SEG - 2024 Expo Today (Day 1)

BACK TO BARCELONA

WORLD’S LEADING SEAFOOD EXPO RETURNS IN 2024

Boston Huonville Bingham

Palma de Mallorca Machiasport

Suffolk Triabunna Warwick

Cone Bay

Valencia Almería

Liverpool Bay Moss Point Australia Uruguay

Netherlands Carboneras

Virginia Buenos Aires Blacks

Saskatchewan Montevideo

Missouri

San Pedro del Pinatar

Boston Huonville Bingham

Palma de Mallorca Machiasport Argentina

Seafood Expo Global/Seafood Processing Global is back again, gathering the biggest players in the seafood industry in Barcelona, Spain for another exciting week.

The world’s largest seafood, processing equipment, and services expo once again returns to Fira de Barcelona’s Gran Via venue from 23-25 April, 2024, with a packed series of exhibit halls to explore and a full conference program loaded with educational presentations.

“Our previous editions held in Barcelona have proven to be successful in bringing seafood suppliers, processing and services companies together to conduct business and form relationships in-person on a global scale,” Diversified Communications Vice President of Seafood Wynter Courmont said. “We are already seeing growth with exhibiting companies at this year’s expo and have expanded our exhibit floor into Hall 1 to accommodate the demand.”

Not only will this be the 30th edition of the event – it will also be the biggest show to-date. The vast exhibition hall has grown, with venders sprawled across Halls 1-5, as well as the Galleria.

In-between your expeditions deep into the exhibition halls, be sure to attend some of the informative sessions included in the three-day conference program. More than 20 sessions are lined-up to cover topics like aquaculture, sustainability, food safety and compliance policy, traceability and transparency, climate change, and the impacts and implications of illegal, unreported, and unregulated fishing. You won’t want to miss the keynote address from Mark Blyth, the William R. Rhodes ’57 Professor of International Economics at Brown University’s Watson Institute for International and Public Affairs, covering short-, medium-, and long-term topics of relevance to the global seafood community.

On top of all that, the first day of the expo will culminate with the prestigious Seafood Excellence Global Awards, recognizing the best seafood products of the year.

This issue of Expo Today in your hands can help you chart your course, with a venue map (page 10), a conference schedule (page 20), and a dining guide (page 28) available in the pages ahead. Of course, you can also download the Seafood Expo Global app on your phone to favorite the exhibits, attendees, and sessions you’re most looking forward to.

SeafoodSource is the official media for Seafood Expo Global/Seafood Processing Global, and our full team will be out on the floor talking to attendees and reporting on all the news coming out of the show. Be sure to pick up our second issue of Expo Today first thing tomorrow morning for more stories and sign up for our free daily e-newsletters on SeafoodSource.com to see all of our event coverage. Have an interesting story that needs to be told? Stop by our booth, GA400, and drop a lead with the SeafoodSource team. It will all be over before you know it, so take a deep breath, find your bearings, and get out there!

– Nathan Strout

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Seafood Excellence Global Awards Reception:

Tuesday 23 April 18:15-20:00

Location: CC5, Room 5.1

SEAFOOD EXCELLENCE GLOBAL AWARDS RECEPTION

The Seafood Excellence Global Awards competition recognizes 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, with grand prizes given to:

• Best Retail Product

• Best Hotel/Restaurant/Catering (HORECA) Product

Special Awards may also be given, at the judges’ discretion, for the best products in the following categories:

• Innovation

• Convenience

• Retail Packaging

• Seafood Product Line

Networking Opportunities NEW

Connect with industry professionals in these new spaces dedicated to enhancing the development of your business relationships.

The Wine Bar:

Elevate your networking opportunities at the Wine Bar, in the heart of the brand-new Hall 1, Stand 1E601. In celebration of the 30th edition of the event, the Wine Bar offers a selection of regional wines along with sponsored Chilled Seafood Tastings.

International Beer Bar:

Come and unwind at the International Beer Bar, the new networking hub in Hall 3, stand 3OO601. In partnership with the Barcelona Beer Festival, the International Beer Bar will offer a spectacular selection of international and regional beers – and a beer specially crafted for the event's 30th edition!

