Friday 6 October 2023 2:00pm
on-line
About
Megan Walker and Jessa Garibay-Yayen (MPhil students at the Dept of Zoology, University of Cambridge) will give a short presentation on "Sustainable seafood for health and the planet" followed by a discussion.
Coffee Break Seminars were a relaxed online learning and discussion platform for our food security community.
Abstract:
Megan Walker and Jessa Garibay-Yayen are MPhil in Seafood for Societal Health students at the Department of Zoology. They are both supported by the Mark Quested "Fishmongers' 750" Scholarship, commemorating the 750th anniversary of The Fishmongers' Company.
With their distinct backgrounds and expertise, they bring unique perspectives to their research endeavours. Megan Walker's academic journey includes a First Class integrated Masters in Marine Biology with Oceanography. Building upon her strong foundation in marine sciences, Megan's research delves into the role of fish and seafood in the first 1000 days of life. Her study aims to uncover current diet choices along with the potential drivers and barriers to improved seafood consumption during this critical period of human development.
Jessa Garibay-Yayen's work background in conservation lays the groundwork for her study. Having previously earned an MPhil in Conservation Leadership, she wants to focus on exploring practical strategies for encouraging individuals to adopt dietary changes that promote both personal health and the planet's health. In addition, her research hopes to identify impactful and sustainable ways to influence behaviour change towards consuming underloved seafood. By doing so, her study aims to promote sustainable food systems and reduce the pressure on overexploited species.
By engaging in their respective research topics, Megan and Jessa aspire to contribute valuable insights to the field of seafood for societal health. In addition, their studies aim to foster greater awareness and understanding among individuals, communities, and policymakers, promoting informed decision-making and sustainable approaches to seafood consumption.