
Innovation and Technology in Water and Aquatic Food Systems
Both water and blue foods have been undervalued and overlooked in conversations about climate change and food security, and both will be significantly impacted by climate change in the coming years. There is no “one-size-fits-all” solution for resilient water and sustainable blue food systems, This panel will underscore the need for a multi-pronged approach to achieve goals for climate-resilient water and blue food systems. We will highlight a series of cutting-edge innovations and technologies from both sectors to improve the sustainability of water and blue foods while ensuring global food and nutrition security in the face of climate change.

Janaya Bruce (Moderator)
Environmental Defense Fund

Maria Lettini
Executive Director, FAIRR Executive Director

Bruce Friedrich
Chief Executive Officer of Good Food Institute

Proscovia Alando
Founder of Samaky Hub and co-founder of RESSECT

Joan Salwen
CEO, Blue Ocean Barns

Sophika Kostyniuk
Managing Director at the Aquatic Life Institute

Katherine Bryar
Global Marketing Director, BioMar

Ben Conniff
Co-Founder and Chief Innovation Officer, Lukes Lobster

Shannon Cosentino-Roush
Chief Strategy Officer, Finless Foods

Livia Peiser
FAO Technical Officer for WaPOR

Gabe Parrish
Remote Sensing Scientist at USGS
Session organizer
