: Boston Seafood 2012

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Boston Seafood 2012 Virtual Conference Online

Watch Online - All sessions from the International Boston Seafood 2012 conference. Live audio with Synchronized Slides. Online Web Access. Plus MP3 audio of all sessions. Watch all the presentations online.


Extend your conference experience - Watch over 25 hours of carefully selected sessions captured LIVE during the International Boston Seafood Show 2012 conference. Presenter Audio with synchronized slides exactly as it happened live.

Plus, also included is a bonus set of MP3 audio files of every session - Listen on your computer or fill your iPod or favorite MP3 player with all the audio from every session.
Includes all of these sessions from the 2012 conference:

  • SeaFood Business Summit: Seafood Menu Trends from Datassentials

  • A Retailers Guide to Sustainable Seafood

  • Kosher & Halal Certification in the Seafood Industry

  • Keynote Address: Economic Crises & Natural Catastrophes As New Normal? Potential Impact on the Seafood Industry

  • Making Sense of Seafood Sustainability through Positive Engagement

  • Building Your Business on the Web: Everything You Need to Succeed

  • Seafood Jobs in America with Remarks by U.S. Senators Lisa Murkowski (R-AK) & Scott Brown (R-MA)

  • Marking 15 Years of HACCP: Toast or Roast?

  • Let's Get Emotional - Brand Presentations that Matter

  • Aquaculture 101

  • Spotlight Presentation: U.S. Achieves Monumental Goal for Sustaining Wild-Caught Seafood with Sam Rauch, Acting Assistant Administrator of NOAA's Fisheries Service

  • Mini-GOAL: Double in a Decade - Responsibly

  • Stuck at 16: Persuading Americans to Eat More Fish

  • Killer Demos and Merchandising Magic

  • Food Service Summit: IFMA's Center of Innovation Excellence (CIE) - Product Innovation in Foodservice

  • Achieving Cargo Security, Food Safety and Sustainability in the Seafood Supply Chain: A Collaborative Approach between Industry and Government

  • Putting Your Money Where Your Mouth Is: Financing Positive Changes in the Seafood Industry

  • 2012 and Beyond - Which Seafood is Winning with Supermarkets and Consumers?

  • Seafood Substitution: Efforts and Strategies to Eliminate Seafood Mislabeling and Fraud from the Marketplace.

  • Opportunities in Asia's Fast Growing Consumer Markets

  • Development of a Regional Seafood Marketing Coalition, the Gulf of Mexico Experience

  • Implementing a Sustainable Seafood Program for your Restaurant-How to Navigate through the Sea of Conflicting NGO Information

  • Food Safety Compliance Under the New Food Safety Modernization Act of 2011
There are 23 presentations included in this package.
Please enjoy this one free presentation:

FREE Session:

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SeaFood Business Summit: Seafood Menu Trends from DatassentialsÃ,Ã, 
James Ulcickas - Bluewater Grill Seafood Restaurants
James Wright - SeaFood Business magazine
Maeve Webster - Datassentials
Peter Christie - Massachusetts Restaurant Association
Description: From comfort foods to cooking methods, restaurants are constantly researching ways to differentiate menus in a very competitive market. How can the seafood on your menu stand out from the crowd? Learn about the latest and greatest seafood menu trends from a panel of industry experts compiled by Datassentials and SeaFood Business magazine.

A Retailers' Guide to Sustainable Seafood
Jeanne von Zastrow - Food Marketing Institute
Michael Loftus - Raley's Family of Fine Stores
Nadine Bartholomew - The Good Foodie
Tracy Taylor - Ahold USA
Description: The Food Marketing Institute (FMI) and Sustainable Seafood Working Group (SSWG) will engage in a frank discussion about their experiences integrating procurement policies and procedures for sustainable seafood into the core corporate strategy. The session will be based upon the real world actions and case studies of FMI members and will highlight the views of industry leaders who have addressed the implementation challenges and are now working to maximize the benefits of developing robust seafood sustainability programs. The session will explore key learning's and best practices in the sustainable seafood movement.

