Webinars
Access both live and on demand webinars in which industry experts discuss relevant and impactful topics in seafood.
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High pressure processing (HPP) is revolutionizing shellfish shucking, enabling businesses to dramatically reduce labor, increase yield, and access automation once thought impossible. By exposing bivalves and crustaceans to pressures of 3,000 bar / 43,500psi, their shells and connective tissues are rapidly weakened for instant shucking upon decompression.
In this webinar, we will provide you with an overview of HPP technology and science before
… Read MoreWith recent conclusion of the 28th meeting of the Conference of the Parties (COP) to the United Nations Framework Convention on Climate Change (UNFCCC) (COP28) in the United Arab Emirates, the seafood industry, like many industries across the globe, is trying to understand the impact on their business and planning for the future. Tom Pickerell, The Global Director for the Ocean Program at the World Resource Institute, and Head of
… Read MoreRobin Pearl, the president and CEO of Saint James City, Florida, U.S.A.-based shrimp farm and genetics firm American Penaeid and the Sun Shrimp brand, has become one of the world’s foremost experts on shrimp farming. Pearl believes locally raised shrimp with sustainability bona fides have a huge market potential in the U.S., and he is optimistic the U.S. shrimp industry will become a bigger player soon. Learn more about Pearl’s
… Read MoreRecent stories and investigations are revealing and heightening attention to labor issues, on-the-water human rights, and illegal, unreported and unregulated (IUU) fishing in seafood supply chains.
Large scale illegal fishing undermines fish stocks, puts fishers at risk, and is unfair to fishers and suppliers operating legally. The ideal industry response and solution eliminates IUU from entire fisheries, not just individual supply
… Read MoreAn international cohort of companies involved in the shrimp industry are working to create a Global Shrimp Council dedicated to promoting shrimp consumption around the world, with more than 20 shrimp producers from Ecuador, Mexico, India, Vietnam and Indonesia already having signed on to support the project. Join Gluna Shrimp Owner Gabriel Luna and Manta Bay Seafood General Director David Castro to hear about the history of the effort, its
… Read MoreGlobally, thousands of companies, government and intergovernmental agencies, NGOs, and other seafood and ocean stakeholders are working to improve the sustainability of seafood resources and supply chains. Seafood2030 looks at how efficiently this system of organizations drives collective impact and identifies opportunities to make the sustainable seafood system more effective. This webinar will cover 7 strategic dilemmas in sustainable seafood
… Read MoreFish by-products make up over 50% of fish processing, and their use is gaining momentum due to the circular economy mindset. In the feed sector, fish by-products contribute one-third of the raw materials used to make marine ingredients like fishmeal and fish oil. Repurposing nutrition with 100% fish utilisation is critical at a time when food insecurity is growing. To tackle this challenge, it is important to improve the characterization of
… Read MoreGlobal seafood purchasing and consumption habits are changing rapidly. This session shares the findings of an in-depth study on the most innovative solutions in product, packaging, communication and in store activation to engage shoppers buying seafood in retail. How international retailers are attracting consumers to the seafood section and what their winning strategies are will also be covered. Join us for the unveiling of the results of an
… Read MoreSustainable seafood certifications and ratings have been both marks of good management and also a must have for many customers. Achieving one often means easier sales and perhaps higher prices. Over the past year, that’s become far less certain. Now, relying on certifications has turned into a potential liability as consumer rights lawyers ask, and courts consider, are they enough to make a claim that your products are sustainable. How can
… Read MoreTo preserve the unique tastes of your fish & seafood, supply chain journeys must also be unique for each and gearing up operations for an increase in demand is vital. Whether fresh or frozen, what remains true for all, is the need to eliminate multiple handovers, reduce waste, and race against shelf-life. Along with technological advancements, the need of the hour is also to build a culture of trust and collaboration that can help you
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