Seafood Expo Global & Seafood Processing Global Expo Today / Day 1

SEAFOOD EXPO GLOBAL AND SEAFOOD PROCESSING GLOBAL

THE OFFICIAL EXPO PUBLICATION 26 APRIL 2022 / DAY 1

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Stand #

5D501 5D601 5D702

EXPO TODAY 2022

LETTER FROM THE EDITOR Madelyn Kearns Editorial Project Manager, SeafoodSource

EXECUTIVE EDITOR Cliff White cwhite@divcom.com EDITORIAL PROJECT MANAGER Madelyn Kearns mkearns@divcom.com EDITOR Chris Chase cchase@divcom.com ADVERTISING COORDINATOR Kathleen Libby klibby@divcom.com GRAPHIC DESIGNER Jennifer Finn jfinn@divcom.com

Welcome to a whole new world.

THE 28TH EDITION OF SEAFOOD EXPO GLOBAL/SEAFOOD PROCESSING GLOBAL launches this week in Barcelona, Spain three years after it was last held, with a new location to explore and far more.

The world’s biggest seafood trade fair is back and due to bring more than 1,500 exhibiting companies from 76 countries, along with droves of global attendees, to the expansive halls of the Fira de Barcelona Gran Via venue – the exhibition’s new home following a 27-year stint in Brussels, Belgium.

“We are expecting our first fair in this fantastic city to be a success. We chose Barcelona for its size and expertise in hosting international trade events, the variety of hotel options, and its eminent position within maritime industry,” Diversified Communications Group Vice President Liz Plizga said of the move, which could contribute up to EUR 100 million (USD 111 million) to the local economy.

Countries such as the Czech Republic, the Falklands, Lebanon, and Réunion Island – which were not represented in 2019 in Brussels – have each confirmed their attendance for 2022. Additionally, other countries such as Argentina, Bangladesh, Belgium, Canada, Chile, China, Croatia, Denmark, Ecuador, Estonia, Faroe Islands, Finland, France, Greece, Iceland, India, Ireland, Lithuania, Malaysia, Maldives, Mauritania, Morocco, Netherlands, Norway, Peru, Poland, Portugal, Scotland, South Korea, Spain, Sri Lanka, Taiwan, Tunisia, Turkey, Uruguay, the United States, and Vietnam also plan to gather in Barcelona for the event’s much-anticipated return.

Beyond the bustling exhibit halls lined with cutting-edge processing technologies and delectable seafood products is a robust, three-day conference program featuring more than 20 sessions addressing the principal challenges faced by the seafood industry today. Furthermore, the prestigious Seafood Excellence Global Awards, recognizing the best seafood products of the year shown at the fair, will be announced at the end of the exhibition’s first day.

There is much on offer at this year’s event, and in the pages of both issues of Expo Today Barcelona – new publications brought to you by SeafoodSource. Flip through this first issue for stories detailing some of the major industry themes expected to play out as we move into a post-pandemic world, as well as a metro map, a Barcelona dining guide, and more. And make sure to grab tomorrow’s Expo Today when you arrive for further event exclusives!

SeafoodSource’s editorial staff will be traversing the expo floor, covering Seafood Expo Global 2022 from every angle. Stop by Stand #3J401, where you can share any story leads you’d like for us to pursue. If you haven’t already, make sure you navigate to SeafoodSource.com and subscribe to our free daily e-newsletters, so you don’t miss any expo scoops.

@seafoodsource seafoodsource @seafood_source Published by Diversified Communications Producer of : Seafood Expo North America/ Seafood Processing North America, Seafood Expo Global/ Seafood Processing Global, Seafood Expo Asia, SeafoodSource Publisher of : National Fisherman, WorkBoat

Theodore Wirth President/CEO Mary Larkin President, Diversified USA Liz Plizga Group Vice President, Seafood Mary Fowler Sales Manager, SeafoodSource Heidi Weeks Sales, SeafoodSource Katherine Shagoury Group Digital Product Manager, SeafoodSource Kelcey George Marketing, SeafoodSource Anna Levesque Marketing Manager, SeafoodSource Abigael Sleeper Marketing, SeafoodSource Diversified Communications 121 Free Street, P.O. Box 7438 Portland, Maine 04112-7438 Ph: (207) 842-5500 Fax: (207) 842-5505 divcom.com

May your days ahead exploring Barcelona and Seafood Expo Global 2022 be restorative, safe, and enriching!

Copyright© 2022 Diversified Communications PRINTED IN SPAIN

BE SURE TO STOP BY STAND #3J401 TO SHARE YOUR NEWS WITH THE SEAFOODSOURCE TEAM!

Produced by

EXPO TODAY

DAY 1 2022 ISSUE

FEATURE WHAT’S INSIDE

SEAFOOD INDUSTRY INVESTORS BUYING INTO THE BLUE ECONOMY

03 WELCOME LETTER 06 METRO INFORMATION 08 VENUE MAP 16 DINING AROUND BARCELONA 22 CONFERENCE SCHEDULE

30 MEET THE EDITORS

12 KEYNOTE

10 SEAFOOD EXPO GLOBAL BRINGING THE INDUSTRY TOGETHER AGAIN IN BARCELONA

20 PETER JOHANNSSEN – IFFO’s director general on developing the feed ingredients landscape

TO ADDRESS THE IMPACTS OF SUPPLY-CHAIN CHALLENGES, INFLATION ON 2022 ECONOMIC OUTLOOK

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ADVERTISER INDEX Atlantic Groundfish Council - Canadian Redfish ........15 Cooke.......................................................................................31 Ensis Fisheries Pvt Ltd........................................................ 23 Marel.........................................................................................19 MSC Mediterranean Shipping Company.......................32 Nothum Food Processing Systems....................................9 OBI Seafoods............................................................................1 Ocean Treasure......................................................................13 Promperu..................................................................................2 Seafood from Canada..........................................................21 Steen...........................................................................................5 Sudrablinis..............................................................................17 Thalassa Seafoods................................................................11 Viciunai......................................................................................7

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E XPO TODAY 2022 DAY 1 | BROUGHT TO YOU BY SEAFOODSOURCE

BARCELONA DINING GUIDE STARTS ON PAGE

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METRO INFORMATION

Xarxa de Metro

Metro network

Red de Metro Rubí Universitat Autònoma Sant Cugat Sabadell Terrassa

Hospital Vall d’Hebron

Torre del Baró

L12

Can Ros Olesa de Montserrat Martorell Enllaç

LesTres Torres

Quatre Camins

R50

Manresa Baixador

R60

Igualada

Sarrià Sarrià

Pl. John F. Kennedy

Pl. de la República

R de bla Se . de te l’O m n br z e e

Estadi RCD Espanyol

L’Hospitalet de Llobregat

L’Hospitalet Av.Carrilet

Can Tries Gornal Hospital de Bellvitge

Provençana Ciutat de la Justícia Glòries

Jardins del Bosquet dels Encants

Foneria Foc

R50 R60

Fira Barcelona Montjuïc

Wellington | UPF

Port Comercial La Factoria Ecoparc

Codi

Código

Zona Franca

Xarxa de metro accessible excepte les següents estacions Red de metro accesible excepto las estaciones siguientes Metro network accessible except the following stations

Key

Estació de ferrocarril Estación de ferrocarril Railway station

Funicular Funicular Funicular railway

Tren d’alta velocitat Tren de alta velocidad High-speed train

Telefèric Teleférico Cable car

Estació d’autobusos Estación de autobuses Bus station

Punt TMB Oficina d’atenció Oficina de atención Customer service office

Estació marítima Estación marítima Ferry terminal

Estació Estación Station

Aeroport Aeropuerto Airport

Estació terminal Estación terminal Terminus station

Tramvia Blau (Fora de servei) Tramvia Blau (Fuera de servicio) Tramvia Blau (Out of service)

Estació de correspondència Estación de correspondencia Connecting station

Clot Espanya Plaça de Sants Urquinaona Ciutadella | Vila Olímpica Maragall Urquinaona Verdaguer

Espanya

Maragall Plaça de Sants Verdaguer Virrei Amat

Enllaços no accessibles Enlaces no accesibles Not accessible interchanges Catalunya

Clot

Ciutadella Vila Olímpica

Passeig de Gràcia

La xarxa de metro està totalment cardioprotegida La red de metro está totalmente cardioprotegida The metro network has complete cardioprotection

Febrer 2022. © Ferrocarril Metropolità de Barcelona, SA. Tots els drets reservats.

