BEGIN:VCALENDAR VERSION:2.0 METHOD:PUBLISH CALSCALE:GREGORIAN PRODID:-//WordPress - MECv7.35.1//EN X-ORIGINAL-URL:https://seafoodinnovation.no/ X-WR-CALNAME:NCE Seafood X-WR-CALDESC:Together for sustainable development X-WR-TIMEZONE:Europe/Oslo BEGIN:VTIMEZONE TZID:Europe/Oslo X-LIC-LOCATION:Europe/Oslo BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20260329T030000 RRULE:FREQ=YEARLY;BYMONTH=03;BYDAY=-1SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20261025T020000 RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=4SU END:STANDARD END:VTIMEZONE REFRESH-INTERVAL;VALUE=DURATION:PT1H X-PUBLISHED-TTL:PT1H X-MS-OLK-FORCEINSPECTOROPEN:TRUE BEGIN:VEVENT CLASS:PUBLIC UID:MEC-b09007d46d54f6bb4166f7d582a3f5d9@seafoodinnovation.no DTSTART;TZID=Europe/Oslo:20260611T113000 DTEND;TZID=Europe/Oslo:20260611T123000 DTSTAMP:20260223T103323Z CREATED:20260223 LAST-MODIFIED:20260610 PRIORITY:5 SEQUENCE:2 TRANSP:OPAQUE SUMMARY:HAVlunsj: What does salmon eat? Consumer perspective – knowledge, understanding and trust DESCRIPTION:What do we know about what salmon eat?\nConsumer perspective – knowledge, understanding and trust\nConsumers encounter Norwegian salmon with high expectations for quality, safety and sustainability – but at the same time have limited knowledge of what lies behind the production. This knowledge gap affects perceptions of both the product and the industry.\nNew insights show that new, more sustainable and circular feed raw materials can meet resistance if they are not explained well enough. What is experienced as unfamiliar or unnatural can quickly create skepticism even if the solutions are well rooted in research and sustainability goals.\nFor the industry, this means that transparency alone is not enough. Openness is crucial, but must be combined with good, understandable and trust-building communication to create trust and acceptance among consumers.\nAt HAVlunsj you will meet\n\nFlorent Govaerts, researcher at Nofima and responsible for the survey Consumer perceptions of feed ingredients for salmon\nTarjei Eide, CEO of Cargill Norway\n\nTime: June 11, 11:30-12:30\nLocation: Mellomrommet, VilVite, Marineholmen, Bergen\nSushi will be served and the event requires registration.\n\nAbout HAVlunsj\nHAVlunsj is a series of lunch meetings organized by VIS, Maritime Bergen, GCE Ocean Technology, Marineholmen, Maritime CleanTech and NCE Seafood.\nHAVlunsj is an informal meeting place for the marine industries, with a focus on improving competence and networking. Held on the second to last Thursday of the month (with some exceptions).\nThe SEA Lunch is free and open to everyone. Free lunch for those who register.\n\n URL:https://seafoodinnovation.no/arrangement/havlunsj-27/ ORGANIZER;CN=NCE Seafood:MAILTO: LOCATION:Thormøhlens Gate 51 ATTACH;FMTTYPE=image/jpeg:https://seafoodinnovation.no/wp-content/uploads/2026/02/lingalaks05-scaled.jpg END:VEVENT END:VCALENDAR