea bass: conservation techniques to get the very best out of a fish

 

Cristóbal Muñoz y Guillermo Ortega

Chef and creativity director at Ambivium* (Peñafiel, Valladolid, Spain)

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Presentation

Maritime Allegory

 

Quique Dacosta

Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )

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Presentation

Preservation and the ocean's genetic resources

 

Jesús Arrieta

Scientist at the Canary Islands' Oceanographic Centre IEO-CSIC (Santa Cruz de Tenerife, Spain)

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Round table

The blue growth route: in search of fishing sustainability through innovative models

 

Sonia Español-Jiménez

Executive Director of MERI Foundation (Chile and Spain)

Agustín Espinosa

TECHNICIAN OF THE LIVESTOCK AND FISHING SERVICE OF THE CABILDO INSULAR DE TENERIFE (Tenerife, Spain)

Pedro Sánchez

Head of sales and marketing at Aquanaria (Canary Islands)

Chema León

Marketing Manager at Makro Spain (Madrid, Spain)

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Presentation

The sea on the plate

 

Nacho Manzano

Chef at Casa Marcial** (Arriondas, Parres, Asturias, Spain)

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Presentation

The High Seas Biodiversity Treaty paves the way towards greater protection for oceans

 

Minna Epps

Head of the Ocean team at the UICN (Geneva, Switzerland)

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Presentation

Chiloé Archipelago: traditional seaweed and shellfish harvesting and preservation techniques. The marine larder at the end of the world

 

Lorna Muñoz

Chef at Travesía (Castro, Chiloé, Chile)

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Presentation

Sharing the sea: the coexistence of offshore wind energy and sustainable fisheries

 

Eline Van Onselen

Project manager on The Rich North Sea Programme (Amsterdam, Netherlands)

Pablo Martín-Sosa Rodríguez

Researcher and coordinator of the Marine Protected Areas Group at the Oceanographic Centre (Santa Cruz de Tenerife, Spain)

Víctor Díaz

President of the Candelaria Fishermen's guild and chairman of the Provincial Federation of fishermen's guilds of Santa Cruz de Tenerife (Tenerife, Spain)

Willem Visser

Director of Blue Port Centre - Den Helder (Amsterdam, Netherlands)

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Round table

Tenerife and the sea: cetaceans, tunnies, fishing and gastronomy

 

Pedro Pascual

Researcher at the Spanish Oceanography Institute (Tenerife, Spain)

José Pascual

Director of the Institute for Social Research and Tourism at Universidad de La Laguna (Tenerife, Spain)

Natacha Aguilar

Researcher at Universidad de La Laguna (Tenerife, Spain)

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Presentation

Seaweed: the Arctic's underwater vegetable garden

 

Angelita Erikessen & Tamara Singer

Founders of Lofoten Seaweed (Napp, Lofoten, Norway)

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Round table

Zero wastage in a sea where nothing is discarded

 

Borja Marrero

Chef at Muxgo (Las Palmas de Gran Canaria, Spain)

Fabián León

Creator of gastronomic content (Madrid, Spain)

Juan Carlos Clemente

Gastronomic consulter

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Presentation

The Cantabrian root as a conservation technique

 

Sergio Bastard

Chef at La Casona del Judío* (Santander, Spain)

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Round table

Ways to boost blue tourism by 2030

 

Higinio Guerra

Chairman of the South Tenerife Cetacean Association (Tenerife, Spain)

Eduardo Serrano

Partner and managing director of ESMA (Madrid, Spain)

Federico Cardona

Coastal Health Strategy Manager de EMEA, Grupo Iberostar (Spain)

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Presentation

Beyond conservation: a new future for the oceans

 

Alexandra Cousteau

Environmentalist and underwater filmmaker (France)

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Presentation

Carloforte and traditional tuna fishing

 

Luigi Pomata

Chef at Luigi Pomata (Cagliari, Italy)

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Presentation

Atlantic Tenerife: two symbiotic culinary perspectives

 

Diego Schattenhofer

Chef at TASTE 1973 (Arona-Tenerife, Spain)

Braulio Simancas

Chef at El Silbo Gomero (San Cristóbal de La Laguna, Tenerife, Spain)

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Closing ceremony

Closing ceremony

 

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Partners

Organizer

Vocento Gastronomía

Main Sponsor

Cabildo Tenerife Tenerife

Sustainable Partner

Iberostar

Official Supplier

Aquanaria Makro

Sponsors

Fagor

Collaborators

AlimentosdEspaña Cervezas Victoria Ecoalf El Locero Hyundai La Brújula La Calabacera Le Noveau Chef