SEAFOOD EXCELLENCE GLOBAL AWARDS RECEPTION The Seafood Excellence Global Awards competition is designed to recognize the best seafood products of the year represented at Seafood Expo Global.

During the reception, the Seafood Excellence Global Awards will be presented to the winners of the best seafood products of the year, with grand prizes given to: Seafood Excellence Global Awards Reception: Tuesday 26 April 19:15 -21:00 Location: CC5, Room 5.1

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• Best Retail Product • Best Hotel/Restaurants/Catering (HORECA) Product Special Awards may also be given, at the judges’ discretion, for the best products in the following categories: • Innovation • Convenience • Health and Nutrition • Retail Packaging • Seafood Product Line

E XPO TODAY 2022 DAY 1 | BROUGHT TO YOU BY SEAFOODSOURCE

Wine, beer, and hors d’oeuvres will be served.

The Seafood Excellence Global Awards Reception is open to all exhibitors and visitors.

Campus Diagonal-Besòs

VENUE MAP

FREE Wi-Fi

To connect to the wi-fi, select the network: Free_WIFI_Seafood

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CARRER DE L'ALUMINI

Fira Barcelona Gran Via Venue BARCELONA, SPAIN

GALLERIA

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CC5

FIRST AID

3 BARCELONA

RER

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ENTRANCE

AND REGISTRATION

PC

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Europa Fira

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E XPO TODAY 2022 DAY 1 | BROUGHT TO YOU BY SEAFOODSOURCE

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TESTING SERVICE

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BADGED ENTRANCE

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REGISTRATION

SOUTH ACCESS

CARRER DE LA BOTÀNICA

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EUROPA

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CC5.1, CC5.2, CC5.3

WALKWAY

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CONFERENCE PROGRAM

CC4

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SEAFOOD EXCELLENCE GLOBAL AWARDS RECEPTION

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EXPO NEWS

Seafood Expo Global

bringing the industry together again in Barcelona

BY MADELYN KEARNS AT LONG LAST, seafood industry professionals from around the world are arriving in Barcelona, Spain this week for the 28th edition of Seafood Expo Global/Seafood Processing Global, ready to reconnect face-to-face after more than two years apart.

Formerly hosted in Brussels, Belgium, the expo comes to its new home in Barcelona with the same mission it’s always had: to provide “unparalleled access to the most expansive offering of every type of seafood product as well as equipment and services for the seafood industry from all parts of the world,” Liz Plizga, the vice president of seafood expositions for Diversified Communications, which organizes Seafood Expo Global, told SeafoodSource.

The event continues to be a truly international experience, Plizga said, with seafood suppliers from 76 countries set to exhibit at the expo’s inaugural edition at the Fira de Barcelona Gran Via venue.

“Seafood is the most globally traded food commodity, and the event is a microcosm of the industry, thus, the event is extremely international,” Plizga said. “This year, seafood professionals will have access to suppliers from 76 countries and total attendees from over 120 countries.”

With its diverse guest list of attendees, exhibitors, and conference speakers, Seafood Expo Global and Seafood Processing Global exists as a “place where seafood professionals can efficiently maximize business opportunities, collaborate with other key stakeholders to

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discuss solutions to their most pressing challenges, uncover the newest innovations and trends in the industry, and find community,” according to Plizga.

“The pandemic and its ensuing logistical challenges highlighted the importance of trust and developing solid business relationships to get through difficult times, particularly in an industry with such an extensive global supply chain. Meeting face-to-face helps to strengthen relationships in a way that cannot be replicated online. Our customers are missing

LIZ PLIZGA

the human aspects of business. They have really appreciated seeing old friends and finally doing business face-to-face at our previous seafood events,” Plizga added.

The 2022 expo brings with it a lot of novelty, including the return of a three-day conference program featuring 20 educational sessions and 65 international experts, as well as new halls to explore at the Fira de Barcelona Gran Via venue.

The move to Spain has been generating a great deal of excitement since Diversified’s 2019 announcement, Plizga noted.

“The announcement of the move to Barcelona fueled excitement, which generated

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anticipation and growth for the event. It was clear Seafood Expo Global and Seafood Processing Global was outgrowing the city of Brussels.

Barcelona, already home to major global events in varying industries, provides a modern venue with room to grow, a great selection of hotels, and a very pleasant environment to build relationships and conduct business,” she said.

Plizga said Fira de Barcelona Gran Via is “an updated venue providing a practical layout.”

“Our partners in the city have extensive experience working with complex international events of all sizes, which really helps the planning process. The venue also has ample space to add more educational content and we are bringing back a conference component this year with more than 20 sessions featuring a global economic outlook for 2022, topics focused on seafood business and leadership, and seafood sustainability, among other subjects,” Plizga said.

Plizga hopes exhibitors, speakers, and attendees will come away from this year’s expo with “a sense of community and connection within the global seafood industry, new ideas and inspiration to fuel creativity over the next year and, of course, an abundance of business opportunities due to unparalleled global visibility, connections made, and relationships strengthened at Seafood Expo Global.”

“We would like to thank our customers who have supported us through the past three years.

It is with their support that we can be back with such a robust offering for the global seafood community. We are really looking forward to seeing the industry together again,” Plizga said.

EXPO NEWS

Seafood industry investors buying into the

BLUE ECONOMY

BY JASON HOLLAND THERE IS FAR GREATER understanding nowadays that oceans provide essential protection to both the planet and humanity, according to Chris Gorell Barnes, co-founder of private equity firm Ocean 14 Capital. Coincidentally, Gorell Barnes noted there is also a growing realization that the largely overlooked blue economy is ripe for innovation and disruption – and that making such endeavors sustainable and regenerative is of critical importance to all.

The entrepreneur, marine conservationist, and co-founder of the Blue Marine Foundation has noticed that public awareness of oceanrelated issues has risen to new levels recently due to “tremendous trigger-points,” which include documentaries like Blue Planet II and Seaspiracy, as well as reports from the United Nation’s Intergovernmental Panel on Climate Change (IPCC). Additionally, luminaries such as U.S. Presidential Special Envoy John Kerry have been highlighting the role that the ocean plays in mitigating the climate crisis, Gorell Barnes said, while the new U.N. Decade of the Oceans platform is drawing attention to the need to reverse the decline of ocean health.

“The result is this swelling realization of ‘wow, the oceans are important,’ and if we don’t have a healthy marine ecosystem, then we have zero chance of mitigating the climate crisis,” Gorell Barnes said. “We’ve also got money recognizing

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there’s a huge opportunity for a massive blue economy, where not only can we feed the world, it’s also probably the best opportunity to invest in protein that’s not producing methane, with very small carbon emissions, and which can be made very efficient if done well. So, we’ve got money now looking at it, the science is clearly there, governments are taking action, and more

regulations are being introduced – we’ve got all of these drivers coming into play to wake the blue economy.”

While philanthropy has been very successful at instigating change in this space, the decision to launch Ocean 14 – a partnership between the founders of Pontos Aqua, the Blue Marine

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Foundation, and Vedra Partners – came from wanting to do more, Gorell Barnes explained.

“If we are to transform the ocean and regenerate it, we need to galvanize multi-billions of dollars in institutional capital and we need to transform the existing industry. There’s also a real demand-supply challenge in our favor, which gives us the opportunity to do something groundbreaking,” he said.

Over the next five to 10 years, demand is “expected to increase significantly,” Bluefront Equity Founding Partner Simen Landmark said, adding that “the industry is under pressure to deliver requested supply.”

“The supply side is struggling with both biological and technical challenges that need to be solved to keep track with the increasing demand. Substantial investments are needed to solve many of these challenges that are crucial to deliver sustainable proteins to a growing population. That said, over the course of the last decade, the seafood space has gone from an industry with little attention to one of significant focus as people understand that it’s a significant part of a sustainable food solution,” Landmark said.

