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Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
Today’s seafood business landscape is bright. Consumers everywhere are finding value in seafood and are flocking to both retailers and restaurants in search of high-quality proteins.
Moderator: Peter Quinter, GrayRobinson, P.A.
Speakers:
Dean Leaman, Certified Group
Todd Owen, Cross Border Advisory Network, LLC
The two major Federal law enforcement agencies, Food and Drug Administration (FDA) and U.S. Customs and Border Protection (Customs) regulate the importation and distribution of seafood and fishery products in the United States. The FDA uses a methodology to target and inspect imported seafood, then allow it to proceed or refuse its entry into the United States. Customs also targets and inspects seafood shipments and has a new Withhold Release Order process to prohibit the importation of seafood made with forced labor. Customs continues collecting antidumping duties on shrimp from India, fish fillets from Vietnam, and many other seafood products from around the world. There are several penalties for importing misbranded or adulterated seafood. Learn how to lower your risk of being targeted and what to do when your seafood is selected for examination or your company has been added to the FDA's Import Alert list.
Seafood sustainability today is not what it was 20 years ago, or even what it was last week.
Seafood and Human Health: The Science Behind Increasing Consumption Sustainably
Moderator: Greg Brown, Global Dialogue on Seafood Traceability
Speakers:
Angel Matamoro, Nueva Pescanova
Michael McNicholas, Culinary Collaborations LLC
Adriana Sanchez, Iberostar
David Schorr, WWF/GDST
The game-changing traceability standards issued in 2020 by the Global Dialogue on Seafood Traceability (GDST) are rapidly gaining industry adherence and adoption around the world. At the same time, the relevance of GDST to compliance with emerging laws and regulations (including FSMA Sec. 204) is becoming increasingly clear. As the new standards continue to gain momentum, the GDST itself is also gaining strength as a major B2B platform to support the standards and grow the industry’s voice on issues of seafood traceability. Under the direction of a newly hired Executive Director with almost 30 years of seafood industry experience (Mr. Gregory Brown), the GDST is solidifying its independence and its organizational structure. This panel will mark the first public presentation of the new ED, and will include an update on GDST progress as well as important announcements about new GDST services and activities.
Speakers: Citlalia Gomez Lepe, President – COMEPESCA; Alvaro de Tomas, MsC - Truchas Sustentables; Bill Hoenig, Market Development Manager - South America - Best Aquaculture Practices; Pablo Konietzko, Director General - Earth Ocean Farms; Mauricio Orellana, Managing Director - Orca Seafoods
Session Description: This panel discusses the opportunities for seafood sustainability in Mexico from the perspective of experts in different fields and sectors: fisheries and aquaculture, export and national markets, FIPs and eco-certifications, alliances and partnerships – all elements needed for building and moving forward a Sustainable Seafood Movement in Mexico under a challenging political, social, environmental and economic scenario.
Moderator:
Chuck Anderson, Certified Quality Foods
Panelists:
Kyle Graser, Euro USA
Shawn Oliver, Giant Eagle
Casey Rutherford, Patagonia SeaFarms Inc.
Phil Walsh, LegitFish
Seafood is unlike any other protein, particularly in procurement. The right product is neither the most expensive nor the least expensive, but rather the product that will deliver or exceed budgeted profit. Correct procurement makes selling it easy and serving it a pleasure. The conference session will provide seafood novices with the fundamentals of procurement, veteran buyers with the procurement tools, methods, and protocols in place today, and the supply community with the immoveable expectations of today’s seafood buyers. Topics will include: How do logistics challenges affect procurement strategies? How does product cost inflation impact buying decisions? Additional topics addressed include wild vs. farmed sourcing strategies, fresh vs. frozen sourcing strategies, paying the right price, timely communications, visiting suppliers, the definition of a good supplier and the importance of integrity.
University of Washington School of Aquatic and Fishery Sciences Professor Ray Hilborn is considered one of the foremost fisheries researchers in the world.
