Webinars

With the food sector still struggling from the impacts of the coronavirus pandemic, the demand for high-quality, fresh seafood continues to increase. In this unprecedented time, not only are consumers more reliant than ever on getting fresh seafood, but they are often trusting someone else to shop for them and choose the best seafood possible on their behalf. In this environment, it has become more important than ever for processors to overcome

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

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

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

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

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

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