Bluefront Equity, a Norway-based investment company entirely concentrated on the seafood value chain, also believes that the industry is at the “beginning of a substantial growth phase,” and will be “increasingly dependent on investments and industrialization” to overcome its supply challenges, Landmark said.

EXPO NEWS FEATURE

Existing industry potential In terms of its emphasis, Bluefront primarily seeks to invest in supplier companies that contribute toward increased traceability, better fish health and welfare, and enhanced quality of the end-product. Additionally, it’s looking to help advance the seafood industry’s digitization.

“We have worked as founders, advisors, and investors in different parts of the seafood space for the past 15 years. We are strongly focusing on solving the seafood supply challenges and we are particularly excited about the increased attention toward sustainability, and fish and ocean welfare,” Landmark said.

Among its investments and working partnerships are companies that are developing products that will solve biological and technical challenges, and these are expected to lead to innovations and technologies that improve hygiene, health, sustainability, and industrialization across the value chain, according to Landmark.

“Oxygen and the use of ozone as a disinfectant are examples of products our portfolio companies are delivering,” Landmark said.

For Lighthouse Finance, aquaculture has been the point of focus since the company’s inception. The international advisory firm, which specializes in capital raising, asset finance, and management across the seafood value chain, has operations in Norway, Denmark, the United States, and India. It has an active portfolio of around USD 500 million (EUR 453 million) that could reach USD 600 million to USD 700 million (EUR 543 million to 634 million) by the end of this year, according to the company’s CEO, Roy Høiås.

Høiås said much of the new investment seen across the aquaculture space stems from the “super-profitable” salmon farming sector, but that this interest has also permeated to other farmed aquatic species, which is giving aquaculture a much broader industrial impact globally.

“Ten years ago, people were just talking about fish in terms of what we were catching.

Today, we are not so much talking about fishing because we know that some of the ways that we harvest from the sea are not sustainable,” Høiås said. “At the same time, more and more of the salmon farmers have been consolidated, listed, and industrialized, leading more of the financing market to understand that there is big money here. But just five or six years ago, nobody thought anything about aquaculture.

Sustainability is another big driver in this

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regard, as is ESG (environmental, social, and governance).”

Like Gorell Barnes, Høiås believes that growing public awareness and the changing preferences of new generations of consumers are “drivers of change.” The COVID-19 pandemic has also emphasized the importance of aquaculture, Høiås said.

“If you look at how profitable this industry is generally, and how sustainable it has been even under the pandemic situation, there is a much better understanding of its value,” he said. “I think

“We are strongly focusing on solving the seafood supply challenges and we are particularly excited about the increased attention toward sustainability, and fish and ocean welfare.”

– SIMEN LANDMARK, BLUEFRONT EQUITY

Bluefront Equity Founding Partners Kjetil Haga and Simen Landmark.

that if we combine all of these factors together, we see why there has been a major shift over the past one-and-a-half to two years in the financial investment market, with aquaculture suddenly becoming very interesting.”

While Lighthouse Finance works with several start-ups and gains a lot of insights into future technologies from these ventures, the investment firm sees “so much potential” in the development of the existing industry, Høiås added.

“It differs from sector to sector and region to region, but there are huge opportunities to be

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had by helping this industry to become more sustainable and ESG-oriented, and also more profitable,” Høiås said. “Unless these companies are so big that they can do everything themselves, they should think differently – about how having a partner makes them better and by making them better, they will probably be more profitable, sustainable, and have a knowledge platform that they can build on in the future.”

Ocean 14 also maintains that significant opportunities are present within the existing industry to drive efficiency, sustainability, and economic gains. As such, 50 percent of its investments will be in growth equity and companies that have been around for a while.

Another 20 percent of its portfolio – roughly EUR 14 million (USD 15.5 million) – is allocated to late-stage ventures, particularly technology, data, and automation innovations that can be complementary or “plugged in” to its growth businesses, thereby de-risking the venture companies, Gorell Barnes said.

“It’s just now that people are starting to be interested in it, but our USP is that there is a huge existing industry that is ripe for transformation, innovation, and disruption. And focusing on that with our knowledge is the best opportunity to drive what we call a ‘convergence of drivers’ – having simultaneous sustainability and economic gains,” Gorell Barnes said. “That’s very much where we focus, while everything we do is aligned to SDG 14 and how we can improve and restore the ocean’s health and make money for our investors at the same time.”

Ocean 14’s investment thesis is broken down into two key schematics – food security and marine/coastal ecosystems, with the intention to build a portfolio of 20 to 25 companies split evenly between growth stage and late-stage ventures.

“At the moment, as a fund, we are not touching parts of the blue economy like shipping, sustainable tourism, deep-sea mining etc., but in terms of food security and marine ecosystems, we are open to almost anything. We do think that there is the opportunity to drive a delta of change,” Gorell Barnes said.

The aim, Gorell Barnes said, is to find good companies that are not necessarily doing everything well, but that can be helped to improve and be more impactful, sustainable, and valuable.

“More companies are now realizing that the businesses that are going to be more valuable are the sustainable and impactful ones. We can help them on that journey,” he said.

DINING AROUND BARCELONA

DINING Around Barcelona Courtesy of Barcelona Turisme

Cadaqués Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com Cuisine: Catalan, Mediterranean

Hard Rock Cafe Barcelona Pl. de Catalunya, 21 932 702 305 barcelona_events@hardrock.com www.hardrock.com/barcelona Cuisine: International (American)

Torre de Altamar Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com www.torredealtamar.com Cuisine: Mediterranean, Signature

Caelis – (1 estrella Michelin) Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com Cuisine: Signature, Mediterranean

La Mar Salada Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat Cuisine: Mediterranean, Signature

Xup Xup Pg Marítim Barceloneta, s/n 932 240 353 info@xupxuprestaurant.com www.gruparenal.com Cuisine: Mediterranean

Calabrasa Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com Cuisine: Catalan, “Tapas”

Marina Bay Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com Cuisine: Mediterranean, “Tapas”

EIXAMPLE

Agua Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es www.restauranteagua.com Cuisine: Mediterranean, “Tapas”

Can Ramonet Maquinista, 17 933 193 064 reserves.canramonet@grupramonet.com www.canramonet.es Cuisine: Mediterranean, Catalan

My Way Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com Cuisine: Mediterranean

Alta Taberna Paco Meralgo Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com www.restaurantpacomeralgo.com Cuisine: “Tapas”, Catalan

Agüelo Taberna Avinyó, 37 933 102 325 restaurante@aguelotaberna.es www.aguelotaberna.es Cuisine: Mediterranean

Can Ros Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat Cuisine: Mediterranean, “Tapas”

Orio Bcn Gòtic Ferran, 38 933 179 407 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque

Arcano Restaurante Mercaders, 10 932 956 467 info@arcanobcn.com www.arcanobarcelona.com Cuisine: Mediterranean, Market-fresh

Can Solé Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat Cuisine: Catalan, Mediterranean

Arenal Restaurant Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/ Cuisine: Catalan, Market-fresh

Cañete Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com Cuisine: “Tapas”, Catalan

Rossini Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com Cuisine: International (Italian) Mediterranean

Balmes 103 Balmes, 103-105. Hotel Barcelona Center 932 730 000 balmes103@hotelescenter.com www.hotelescenter.es/hotel-barcelonacenter/gastronomia/ Cuisine: Mediterranean, Catalan

Barceloneta L’Escar, 22 932 212 111 info@restaurantbarceloneta.com www.restaurantbarceloneta.com Cuisine: Mediterranean

CDLC Barcelona Passeig Marítim de la Barceloneta, 32 932 240 470 info@cdlcbarcelona.com www.cdlcbarcelona.com Cuisine: International

Bistro Helena Via Laietana, 30. Grand Hotel Central 932 957 905 info@bistrohelena.com www.grandhotelcentral.com/es/ restaurantes/bistro-helena Cuisine: Market-fresh, Mediterranean

Cuines de Santa Caterina Av. de Francesc Cambó. Mercat de Santa Caterina, (local 1-26) 932 689 918 comercial@grupotragaluz.com www.grupotragaluz.com/restaurante/ cuines-santa-caterina/ Cuisine: Mediterranean, “Tapas”

CIUTAT VELLA 7 Portes Pg. d’Isabel II, 14 933 193 033 reserves@7portes.com www.7portes.com/reserves Cuisine: Catalan 1881 per Sagardi Pl. Pau Vila, 3 (Palau de Mar).

