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Lessons from EMS and ISA: Prepping for the next big bug

Recovery is well under way from ISA in Chile, and we seem to be turning the corner on EMS in Southeast Asia, but what about the next big biological catastrophe that may be waiting in the wings? Even though we may not yet know what that may be, there’s a surprising amount you can do now to prepare for the next epidemic, and the advice follows guidance on sustainable aquaculture that has been around for some time. In this webinar, we’ll discuss what you can do to plan ahead.

Basic Product

$25.00
Beyond brick and mortar: How to sell seafood in an online market

With a growing e-commerce world, some seafood dealers have found lucrative opportunities through popular online retail portals. In this webinar, we'll hear how one seafood dealer managed to extend its reach using a major logistics company to carry its products to a whole new set of customers.

Basic Product

$25.00
Reframing the Sustainable Seafood Narrative by Shifting to a "Whole Chain" Perspective

Reframing the Sustainable Seafood Narrative by Shifting to a "Whole Chain" Perspective

Content Access

$25.00
The Strategy Behind Sustainable Seafood Philanthropy – A Briefing for Industry from the Packard and Walton Family Foundations

The Strategy Behind Sustainable Seafood Philanthropy – A Briefing for Industry from the Packard and Walton Family Foundations

Content Access

$25.00
Maine Lobster: A Variety of Products for Any Culinary Occasion

Maine Lobster: A Variety of Products for Any Culinary Occasion

Content Access

$0.00
Waste not: Financial opportunities in seafood by-products

Seafood processors are a study in efficiency when producing fillets from raw fish, but "extra" parts such as skin, organs and other body parts are discarded as waste far too quickly. In this webinar, we'll explore what uses exist for these parts, and the opportunities for revenue they offer.

Basic Product

$25.00
Alternative Approach: Where the Seafood Industry Stands on Plant-Based Analogs

Moderator: Maddie Kearns, SeafoodSource.com

Panelists:
John Connelly, National Fisheries Institute NFI
Sam Galetti, Southwind Foods/Great American Seafood Import Co

Plant-based seafood analog products are proliferating in North America and globally. Some traditional seafood suppliers have looked upon the emerging product segment as an opportunity for new growth, while others in the industry remain skeptical of its classification and positioning in the marketplace. This panel session explores these various viewpoints, from seafood suppliers stepping into plant-based analog product development themselves to those partnering with alternative protein food-makers. How might seafood and plant-based alternatives coexist? Where do the categories connect, and where do they diverge? What kind of labeling is needed for this analog?

Content Access

$40.00
Keynote: Seafood2030 Presents – Resilience, Innovation, and Transformation: Bouncing Beyond in a Post-COVID World

Speakers: Sarah Hogan, Program Officer - David & Lucile Packard Foundation; Teresa Ish, Senior Program Officer, Environment Program - Walton Family Foundation; Eduard Müller, President - University for International Cooperation in Costa Rica; Per Olsson, Researcher - Stockholm Resilience Centre; Steve Waddell, Lead – Bounce Beyond

Session Description: “COVID-19 has been a fire-drill to test the resilience of our systems” according to Eduard Muller, President of the University for International Cooperation. The last year has brought a renewed focus on the resilience and transformation of everything from supply chains to economic systems to technology and networks. But years of research before COVID-19 has greatly improved our understanding of resilience and processes of transformation. This session’s panel is made up of three experts in the field who share their understanding of what makes systems resilient and how the seafood industry can better prepare their systems for future disruption and opportunity.

Content Access

$0.00
What Consumers Want: The Future of Sustainable Seafood

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.

Content Access

$40.00
Top 25 North American Seafood Suppliers, Volume 3

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.

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$30.00