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SeafoodSource Product Showcase Listing

Included Listing Features:

Product Image, Company Name, Product Description, Geographical Markets Served, Contact Phone Number, Contact Name, Contact Email, Website URL, New or Featured Category Listing

Subscription

$650.00
Driving Towards Shrimp Sustainability - a French Market Initiative

Shrimp farming has a unique impact on the environment. This panel session seeks to explain how some French companies pre-competitively joined forces with Ecuadorian shrimp producers to assist in sharing improved practices. This panel will be moderated by Florie Hovine, initiative coordinator, from the Earthworm Foundation. Panelists will include Justine Delettre, from Nausicaa Aquarium to talk about the Mister Goodfish program, and how the program is recognizing good farming practices and promoting shrimp products in stores.  Philippe Blais from Unima will represent the French consuming market. He will testify on why this work is important for those companies, and the value they see behind improved practices. Lastly;  Alejandro Aguayo from Langosmar will talk about adopting sustainability efforts and the difference it can make for customers. 

Content Access

$45.00
Meeting Changing Customer Needs Through COVID-19: The Success of Direct-to-Consumer

Speakers: Richard Stavis, Founder – Stavis Consulting; Ian Amin, Senior Director of Supply Chain - Home Chef; Arron Kallenberg, Founder & CEO - Wild Alaskan Company; Rob Knecht, CEO/Co-Founder - Real Oyster Cult; Stephanie Pazzaglia, Business Development Manager - J.J. McDonnell & Co

Session Description: Few if any companies could have anticipated the path that 2020 took. Multi-generational patterns of shopping and consumption were upended when the COVID-19 pandemic shut down communities both by law and by practice as we stopped visiting our favorite establishments, stopped visiting with friends and family and sheltered in place. In the USA, seafood has traditionally been consumed primarily in restaurants. The question we all asked ourselves was, will consumers find a different way to get and eat seafood? Thankfully, the answer has been a resounding yes. Session panelists describe their successes and challenges in finding, defining and serving that market. Some challenges relate to rapid scale-up of in-specification inventory and order fulfillment capacity. Others involve pivot of company focus and reinvention of product line, customer base, payment and delivery logistics. One thing that all of the “winners” of the COVID-19 crisis have in common is a skillset that includes market analysis, a willingness to adapt and rapid implementation of new tactics.

Content Access

$45.00
The Nanoculture Project: Exploring the Impacts of Nanoparticles on Seafood

The Nanoculture Project: Exploring the Impacts of Nanoparticles on Seafood

 

Content Access

$30.00
Fed by Blue: Using the Power of Marketing to Advance the Sustainable Seafood Movement

Fed By Blue: Using the Power of Marketing to Advance the Sustainable Seafood Movement

WebEx

$30.00
Overcoming the Hidden Costs of Spreadsheet-based Inventory Control

Overcoming the Hidden Costs of Spreadsheet-based Inventory Control

Content Access

$0.00
Webinar: Global Salmon Initiative

Current models of food production will not be sufficient in feeding the growing global population by 2020. 

Content Access

$0.00
How Do We Increase Consumption in the U.S.– Is It Time to Revisit the Idea of a National Seafood Council?

How Do We Increase Consumption in the U.S.– Is It Time to Revisit the Idea of a National Seafood Council?

WebEx

$0.00
Seafood Processing: Trends and Technology

Sean Murphy moderates a webinar featuring two panelists, Barbara Blakistone, senior director of scientific affairs for the National Fisheries Institute and Ian Dyslin, consulting director with Junction Solutions. The panel will discuss trends in seafood processing and the role technology will play.

Basic Product

$30.00
Women in the Seafood Industry: Gender on the Agenda

WSI, the International Association for Women in the Seafood Industry, is a not-for-profit organization created in 2016 by seafood professionals and gender specialists. The primary purpose of WSI is to highlight women’s contributions in the seafood industry, to raise awareness of gender issues, and to promote greater diversity and inclusiveness. 

Content Access

$30.00