NMEA 2019 Annual Conference
July 21-25, 2019 • Durham, NH
Learning from Yesterday, Adapting for Tomorrow
Online registration for the conference closes on Thursday, July 18. After this time, please register in person during Registration/Check in at the following times and locations:
Sunday 11am-3pm at Mills Hall Dorm
Monday 7am at the Granite State Room
The conference full schedule is now live! See full schedule
Student Conference Registration is Open! Register early as space is limited!
Planning to take advantage of dorm housing? Registration deadline is July 12! Book your room here!
The annual auction and dinner will take place July 23 and we need donations! Learn how you can donate here.
The NMEA 2019 conference committee is excited to host NMEA members at our annual conference at the University of New Hampshire in July. We have a fantastic venue to host the conference; UNH was just ranked the second coolest school in the country by the Sierra Club! This recognition celebrates UNH's national leadership in sustainability and its commitment to protecting the environment, addressing climate issues, and encouraging environmental responsibility.
As you've come to expect, this NMEA conference will offer a variety of opportunities. During the day, attend a full program highlighting the latest trends and research in marine education. Learn about how, over the course of a decade, the Gulf of Maine warmed faster than 99% of the global ocean, and how local researchers and policy makers are addressing this. Then, in the evening, explore both Portsmouth, NH (one of the nation's oldest cities, filled with vibrant restaurants and shops to explore) and Rye, NH, (home to the Seacoast Science Center, where we will be enjoying a full lobster bake).
Complete your conference experience by exploring the beauty of New Hampshire and Maine on one of our field trips. Trips include a boat trip to the Shoals Marine Laboratory, kayaking in our Great Bay, a whale watch cruise, tours of the Portsmouth Naval Shipyard (established in 1800 and still operational today), and sampling cuisine from the New England culinary scene.