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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Behind the Line Continued from page 42 your insurances and ensure you have business-interrup- tion insurance," he says. Ultimately, Guard Insur- ance Group awarded Te Lobster Place $60,000 in damages, "a number they arbitrarily picked out of the sky, mostly because we made a lot of noise," MacGregor says. Financially, he was for- tunate that losing $250,000 was not the end of the com- pany his father started in 1974. But part of that was just a matter of timing. "We had a major renova- tion of our Chelsea operation in the works when Sandy hit, with construction slated to begin Jan. 1, 2013," he says. "As much as a catastrophe as Sandy was, it didn't derail those plans." MacGregor's experience in the aftermath of Hurricane Sandy taught him never to as- sume his insurance policy to be a panacea for a big disaster. "Today, we have addi- tional insurance with more expansive coverage against business interruption and associated losses from util- ity failures. In it, we specif- cally addressed of-premise power outage as a covered cause of loss, so I feel more secure about mitigating that risk. Still, insurance compa- nies are businesses that seek to limit their exposure to ex- pense the same way we do." His advice to businesses in the seafood industry is to closely review their covered causes of loss. "Tere's typi- cally a section in the policy that gets pretty explicit about that," MacGregor says. "Nat- urally it tends to be arcane, but that's what reading the fne print is all about." Contributing Editor Lauren Kramer lives in Richmond, British Columbia ■ 11:30 a.m. – 12:30 p.m. SeaFood Business Summit: Food Waste Solutions Tis panel will consider the crucial question: Is sustain- able seafood that is produced but never eaten still sustain- able? Drawing on new re- search, we will review where losses of edible seafood occur along supply chains, and ad- dress how this impacts the overall sustainability of this important protein. Moderator: James Wright, SeaFood Business ■ 12:45 – 2:15 p.m. Global Aquaculture Alliance Presents : Mini GOAL Mini-GOAL will focus on the need to deliver certifed farmed seafood to the mar- ketplace, with a mix of rep- resentatives from the NGO, production and retail com- munities addressing the key hindrances, including early mortality syndrome and oth- er debilitating diseases, the sustainability of the fsh feed supply and the accessibility of third-party certifcation. Moderator: Steven Hedlund, GAA ■ 12:45 – 2:15 p.m. Seafood Mislabeling and Fraud Presenter: Will Gergits, Terion International ■ 12:45 – 2:15 p.m. Repositioning Seafood in the New Retail Environment Tis presentation will focus on the history of seafood in retail, why seafood has not kept pace with other com- modity categories and what the retail industry must do to compete against the competi- tive pressures of specialty re- tail and internet sales that are luring away customers. Presenter: John Whitman, Whitman Management Group ■ 3:30 – 5 p.m. Fisheries Improvement on a Budget Tis panel will investigate how small to medium sized seafood suppliers can become involved in fsheries improvement ef- forts, either by partnering with an NGO or by leading im- provement work themselves. Moderator: Bill Wall, FishWise ■ 3:30 – 5 p.m. Seafood Safety and Compliance with NOAA Fisheries, FDA and U.S. Customs Attendees will learn: Re- quired registration for all food facilities; Import certi- fcation; Inspection of food facilities by the FDA; Product traceability; Foreign supplier certifcation programs; What is a "smuggled food"; Seafood importation, distribution, and retail sale violations and enforcement by Federal law enforcement authorities. Moderator: Peter Quinter, GrayRobinson TUESDAY, March 18 10:30 a.m. – 12 p.m. Seafood — The Next 10 Years Tree industry experts speak to what they see happening in their categories: Retail, Food- service Distribution and Spe- cialty Seafood Distribution. In short, the efects of the forecasted shortages of supply and what impact it will have. Moderator: Phil Walsh, Alfa Gamma Group 10:30 a.m. – 12 p.m. Pathways to Sustainability Within this session the initial results of the Global Salmon Initiative experimental model, in which 70 percent of the global farmed salmon supply has attempted to put the World Bank model into action will be presented. Moderator: TBD 76 SeaFood Business March 2014 Visit us online at www.seafoodbusiness.com ■ 2:30 – 3:30 p.m. Develop a New Income Funnel for Your Seafood Products: Online Panel & Case Studies Mark Murrell, owner and founder of GetMaineLob- ster.com and Black Point Seafood, gets to the bottom of this question and more in his cogent presentation sur- rounding the details of grow- ing a seafood business with a virtual storefront. Moderator: Mark Murell, GetMaineLobster.com ■ 2:30 – 3:30 p.m. Top Ten Criteria: Technology Infrastructure Must-Haves to Meet FSMA Requirements Attendees will learn the key criteria needed for FSMA compliance and how to eval- uate if their ERP systems are up to the task. Presenter: Christian Hutter, Junction Solutions ■ 2:30 – 3:30 p.m. Dealing With Your Lender in 'Fluid Markets' Lenders will be asked questions to profer expe- rience on: Diferent ve- hicles for working with se- cured lenders in both good and challenging times; Meth- ods for maintaining lender compliance; How to deal with your lender in adverse times or circumstances; How to best utilize internal resources to optimize lender relations Moderator: Bob Morris, ARG Recovery Conference Schedule 42_BehindTheLine_72Conferences_76Jump.indd 76 2/19/14 1:14 PM

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