SeaFood Business

MAR 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Conference Schedule 74 SeaFood Business March 2014 Visit us online at ■ 12:15 – 1:45 p.m. SeaFood Business Presents: Sustainability of a Brand: Strategies for Developing and Maintaining a Seafood Brand Tis session will provide an overview of the strategy de- velopment process and objec- tives, strategy selection and initial implementation of a marketing plan. Tis session will review several case stud- ies and will ofer practical take-aways including: provide best practices for other regions and companies to follow in development of their own brand development plans; in- troduce considerations for de- termining whether the trade or consumers are the primary market, specifc market chan- nels, classifcation of market needs, logistical implications of branding and other consid- erations that efect investment and resources; and discuss the challenges and benefts of es- tablishing and protecting a sustainable seafood brand. Moderator: Fiona Robinson, SeaFood Business ■ 3:30 – 5 p.m. NFI Presents: Labels: Tell It Like It Is! Tis session will take a look at some hot topics in the world of labeling, those class action lawsuits, and ofer recommendations on proper wording to keep you out of potential litigation and avoid misbranding your prod- ucts. Particular focus will be ■ 12:15 – 1:45 p.m. Is Aquaculture Sustainable? Tis session will investigate the sustainability of aqua- culture production systems and their products in terms of ecological balance, species maintenance, food security, social concerns and economic considerations. Tis session will provide science-based answers to common aquacul- ture questions. Moderator: Linda O'Dierno, Te National Aquaculture Association ■ 12:15 – 1:45 p.m. Molecules Can Kill — Plus Other Fun Facts about Food Allergies! Food allergies are on the rise, but few states require restau- rateurs to train staf. Allergic diners eat out with their fami- lies, coworkers and friends. Lose one guest, lose a group of sales. We'll review what you need to know about hidden al- lergens, allergies versus intol- erance and increasing loyalty and sales through improved service to food allergic din- ers. Learn myths about food allergies and intolerances, get a valuable resource guide, and discover simple steps you can take to address this grow- ing issue. Presenter: Jacqueline Church, Kitchen Confdence ofered on ingredient label- ing for seafood products with added moisture retention agents. Tis session will help you understand if your labels are in compliance with FDA's laws and regulations. Moderator: Barbara Blakistone, NFI ■ 3:30 – 5 p.m. presents : Lessons Learned: How the Shrimp Industry Can Recover and Be More Sustainable in a Post-EMS World While early mortality syn- drome is still rampant in Southeast Asia and other re- gions of the world, recent ad- vances have given the industry hope that it can and will be controlled in due time. Our panel will discuss what the industry is learning from this experience, and how deal- ing with the disease will pro- mote more sustainable shrimp farming practices. Moderator: Sean Murphy, ■ 3:30 – 5 p.m. Putting the 'Food' Back in Seafood — Lessons Learned From Sustainable Food Systems Until now, seafood has by and large stood alone in its ap- proach to conservation eforts. Tis panel will explore what the current seafood industry must do to bring seafood into the larger picture. We will discuss societal, economic and messaging eforts necessary to expand the vision across the entire food system. Moderator: Polly Legendre, Polish Partnerships MONDAY, March 17 ■ 9:15 – 10 a.m. Maine Lobster from Trap to Table Tis seminar will provide the tools for developing collabora- tive relationships with suppliers and ensuring that you receive the best lobster product for your business. Learn about harvest- ing techniques, sustainability and traceability measures, best handling practices, product innovations and more. Recipe and menu suggestions will be provided. Independent li- censed Maine lobster harvest- ers will be present to share fshery information. Presented by: Te Maine Lobster Marketing Collaborative ■ 11:30 a.m. – 12:30 p.m. Criminal Enforcement in the Seafood Industry and the Park Doctrine Tis seminar will review the criminal laws and sanctions that are in the FDA's arsenal to drive home the importance of enforcement and compliance. Presenter: Robert Becerra, Devine Goodman Rasco Watts-Fitzgerald & Wells, P.A. 42_BehindTheLine_72Conferences_76Jump.indd 74 2/19/14 1:12 PM

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