Museu d’Història de Catalunya 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: Catalan, Mediterranean

Brisa Palau de Mar Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com Cuisine: “Tapas”, Mediterranean

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El Nou Ramonet Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com Cuisine: Mediterranean, “Tapas”

E XPO TODAY 2022 DAY 1 | BROUGHT TO YOU BY SEAFOODSOURCE

Bar El Velódromo Muntaner, 213 934 306 022 velodromo@velodromo.cat www.moritz.com Cuisine: Catalan, “Tapas”

Sagardi Bcn Gòtic Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: “Tapas”, Basque

BarcelonaMilano Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com www.restaurantbarcelonamilano.com Cuisine: Mediterranean, “Tapas”

Shôko Barcelona Restaurant Lounge Passeig Marítim de la Barceloneta, 36 932 259 200 shoko@shoko.biz www.shoko.biz Cuisine: International, Mediterranean

Bembì, Modern Indian Consell de Cent, 377 935 024 952 info@bembi-barcelona.com www.bembi-barcelona.com Cuisine: International (Indian)

Tapa Tapa Maremagnum Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@ angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean

Casa Amàlia 1950 Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com https://casaamalia.com Cuisine: Market-fresh, Mediterranean

The Green Spot De la Reina Cristina, 12 938 025 565 comercial@grupotragaluz.com www.encompaniadelobos.com Cuisine: Mediterranean

Casa Moritz Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com www.casamoritz.com Cuisine: Market-fresh, “Tapas”

Stand #

GA301

DINING AROUND BARCELONA

Chichalimonà Pg. de Sant Joan, 80 932 776 403 info@chichalimona.com www.chichalimona.com Cuisine: Market-fresh, “Tapas” China Crown Barcelona Casp, 48 933 158 095 barcelona@restaurantechinacrown.com restaurantechinacrownbarcelona.com Cuisine: Internacional (chinese) Cinc Sentits – (2* Michelin) Entença, 60 933 239 490 info@cincsentits.com www.cincsentits.com Cuisine: Signature, Catalan Citrus Restaurant & Sushi Bar Pg. de Gràcia, 44, 1er 934 872 345 reserves-citrus@angrup.com www.citrusrestaurant.com Cuisine: Mediterranean, International Disfrutar - (2* Michelin) Villarroel, 163 933 486 896 info@disfrutarbarcelona.com www.disfrutarbarcelona.com Cuisine: Signature, Mediterranean elPetitFIRO Av. Gaudí, 81 935 313 736 chocofiro@gmail.com www.grupfiro.com Cuisine: “Tapas”, Market-fresh Fàbrica Moritz Barcelona Ronda Sant Antoni, 41 934 260 050 fabricamoritz@moritz.cat www.moritz.cat Cuisine: Market-fresh, “Tapas” FIROtast Av. Gaudí, 83 934 507 454 chocofiro@gmail.com www.grupfiro.com Cuisine: Market-fresh, Mediterranean L’Olivé Balmes, 47 934 521 990 info@restaurantlolive.com www.restaurantlolive.com Cuisine: Catalan, Mediterranean La Botiga Gran Via Corts Catalanes, 373-385 Centre Comercial Arenas 934 253 656 www.labotigarestaurant.com Cuisine: Catalan, Market-fresh Lasarte restaurant (3* Michelin) Mallorca, 259 934 453 242 info@restaurantlasarte.com www.restaurantlasarte.com Cuisine: Signature Mordisco Ptge. de la Concepció, 10 934 879 656 mordisco@mordisco.com www.mordisco.com Cuisine: Market-fresh, Mediterranean

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Mussol Aragó Aragó, 261 934 876 151 www.mussolrestaurant.com Cuisine: Catalan Mussol Arenas Gran Via Corts Catalanes, 373-385 Local R-2. Centre Comercial Arenas 934 253 543 www.mussolrestaurant.com Cuisine: Catalan Mussol Casp Casp, 19 933 017 610 www.mussolrestaurant.com Cuisine: Catalan Nectari València, 28 932 268 718 / 633 532 635 reserves@nectari.es www.nectari.es Cuisine: Mediterranean, Signature Pur – Impur Passatge de la Concepció,11 931 701 770 info@purbarcelona.com www.purbarcelona.com Cuisine: Market-fresh Sagardi Bcn Centre Muntaner, 70-72 937 060 706 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque Tapa Tapa Arenas Llançà, 15-21. Centre Comercial Arenas.

Local B-4C 932 924 644 reserves-tapatapa_arenas@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean Tapa Tapa Rambla Catalunya Rambla de Catalunya, 7 933 427 516 tt9.de@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean Tierra del Ninot Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es www.tierradelninot.com Cuisine: Market-fresh, Signature Txapela Pg. de Gràcia, 58 Pg. de Gràcia, 58 934 872 279 tx2.de@angrup.com www.txapelarestaurant.com Cuisine: Basque Windsor Còrsega, 286 932 377 588 info@restaurantwindsor.com www.restaurantwindsor.com Cuisine: Catalan, Market-fresh Xerta Restaurant - (1* Michelin) Còrsega, 289 937 379 080 info@restaurant.com www.xertarestaurant.com Cuisine: Signature

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SARRIÀ-SANT GERVASI Flash Flash Tortillería La Granada del Penedès, 25 932 370 990 flash@flashflashbarcelona.com www.flashflashbarcelona.com Cuisine: Mediterranean Ikibana Sarrià Doctor Fleming, 11 935 481 312 eventos@ikibana.com www.ikibana.com Cuisine: Internacional (Japanese, Brazilian) Il Giardinetto La Granada del Penedès, 22 932 187 536 giardinetto@ilgiardinetto.es www.ilgiardinetto.es Cuisine: International (Italian) Patrón Travessera de Gràcia, 44 934 146 622 info@patron-restaurant.com www.patronrestaurante.com Cuisine: Mediterranean, Market-fresh Via Veneto - (1* Michelin) Ganduxer, 10 932 007 244 reservas@viaveneto.es www.viavenetorestaurant.com Cuisine: Signature, Market-fresh

GRÀCIA Botafumeiro Gran de Gràcia, 81 932 184 230 info@botafumeiro.es www.botafumeiro.es Cuisine: Galician, Mediterranean Nomo Gràcia Gran de Gràcia, 13 934 159 622 nomo@gruponomo.com www.gruponomo.com Cuisine: International (Japanese)

LES CORTS Bistró Mató Bisbe Català, 10 932 554 695 mato@gruposantelmo.com http://gruposantelmo.com Cuisine: Catalan, Mediterranean

SANT MARTÍ El Cangrejo Loco Moll de Gregal, 27-30. Port Olímpic 932 210 533 cangrejo@elcangrejoloco.com www.elcangrejoloco.com Cuisine: Mediterranean L’Escamarlà Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla Cuisine: Mediterranean La Fonda del Port Olímpic Moll de Gregal, 7-8-9. Port Olímpic 932 212 210 info@lafondadelport.com www.lafondadelport.com Cuisine: Mediterranean Mussol Glòries Av. Diagonal, 208. Centre Comercial Glòries 934 861 820 www.mussolrestaurant.com Cuisine: Catalan

SANTSMONTJUÏC La Font de Prades (Poble Espanyol) Av. Francesc Ferrer i Guàrdia, 13-27 934 267 519 lafont@lafontdeprades.cat www.lafontdeprades.cat Cuisine: Catalan, Mediterranean Terraza Martínez Carretera de Miramar, 38 931 066 052 info@martinezbarcelona.com www.martinezbarcelona.com Cuisine: Mediterranean, Market-fresh Xalet de Montjuic Av. Miramar, 31 933 249 270 xaletdemontjuic@gruptravi.com www.gruptravi.com Cuisine: Mediterranean

HORTAGUINARDÓ Can Cortada Av. de l’Estatut de Catalunya, s/n 934 272 315 cancortada@gruptravi.com www.gruptravi.com Cuisine: Catalan Can Travi Nou Final c/ Jorge Manrique, s/n. Parc de la Vall d’Hebron 934 280 301 cantravinou@gruptravi.com www.gruptravi.com Cuisine: Catalan, Mediterranean

INTERVIEW

PETTER JOHANNESSEN IFFO’s director general on developing the feed ingredients landscape

BY NED DALY The aquaculture feed sector is seeing the development of new inputs with the potential to improve the sustainability and availability of its product. While these new innovations can contribute to meeting the needs of a growing population, the buzz around such opportunities overshadows the importance of – and innovation in – traditional inputs like fishmeal, which still holds the greatest potential to efficiently deliver a nutrient-rich, sustainable feed to the aquaculture marketplace.

