Using Fish to Mitigate Malnutrition: Research to Test Innovative, Sustainable Approaches - Feed the Future - Fish Innovation Lab
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 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 and 2021 World Food Prize Laureate Dr. Shakuntala Haraksingh Thilsted, 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.
Speakers
- Mark Lawrence, Director, Fish Innovation Lab and Professor, Mississippi State University
- Elin Torell, Deputy Director, Fish Innovation Lab and Director of International Programs, University of Rhode Island Coastal Resources Center
- Shivaun Leonard, Senior Advisor for Aquaculture and Fisheries, USAID (tbc)
- Shakuntala Haraksingh Thilsted, 2021 World Food Prize Laureate and Global Lead for Nutrition and Public Health, WorldFish
- Andrew Wamukota, Lecturer and Research Associate, Pwani University
- Elizabeth Kamau, Senior Lecturer, Egerton University
- Lora Iannotti, Associate Professor, Washington University in St. Louis
- Kathleen Ragsdale, Research Professor, Mississippi State University
- Mary Read-Wahidi, Assistant Research Professor, Mississippi State University
- Brietta Oaks, Assistant Professor, University of Rhode Island
- 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 - Moderator: Gina Kennedy, Technical Director for Food Systems, USAID Advancing Nutrition