Conservation International | Financing Biodiversity: Commitments Since COP15 and the Path Ahead (SP) @ConservationInternational | Uploaded October 2023 | Updated October 2024, 1 day ago.
Panel discussion to reflect on progress, roadblocks, and solutions to ensuring adequate financing for biodiversity in order to meet the goals and targets of the Global Biodiversity Framework
Moderator:
Carlos Correa, Conservation International Lui-Walton Senior Fellow and former Minister of Environment and Sustainable Development, Colombia
Panelists:
Aileen Lee, Chief of Programs, The Gordon & Betty Moore Foundation
Carlos Manuel Rodríguez, CEO & Chairperson of the Global Environment Facility
Rashid Sumaila, Professor, University of British Columbia & Director, Fisheries Economics Research Unit, UBC Institute for Oceans & Fisheries
Panel discussion to reflect on progress, roadblocks, and solutions to ensuring adequate financing for biodiversity in order to meet the goals and targets of the Global Biodiversity Framework
Moderator:
Carlos Correa, Conservation International Lui-Walton Senior Fellow and former Minister of Environment and Sustainable Development, Colombia
Panelists:
Aileen Lee, Chief of Programs, The Gordon & Betty Moore Foundation
Carlos Manuel Rodríguez, CEO & Chairperson of the Global Environment Facility
Rashid Sumaila, Professor, University of British Columbia & Director, Fisheries Economics Research Unit, UBC Institute for Oceans & Fisheries
![Live Cooking Demonstration - Hosted by Chef Mark Gooch Noguchi [CLEAN]](https://i.ytimg.com/vi/zUC8FGEV3go/hqdefault.jpg "Live Cooking Demonstration - Hosted by Chef Mark Gooch Noguchi [CLEAN]
Join us for a live cooking demonstration with Executive Sous Chef of The Pig & The Lady Kristene Moon, hosted by chef Mark Gooch Noguchi.
In honor of celebrating Seafood Month this October, Chef Hui and Conservation International Hawaiʻi want to invite you and your ʻohana to cook up some ʻono local snappers with us!
In this entertaining and educational demo, Chef Kristene Moon will show you how to cook with one of Hawaiʻis most abundant resources: Taʻape!
The Menu:
Pan friend Taʻape: Taape lightly dredged and pan fried, Banchans dads fermented garlic sauce, lemon
Whole Taʻape: Wet cured Taape, Pig & The Lady Nuoc Cham, lemon")