Petter Martin Johannessen joined IFFO, the international trade body that represents the marine ingredients industry, in 2018 as director general. He will be a featured speaker for the Seafood Expo Global conference session “Beyond the buzz: Developing a healthy, sustainable feed,” taking place on 28 April from 10:30 - 11:30. Here, Johannessen shares his thoughts on what the future holds for marine ingredients.

SEAFOODSOURCE: What role do marine ingredients play in the market now, and what role do you see the industry playing in the future?

JOHANNESSEN: The role of marine ingredients in supporting the growth of aquaculture is well known for being the foundational ingredients that underpinned the development of the sector worldwide. Still today, more than 70 percent of fishmeal and fish oil production are used by aquaculture because of an unmatched combination of properties: nutritional profile (long chain omega-3s, protein, vitamins and minerals), palatability, digestibility, volumes (approximately 5 million metric tons [MT] of fishmeal and 1 million MT of fish oil are produced each year), and prices.

Based on the United Nations’ FAO estimates, aquaculture production could more than double and reach 140 million MT by 2050. With more and more feed ingredients required to support this growth, marine ingredients are increasingly used at strategic stages of the production cycle, where critical nutrients are indispensable. Increasing marine ingredient production into the future is expected through the better use of fishery and aquaculture by-products, which already make

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up one third of marine raw materials used to produce fishmeal and fish oil.

SEAFOODSOURCE: Where do new ingredients being developed for feed fit in, and what will their relationship be to marine ingredients?

JOHANNESSEN: We welcome new ingredients: an additional 42 million MT of ingredients are needed to support the growth of aquaculture.

Marine ingredients can be complemented by less nutrient-dense ingredients like soybean meals and rapeseed oils. However, recent studies have shown that this use of plant resources worsens the environmental footprint of aquaculture more than if we had stayed with the use of marine ingredients. If we focus on anchovy, its carbon footprint is less than 8 percent of the CO2 emissions related to feed ingredients compared to land-based ingredients such as soybean (over 90 percent), according to data from Dr. Richard Newton of Stirling University in the U.K. Furthermore, the sustainability of feeding animals on food-grade plant resources like soybean protein and rapeseed oil has also been questioned. What we advocate is for a life cycle assessment of all ingredients, in order to allow for comparison and for strategic decisions to be made regarding their combination.

SEAFOODSOURCE: You mentioned some of the innovation going on in marine ingredients. Can you tell us what is happening in the sector to make marine ingredients more sustainable?

JOHANNESSEN: More than 50 percent of global marine ingredient production comes from third-party certification scheme approved producers, according to MarinTrust. We encourage producers of marine ingredients to engage with certification programs and consider life cycle analyses, which are now the metrics to enable both assessments of environmental impacts and product footprint and action plans towards improvement. Moreover, we are confident that the availability of responsibly sourced and produced marine ingredients can be increased in the coming years. This is what fishery improvement projects (FIPs) aim for, by putting

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all stakeholders around the table and agreeing on a plan to improve fisheries management practices. Promising initiatives are underway as part of MarinTrust’s Improver Program and have already proven their positive impacts: the Panama small pelagics fishery made history as the first accepted applicant for the MarinTrust Improver Program in 2015. A new management plan was put in place, with secondary measures, including the setting of total allowable catches, further limiting fishing effort. FIPs are underway in the Gulf of Thailand and in Vietnam as well as in Mauritania, as part of MarinTrust’s Improver Program. Such multistakeholder initiatives are key to making the marine ingredients industry more sustainable.

SEAFOODSOURCE: What is the relationship between the marine ingredients sector and the rest of the seafood industry?

JOHANNESSEN: Although we may have the feeling sometimes that the marine ingredients sector is a blind spot, we are convinced that it is a key pillar of the food production system. Within it, blue foods bear a huge responsibility, as the Blue Food Assessment papers have shown. Oceans make up 70 percent of the planet, but fish accounts for 17 percent of total animal protein and 7 percent of all proteins. Fisheries and aquaculture can play a greater role in delivering nutrition. One kilogram of marine raw material gives 5 kilograms of farmed fish across global production systems. Thus, fish which do not have a strong food market are converted into five-times the volume of fish that people do want to eat. There is definitely a lasting and promising relationship between the marine ingredients industry and the seafood sector as a whole. We also hope to make the most of fishmeal and oil from trimmings and by-products. While the use of trimmings and by-products is not a new initiative in the marine ingredients sector, the momentum is clearly growing. IFFO’s data show aquaculture is now a major player in the provision of fish oils, with both salmon and pangasius sectors being significant contributors. On the fishmeal front, while aquaculture is a comparative minor contributor, we note that by-products from human food fisheries contribute 20 percent of all production.

CONFERENCE PROGRAM

CONFERENCE TRACKS Conference sessions, unless otherwise noted, require a conference registration. If you wish to upgrade your badge to include conference sessions, you can do so at the registration desk.

Aquaculture

Food Safety, Policy

Seafood Business & Leadership

Sustainability

Corporate Social Responsibility

Traceability, Transparency

TUESDAY 26 April 2022 11:00 – 12:15 Keynote: Economic Outlook SPEAKER:

MEGAN GREENE, Global Economist Room: CC 5.1

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.

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*For the most up-to-date information, including panelist updates, visit: seafoodexpo.com/global/ conference-program

12:45 – 13:45 From Revolution to Evolution: The Fishery and Aquaculture Market in a Post COVID-19 World Speakers: Alessandro Pititto, EUMOFA; Audun Lem, FAO; Roberto Carlos Alonso Baptisa De Sousa, ANFACO-CECOPESCA; Christophe Vande Weyer, European Commission; Esben SverdrupJensen, European Association of Fish Producers Organizations – EAPO Room: CC 5.2

COVID-19 has posed many challenges to the seafood sector, but it has also opened new opportunities. Two years into the pandemic, it is high time to focus on new business opportunities, emerging markets, changes in consumer behavior, and new factors to penetrate markets. This workshop will see policymakers and business professionals discuss the future of the seafood sector in a post-COVID-19 world.

12:45 – 13:45 Venture Capital and Technologies Advancing the Seafood Industry Speakers: Larsen Mettler, S2G Ventures; Amy Novogratz, Aqua-Spark; Christian Lim, SWEN Blue Ocean; Georg Baunach, Hatch Blue; Carlos Esteban, Faber Blue Pioneers Fund; Chris Gorell Barnes, Ocean 14 Capital; Erik Tveteraas, Nutreco

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Room: CC 5.3

Join the leading funders of entrepreneurs, technologies, and innovations being developed by those dedicating their time and talent to reimagine our food system and regenerate our fragile oceans. From regulating the climate to producing valuable resources, the ocean provides us with incalculable economic, social, environmental, and cultural benefits. We are at a convergence point of technology, consumer demand, climate, and financial impact, which is driving and shaping the future of our world.