Kosher & Halal Certification in the Seafood IndustryÃ,Ã, 
Asma Ahad - Islamic Food & Nutrition Council of America
Joel Weinberger - PS Kosher Food Works Inc.
Description: Spend time to get a snap shot of the dynamic niche market that Kosher & Halal represent. By attending participants will get a solid, law based overview of what Kosher & Halal's impact can be in the sales & distribution of seafood. The similarities between Kosher & Halal abound, but the differences are great too. Your attendance will give you industry specific information that will be of value to in the future. The seminar is geared to a seafood professional with vast knowledge of their business and little knowledge about kosher & Halal and the ethnic markets that they represent. In addition we will look at the controversial issue of dual certified Kosher & Halal product lines and the pitfalls and legalities involved. In addition, we will look at the concept and challenges of dual certified Kosher & Halal product lines.

Keynote Address: Economic Crises & Natural Catastrophes As New Normal? Potential Impact on the Seafood Industry
Albert Gaspard Zeufack - Khazanah Nasional Berhad
Description: The Euro Zone, one of the premium markets for the sea-food industry, is in a severe crisis. What started as a sovereign debt crisis in Ireland, then moved to Greece, is now threatening to bring down the whole European house and turn its century old dream to build an integrated monetary and economic zone into a nightmare. Even if the Euro is ultimately saved, the negative impact of the current crisis on consumption and growth in the Euro land will be significant.

Making Sense of Seafood Sustainability through Positive Engagement
Andrew Mallison - IFFO
Herman Wisse - Global Sustainable Seafood Intiative
Peter Marshall - Global Trust Certification Ltd.
Phil Gibson - Safeway Inc.
Randy Rice - Alaska Seafood Marketing Institute
Description: No one person has the full understanding of Sustainability, they only have partial information at any one point in time. This highlights the need for positive engagement with other stakeholders and interested parties. This session will review the relevance and practicalities of the current Seafood Sustainability Standards from expert perspectives. The session will involve sustainability viewpoints from Standards owners, Fisheries, Aquaculture, NGO's, other Ocean Users (World Ocean Council) and from market representatives.

Building Your Business on the Web: Everything You Need to Succeed
Rich Brooks - Flyte New Media
Description: When your customers have questions they turn to the search engines or their social networks for answers, solutions and recommendations. For you to succeed in today's marketplace you need a strategy that increases your presence in both search and social media. Your online strategy needs to increase your online visibility, drive more qualified traffic to your site, and convert that traffic into leads and business. In this session, you'll learn how to increase your search engine ranking, maximize your social media activity, grow your mailing list and build your business via the web.

Seafood Jobs in America with Remarks by U.S. Senators Lisa Murkowski (R-AK) & Scott Brown (R-MA)
Bruce Schactler - National Seafood Marketing Coalition
C. David Veal - American Shrimp Processors Association
Dane Somers - Maine Lobster Promotion Council
Jack Brooks - JM Clayton Co
Lisa Murkowski - U.S. Senate
Natalie Webster - American Albacore Fishing Association
Philip Lansing - Resource Economist
Scott Brown - US. Senate
Description: U.S. Senator Lisa Murkowski (R-AK) will deliver the opening remarks for this presentation on the role and importance of the U.S. seafood industry in the economy, particularly the importance of seafood jobs in our coastal communities. Following Senator Murkowski, attendees will hear about the impact on the Job force that the US seafood Industry has. The presentation will be followed by a round table discussion with leaders of the industry focusing on the expansion of seafood jobs through marketing and development; as well as the value and impact of the Seafood Industry on the national economy.

Marking 15 Years of HACCP: Toast or Roast?
Barbara Blakistone - National Fisheries Institute
Bill DiMento - High Liner Foods, Inc
Domenic Veneziano - U.S Food and Drug Administration
Lisa Weddig - National Fisheries Institute
Mary Snyder - Singing Wind Seafood Consulting
Steve Otwell - University of Florida
Description: December 18, 2012 marks 15 years of the FDA rule requiring processors and importers of fish and fishery products to develop and implement Hazard Analysis Critical Control Point (HACCP) systems. Interestingly, with the passage of the Food Safety Modernization Act (FSMA) in January 2011, all food processors and importers must implement a formal food safety plan (i.e., HACCP). The experience of the seafood industry forms the model for FDA as the agency prepares proposed rules for all foods under its jurisdiction. At the threshold of more food safety initiatives, the seafood industry is well served to look back at what Seafood HACCP has accomplished and what's next. This panel will review HACCP's past, the present, and future.

