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European Workshop on By-product Utilisation
EUROPE - The AquAgriS Project will hold an open technology transfer workshop on the use of by-products in aquaculture in at the University of Salento, Lecce in Italy on 11 and 12 June.
It's key aim will be to assist the aquaculture sector in Europe understand and better manage waste derived from fish farming and fisheries.
Several emminent guest speakers are lined up for the event. All are specialists in the field of waste water and waste water management. Speakers from the AquAgriS project will also report of specific issues researched by the project.
The workshop is free and will be open to all who have specific interests in aquaculture and fisheries.
The AquAgriS Project is funded by the European Commission under the FP6 “Food Quality and Safety” initiative. It is researching the European Union and selected countries position with respect to the legislation and research activities in the management of waste materials produced by the farming, fisheries and aquaculture industries.
The project has 27 partners, mostly from European countries, but also including representatives from Israel and India.
Waste Valued
It's investigations have already discovered that the term “waste” is probably inappropriate, as a “waste” from one industry is often a raw material for another. Waste from fish sector is of considerable interest to many other industries. However, to harness this raw material requires additional research to fully exploit this potentially valuable resource, says AquAgriS.Another area of concern is the fragmented legislation that controls and influences aquaculture and fishing activities. Currently there are a range of targets that are either not enforced, or are too stringent and not unilateral across EU States. This creates unfair competition within the EU. The legislative framework exists, but there are considerable needs for clarity and harmonisation when it comes to the use of the “commonly owned” resource of water.
For further information visit www.aquagris.org
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