15:30 – 16:30 How to Measure and Reduce Carbon Emissions in Tropical Aquaculture – Lessons Learned from the IDH Aquaculture Working Group on Environmental Footprint Speakers: Lisa van Wagenigen, IDH; Dominique Gautier, Seafresh Group; Pamela Nath, Sustainable Shrimp Partnership; Björn Kok, Blonk Sustainability Tools; Teresa Fernandez, Hilton Seafood UK Room: CC 5.2

The recent IPCC report is very clear: We need to reduce greenhouse gas emissions now to avoid catastrophe. As food production accounts for a large share of global emissions, we cannot wait

#GB301 www.ensisfisheries.com

CONFERENCE PROGRAM

Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

(TUESDAY CONT.)

to start reducing the carbon footprint of different sectors, including seafood – both wild-harvest and aquaculture. However, to date, methodology to calculate the footprint of seafood products has been lacking in the seafood industry, and without accurate baseline footprints, understanding hotspots and implementing improvement projects to meet targets is out of reach. To face this challenge, a few forward-looking companies have joined the IDH Aquaculture Working Group on Environmental Footprint to start measuring their carbon footprints along their entire supply chains – from the soy being produced for use in aquafeed, up until purchase by consumers. As the timeframe for reducing emissions is closing in, this panel presentation will allow a platform for companies at different segments of the value chain to explain how they approach measuring carbon along their supply chains; where the carbon hotspots are in tropical aquaculture supply chains; and what they learned during the process of evaluating the footprint of aquaculture products.

Experts in environmental foot-printing in the agrifood sector will also take part in the discussion. Join us in this session and learn what your company can do in measuring and reducing your aquaculture carbon footprint.

15:30 – 16:30 Omnichannel Retailing: Five Trends Putting the Store at the Center of Retailer Strategies Speaker: Jon Wright, IGD Room: CC 5.3

Accelerated by the pandemic, omnichannel strategies are helping best-in-class, global retailers to win. With stores at the center of these strategies, using its Store of the Future framework, IGD will showcase five trends shaping store development.

Showcasing examples from across the world, IGD will look at how retailers are increasing their focus on fresh and counters and how they are engaging with shoppers on key trends, such as sustainability and health.

16:45 – 17:45 How to Not Only Set a Climate Target, But Actually Make It Achievable – Lessons from Salmon Aquaculture Speakers: Avrim Lazar, GSI; Sophie Ryan, GSI; Emily Moberg, World Wildlife Fund US; Carlos Diaz, Biomar; Kristina Furnes, Grieg Room: CC 5.2

The race to zero is on, and we know it needs to be done. But the question is: How do we get there? Aquaculture already has a low carbon footprint, but improvements still need to be made to ensure we maintain our position as a climate-friendly option. The changes required are across the supply chain, and affect the whole industry, regardless of location. Recognizing that collective efforts could help accelerate change, over the last year the Global Salmon Initiative (GSI) has been working in partnership with the World Wildlife Fund (WWF) to establish an accounting framework for greenhouse gas emissions for the

Sustainability

Traceability, Transparency

farmed salmon sector, from feed to consumer.

Prioritizing stakeholder collaboration and shared learning, this project has developed a cohesive accounting framework with ambitious mitigation goals in mind. In this session, we will share how the framework was developed, its uses for both farmed salmon and the wider aquaculture industry, and the many opportunities collaboration offers in scaling mitigation efforts from on the ground experience.

16:45 – 17:45 Looking Forward: Seafood as Part of the Solution to Food Security and Climate Change Speaker: Javier Garat, Europêche and ICFA Room: CC 5.3

The Food and Agriculture Organization of the United Nations (FAO) has spoken of the new narrative concerning the fishing industry. In this session, Javier Garat will talk about the reasons why seafood is the healthiest animal protein on the planet, with less carbon footprint in its production.

He will explain why it is so important to contribute to world food security as well as to the fight against climate change. Garat will talk about the need to manage 100 percent of the world fish stocks and the need to balance the conservation of marine biodiversity, the sustainable use of the natural resources, and food security. Furthermore, he will talk about the contribution of the fishing industry to the Sustainable Development Goals (SDGs) and how innovation is contributing to the sustainability of the industry.

WEDNESDAY 27 April 2022 08:00 – 10:30

Sponsored Session: Seafood Futures Forum 2022 FREE TO ALL Speakers: Justin King, CBE; Rupert Howes, Marine Stewardship Council; Michaela Reischl, Lidl Spain;

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José Luis Jaregui, Echebaster; Minna Epps, UNCN Global Marine & Polar Program; Natasja Van Den Berg Room: CC 4.2

10:30 – 11:30

The Marine Stewardship Council’s (MSC) flagship event is your opportunity to hear from industry leaders and great thinkers on how we tackle the urgent challenge to end overfishing. It is also an opportunity to hear the latest news from the MSC, including new research, program developments, and market trends in sustainable seafood.

Speakers: Greg Brown, GDST; David Schorr, WWF/ GDST; Marcelo Hidalgo, FIA-PNG ; Andrea Webber, Metro Group; Carolyne Holland, Sea Farms LTD Room: CC 5.1

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The GDST and the “New Normal” for Seafood Traceability

The game-changing traceability standards issued in 2020 by the Global Dialogue on Seafood

Official media for Seafood Expo Global/ Seafood Processing Global

Produced by:

Don’t let your seafood industry education and connections end here

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CONFERENCE PROGRAM

Aquaculture

Seafood Business & Leadership

(WEDNESDAY CONT.)

Traceability (GDST) are rapidly gaining industry adoption around the world, and the relevance of GDST to emerging regulations is becoming increasingly clear. As the GDST gains strength as an independent B2B platform, this panel will feature the GDST’s new Executive Director and his vision for the future, while highlighting several leading companies whose implementation of the GDST standards illustrates the “new normal” of seafood traceability for the entire sector.

10:30 – 11:30 More Reward, Less Risk: Making Transparency on Human Rights the Norm in Seafood Supply Chains Speakers: Kristin Sherwood, FishChoice; Chris Ninnes, Aquaculture Stewardship Council (ASC); Amber Madley, New England Seafood International; Julio Moron, OPAGAC; Andy Hickman, Seafood Ethics Action (SEA) Alliance Room: CC 5.2

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.

12:00 – 13:00 Eating up the Oceans – How Do We Save Our Seas?

Speakers: Jennifer Bushman, Route to Market; Katherine Bryar, Biomar; Alf-Gøran Knutsen, Kvarøy Arctic, Kvarøy Fiskeoppdrett, Arctic Seafarm; Michiel Bakker, Google; Douglas Gayeton, The Lexicon Room: CC 5.1

Our oceans are an endless source of wonder and possibility. Their health also dictates the fate of our planet. Currently, it’s the Wild West on the open sea as overfishing, pollution, habitat loss, and climate change threaten the very existence of marine life – and our own. With the global population expected to grow to nearly 10 billion people in the next 30 years, we simply must find a sustainable way

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Corporate Social Responsibility

Food Safety, Policy

Sustainability

Traceability, Transparency

forward. And we can – by eating more for right types of fish, seafood, and seaweed. This panel will explore a provocative solution to an urgent issue.

Over the course of the last year – led by The Lexicon, Google, and GSSI – over a hundred participants have come together to build a connected market tool.

This group represents a coalition of fishers, water farmers, scientists, conservationists, supermarkets, restaurants, foodservice companies, designers, storytellers, and entrepreneurs who share a vision to restore our ocean ecosystems and create a more equitable food system; one that recognizes the vital contributions of fishers and water farmers, and provides a suite of tools that measure and validate ecosystem benefits so that buyers can match their dollars with their values. Join us as we share the process, how the group came together, and what the future holds.

The WaSeaBi Project aims to develop new solutions that will allow optimal utilization of seafood side-streams through the design of new holistic process lines. Would you like to turn the side-streams from your seafood production into high value ingredients? Innovative sorting and stabilizations technologies for seafood byproducts will be presented as well as technologies for obtaining added value ingredients from these by-products. The objective is the valorisation of these raw materials into marketable products: from nutraceuticals to feed.

12:00 –13:00

Sponsored Presentation: Sustainable Seafood- How Certification Contributes to Preserve Our Ecosystems and Distinguish Products in the Market

Driving Towards Shrimp Sustainability – A French Market Initiative Speakers: Florie Hovine, Earthworm Foundation; Justine Delettre, Mister Goodfish (Nausicaa Aquarium); Philippe Blais, Unima Room: CC 5.2

Shrimp farming has a unique impact on the environment. This panel session seeks to explain how some French companies pre-competitively joined forces with Ecuadorian shrimp producers to assist in sharing improved practices. This panel will be moderated by Florie Hovine, the initiative coordinator, of the Earthworm Foundation. Hovine will be joined by Justine Delettre, from Nausicaa Aquarium, to talk about the Mister Goodfish program and how it is recognizing good farming practices and promoting shrimp products in stores.

