The 2023 Seafood Expo North America (SENA), which took place 12 to 14 March in Boston, Massachusetts, U.S.A., and the 2023 Seafood Expo Global (SEG), which took place from 25 to 27 April 2023 in Barcelona, Spain, featured a comprehensive conference program of live panel events focusing on topics chosen to be of vital interest to the seafood industry.
The 28 individual presentations from SENA and the 21 sessions from SEG featured exclusive information and insight from seafood industry experts, including economic forecasts and analysis on the trends and topics impacting the global seafood industry as it navigates issues of trade, food safety, traceability, aquaculture, sustainability, and consumption trends. Now, a video recording of each of these sessions is available for on-demand replay.
Featuring Publix Seafood Director Guy Pizutti, FMI Vice President of Research Insights Steve Markenson, H&N Executive Vice President Christine Ngo, and Hy-Vee Vice President of Meat and Seafood Jason Pride and moderated by FMI Vice President of Fresh Rick Stein, “Power of Seafood 2023” is available free for SeafoodSource Premium members and for USD 300 (EUR 272) to non-members through the Complete Digital Ticket: Seafood Expo North America 2023.
The session was presented on Sunday, 12 March, with the following description:
The annual Power of Seafood report has become a staple of research for the supermarket industry. The 2023 report is the fifth annual consumer survey and will share insights into shopper behavior and data that are considered a tool for retailers in their efforts to grow seafood sales. In this presentation, speakers will explore why consumers are buying what they are buying and why they are not buying what they are not buying. Join us as we provide insights and then interview panelists to discuss their take.
The entire package of videos from SEG is free to SeafoodSource Premium members, but non-members can also purchase the package for USD 300 (EUR 272) through the Complete Digital Ticket: Seafood Expo Global 2023.
