Webinars

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

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

In the three years since the launch of Target 75, the majority of seafood sectors including crab, mahi, octopus, squid, shrimp, snapper and grouper, tuna and whitefish have begun the long path to sustainability. Yet, in the current COVID-19 crisis, these paths to sustainability have been dramatically altered for many stakeholders.  Hear from Jim Cannon, CEO of Sustainable Fisheries Partnership, and Stacy

As a seafood processor or distributor, knowing your inventory at any given time — and avoiding purchasing too much product or turning away business you think you’re unable to handle — takes a lot of time and effort, and mistakes can be costly.

Basic software tools like spreadsheets are often too complex or customized to easily maintain, and can fail to predict gaps in your inventory. 

There’s a different way.

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