MI Representatives to Host Workshop at Atlantic Council for International Cooperation Symposium
Thursday, June 11, 2015

"Sustainable Livelihoods in a Sea of Change" – that’s the workshop Cyr Couturier, research scientist at the Fisheries and Marine Institute (MI) of Memorial University will facilitate during the Atlantic Council for International Cooperation’s (ACIC) 2015 symposium this weekend. 

Aquaculture is recognized by the United Nations as a way to enhance food security, livelihoods and poverty reduction for rural coastal regions of the globe. During the workshop, Mr. Couturier will be joined by a team from MI to highlight the Institute’s work in building aquaculture capacity in developing countries such as Cambodia, Indonesia, Vietnam, Malawi, Tanzania and Mozambique. 

During the 90 minute workshop, presentations will be given by Dr. Laura Halfyard, a retired MI faculty member and current general manager of Sunrise Fish Farms Inc.; Kelly Moret of MI’s Centre for Sustainable Aquatic Resources; Mary Pippy of MI’s School of Fisheries; Bill Chislett, the Institute’s Director of MI International and Carey Bonnell, Head of the Institute’s School of Fisheries. 

Presentations will focus on improving community livelihoods through aquaculture education and capacity building for a sustainable future in Vietnam and Canada and highlight a sustainable rice-fish integration project ongoing in Cambodia. Others will speak to preparing the future for agrifoods production and local sustainable aquaculture in a changing climate. The team will also focus on integrated management of coastal resources in Lake Malawi. MI’s role in fisheries and aquaculture development locally and internationally will also be of interest. 

The 2015 ACIC symposium will bring together international cooperation practitioners, youth, civil society leaders, issue-specific experts, advocates and academics to strengthen individual and collective capacity, and increase dialogue on making connections between the issues and the actions necessary to create a sustainable future, both locally and globally.