Expo blog: Another event comes to a close
Tuesday 18 March
3 p.m.: Sea Pact announced that grant money will be distributed this month to a Brazilian lobster FIP and a project designed to improve sustainability of the Maine soft shell clam through predator exclusion and other methods.
2 p.m.: Phillips announced it expanded its foodservice product offers with six flavor cakes.
The new products include Dungeness Crab Cakes, Salmon Cakes, Zesty tuna Burgers, Lobster Cakes, Spicey Shrimp Cakes and Latin Cakes
1 p.m.: Gulf Wild announced the Conservation Standards Committee (CSC) for the Gulf of Mexico fishing industry, made up of 20 environmental leaders, scientists, chefs, captains, academics and distributors.
“Collaboration is our strongest asset,” said Tj Tate, Gulf Wild director of sustainability. “Through the CSC’s strength and expertise of scientists, captains, academia, distributors, and chefs, we can make an impact from the boat deck to the dinner table.”
10 a.m.: I met up with GAA Communications Director Steve Hedlund and he filled me in on the EMS case study GAA is working on with SIRF with funding from World Bank.
Hedlund said the crux of the case study is a comprehensive survey of shrimp farms in six countries in Asia and Latin America that consistently achieve good results even though neighboring farms are impaired by EMS. The survey results will be used to distinguish good practices from bad practices, which GAA will use to formulate best practices for EMS management.
He also said there has been progress on the MOU between GAA, ASC and GlobalGAP and that the organizations are “still finding commonalities” to make audits and certifications more affordable.
GAA also recently announced it is working on zone management — trying to figure out how to audit and certify an area instead of just facilities — with the goal of reducing risk of disease, be it EMS or whatever comes next.