Seafood Expo North America / Seafood Processing North America

The sustainability movement in seafood encompasses a vast network of initiatives and individuals committed to driving lasting change.

Working within the movement can feel “like being in a galaxy,” according to Walton Family Foundation Senior Environmental Program Officer Teresa Ish, in that it inspires awe and, at the same time, a sense of uncertainty about where to turn next.

“It’s hard to see the galaxy when

Almost exactly a year ago, the COVID-19 pandemic forced the North American seafood industry to confront an ultimatum: adapt or risk perishing. By and large, seafood suppliers on the continent chose the former, opting to transform their businesses to succeed in a drastically changed market, according to a panel of industry insiders, speaking at this week’s Seafood Expo North America Reconnect.

Ocean Wise Conservation

Given one word to explain the early days of the COVID-19 pandemic for seafood retailers, “chaos” is what Publix Seafood Category Manager Guy Pizzuti immediately names.

Speaking during a panel at Seafood Expo North America Reconnect, Pizzuti – who was joined by Hy-Vee Vice President of Meat/Seafood/Delicatessen Jason Pride, Meijer Seafood Buyer David Wier, and Food Marketing Institute Vice President of Fresh Foods Rick

Not only are Americans eager to get back out to eat, they’re also hankering to try something different when they do, according to Datassential Director of Customer Success Mark DiDimenico.

Adding unique and portable seafood dishes to menus will help restaurants and other foodservice outlets increase spending averages and make up for some of the declines experienced in the industry over the past year, DiDimenico and other chefs and

Almost exactly a year ago, Ian Amin, the senior director of supply chain for Home Chef, a Chicago, Illinois, U.S.A.-based meal kit and food delivery company, was driving to pick up a new puppy in Wisconsin when he received a call from his boss that would change the trajectory of his entire year.

Kroger, which bought Home Chef in 2018, was facing an acute food shortage as a result of panic-buying driven by the rapid spread of COVID-19 across the

Stifel Financial Corp. Senior Economist Lindsey Piegza thinks USD 10 trillion (EUR 8.4 trillion) might just be enough stimulus to get the global economy through the COVID-19 pandemic.

That’s the figure Piezga estimates the collective government response has been globally to the crisis. And while the total amount spent thus far is staggering, the United States and many other Western governments are still in recession and there are many

True North Seafood is showcasing its new frozen wild-caught red crab product at Seafood Expo North America Reconnect – running from 15 to 19 March – in advance of a planned spring launch in the U.S.

The new product is 10.6 ounces of wild-caught deep-sea red crab sourced from Uruguay and frozen at sea. It contains 100 percent wild-caught crab meat with no additives, True North Seafood Vice President of Public Relations Joel

Businesses are seeing less turnover, growth in market share, and more robust earnings through the implementation of diversity and inclusion (D&I), according to Tony Byers, who has spent more than two decades immersed in the field, which he believes to be “the business imperative of our time.”

Author of the book “The Multiplier Effect of Inclusion: How Diversity and Inclusion Advances Innovation and Drives Growth,” and

Industrial gases and engineering company Linde announced on 10 March the launch of a new product line of atmospheric gases produced with 100-percent renewable energy.

The company – which is hosting a digital Industry Pod at next week’s Seafood Expo North America Reconnect event, taking place from 15 to 19 March – said the Linde Green portfolio features low-carbon liquified oxygen, nitrogen, and argon.

The new products swap

Tastee Choice is showcasing its new line of high-end frozen Italian dinners at Seafood Expo North America Reconnect, running from 15 to 19 March.

The four new products – Risotto Di Mare, Penne All’Arrabbiata, Gnocchi Al Salmone, and Linguine Del Pescatore – were all produced through a partnership with an Italian company, with recipes created by Italian chef Alessandro Dentone. Initially intended to target the European market,