Blue foods for health and sustainability: Talk and Tasting session at Lysverket restaurant

Dr. Michelle Tigchelaar is a Research Scientist with the Center for Ocean Solutions at Stanford University. As an interdisciplinary climate scientist she focuses on the impacts of climate change on food systems, spanning the aquatic and terrestrial and the ecological and human. Michelle obtained a MSc in Climate Dynamics from Utrecht University, and a PhD in Oceanography from the University of Hawaii. At the Center for Ocean Solutions, she coordinates the Blue Food Assessment (http://bluefood.earth), an integrative assessment of the role of aquatic foods (food from marine and freshwater systems) in transformations towards healthy, sustainable, just and resilient food systems. Her active research involves developing tools for assessing blue-green climate risk to nutrition and identifying climate impacts and adaptations for food worker health. Michelle is passionate about leveraging scientific findings for positive impact through policy engagement and strategic communication.

Christopher Haatuft, Bergen native and founder of the Michelin star Lysverket restaurant. Haatuft is passionate about local ingredients that can be harvested in the fjords along the west coast of Norway. He has also coined the term: “neo-fjordic”. 

Welcome to a science talk with a taste of the fjords.

Exclusive preview of the show “Ocean Stories” opening the 14^th of April 2023 included in ticket.