Filters
Product Categories
Speakers: Kristin Sherwood, Program Director - FishChoice
Andy Boulton, Aquaculture and Fisheries Manager - Waitrose & Partners
Andy Hickman, Head of SEA Alliance - Seafood Ethics Action (SEA) Alliance
Amber Madley, Head of Social Responsibility - New England Seafood International (NESI)
Julio Moron, Managing Director - OPAGAC
Chris Ninnes, CEO - Aquaculture Stewardship Council
Increasing transparency about human rights risks in seafood supply chains is an essential step toward advancing social responsibility in the seafood industry and complying with forthcoming European Union requirements for mandatory human rights due diligence. During this session, a diverse mix of industry and NGO leaders will speak candidly about the challenges and opportunities of increasing transparency about human rights risks, tools available for businesses, and lessons learned from other sectors. The focus of the discussion will be identifying pragmatic solutions to decrease the risk and increase the reward for disclosing human rights risks and efforts to mitigate them.
Speaker: Tony Byers, PhD, Former Director, Global Diversity & Inclusion - Starbucks
Session Description: 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 game-changing keynote, Dr. Tony Byers shows you how to create a multiplier effect of inclusion that can increase utilization of talent and resources— more than doubling the capacity of a team to positively impact products and services, build brand image and increase profits and performance.
You’ll learn:
- The eight steps that create a culture of inclusion
- The three most important inclusive behaviors to promote
- How to make the business case for doing D&I well
- How companies have leveraged employee diversity to create new products, engage new customers, and grow revenue
- 10 themes for building senior leader support for D&I programs
Is it 2021 yet?! Corporate Due Diligence on Seafood Legality and Human Rights - Where We Are and What’s to Come
From Claw to Tail: Innovation in Maine Lobster Processing
Speaker: Megan Greene, Global Economist, Financial Times Columnist & Senior Fellow, Harvard Kennedy School
Economic forecasting is a tricky business; they say the key to success is to forecast often. Megan Greene is unafraid to have out of consensus views and has a fantastic forecasting track record. She examines high frequency economic data, structural trends, global flows, political factors and policy developments to determine the state of the global recovery and to highlight risks and opportunities for businesses and markets. In this keynote presentation, Greene will examine these factors to offer insight on where the global recovery is heading, including an outlook for international supply chain challenges, inflation, and climate change.
Fresh from Farm to Market: Challenges and Solutions for an Unbroken Cold Chain
Join us for an inspiring session to explore our marine future and how to ensure the production needed to feed the planet. DNV’ forecasts a doubling of marine aquaculture to meet the demand by 2050, which underlines the need for innovations to overcome farming challenges. The emerging new green deal is putting additional requirements on the industry to ensure trusted traceability along its entire value chain.
Can our oceans sustain the needed growth and what are the key challenges and limitations the industry faces in meeting the growing food demand? And how can certification and traceability help companies respond?
Nafiha Usman and Lisa de Jager will share insight on the latest trends, predictions and responses needed for the industry to grow and provide transparency toward customers and consumers worldwide.
Making the Case for Sustainably-Certified Russian Salmon
Access all twenty one available Seafood Expo Global 2022 conference session videos.
Long a revered culinary tradition in Japan, sushi is now a global phenomenon. Sushi-focused restaurants can now be found in every corner of the United States and Europe, and most urban areas around the world, from Buenos Aires to Brisbane to Beijing.
