- Supplier Directory
- Seafood Handbook
Speakers: Christine Burns Rudalevige, Coastal Culinary Academy; Abbie Curtis O’Reilly, GlobeScan; Brandon Hill, Sustainable Restaurant Group; Jennifer Lambert, Loblaw Companies Ltd.; Jan Tharp, Bumble Bee Seafoods; Shelley Zang, Kroger
A recent consumer survey found that 79 percent of American seafood consumers agree that fish must be protected for future generations. However, only 15 percent of American seafood consumers feel that retailers and large companies are effectively protecting the ocean environment. How can this gap be bridged? This session will attempt to better understand consumer behavior and the roles that brands, retailers, distributors, restaurants, and NGOs play in this important space. It will also unpack consumer decision-making at point of purchase, and the role the Marine Stewardship Council plays in purchase motivators. The panel will open with an overview of the survey results by Globescan, followed by input from industry leaders on how they are engaging with consumers and making them feel more confident in their purchases. Time will be dedicated to engaging the audience in a discussion about how to empower consumers in their purchasing decisions. The goal of this session is to gain an understanding of consumer purchasing motivators and market trends so that seafood brands, retailers, etc., can better inform their sustainability practices.
Produced since 1999, the Top 25 North American Seafood Suppliers list (originally published in SeaFood Business magazine) is, perennially, the most-read story produced by SeafoodSource. Containing suppliers, wholesalers and distributors - companies with vastly different business models - the list reveals the diversity and vibrancy of the seafood industry in North America.
Oysters are one of Monterey Bay Aquarium’s “Super Sustainable” seafood options. But all oysters are not created equal. Five different species, hundreds of different growing areas, can make an oyster menu as diverse as a wine list. World Champion Oyster Shucker, author and restauranteur, Patrick McMurray will take the attendees on a virtual oyster tour — through the species, and tastings of different regions of North America, and around the world.
Speaker(s)/Moderator(s): Steven Hedlund, Editor, SeafoodSource.com (Moderator)
Chuck Anderson, Sousa Seafood
Ryan McKay, Tradex Foods
Mary Smith, Santa Monica Seafood
Duration: 1 hour 57 minutes
Worker Voice in the US And Beyond: Strategies for Change in the Seafood Industry
Ignacio Kleiman, CEO, Glacier Securities (a division of Islandsbanki), New York
Tim Antilla, Senior Vice President, Seafood and Maritime Industries, Wells Fargo Bank, Seattle
James Wright, Senior Editor, SeaFood Business magazine
Duration: 1 hour 21 minutes
A number of high-profile cases of mercury poisoning causing developmental disorders in the 1950s and 1960s dealt a body blow to the seafood industry, scaring parents into literally taking seafood out of the mouths of their children. The terror continues to this day, despite modern science showing the fears are unwarranted.
In this on-demand webinar, we'll hear the truth about how safe seafood is to eat, even for pregnant women and young children, and how you can get the message across to your customers.
BLOCKCHAIN IN THE SEAFOOD INDUSTRY: Increasing transparency and efficiency in supply chains