The panel will also include a French consuming market specialist, who will testify on why this work is important for companies, and the value seen behind improved practices. Lastly, Maria José Aguayo from Langosmar will talk about adopting sustainability efforts and the difference it can make for customers.

13:15 – 14:00

Sponsored Presentation: The Hidden Value in the Side-Streams FREE TO ALL Speakers: Grethe Hyldig, The National Food Institute of Denmark; Mehdi Abdollahi, Chalmers University of Technology; Jone Ibarruri, AZTI; Carlos Bald, AZTI Room: CC 5.2

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13:15 – 14:00

FREE TO ALL Speaker: Amanda McCarthy, DNV Business Assurance Room: CC 5.3

Join us for an inspiring session to explore how certification helps ensure sustainable, traceable seafood products. We share insight on the latest trends and world of seafood certification, from understanding the standards, the certification process and how chain of custody helps you communicate product claims in trusted ways to customers and consumers worldwide.

15:30 – 16:30 Case Study: Nueva Pescanova and IBM Ensure Traceability and Interoperability Using the GDST Standards Speakers: Angel Matamoro, Nueva Pescanova; Sergio Ruiz de los Mozos, IBM Consulting; Blake Harris, IFT Room: CC 5.1

This session will dive into the work of leading seafood company, Nueva Pescanova, and its blockchain-based traceability platform, IBM Food Trust – which uses the Global Dialogue on Seafood Traceability (GDST) standards to achieve end-to-end supply chain traceability and system interoperability. Nueva Pescanova has been focusing on GDST implementation in

NEW VENUE / SINGAPORE

SUNTEC SINGAPORE CONVENTION & EXHIBITION CENTRE

ASIA 14-16 SEPTEMBER 2022

The Seafood Marketplace for

Get the Seafood Expo Experience in Asia

Learn more about exhibiting Visit stand 3J401 or seafoodexpo.com/asia/why-exhibit

Buyers and Suppliers alike see the lucrative opportunity to satisfy Asia’s world leading seafood demand, as well as its unique challenges.

If the market feels foreign to you, rest assured that Seafood Expo Asia will not.

Bring your business to Singapore this September and get the high-quality opportunities, customer service and success you experience in Barcelona!

Interested in registering?

Sign up to receive event notifications: seafoodexpo.com/asia/request-information

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#SEASIA22

PART OF A GLOBAL SEAFOOD PORTFOLIO Produced by: A Member of: Official Media

CONFERENCE PROGRAM

Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

(WEDNESDAY CONT.)

two key operations: shrimp fishing in Argentina and cultivation of vannamei prawns in Ecuador, using a highly-innovative approach. In this session, Nueva Pescanova, IBM Food Trust, and the GDST Secretariat will share valuable insights into this work and discuss the future of implementation for Nueva Pescanova and other leading companies across the seafood industry.

15:30 – 16:30 Key Drivers Shaping Sustainable Value Chains in the Fishing Industry Speaker: Jennie Rytter, Stora Enso AB Room: CC 5.2

Sustainability is the mega-trend of our time.

Climate change and resource depletion are impacting all industries, the fishing industry included. The transformation towards a more sustainable future starts with consumers and customers expecting improved sustainability performance and concreting actions along the value chains. Sustainability-driven regulatory development is accelerating the transformation and forcing industries to adopt more sustainable practices. One of the key challenges for the fishing industry is to scale up the use of renewable materials in its value chains, reducing plastic packaging. According to the European Commission, plastics make up 80-85 percent of marine litter by count, and a substantial part of that is single-use plastics. The single-use plastics directive is designed to address this type of global problems, and it is up to the industry to adapt to the change. Early adopters of sustainable solutions will be the winners of the future. Companies that are responsive to these expectations and have the ability to adapt and adjust to these increasing requirements early-on will obtain significant business advantages. In our presentation, we will share the sustainability trends and how they are impacting the fishing industry value chains.

We will support this with practical examples from the perspective of customers, consumers, as well as regulators.

15:30 – 16:30 Case Study: IPNLF’s Sourcing Transparency Platform – The Necessity for Transparency in Seafood Supply Chains Speakers: Zacari Edwards, IPNLF; Linda Wood, Marks & Spencer; Irene Kranendonk, FishTales; Gert le Roux, Woolworths SA Room: CC 5.3

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In order to promote the vital social, economic, and environmental benefits of one-by-one tuna fishing, we need to address the lack of readily-available data surrounding small-scale tuna fisheries. This is why International Pole and Line Foundation (IPNLF) decided to launch the Sourcing Transparency Platform (STP), the first platform to drive greater transparency in one-by-one tuna supply chains throughout the globe. The STP has been designed to make one-by-one tuna supply chains more transparent and to create a conversation from B2B and from B2C. The STP allows commercial IPNLF members to clearly showcase how their sourcing decisions both align with the Sustainable Development Goals (SDGs), and directly support one-by-one tuna fisheries: thereby safeguarding coastal livelihoods, contributing to food security and strengthening local economies. Each company has populated their page with information to give in-depth insight into their sustainable operations.

This enables transparency that is vital for creating conversations for how we should be sourcing and consuming tuna, to be responsible, ethical, and truly supportive of the coastal communities that we rely upon for our seafood. The health of our oceans is becoming an increasing concern for consumers, heightening the need for greater transparency throughout seafood supply chains.

In this session, we want to demonstrate the STP on the basis of the profiles of Marks & Spencer, Fish Tales, and Woolworths SA, and the market industry decisions on sourcing commitments, general CSR, or sustainability, or – on the side of legislation – how the concerns raised for our oceans and tuna stock management are justified.

17:00 – 18:00 International Trade of Fisheries and Aquaculture Products: Current Trends and Opportunities FREE TO ALL Speakers: Christine Rolin, FAO; Audun Lem, FAO; Mariana Toussaint, FAO; Giulia Loi , FAO Room: CC 5.1

Fisheries and aquaculture products are currently the most traded animal protein worldwide in value terms. The associated industry is also characterized by a wide range of product types and participants, making trade global, diverse, and complex. In recent decades, the fisheries and aquaculture sectors expanded significantly with an increase in overall production, trade and consumption.

The FAO Session will present a general outlook of international trade of fisheries and aquaculture

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Sustainability

Traceability, Transparency

products. It will also explain the causes of import notifications of fisheries and aquaculture products at the main importing markets, and present an overview of seaweed and microalgae in global aquaculture development.

17:00 – 18:00 Global RFM: Value in Sustainable Seafood Certification Speakers: Susan Marks, ASMI; Allen Kimball, Trident Seafoods; Sigrid Merino Sarda, Iceland Responsible Fisheries Foundation; Giulia Sandalli, Institute for Marine Biological Resources and Biotechnology of the National Research Council (CNR-IRBIM); Hisa Kanno, Marine Eco-Label Japan Council Room: CC 5.2

The Responsible Fisheries Management (RFM) certification programs offer a way for markets to provide certified, sustainable seafood and highlight the origin without the added expense of logo-licensing fees. Research shows that origin is often a key motivator for seafood purchases and consumers continue to demand more transparency in knowing where their food comes from (Datassentials; Edelman Trust Barometer 2021). Many certification programs do not include origin on their logos, leaving consumers in the dark about where their sustainable seafood comes from. Our goal is to make certified sustainable and traceable wildcaught seafood accessible to all. RFM based programs in Alaska, Iceland, the Gulf states, and Japan have gained momentum in the last few years, with all four-achieving recognition to the Global Sustainable Seafood Initiative (GSSI) global benchmark. These programs are accredited and rooted in the Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, and provide a way for well-managed fisheries to be recognized as sustainable. For the supply chain, RFM programs provide a credible and affordable certification choice for customers who want to: • Demonstrate proof of sustainable seafood sourcing; • Highlight the origin of their certified sustainable seafood via an ecolabel that is free to use; • Lessen the cost burden for all participants in the supply chain.

