Bringing the Ocean to Society
2 May 2017
Maritime cuisine meets sustainable tourism in the next MARINA international workshop
Join a wide group of marine stakeholders in Boulogne-Sur-Mer, France, on 11th May 2017.

Tourism demand is increasing worldwide and tourism is a growing business in Europe. In 2013, the number of nights spent in hotels was 2,6 billion. The challenge is now to exploit this potential in a way that sustainably produces economic benefits.

Today many tourists seek a unique and customised experience rather than a traditional sun-and-sea package holiday. They are interested in authentic experiences that connect them to nature, the people and places they visit. They want to meet local people, learn about how they make a living and taste the fruits of that labour.

Nowadays food is considered as the essential component of tourist experience. Eating out has become popular among tourists and they consider food to be as important as accommodation and good weather conditions. Sustainable consumption of seafood is a major component for the development of sustainable tourism and can contribute to sustainable management of marine and coastal environment.

How can sustainable seafood production and consumption contribute to competitive and sustainable coastal and maritime tourism?

Find out by following or joining the workshop organised according to the Structured Democratic Dialogue method by Nausicaa, National Sea Experience Centre, an EurOcean member.

It will involve citizens, scientists, business representatives, entrepreneurs, local authorities and policy makers in an open dialogue. Together, you will define a common vision and a roadmap of solutions and actions to face this challenge.

The results, together with the outcomes of the other MARINA workshops in Europe, will be freely accessible on the MARINA Web Knowledge Sharing Platform, used for identifying lessons learned and best practices and disseminated at European policy conferences.