The Responsible Seafood Conference
Connect. Collaborate. Commit.

Innovative processes and tools — on the water and online — are speeding aquaculture’s evolution. Session 1 will explore how new technologies are making aquaculture more efficient, sustainable, profitable and humane. What does it take to bring new ideas and products to market? Join Global Aquaculture Advocate Editor James Wright in a discussion with investors and entrepreneurs about the many opportunities and challenges that aquaculture presents.

Guest hosts Carsten Krome of Hatch Blue and Amy Novogratz of Aqua-Spark join Global Aquaculture Advocate Editor James Wright for a 10-minute high-level discussion about transformational change in aquaculture, led by innovation and investment.

Tony Fadell is an active investor and entrepreneur whose 30-year-plus career includes a decade with Apple Computers, during which he headed the team that created the first 18 generations of the iPod and the first three generations of the iPhone. His current venture, Future Shape, is a global investment and advisory firm coaching engineers, scientists and startups working on foundational deep technology. Fadell, who also founded Nest, the company that pioneered the “Internet of Things,” will talk with Global Aquaculture Advocate Editor James Wright about bringing technology from the lab to our lives. Over the course of his career, Fadell has authored more than 300 patents.

Following Tony Fadell’s keynote address, guest hosts Carsten Krome and Amy Novogratz rejoin James Wright for a 15-minute high-level discussion about transformational change in aquaculture.

Some of the world’s leading minds in aquaculture technology pitch their innovations.

Some of the world’s leading minds in aquaculture technology pitch their innovations.

Use the question-and-answer chat feature to interact with speakers.

It’s well documented that COVID-19 has reshaped the seafood sourcing, marketing and consumption landscapes. At-home seafood consumption is flourishing, dining out is poised to bounce back as COVID-19 restrictions are lifted, and the supply-chain disruptions that muddled last year aren’t as frequent this year. But will these trends last? And is the relationship between buyers and suppliers shifting from a strictly transactional arrangement to a truly collaborative partnership? Find out.

Has seafood consumption changed permanently due to the pandemic? In his presentation, Matt Craze of Spheric Research reveals the results of an exclusive GAA-commissioned survey of around 30 retail and foodservice seafood buyers from around the globe. Featured in the presentation are interviews with key members of the seafood-sourcing community, including Megan Morikawa, global director of sustainability at Iberostar Group; Susan Tong, a seafood buyer at Ikea China; Kikuo Shomen, a seafood buyer at Metro Cash & Carry Japan; Guy Pizzuti, seafood category manager at Publix; and Red Lobster CEO Kim Axel Lopdrup. What he found may surprise you.

Best Aquaculture Practices’ Molly Jacques interviews key members of the retail and foodservice communities about today’s ever-changing seafood landscape.

Sponsored content and trivia.

Join Molly Jacques, Matt Craze and the other speakers for a live panel discussion with audience Q&A and polling.

At-home seafood consumption experienced tremendous growth during the pandemic. Marketing strategies have been adjusted and new products have been developed to meet shifting consumption behaviors. Be inspired by these COVID-19 seafood success stories from around the world while being entertained by cooking demonstrations highlighting simple seafood recipes from Asia, Europe and North America.

Seafood Nutrition Partnership President Linda Cornish shares the results of the “Eat Seafood America!” consumer campaign in the United States.

Join us for a live panel discussion on the effort to fund the U.S. National Seafood Council, which more than 60 organizations supported in a letter to Congress in May. This is the first time that representatives of the National Seafood Council Task Force will be speaking together publicly.

Sponsor videos and trivia.

Mike Berthet of Best Aquaculture Practices and nutritionist Jessica Miller show off their salmon-cooking skills.

Dr. Tan Hongxin, dean of Shanghai Ocean University’s College of Fisheries and Life Science and chief scientist at Dingdong Mai Cai, explains how China is meeting the burgeoning demand for home delivery of live seafood.

Nutritionist Kim Galeaz and Angelina Liu of Hainan Xiangtai Fishery Co. Ltd. show off their tilapia-cooking skills.

The results are in! Our guest chefs share their salmon and tilapia dishes.

GAA’s Steve Hart moderators a panel discussion on marketing strategies and new product development with Linda Cornish of Seafood Nutrition Partnership, Dr. Tan Hongxin or Shanghai Ocean University/Dingdong Mai Cai, Jemma McCowan of New Zealand King Salmon Co. and Tommy Sekiguchi of Mitsui & Co.

In this session, speakers will break down the supply chain into four key areas — fisheries, vessels, ports and processing plants — and examine each area for social risk, as risks vary from nutrition needs and access for livelihoods to worker safety, poor working conditions, poor recruitment and training, and modern slavery. Together, the wild seafood community can build trust and integrity while catalyzing change for good in supply chains while improving social accountability.

The Marine Stewardship Council was established with a primary focus on the ecological sustainability of fisheries. There is, nonetheless, embedded within the program a recognition of the human and social dimension of fishing. From requirements within the fisheries standard for inclusiveness and respect for the established rights of those dependent on fishing for food and livelihood through to the socio-economic benefits of certification that manifest as access to new markets or price premiums, the social component of fishing has been a fundamental part of the MSC’s theory of change. The last few years have seen growing concern at the treatment of workers on board fishing vessels. MSC’s Yemi Oloruntuyi accounts how her organization has evolved its program in response, by developing policies to ensure the exclusion of egregious abuse from its certification program, with some of the key tools employed, including enhanced transparency of measures to mitigate forced and child labor in certified fisheries and collaborative partnerships with supply chain labor standards organizations.

Tracy Cambridge of Thai Union Group (Europe) provides an overview of SeaChange, the company’s global sustainability strategy. She then shares her experience managing Thai Union’s Vessel Code of Conduct, a third-party audited vessel improvement program and code of conduct that involves regular third-party audits.

Sponsor videos and trivia.

Huw Thomas of 3 Pillars Seafood Ltd. (and formally of leading UK retailer Morrisons) discusses social responsibility at ports where fish is landed. His presentation focuses on what risk looks like and the policies and tools available to seafood buyers to reduce, identify and eliminate these risks from their supply sources.

Nigel Edwards of Hilton Foods presents on social responsibility in seafood processing plants. He explores the process of evaluating supply chains and provides examples of the issues that are typically found. He highlights the impact of COVID-19, touches upon how transparency can be improved and discusses what can be done to improve the lives and opportunities for seafood workers.