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Exploring the 2021 Power of Seafood and US Seafood Consumption Trends
How Fishsource and New FAO ID Codes Will Revolutionize The Seafood Industry
Moderator: Sylvia Wulf, AquaBounty
Speakers:
- Chef Charlie Baggs, Charlie Baggs Culinary Innovations
- Joe Lasprogata, Samuels Seafood
- Elana Natker, Sage Leaf Communications, LLC
- Yonathan Zohar, University of Maryland
The recent report from the International Panel on Climate Change (IPCC) stated that global warming is likely to rise around 1.5 degrees-C within the next 20 years. Aquaculture in marine and freshwater environments is extremely vulnerable to the growing impacts of extreme weather and climate change that will accompany this temperature rise. Given the short runway to find viable solutions to mitigate the worst impacts, and to ensure food security for the world’s growing population, we will need to deploy the rapidly developing tools from the biotechnology sector. Cultivating what are essentially wild organisms in farm settings has many challenges when it comes to growth and feed efficiency, not to mention disease resistance and other desirable production traits. Farming seafood will become even more challenging in the rapidly changing and increasingly unpredictable environment. Innovation and the use of technology – including genetic engineering and gene editing – are viable solutions to provide a safe, secure and sustainable source of fresh seafood. It is not difficult to imagine the development of more temperature-tolerant, disease-resistant, and faster-growing aquatic species for aquaculture use coming down the road. This session will explore the importance of innovation in the seafood industry and the potential of using technology, and specifically biotechnology, to mitigate the adverse impacts of climate change on aquaculture.
Moderator: Eric Enno Tamm, ThisFish
Speakers: Mark Hager, New England Marine Monitoring
Artificial intelligence (AI) is already part of our daily lives. Google Maps, Amazon recommendations, Facebook ads—all these technologies are powered by some kind of AI. So, how is AI going to disrupt the seafood industry? Because of the natural variability of fish, it is often difficult for fish farmers, fishermen and seafood processors to predict quality and production outcomes, such as yields, since there are so many variables. As it turns out, that's a perfect problem for artificial intelligence which is set to disrupt the seafood industry. In this session, you'll learn about what is AI and how it is used, what are its current applications in the seafood industry and what is cutting-edge research currently being conducted in the industry.
Access all available Seafood Expo Global 2024 conference session videos.
Building a Sustainable Seafood Movement in China: Insights and Opportunities
An American Icon: Understanding the Maine Lobster Industry
Moderator: Linda Cornish, Seafood Nurtrition Partnership
Speakers:
- Leanne Bosarge, Bosarge Boats Inc.
- Jason Driskill, H-E-B
- Jim Motos, Rich Products Corporation
- Joe Rosenberg, CenSea, Inc.
It’s time to unify as an industry and be a true competitive force. Industry leaders from across the supply chain have come together to incubate a National Seafood Council to conduct a national seafood marketing campaign. These passionate leaders are working to secure federal funding for the most comprehensive national seafood marketing campaign in our industry’s history. This is YOUR chance to have a voice in the creation of YOUR Council and YOUR marketing campaign. Join us to learn, ask questions and challenge the team so YOU are represented.
Speakers: Darian McBain, Thai Union; Wenche Gronbrekk, Cermaq; Henrik Österblom, Stockholm University; Jose Villalon, Nutreco
The aim of the newly created SeaBOS initiative is to stimulate industry leadership for ocean stewardship in accordance with best available science. SeaBOS is the result of a science-based identification of “keystone actors” in global seafood, carried out by the Stockholm Resilience Centre (SRC) of Stockholm University and published in 2015. The members represent aquaculture, wild-capture fisheries, and the feed industry. The SRC has facilitated and coordinated the work of SeaBOS since 2016, but is now transferring this role to the companies themselves.
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?
