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Peterson has 20-plus years of experience in consumer-goods marketing with Gorton’s of Gloucester, where she played a big role in the launch of several new seafood products and lines and Nicholson knows a thing or two about seafood innovation — since 2009, his company has captured four top prizes at two new product competitions — the International Boston Seafood Show’s Seafood Excellence Awards and the European Seafood Exposition’s Seafood Prix d’Elite.
Securing a sustainable future – technological advances in seafood digitalization
Winning the War for your Changing International Supply Chain
Speakers: Laurel Bryant, NOAA Fisheries; Todd DuBois, National Oceanic And Atmospheric Administration, Office Of Law Enforcement (NOAA OLE); Christopher Robertson, U.S. Customs And Border Protection; Steven Wilson, U.S. National Marine Fisheries Service
SIMP – a key tool in the United States’ response to combating IUU fishing and seafood fraud – has now been in place for more than a year. The recent addition of shrimp and abalone under its monitoring nearly doubled the volume and value of imported fish now subject to U.S. seafood traceability rules. How is it working? What’s next for seafood importers and exporters? The panel, composed of individuals representing the various roles and government agencies responsible for implementation, will present their perspectives on the program’s effectiveness and engage in moderated discussion and Q&A with the audience.
The seafood industry is a price sensitive, seasonal and specialized market. And it’s becoming even more complex. With business consolidation and industry globalization, having a “cost management” strategy is not enough. Today’s leading seafood companies need a financial management strategy with advanced visibility, accountability, KPIs and real-time reporting throughout the supply chain.
James Griffin, an associate professor of culinary studies at Johnson & Wales University, will share findings from a recent national study on seafood sustainability in commercial foodservice. The study investigated where chefs get their information on sustainability, as well as their opinions of countries of origin and labeling. Griffin’s research suggests that chefs rely more than ever on vendors or suppliers to assure the seafood they purchase is sustainable, in part due to the complexity of seafood sustainability across multiple species and the lack of a consistent definition for what sustainability means when it comes to seafood.
The seafood industry in Asia is undergoing a sea change as the continent gains in international prominence. Traditional seafood powers China and Thailand are losing grip on their dominant positions in the marketplace and upstarts including India, Vietnam and Indonesia are gaining market share. Meanwhile, a host of challenges have arisen that threaten to derail the continent’s rise. Join SeafoodSource contributing editors Mark Godfrey, who reports from Beijing, China and Chris Loew, who reports from Osaka, Japan, as they analyze the latest news and trends from Asia and offer predictions for the future of the continent’s seafood industry.
Companies that want to enter and grow in the Asian seafood market attend and exhibit at Seafood Expo Asia, the premium seafood marketplace for Asia. The 7th edition will be taking place 6-8 September 2016 in Wanchai, Hong Kong.
Social issues in the tuna supply chain are at the forefront of discussions about sustainability in the seafood industry, and increasing attention is being paid to working conditions both in tuna processing and within the purse-seiner fleet.
Lent may not be until the first quarter of 2016, but the smart seafood industry exec knows the time for buying and planning for one of