Webinars

Access both live and on demand webinars in which industry experts discuss revelvant and impactful topics in seafood.

Live

On Demand

August 26, 2020
(Recorded)

Rapid warming of the Gulf of Maine is well documented, collective response to this change is not! The recent report from the Lancet Commissions (Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems) report identifies the potential for the seafood sector, urging a “global transformation” of the seafood system. To enable this scale of change, we recognize that transformations-systems

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August 21, 2020
(Recorded)

As the oldest continuously operated industry in North America, the Maine Lobster fishery is a New England icon. For the Mainers it sustains, many of whom come from multi-generational lobstering families, it represents a defining part of the culture and identity of coastal Maine. Driven by independently owned local businesses, it is an economic powerhouse that contributes over $1 billion to Maine’s economy each year for businesses on and

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July 29, 2020
(Recorded)

On 7 May, U.S. President Donald Trump signed a new executive order promoting American seafood competitiveness and economic growth, propelling the United States forward as a seafood superpower. The executive order provides an exciting new opportunity to address long-term challenges to expanding the domestic seafood sector through more efficient and predictable aquaculture permitting, removing barriers to increased production within sustainable

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June 24, 2020
(Recorded)

The novel coronavirus pandemic has upended the seafood industry worldwide, forcing an industry-wide pivot to retail sales due to the shutdown of the foodservice sector. Within the chaos, seafood companies have found opportunities to transform that turmoil into a revolution. From packaging, to e-commerce, to a fundamental rethinking of the retail seafood counter, ideas are coming forward to excite and educate American consumers about seafood.

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June 3, 2020
(Recorded)

For thirty years, Steve Waddell, Lead for the SDG Transformation Forum, has been looking at large transformational change in society and the networks and strategies that drive such change. In this webinar, Steve discusses elements of transformational systems, how to map them, and what the transformational system looks like in the seafood

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May 29, 2020
(Recorded)

Per capita consumption of seafood in the United States has been held back by perception problems and lack of seafood literacy, which has only been exacerbated by the COVID-19 crisis, resulting in an amplification of the need for direct-to-consumer education and marketing. At the same time, sustainable seafood – both wild-caught and farmed – is a healthy protein source, and dietary guidelines from the U.S. government recommends

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June 9, 2020
(Recorded)

Over the years, the Maine Lobster industry has innovated beyond live product to include new product formats and ways to bring the best-tasting and sweetest lobster in the world to restaurants and home cooks around the world. Now, as the food industry faces uncertain times, that product diversity, along with lessons learned from previous challenges, has prepared the Maine Lobster industry to meet the changing needs of end users. Ben Conniff of

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May 27, 2020
(Recorded)

The vast majority of tuna consumed around the world is caught in the Western and Central Pacific Ocean. In recent years, this fishery has been undergoing transformative changes. Join Francisco Blaha, the winner of the 2019 Seafood Champion Award for Advocacy, as he gives an overview of the biggest issues facing the tuna industry, with a focus on the Western and Central Pacific Ocean, where he has been residing since 1991. Blaha began his career

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May 26, 2020
(Recorded)

The sea hosts a handful of curiosities in the Mariana Trench, the deepest point of the ocean at approximately 33,000 ft. below sea level. Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced.

High Pressure Processing (HPP) is a non-thermal technology that eliminates

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May 7, 2020
(Recorded)

Is your organization facing new demands and economic challenges? Are you struggling to meet rapidly changing demands from customers around products and communication needs? Learn how to leverage cloud-based solutions to help you navigate the current seas of disruption and prepare for future shifts in the market.  

In this webinar, you will learn:

  • How to open a two-way communication channel with customers about steps you’re taking to
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