Delaware Association for Public Administration Framing the Message About Seafood for Consumers: A Consensus-Building Conference
On September 20, 2011, stakeholders from across the country who were interested in the risks and benefits of seafood consumption gathered at University of Delaware’s John M. Clayton Hall Conference Center for a unique and engaging conference. Their primary purpose was to share ideas, participate in discussions, and work collaboratively to reach consensus on common messages for healthcare providers and consumers.
Representatives and experts from the University of Delaware’s Sea Grant College program, Oregon State University, University of Rhode Island, University of Florida, University of California, and Cornell University joined forces with representatives from the private sector, government, and the advocacy community to discuss the challenges and opportunities of a risk-based approach to seafood safety. The conference focused specifically on making concrete and actionable recommendations for implementation of a new science-based message.
The conference was coordinated by Doris Hicks, a Seafood Technology Specialist with the Delaware Sea Grant College program on the University’s Lewes campus. DAPA members Kathy Wian, Ted Patterson, B.J. DeCoursey, and Corinne O’Connor assisted Hicks in designing the conference agenda and facilitating small-group discussions. Patterson and DeCoursey are staff members in the University of Delaware’s Institute for Public Administration (IPA) who specialize in transportation and local and regional planning. IPA staff member Wian and O’Connor, an IPA undergraduate Public Administration Fellow, specialize in meeting design and facilitation. They all have experience in bringing diverse groups of people together around important issues and assisting them in meaningful dialogue, gaining understanding, building consensus, and establishing long-term sustainable outcomes.
The conference dealt with the question, “What does the public need to know about the benefits and risks of eating seafood?” Participants agreed it was important to promote the many benefits of seafood consumption while clearly stating the risks, largely because there seem to be conflicting messages in the public arena regarding how much and what types of seafood one should eat and the risks associated with seafood-borne toxins. Seafood-consumption limitations recommended specifically for at risk groups—pregnant and nursing women, children, and the elderly—have become the standard for the general public. In recent years, there has been a great deal of information published about the various benefits seafood can contribute to a person’s health as well. Seafood is low in sodium, carbohydrates, and calories. It is a good source of protein, omega-3, vitamin D, and selenium. It can decrease the risk of depression, suicide, diabetes, stroke, and heart disease while improving cognitive development, one’s immune system, and heart health.
As a result of the conference, the group reached consensus on the following recommendation: Eat at least 8-12 ounces (same as 2-3 meals) of a variety of seafood each week for good health. Having synthesized information from government agencies and research from leading universities, conference leaders have launched the website www.seafoodhealthfacts.org to help consumers 1) weigh the benefits against the likely risks of eating seafood and 2) feel confident about their seafood choices.
—by Corinne O’Connor and Kathy Wian
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