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Consumers rely on seafood companies to ensure that their products are safe to eat, are sustainably harvested and are brought to market in a responsible and ethical manner. In the wake of media reports detailing human rights abuses on fishing vessels and in processing facilities, the proper treatment of workers has come to the fore — it's also a major focus of the SeaWeb Seafood Summit in New Orleans, La., USA (9 to 11 February 2015).
Join SeafoodSource in an important on-demand discussion about the conditions that allow human rights abuses to persist in the seafood industry and the success stories from groups and companies that are strengthening the social components of their procurement policies.
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Shrimp farming has a unique impact on the environment. This panel session seeks to explain how some French companies pre-competitively joined forces with Ecuadorian shrimp producers to assist in sharing improved practices. This panel will be moderated by Florie Hovine, initiative coordinator, from the Earthworm Foundation. Panelists will include Justine Delettre, from Nausicaa Aquarium to talk about the Mister Goodfish program, and how the program is recognizing good farming practices and promoting shrimp products in stores. Philippe Blais from Unima will represent the French consuming market. He will testify on why this work is important for those companies, and the value they see behind improved practices. Lastly; Alejandro Aguayo from Langosmar will talk about adopting sustainability efforts and the difference it can make for customers.
Speakers: Richard Stavis, Founder – Stavis Consulting; Ian Amin, Senior Director of Supply Chain - Home Chef; Arron Kallenberg, Founder & CEO - Wild Alaskan Company; Rob Knecht, CEO/Co-Founder - Real Oyster Cult; Stephanie Pazzaglia, Business Development Manager - J.J. McDonnell & Co
Session Description: Few if any companies could have anticipated the path that 2020 took. Multi-generational patterns of shopping and consumption were upended when the COVID-19 pandemic shut down communities both by law and by practice as we stopped visiting our favorite establishments, stopped visiting with friends and family and sheltered in place. In the USA, seafood has traditionally been consumed primarily in restaurants. The question we all asked ourselves was, will consumers find a different way to get and eat seafood? Thankfully, the answer has been a resounding yes. Session panelists describe their successes and challenges in finding, defining and serving that market. Some challenges relate to rapid scale-up of in-specification inventory and order fulfillment capacity. Others involve pivot of company focus and reinvention of product line, customer base, payment and delivery logistics. One thing that all of the “winners” of the COVID-19 crisis have in common is a skillset that includes market analysis, a willingness to adapt and rapid implementation of new tactics.
The Nanoculture Project: Exploring the Impacts of Nanoparticles on Seafood
Fed By Blue: Using the Power of Marketing to Advance the Sustainable Seafood Movement
Overcoming the Hidden Costs of Spreadsheet-based Inventory Control
Current models of food production will not be sufficient in feeding the growing global population by 2020.
How Do We Increase Consumption in the U.S.– Is It Time to Revisit the Idea of a National Seafood Council?
Sean Murphy moderates a webinar featuring two panelists, Barbara Blakistone, senior director of scientific affairs for the National Fisheries Institute and Ian Dyslin, consulting director with Junction Solutions. The panel will discuss trends in seafood processing and the role technology will play.
