- Product Showcase
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- Seafood Handbook
Keeping track of all the latest changes, updates and legal interpretations of the rules governing the U.S. seafood industry can be a tricky, nigh on impossible task. The maze of federal agencies with oversight over the catch, import and distribution of seafood in the United States include the Department of Justice, NOAA, the FDA and USDA. Robert Becerra, principal at Miami-based Becerra Law, will provide an overview of the criminal statutes most applicable to the U.S. seafood industry and the elements of, and penalties for, violations. He’ll also give an update on the latest criminal enforcement activities against seafood importers and distributors for seafood fraud, adulterations, Lacey Act violations and for contamination by pathogens. Becerra will address the sobering reality a conviction under the Food, Drug & Cosmetic Act does not require evidence of criminal intent.
With fraud and mislabeling on the rise, companies within the seafood industry are on the lookout for solutions that best provide supply chain transparency and reinforce commitments to sustainability.
In this webinar, we'll hear from Keith Flett, Pod Director from Future of Fish on the topic of seafood traceability and its future.
Seafood traceability is also a focus of the SeaWeb Seafood Summit in St. Julian’s, Malta held February 1-3, 2016.
Animal waste is an unpleasant topic, but if it's not present in the mind of the average shrimp farmer it will be soon, as growing concerns about environmental impact will push shrimp farmers worldwide to curb their discharge rates. In this webinar, we'll hear about a project that's been going on for a few years now, featuring a shrimp farm with no discharge at all. For those looking to get ahead of the sustainability game, that's a tantalizing prospect, and we'll hear about how this farm is very likely a glimpse at what the shrimp farming industry will become.
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.
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.
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:
Young consumers are looking to take a bite out of life. Unfortunately, the same cannot be said of seafood - at least not yet. The youth comprising Generation Y and the upcoming Generation Z are eating less seafood despite knowing that fish and shellfish are healthy protein picks. How can the industry tap into this vast potential consumer pool and instill a lasting thirst for the delicacies of the sea? Join SeafoodSource and marketing expert Polly Legendre, former chef and founding principle of Polished Brands, in a discussion of seafood's future when it comes to Millennials and the consumers of tomorrow.