Seafood2030 Forum
New Approaches to Sustainability – Selling Seafood’s Whole Product
May 21, 2025
Price: FREE
Includes admission to virtual live program and on-demand recordings
Hosted By:
Ned Daly
Sustainability Strategist
Diversified Communications
Seafood 2030 Forum: New Approaches to Sustainability – Selling Seafood’s Whole Product Seafood provides consumers with one of the healthiest, most sustainable proteins available in global markets. How companies in the food sector communicate about sustainability is changing and creating new opportunities for the seafood industry to differentiate blue foods and align seafood’s sustainability narrative with evolving consumer interests. This Forum will look at trends around sustainability in seafood and in the broader food sector and what all this means for seafood’s ability to grow its share of global protein markets. Seafood2030 Issue Brief: New Approaches to Sustainability
Agenda
This panel will explore how companies are communicating to the marketplace about the sustainability of seafood products and how that sustainability narrative is evolving. The discussion will include how supply-chain tools -- certification, fishery improvement projects, audits -- and issues like climate change and human rights are incorporated into communications to buyers and customers and how seafood sustainability can be used as a differentiator in global protein markets.
Moderators:
Speakers:
Sarah Hussey
Fisheries & Aquaculture Manager, Waitrose
Blake Stok
Senior Director of Sustainability, Thai Union North America
Savanna Ronco
Marketing & Sustainability Manager for Seattle Fish Company and Lombardi Brothers Meats
For seafood producers and harvesters, communicating about sustainable practices often focuses on responding to requirements or preferences in the marketplace. Increasing, companies are proactively “designing” their seafood products and supply chains to achieve specific outcomes – low-carbon, regenerative, local, socially responsible. This panel will discuss how seafood producers are taking greater control over seafood’s sustainable and responsible narrative.
Moderators:
Speakers:
Tim Fitzgerald
Chief Sustainability Officer, American Seafoods
Rob Snyder
Chief People and Sustainability officer, Acme Smoked Fish
Cormac O’Sullivan
Senior Fellow, Global Aquaculture Science, Monterey Bay Aquarium
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