Let's Get Emotional - Brand Presentations that Matter
Jeffrey Spear - Studio Spear
Description: In seafood categories, the concepts of branding, influential packaging, emotionally charged sales messages and buyer focused marketing strategies are often overlooked. These days, buying decisions are influenced by more than a good product at the right price. While creative design is essential, understanding your buyer, demonstrating empathy, communicating value and establishing an emotional bond between your brand and their heart can produce stunning results in terms of product acceptance, market penetration and sales growth.

Aquaculture 101
Andy Goodwin - University of Arkansas at Pine Bluff
Carole Engle, Ph.D. - University of Arkansas at Pine Bluff
Linda ODierno - National Aquaculture Association
Description: Based simply on population growth, the demand for seafood will continue to rise and aquaculture must grow to meet that demand. Consumers are concerned about environmental impact, local production, product freshness and quality, as well as the health attributes of the foods they choose. As both large institutional and small regional buyers actively search out environmentally-friendly growers and develop purchase specifications that include a sustainability component, it is critical that those buyers have a better understanding of aquaculture practices. This knowledge can help them make smart purchase decisions and answer the questions raised by their customers in a logical and understandable manner.

Spotlight Presentation: U.S. Achieves Monumental Goal for Sustaining Wild-Caught Seafood with Sam Rauch, Acting Assistant Administrator of NOAA's Fisheries Service
Samuel Rauch - NOAA Fisheries Service
Description: This year marks a historic milestone in U.S. fisheries with the implementation of science-based annual catch limits on all U.S. federally managed fisheries. The United States is the first country to make this level of commitment to its wild-caught fisheries. It has been a long evolving process that is reaping results across the country. Please join Sam Rauch, Acting Assistant Administrator of NOAA's Fisheries Service, to discuss this achievement, explore what it means to the seafood industry, and how retailers and consumers alike can find the sustainability status of popular seafood species on through the agency's new FishWatch website.

Mini-GOAL: Double in a Decade: Responsibly
George Chamberlain, Ph.D. - Global Aquaculture Alliance
Jeff Fort - BAP Certification Management, GAA
John Forster - Forster Consulting Inc
Jose Ramon Gutierrez - Multiexport Foods
Michael Cremer - U.S. Soybean Export Council
Peter Redmond - Global Aquaculture Alliance
Wally Stevens - Global Aquaculture Alliance
Description: GOAL 2011 confirmed the pressing need for aquaculture to increase seafood production and identified key challenges such expansion will face. To achieve the needed growth, aquaculture must address risks related to finances, animal health and the environment, feed ingredients, markets and other factors. Program highlights from the Global Aquaculture Alliance's GOAL 2011 conference in Santiago, Chile, will be presented during a special "Mini-GOAL" sesion titled "Double in a Decade â�" Responsibly,"

Stuck at 16: Persuading Americans to Eat More Fish
Chris Lazicki - Performance Food Group/AFI
Linda ODierno - National Aquaculture Association
Michael Timmons - Cornell University
Roy Palmer - Seafood Experience Australia
Steve Hedlund - SeafoodSource.com
Description: Cost is by far the No. 1 factor preventing consumers from buying more seafood, though almost one-fifth are still hung up on the "fishy smell" cooking fish can emit. The majority of consumers are familiar with the terms "aquaculture" and "fish farming," but they do not have strong feelings for or against them. And more than half of consumers seek out certified sustainable seafood, but they're not necessarily willing to pay extra for certified product.

Killer Demos and Merchandising Magic
Chef Rick Tarantino, M.S. - Hospitality Wares International Inc.
Warren Thayer - Frozen & Dairy Buyer magazine
Description: This session will give you specific ideas you can use to sell more seafood, more profitably, both in the frozen food lineups and in the fresh seafood case. Demos should be fun, interactive and profitable. Celebrity Chef Rick Tarantino, who has appeared on everything from Good Morning America to the Today Show to Disney World, has run successful demos for many retailers and will be offering "do's and don'ts" to help you get the most from all your in-store merchandising. In this tag-team presentation, he'll be joined by Warren Thayer, award-winning editor of Frozen & Dairy Buyer magazine and a 25-year industry veteran, who will discuss retail seafood trends and merchandising ideas that ring the register. Both speakers will discuss opportunities in serving changing demographics in our population, new flavors/cuisines that are catching fire, and cross-merchandising with the right items. They'll also present research and syndicated data on supermarket seafood sales over the past year -- with an eye on what's ahead.

