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What a Biden Presidency Means for the Seafood Industry

What a Biden Presidency Means for the Seafood Industry

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$25.00
Navigating the FDA and CBP Regulatory Seafood Import Landscape

Navigating the FDA and CBP Regulatory Seafood Import Landscape 

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$25.00
Maine Lobster – Industry Evolution and Responding to Change

Maine Lobster – Industry Evolution and Responding to Change

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$0.00
Financial Trends Shaping the Seafood Landscape

The economic landscape for the global seafood industry is shaped not only by trends in the marketplace, but also by access to resources and financial capital. Join Ignacio J. Kleiman, the managing partner and founding member of Antarctica Advisors, for a discussion of the financial state of the seafood industry, with a focus shifting interest rates, the forces of supply and demand, and the sector’s consolidation through mergers and acquisitions. A seasoned financial professional with decades of experience in the seafood industry, Kleiman will delve into the financial impact of the biggest issues the industry experienced in the past year and the challenges and opportunities the industry faces in 2018 and beyond.

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$25.00
How to Get Americans to Eat More Seafood

How to Get Americans to Eat More Seafood

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$25.00
More Reward, Less Risk: Making Transparency on Human Rights the Norm in Seafood Supply Chains

Speakers: Kristin Sherwood, Program Director - FishChoice

Andy Boulton, Aquaculture and Fisheries Manager - Waitrose & Partners

Andy Hickman, Head of SEA Alliance - Seafood Ethics Action (SEA) Alliance

Amber Madley, Head of Social Responsibility - New England Seafood International (NESI)

Julio Moron, Managing Director - OPAGAC

Chris Ninnes, CEO - Aquaculture Stewardship Council

Increasing transparency about human rights risks in seafood supply chains is an essential step toward advancing social responsibility in the seafood industry and complying with forthcoming European Union requirements for mandatory human rights due diligence. During this session, a diverse mix of industry and NGO leaders will speak candidly about the challenges and opportunities of increasing transparency about human rights risks, tools available for businesses, and lessons learned from other sectors. The focus of the discussion will be identifying pragmatic solutions to decrease the risk and increase the reward for disclosing human rights risks and efforts to mitigate them.

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$40.00
Why Seafood Quality Is Critical: From Fishermen to the Supermarket and Chef, and How To Deliver It

Moderator: Chuck Anderson, Certified Quality Foods

Speakers:
Christina DeWitt, Oregon State University
Denise Englade, Rouses Markets
Brandii Holmdahl, Bornstein Seafood
Jaimy Sorrell, Performance FoodService

According to the most recent FMI Power of Seafood report, quality is the number one factor that seafood consumers are concerned about when buying seafood. It is the number one concern every year. Grocery shoppers feel confident they can buy fresh poultry twenty times in a row and get a good quality meal twenty times in a row. Do your seafood customers know they will get twenty excellent quality seafood experiences in a row? Our panel of quality assurance and procurement experts explain why quality is essential for all levels of the seafood supply chain, why current seafood quality is inconsistent and how to improve operations to consistently deliver premium quality.

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$40.00
Maine Lobster - Sustaining from Trap to Table

Maine Lobster - Sustaining from Trap to Table

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$0.00
Blockchain for Seafood: Engage the Market with Data on Provenance and Sustainability

Blockchain for Seafood: Engage the Market with Data on Provenance and Sustainability

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$0.00
More if By Sea....Getting Americans to Eat Fish and Seafood More Frequently

Moderator: Arlin Wasserman, Changing Tastes

Speakers: RJ Harvey, Chef, Changing Tastes

                  Penelope Wasserman, Changing Tastes

 

Wild or farmed? Fresh or frozen? Contrary to the conventional wisdom, these perennial questions actually remain unanswered by American consumers and aren’t even the most important for our industry. That may be: Fish or Chicken? Or really, what should I eat? This session will feature results from an unprecedented new insights study into consumer, chef and purchasing manager opinions about fish and seafood and how they fit into American food choices. More importantly than the "wild" or "farmed" questions, how fish and seafood is harvested and handled may make the difference about whether fish and seafood is offered up and whether a consumer eats fish, seafood or maybe chooses something else entirely, like beef or chicken. That’s an important question as the American consumer is undergoing a substantial change in the types of protein we eat, and the next few years pose a unique time to fish and shellfish to win market share from birds and mammals. We'll explore that and also share some of Changing Tastes' latest insights and trends about how consumers think about protein choices in the US and on the menu, as seafood competes against poultry and meat, and how newly emerging cellular and plant-based manufactured alternatives fit into our preferences and intentions. One thing to know: attitudes and preferences vary by species, including whether cellular or plant-based replacements are of interest. And we’ll also look at how consumer thoughts and expectations about how fish is produced compared to other protein choices. Through this session, we hope to break the industry out of the "wild or farmed" paradigm and offer practical advice for how to increase the share of food from the ocean in the American diet and get us eating fish and seafood more often and instead of chicken (again).

Content Access

$40.00