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A proposal to develop what could possibly be the world’s largest gold and copper mine, which was shelved during the administration of former U.S. President Barack Obama, recently received a fresh lease on life under the administration of President Donald Trump, a champion of increased domestic mining.
Speakers: Peter Quinter, Chair, U.S. Customs and International Trade Law Group - GrayRobinson, P.A.; Benjamin England, CEO & Founder of FDAImports.com, LLC - FDAImports.com, LLC
Session Description: Learn what is happening at FDA and how the Agency is managing seafood safety programs during the pandemic. What is changing with the Administration change? What should you expect? How is Customs looking at fraud? What about these recent WROs? What matters most? How do you document compliance? Ben England and Peter Quinter, both with former federal experience, lay out what you should be worried about and what you should be doing to protect your essential business.
Moderator: Mark Bowen, NFI
Speakers: Bill DiMento, High Liner Foods
Guy Pizzuti, Publix Super Markets Inc.
Lisa Weddig, National Fisheries Institute NFI
Seafood buyers, using price as the only purchasing criteria, can become susceptible to misleading labeling practices and buy seafood that doesn’t meet expectations. The panel members will explain the importance of proper labeling, misleading labeling trends, clarify requirements for labeling additives, and advise how buyers can monitor what is contained in the product.
Speaker: Tony Byers, PhD, Former Director, Global Diversity & Inclusion, Starbucks
A properly managed diversity and inclusion program can increase engagement, creativity and business performance. By also learning to leverage diversity and inclusion through best practices, organizations can turn D&I into a powerful business advantage that stimulates innovation and drives marketplace growth.
In this plenary presentation, Dr. Tony Byers shows you how to leverage talent to make business stronger, improve processes and how to find and retain top talent.
Moderator: Erika Feller, MSC
Speakers:
Linda Cornish, Seafood Nutrition Partnership
Jason Cervone, McDonald’s Corporation
Eric Ditsch, Amazon Fresh
Christine Lamontagne, Globescan
Consumers are increasingly aware of their impact on the environment and specifically the impact of their consumption habits on environmental health. This is true for seafood consumers as well, with data showing consumers want more sustainable options. Consumers also demonstrated the importance of seafood to them and their families during a year of lockdowns and quarantines in 2020 with record sales of seafood. How can we leverage a consumer shift in awareness and desire to shop better for themselves and for the planet and move the sustainable seafood industry forward? Hear from industry, NGOs, and donors working hard to make sustainable seafood an easy option for consumers, and how they’re approaching sustainability and seafood consumers differently in response to COVID.
Moderator: Chris Chase, SeafoodSource.com
Speakers:
Marika Azoff, Good Food Institute
Lou Cooperhouse, BlueNalu
In less than a decade, cell-cultured seafood has gone from a niche idea to a multi-million-dollar industry attracting investment from some of the largest companies in the world. While there are still plenty of obstacles between cell-cultured seafood and full-scale commercialization, the industry has seen increasingly rapid progress as multiple companies all work to improve the process and begin production at scale. As the industry grows, it also must begin addressing some of the overarching questions that are still yet to be answered in the industry.