Food Service Summit: IFMA's Center of Innovation Excellence (CIE) - Product Innovation in Foodservice
Devon Gerchar - IFMA
Description: Innovation is the life-blood of the Foodservice industry and critical in achieving profitable growth. Learn how IFMA, leaders in the foodservice industry, national chains and Stage-Gate International are working on innovation standards in Foodservice, including common terminologies, current processes, project variables, internal and external stakeholders and success metrics. The Center of Innovation Excellence will help improve collaboration and efficiencies among the numerous players in the Foodservice supply chain and will provide not only a deeper understanding of the drivers of success that are unique to Foodservice but will allow access resources to help organizations and their staff improve their capabilities efficient collaboration between manufacturers and operators

Achieving Cargo Security, Food Safety and Sustainability in the Seafood Supply Chain: A Collaborative Approach between Industry and Government
Carl Trombatore - Department of Homeland Security, TSA
Christopher Connell - Commodity Forwarders Inc.
Jan Koslosky Jr.- Ocean Beauty Seafoods LLC
Joe Samudovsky - Alaska Air Cargo
Description: It has been four years since Congress passed the 9/11 Act which in part requires all cargo transported on a passenger aircraft in the US be screened for explosives. In this module you will hear from a panel of experts how collaboration between industry and government has led to not only insuring cargo security but improving operational continuity, punctuality, food safety and customer satisfaction. Hear first-hand accounts on how the TSA's Certified Cargo Screening Program (CCSP) has enabled seafood processors, forwarders and airlines to comply with the 100 percent screening requirement at a relatively small cost to the operation. Get the latest update from the TSA on the requirement for 100% inbound screening of cargo into the US and how this will affect the international seafood supply chain. This panel presentation is a must for anyone involved with the management of seafood supply chains, food safety, sustainability and best handling practices.

Putting Your Money Where Your Mouth Is: Financing Positive Changes in the Seafood Industry
David Litle - Santa Monica Seafood
Logan Kock - Santa Monica Seafood
Mary Luna - Reef Check
Matthew Owens - FishWise
Description: Through their innovative Responsible Sourcing/Vendor Partnerships (RSVP) Program, Santa Monica Seafood has given financial support to a variety of programs in an effort to make real changes in the seafood industry. Learn about the projects they've helped fund and how you can create your own successful corporate funding program. Logan Kock will introduce audience to RSVP in general and how it works. Matt Owens will discuss the importance of objective third party involvement, criteria used to select groups, and follow up communication efforts. Mary Luna will talk about the Magdalena Bay effort and how they've used RSVP financing to make real changes.

2012 and Beyond - Which Seafood is Winning with Supermarkets and Consumers?
Steve Lutz - Nielsen Perishables Group
Description: Steve Lutz of the Perishables Group will again present his popular "Supermarket Seafood Insights". Data for the presentation is developed from the Perishables Group supermarket seafood sales database which includes sales for packaged seafood as well as products sold from the fresh seafood counter in more than 13,000 U.S. supermarkets. He will also present findings from the Perishables Group FreshFacts Shopper Insights. This information is based on loyalty card purchase records collected from more than 30 million U.S. households. Don't miss this opportunity to catch a comprehensive overview of the shopping behavior and preferences of seafood consumers in the United States.

Seafood Substitution: Efforts and Strategies to Eliminate Seafood Mislabeling and Fraud from the Marketplace.
Andy Cohen - ARC Consulting, LLC
Gilbert Brogan - Oceana
Jonathan Deeds, Ph.D. - US FDA for Food Safety & Applied Nutrition
Lisa Weddig - National Fisheries Institute
Morton Nussbaum - International Marketing Specialists
Steven Wilson - Seafood Inspection Prog,NOAA, US Dept of Commerce
William Gergits - Therion International LLC
Description: The substitution of inexpensive seafood species for more expensive, preferred species has become nearly commonplace within the seafood industry. Recent studies and reports by the Boston Globe, Consumer Reports and OCEANA have found high amounts of substitutions in restaurants and markets throughout Connecticut, Massachusetts, New York and New Jersey. Substitution is decidedly an industry-wide, nationwide problem that can happen at any point along the supply chain. Public and government awareness and concern is growing which in turn can negatively affect sales and profits. The panel members will provide detailed insights concerning this problem, describe actions their organizations (and others) are taking and offer recommendations to session attendees as to what strategies can be employed to help eliminate this problem from the seafood marketplace.

