With the retail and foodservice sectors working collaboratively, the seafood industry plugged crucial protein supply gaps and grew demand for fish.
Top-to-bottom value-chain collaboration is crucial to maintaining a sustainable seafood industry, presenters on Day 2 of GAA’s GOAL conference agreed.
A poll of retailers commissioned by the Global Aquaculture Alliance (GAA) finds a brighter future for the seafood industry in the wake of COVID-19.
At the match-making event presented by FirstSource Events pairing seafood buyers with suppliers in a low-key setting, the conversations were mainly about how to sell more seafood, driven by sustainability, convenience and positive messages about aquaculture.
In the conclusion of a two-part interview, independent advisor Melanie Siggs talks to the Advocate about consumer perceptions of aquaculture, and many roles that NGOs fill and her hopes for the Global Sustainable Seafood Initiative and its work with certification
U.S. supermarket chain Hy-Vee relies on Seafood Watch ratings for its product choices, but only displays its own ‘Responsible Choice’ designation in stores to eliminate consumer confusion. A company executive and its NGO partner offer a glimpse at the methods
A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products.