This panel will discuss how the various RFM Programs in North America, Iceland, and Japan are working together towards a future vision for a global RFM program that will eventually represent 6,000,000+ metric tons of certified, sustainable wild-caught seafood, and why this appeals to

Aquaculture

Seafood Business & Leadership

other countries that are interested in offering RFM certification for their fisheries.

17:00 – 18:00 Is a Meta-Collaboration for the Seafood Industry the Answer?

Speakers: Tom Pickerell, GTA; Herman Wisse, GSSI; Martin Excel, SeaBOS; Rob Johnson, Blue Bridge Consulting; Andrea Weber, Metro AG; Sam Grimley, Sea Pact ; Helen Packer, World Benchmarking Alliance

Corporate Social Responsibility

Food Safety, Policy

Room: CC 5.3

“Initiative overload” is commonly heard in seafood circles. There remains a plethora of issues that companies face in ensuring the seafood they sell meets environmental and social responsibility standards, and many programs and tools exist to assist. It feels like we may be close to saturation point – feedback from companies supports this, and we are at risk of overwhelming those

Sustainability

CONFERENCE TRACKS Traceability, Transparency

companies looking to make changes. An alternative approach may be to increase collaboration via a meta-collaboration, whereby economies of scale can be employed, redundancies eliminated, and companies can engage in a more holistic approach. This session explores how such a metacollaboration could be developed, demonstrates worked examples where a meta-collaboration has been used, seeks feedback from interested companies, and offers a new approach to improving seafood sustainability.

THURSDAY 28 April 2022 10:30 – 11:30 Beyond the Buzz: Developing a Healthy, Sustainable Feed Speakers: Aisla Jones, Co-op; Jorge Diaz, Skretting; Libby Woodhatch, MarinTrust; Petter Johannessen, IFFO; Chris Chase, SeafoodSource Room: CC 5.1

The aquaculture feed sector is seeing the development of new inputs with the potential to improve the sustainability of its product.

While these new innovations can contribute to a better feed, traditional inputs like fishmeal still hold the greatest potential to efficiently deliver a nutrient-rich, sustainable feed to the aquaculture marketplace. This panel will explore how the feed sector is working to design a feed that meets the needs of the aquaculture industry and its customers.

10:30 – 11:30 Riding the ESG Wave: SustainabilityFocused Investors Zero in on Aquaculture Speaker: Howard Tang, Peritus Capital Room: CC 5.2

Environmental, Social, Governance (ESG) investing has become a multi-billion-dollar behemoth for Wall Street and beyond. What was once a niche investment class can only be ignored by corporate titans, venture capitalists, and family offices at their peril. Sustainability-focus has become an investment commandment. The aquaculture industry has not been immune. The sector has been facing ever more scrutiny on a range of issues

regarding poor fish welfare, the use of unsustainable raw materials, and its overall environmental impact.

Investor pressure has pushed the industry towards more transparency and overall accountability, with nearly every major aquaculture company publishing ESG metrics. Meanwhile, global aquaculture companies are taking environmental stewardship seriously by taking vocal stands against Amazon-sourced soy and by investing heavily in fishmeal alternatives. Billions of dollars have also been poured into land-based initiatives like those spurred by Atlantic Sapphire and The Kingfish Company, despite their complexity and frequent setbacks. It’s a tangible demonstration that investors are willing to endure challenges and volatility to see the promise of a locally-produced fish that is more sustainable come to market. It’s easy to go down the rabbit hole in terms of ESG and sustainability for both investors and companies.

This session will explore the most critical issues facing aquaculture today, and what future issues are on the horizon. We’ll discuss how sustainability is pushing the industry to innovate and is challenging conventional shorter-term investment horizons from new production methods such as landbased farming and off-shoring to alternative feed ingredients for fish meal and soy.

10:30 – 11:30 10 Years of Pre-competitive Collaboration in the Seafood Supply Chain: What Have we Learned?

Speakers: Paloma Colmenarejo, ClientEarth; Oliver Tanqueray, ClientEarth; Sarah Hussey, Sea Farms LTD Room: CC 5.3

Pre-competitive collaboration in the seafood industry has been at the forefront of transformative change towards improved seafood sustainability in

supply chains internationally. For the past 10 years, collaborative industry platforms have multiplied in various markets around the world. These initiatives span various geographies and cover a range of topics. Some focus on a country, while some aim to address transversal sustainability challenges faced by the sector. Over the years, these platforms have accumulated invaluable experience. We know today that there is no one-size-fits-all solution, and that there are incredible differences between different seafood markets, which justify the need for different approaches and modus operandi of these initiatives. This year, the Sustainable Seafood Coalition is looking back at 10 years of collaboration in the U.K. seafood industry, an excellent milestone to reflect on the journey and the main successes and challenges along the way. As believers that buyers have a significant role to play in improving the fishery (or aquaculture activity) they source from, our session aims at providing a space to reflect on the achievements of the SSC after 10 years, upcoming opportunities, and similar initiatives in other geographies – including the “Plataforma por la Sostenibilidad Pesquera,” a precompetitive platform in Spain. Taking into account the postCovid economic and political context together with the context of a once-in-a-generation European Green Deal to make our economy more sustainable, the participants will reflect on future opportunities to step up commitments and international collaboration further to strengthen the seafood sustainability agenda.

*For the most up-to-date

information, including panelist updates, visit: seafoodexpo.com/global/ conference-program

SEAFOODSOURCE . C O M

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MEET & GREET

MEET THE SEAFOODSOURCE

EDITORS

As the official media for Seafood Expo Global/Seafood Processing Global, SeafoodSource will be a constant presence on the show floor and in the conference wing. Get to know the team and say hello when you see them in action.

CHRIS CHASE

NED DALY

Chris Chase is the Portland, Mainebased editor of SeafoodSource, with a decade of experience as a professional journalist. Before covering all aspects of the seafood industry, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage, food reviews, and feature stories. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter, and later the state editor, of The Maine Campus, an awardwinning campus newspaper.

Ned Daly is a sustainability strategist with Diversified Communications. He has worked on sustainable markets in a variety of resources for 25 years. Ned worked in seafood for the last decade with SeaWeb. Previously, he was director of RugMark International (now GoodWeave), a certification program for childlabor-free rugs coming from Southeast Asia. He also served as chief operating officer for the Forest Stewardship Council in the United States, managing relationships with industry leaders and a diversity of key stakeholders including conservation nongovernment organizations, policymakers, and industry trade associations. Ned has also worked on sustainable markets in the agricultural sector and the relationship between resource extraction and ecosystem health.

He lives in Alfred, Maine.

EDITOR

CLIFF WHITE EXECUTIVE EDITOR

Reach Chris at:

cchase@divcom.com

Cliff White is the executive editor of SeafoodSource. He has 15 years of experience as a professional journalist, including serving as the senior business reporter for the McClatchy-owned Centre Daily Times in State College, Pennsylvania, where he won state and national awards for his coverage of the development of the Marcellus Shale natural gas deposit and the Jerry Sandusky scandal. Cliff started at SeafoodSource in 2016 and has enjoyed every moment of covering this dynamic and fast-moving industry.

Reach Cliff at:

cwhite@divcom.com

CONTRIBUTING EDITOR

MADELYN KEARNS

EDITORIAL PROJECT MANAGER Madelyn Kearns is the Portland, Maine-based editorial project manager of SeafoodSource.

Before diving into seafood writing, editing, and infographicdesigning, she was the associate editor for an online publication geared toward small to mid-sized practice physicians. Maddie is a graduate of the University of Maine, where she served as a columnist and the opinion editor for the university’s paper, The Maine Campus, and won a Grady Award in Creative Writing for her poetry.

Reach Maddie at:

mkearns@divcom.com

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E XPO TODAY 2022 DAY 1 | BROUGHT TO YOU BY SEAFOODSOURCE

Reach Ned at:

ndaly@divcom.com

A world of seafood awaits.

Visit us at BOOTH 3G200

Stand #

3BB700