Opportunities in Asia's Fast Growing Consumer Markets
Fatima Ferdouse - Infofish
Description: After the dip in 2009, global trade on fish and seafood recovered in 2010. Imports increased in the traditional developed markets but at a slower pace. In contrast, the Asian markets had stronger growth rates. For many seafood exporters in the USA and Europe, the target outlets for high value products, nowadays are China, Singapore, Hong Kong and other Asian markets. These emerging markets are also being explored by exporters from the other continents due to the rising consumer demand and premium market prices. Fish consumption is increasing in many Asian countries along with the rising income of the populations.

Development of a Regional Seafood Marketing Coalition, the Gulf of Mexico Experience
Andy Furner - Trace Register LLC
Brian Landry - Borgne's Restaurant
Chris Nelson - Bon Secour Fisheries
Joanne McNeely - Gulf and South Atlantic Fisheries Foundation
Mike Voisin - Motivatit Seafood
Patrick Riley - Western Seafood Company Inc.
Robert Novotny - Bonefish Grill
Description: After the Deepwater Horizon oil spill, consumer awareness of Gulf seafood has increased. While negative perceptions of Gulf seafood safety still exist, they have certainly declined. The Gulf Seafood Marketing Coalition, comprised of chefs, retailers, distributors, restaurants, industry, tourism, Sea Grant and state marketing officials, have come together to develop a brand that can represent the region and industry as a whole to increase awareness of seafood from the Gulf, garner support for its Gulf States and ultimately affect purchasing decisions overall. Hear the results of a nationwide survey of what consumers are saying about seafood in general and Gulf seafood specifically, along with retailers, restaurants and distributors. Panelists will discuss the completed in-depth research, basic supply from the region, marketing efforts, sustainability, and traceability programs.

Implementing a Sustainable Seafood Program for your Restaurant-How to Navigate through the Sea of Conflicting NGO Information
James Ulcickas - Bluewater Grill Seafood Restaurants
Description: Bluewater Grill co-founder and seafood expert Jim "Jim U" Ulcickas will share his experience in seafood sustainability. The seafood veteran, who opened the first Bluewater Grill in Newport Beach's Cannery Village in 1996, will speak on "Implementing a Sustainable Seafood Program for Your Restaurant: How to Navigate through the Sea of Conflicting NGO Information" on March 12. He will discuss his seafood sustainable development efforts at Bluewater Grill, specifically his work to achieve total-menu sustainability. To date, more than 90 percent of the four-restaurant chain's seafood offerings are sustainably caught or certified by respected Seafood Industry NGO's â�" among the highest of any seafood restaurant in Southern California. The restaurant's goal is to have 100 percent of its menu certified by the Aquarium of the Pacific Seafood for the Future program; be designated a "Best Choice" by the Monterey Bay Aquarium's Seafood Watch program; or adhere to strict Marine Stewardship Council or Best Aquaculture practice standards for sustainable harvesting and farming. According to Ulcickas, seafood sustainability has become as much a hallmark of Bluewater Grill as its twice-daily printed menus

Food Safety Compliance Under the New Food Safety Modernization Act of 2011
Dan Fone - NSF International
Dean Leaman - ABC Research Laboratories
Domenic Veneziano - U.S Food and Drug Administration
Howard Tenen - Quirch Foods
Peter Quinter - Becker & Poliakoff Law Firm
Valarie Neuhart - U.S. Customs and Border Protection
Description: The new Food Safety Modernization Act of 2011 has radically changed the sourcing, transportation, importation into the United States, warehousing, and distribution of seafood. The new FDA implementing regulations are now effective. Know and understand how these new FDA regulations will allow your seafood to be cleared by FDA and U.S. Customs and Border Protection (CBP) without delay. Experts from both the FDA and CBP who wrote the new regulations will be panelists. A specialist identifying the third party laboratory function for FDA detention of seafood products and the process requirements for submitting a request in support of removal from DWPE - Detention Without Physical Examination (red list)will also present. An experienced and knowledgeable quality control manager of a major seafood importer is the other panelist. A prominent international trade attorney whose practice is focused on the seafood industry will be the moderator. The panelists will explain the implications of the new regulations. The panelists will also describe real-life ways to best comply with the new regulations which directly affect the seafood industry.

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