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Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
Today’s seafood business landscape is bright. Consumers everywhere are finding value in seafood and are flocking to both retailers and restaurants in search of high-quality proteins.
Seafood sustainability today is not what it was 20 years ago, or even what it was last week.
Build Customer Confidence Today While Planning for Tomorrow: Tips and Digital Solutions for Communication, Demand Forecasting, and Leveraging Analytics
Fishery improvement projects (FIPs) are a key tool used to improve the sustainability of fisheries around the globe. FIPs bring suppliers, retailers, and food-service companies together with conservation groups and scientific experts to address environmental challenges in a fisheryand work toward sustainability standards, public policy upgrades and other interventions. In this webinar, learn about FisheryProgress.org, a new website launched in October by FishChoice and the Conservation Alliance for Seafood Solutions. The site aims to improve the availability, accessibility and reliability of information on fishery improvement projects and allowing businesses to make better-informed sourcing decisions. The webinar will feature FishChoice President Rich Boot and its director of strategic partnerships, Kristin Sherwood, as well as Fortune Fish Marketing Manager Stacy Schultz.
This webinar will discuss seafood preservation challenges and means to address the problems - from harvesting, processing, packaging and transportation. It will give an overview of DeepChill solution with specific case studies. Short Q&A session with subject matter experts will follow.
In this issue of our occasional "Boot Camp" series of webinars, we take a look at the Hong Kong market for buyers and sellers of seafood. If you've been thinking about breaking into the Hong Kong market but don't know where to begin, this webinar will tell you what you need to know. Those who already have a presence in or source from Hong Kong will also get a look at the state of the market, gaining valuable insights vital to those looking to expand.
Looking for the next step? Take these strategies from the webinar to the marketplace and apply them directly to your business in Hong Kong 5-7 September 2017 at Seafood Expo Asia, the premium seafood marketplace for Asia.
The State of Salmon Hatchery Science and the Role Hatcheries Play in Coastal Communities and Seafood
The Impact of the Canadian Elections on Seafood: Wild Fisheries
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:
- How consumer demands for more processed and value-added seafood is affecting the industry
- The hidden costs (and benefits) of value-added processing
- Best practices for streamlining repack operations and production processes using multiple-output BOMs
- How to optimize production of by-products to minimize waste and improve profits
- Why improving distribution with route optimization and fleet management is top of mind with today’s leading seafood executives
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