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Speaker: Greg Brown, GDST Executive Director - Global Dialogue on Seafood Traceability
The game-changing traceability standards issued in 2020 by the Global Dialogue on Seafood Traceability (GDST) are rapidly gaining industry adoption around the world, and the relevance of GDST to emerging regulations is becoming increasingly clear. As the GDST gains strength as an independent B2B platform, this panel will feature the GDST's new Executive Director and his vision for the future, while highlighting several leading companies whose implementation of the GDST standards illustrates the "new normal" of seafood traceability for the entire sector.
Lisa Van Wageningen
The recent IPCC report is very clear: we need to reduce greenhouse gas emissions now to avoid catastrophe. As food production accounts for a large share of global emissions, we cannot wait to start reducing the carbon footprint of different sectors, including seafood – both wild harvest and aquaculture. However, to date, methodology to calculate the footprint of seafood products has been lacking in the seafood industry, and without accurate baseline footprints, understanding hotspots and implementing improvement projects to meet targets is out of reach. To face this challenge, a few forward-looking companies have joined the IDH Aquaculture Working Group on Environmental Footprint, to among other environmental concerns, start measuring their carbon footprints along their entire supply chains – from the soy being produced for use in aquafeed, up until purchase by consumers. As the timeframe for reducing emissions is closing in, this Panel Presentation at Seafood Expo Global (Barcelona) will allow a platform for companies at different segments of the value chain to explain how they approach measuring carbon along their supply chains; and will explain where the carbon hotspots are in tropical aquaculture supply chains; and what they learned during the process of evaluating the footprint of aquaculture products. Along with the companies, the Panel Presentation will include experts in environmental foot printing in the agri-food sector. Join us in this session and listen to the experiences of companies that are calculating the footprint of their seafood products. Learn what your company can do in measuring and reducing your aquaculture carbon footprint.
Seafood processors must provide the freshest products to meet consumer and regulatory demands, while cutting production costs to maximize narrow margins. Processed and value-added seafood products are on the rise, and today’s leading seafood companies require the right processes and technology to address these high-volume, complex and shifting needs.
Don’t swim against the current. Acess this on-demand webinar to learn:
Fishermen and coastal communities are increasingly experiencing shifts in fish resource abundance and distribution, likely related to changing ocean temperatures caused by climate change.
Speaker: Javier Garat, President - Europêche and ICFA
FAO talks about the new narrative concerning the fishing industry. In the conference, Javier Garat will talk about the reasons why seafood is the healthiest animal protein in the planet and with less carbon footprint in its production. He will explain why it is so important to contribute to world food security and to the fight against climate change. Garat will talk about the need to manage 100 % of the world fish stocks and the need to balance the conservation of marine biodiversity, the sustainable use of the natural resources and the food security. Furthermore, he will talk about the contribution of fishing industry to the SDG and how innovation is contributing to the sustainability of the industry.
What's Happening with US Aquaculture Industry Advocacy
Speaker: Howard Tang, CEO - Peritus Capital
Environmental, Social, Governance (ESG) investing has become a multi-billion-dollar behemoth for Wall Street and beyond. What was once a niche investment class can only be ignored by corporate titans, venture capitalists, and family offices at their peril. Sustainability-focus has become an investment commandment. The aquaculture industry has not been immune. The sector has been facing ever more scrutiny on a range of issues regarding poor fish welfare, the use of unsustainable raw materials, and its overall environmental impact. Investor pressure has pushed the industry towards more transparency and overall accountability with nearly every major aquaculture company publishing ESG metrics. Meanwhile, global aquaculture companies are taking environmental stewardship seriously by taking vocal stands against Amazon-sourced soy and by investing heavily in fish meal alternatives. Billions of dollars have also been poured into land-based initiatives like Atlantic Sapphire and Kingfish Zeeland, despite their complexity and frequent setbacks. It’s a tangible demonstration that investors are willing to endure challenges and volatility to see the promise of a locally produced fish that is more sustainable come to market. It’s easy to go down the rabbit hole in terms of ESG and sustainability for both investors and companies. This session will explore the most critical issues facing aquaculture today and what future issues are on the horizon. We’ll discuss how sustainability is pushing the industry to innovate and is challenging conventional shorter-term investment horizons from new production methods such as land-based farming and off-shoring to alternative feed ingredients for fish meal and soy.
Speakers: Rick Stein, VP of Fresh Foods - FMI (Food Marketing Institute); Guy Pizzuti, Seafood Category Manager – Publix; Jason Pride, Vice President - Meat and Seafood - Hy-Vee, Inc.; David Wier, Seafood Buyer / Merchandiser - Meijer, Inc
Session Description: FMI presents data to show how seafood at Supermarkets has performed over the last year. As consumers rushed to stores in March, April, and May and bought protein in unprecedented amounts, Seafood departments began to see a surge in seafood sales (both Frozen and Fresh). This session is a conversation with three distinct and top-tier retailers (Hy-Vee, Meijer, and Publix) Guy Pizzuti, Dave Wier, and Jason Pride. They describe the seafood department in their operations and how they have met consumer demand during the pandemic. They also address supply chain challenges and their view on the upcoming year. This session is a frank discussion about how supermarket seafood departments perform and how consumers are changing the way they purchase seafood.
The world of certification and eco-labeling is a confounding one. Scores of certifications overlap, compete, and sometimes contradict one another. Eco-labels often do the same. Figuring out how they work, what they cover, who operates them, and how robust their standards are can be a time-consuming, and sometimes nigh-on-impossible task.
Moderator: Peter Handy, Bristol Seafoods
Lilani Dunn, Bristol Bay
Josephine Theal, Delaware North
How does our industry appeal to a diverse group of folx? Where will new talent come from? What are the types of jobs that are available in this global industry? How do we paint the picture of an industry that is fun, exciting, global, challenging and the problems that need to be solved with people that bring a fresh lens to our industry while exploring diversity, inclusion, and equity?