On the 12th to 14th of July, the UAVR team was present at 4th edition of the Feira do Mar in Sines, as part of the INTERREG Cephs and Chefs project. The participation in this event included a stand in the exhibition with information about the project, a presentation to the general public and stakeholders about the Cephs and Chefs project and the educational activity “Polvos: os troca-tintas!”, oriented towards children, which contributes to increase ocean literacy. Feira do Mar is organized by Sines Tecnopolo and the City Council of Sines and intends to gather different stakeholders and activities related with the sea, from areas of technology, science, gastronomy, fisheries and tourist animation (among others).
The UAVR team, together with IPMA, presented the new cephalopod products developed by IPMA under the scope of INTERREG Cephs and Chefs, in an event at the University of Aveiro. The CESAM day 2019 held 200 participants. The tasting of new cephalopod products (boiled common and horned octopuses, smoked common octopus) was followed by a survey to understand consumer acceptance to the mentioned cephalopod products.
As part of the INTERREG Cephs and Chefs project, the University of Aveiro established a protocol with the City Council of Lourinhã, in order to collaborate in several events related to the Octopus Gastronomic Fortnight of Lourinhã. On the 2nd of June, Sílvia Monteiro and Fábio Matos (UAVR team) were present at the Children’s Day event organized by the City Council of Lourinhã with the educational activity “Polvos: os troca-tintas!”, which contributes to increase ocean literacy. This educational action consisted of different octopus-related activities, including a didactic quiz with curiosities about the biology, sustainability and fishing of this species, puzzles and paintings related to common octopus.
The project INTERREG Cephs and Chefs was present at the Seafood Expo Global 2019, held in Brussels from the 7 to the 9th of May 2019. The Seafood Expo Global is the world’s largest trade fair in the fisheries sector, being, therefore, of high relevance for the Cephs and Chefs project. Cristina Pita (UAVR team) was invited by Xunta de Galicia to present the project Cephs and Chefs. Additionally, Cristina Pita was able to network with worldwide seafood industry stakeholders and prospect about their interest in new cephalopod products and markets.
The project INTERREG Cephs and Chefs was present at the Seafood Expo North America 2019, that was held in Boston (USA) from the 17 to the 19th of March 2019. This event is North America’s largest seafood trade exposition, being, therefore, of high relevance for the Cephs and Chefs project. Cristina Pita (UAVR team) participated in the Octopus Sustainable Roundtable Meeting oriented towards seafood industry stakeholders, where she presented the Portuguese and Spanish octopus case studies included in the Cephs and Chefs project, in the fishery improvement efforts panel. Additionally, Cristina Pita was able to prospect about the interest of worldwide seafood industry stakeholders in cephalopod products enrolled in Fishery Improvement Projects (FIPs).
The project INTERREG Cephs and Chefs was invited to be present on the opening event of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”, that was held at the restaurant “Noiva do Mar” in Lourinhã, at the 16th of May. This event – aimed at journalists and food bloggers- included a presentation about the “11ª Quinzena Gastronómica do Polvo da Lourinhã” by the city councilor João Serra (City Council of Lourinhã), a presentation about the nutritional value of common octopus and the development of new cephalopod products by Amparo Gonçalves (IPMA) and a presentation about the sustainability of common octopus and the prospection of new cephalopod markets and products by Sílvia Monteiro e Fábio Matos (UAVR). The participation in this event resulted from the collaboration established between UAVR and the City Council of Lourinhã (organizers of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”), with the objective to inform the consumers regarding the sustainability of common octopus and, at the same time, understand consumer acceptance to new cephalopod products.