UHI Shetland inaugurates Centre for Sustainable Seafood
A NEW Centre for Sustainable Seafood, being launched today (Monday), will emphasise Shetland’s role in the international seafood industry, UHI Shetland has said.
Based at the Scalloway campus of UHI Shetland, the research centre has been set up to advance research on sustainability in the seafood sector.
A launch event with invited guest is due to take place later this afternoon with guest Professor Ray Hilborn, a renowned researcher in the field of fisheries science from the University of Washington.
The centre will involve partnerships with industry and other key stakeholders within the community.
It aims to co-create research with these partners, develop new educational courses, and encourage a wider interest in the seafood sector.
UHI Shetland principal Jane Lewis said seafood presents a sustainable and low-carbon source of protein and nutrition.
“The Centre for Sustainable Seafood will be a unique centre that will provide credible, robust, and targeted science, education, and training to meet the needs of a sustainable seafood sector,” she said.
Tavish Scott, chief executive of trades body Salmon Scotland, added: “Food security, growing the economy and sustainable sources of protein with low carbon impacts have never been more important.
“The new centre needs to articulate why sustainable seafood is so important using facts, evidence and data. The sooner it is up and running the better.”