Visit these new and engaging spaces to connect with other professionals and claim one of the 500 commemorative wine and beer glasses to celebrate the 30th edition of the Expo.

Lounge / Professional Headshot Station:

Sink into comfortable seating, power up your devices with convenient charging furniture, and take advantage of the complimentary professional Headshot Station in Hall 1, stand 1E917.

Wednesday 24 April 17:00-18:00

Wine Bar, Hall 1, stand 1E601

All registered attendees are invited to a networking event for women in the seafood industry. Connect, share experiences and expand your professional network!

Inflation, slowed economic growth shaped seafood consumption throughout 2023

BY CHRIS CHASE

AT THE BEGINNING OF 2023 , economists predicted the U.S. was either in – or would soon be in – a recession, while the European Union faced similar predictions of slowed growth and high inflation.

During the Global Seafood Market Conference in early 2023, Wells Fargo Senior Economist Tim Quinlan said a recession was “penciled in” for the U.S., as signs pointed to drop-offs in consumer sentiment and the highest inflation in 40 years. In late 2022, the European Commission published its economic forecast, stating the E.U. economy was at “a turning point” and predicting contracting economic activity in the first quarter of 2023, with most member states expected to “experience a technical recession” in the winter of late 2022 and early 2023.

Now, a year out, it’s clear that some of those predictions weren’t entirely accurate. By autumn, the E.U.’s economic forecast had shifted to “a modest recovery ahead,” and at the Global Seafood Market Conference in early 2024, economists were predicting falling inflation in the U.S. as consumer confidence continued to return.

Still, the World Bank’s latest report shows that the economic outlook is less than ideal. It found that global economic output will edge down in 2024, and the years spanning 2020 to 2024 were the weakest start to global growth in a decade since the 1990s. The bank said growth in China and the U.S. is expected to slow, while Europe will see only slight growth due to lower inflation boosting real wages.

The World Bank report also said the E.U. will see persistently high inflation that is likely to prevent the easing of monetary policies in most economies, which will weigh on private consumption.

The overall economic outlook in 2024 is

hard to predict according to the World Bank, and could shift based on a number of factors – including unexpectedly stubborn inflation in advanced economies, weaker-than-projected growth in China, or the escalation of geopolitical conflicts like the wars in Ukraine and in the Middle East. The bank’s prediction could also be underestimating the pace of growth, as it said resilient economic activity and declining inflation in the U.S. could keep growth stronger than expected.

The World Bank’s predictions were punctuated soon after by Japan, the U.K., Ireland, and Finland announcing their economies weakened slightly in the last quarter of 2023 – the second straight quarter of contraction, which meets the technical definition of a recession.

The European Commission’s winter 2024 economic forecast, released on 15 February, 2024, said that the E.U. entered 2024 on “weaker footing than expected.” The report predicts inflation will slow down, but growth in the E.U. and the Euro region was just 0.5 percent in 2024, barely avoiding a recession for the E.U. as a whole.

The commission’s report then added that growth is expected to regain traction after the weak start and that there was a faster-thanexpected decline in inflation. However, it also said the report is extremely uncertain given the geopolitical tensions and the potential for supply bottlenecks – citing many of the same reasons as the World Bank.

“The European economy has left behind it an extremely challenging year, in which a confluence of factors severely tested our resilience,” European Commissioner for Economy Paolo Gentiloni said in a release. “The rebound expected in 2024 is set to be more modest than projected three months ago, but to gradually

Elevated costs and stagnating household disposable incomes remain challenges for consumers across major markets. Consumers may look to trade down, either within the seafood category or to lowerpriced protein options.”

- Rabobank

pick up pace on the back of slower price rises, growing real wages and a remarkably strong labor market.”

For the seafood industry, the impacts of inflation and economic issues were just as varied and hard to predict as for overall economies.

In the U.S., inflation drove consumers toward value-focused channels in 2023. Metrics from consumer data firm Circana showed 55 percent of seafood shoppers looked for sales and deals more often throughout 2023 in a number of different ways – including clipping coupons, following in-store promotions, or seeking out less expensive private-label products.

Compared to pre-pandemic times, shopping habits shifted in the U.S. In 2019, traditional grocery stores accounted for 39.9 percent of refrigerated seafood sales, but in 2023, that number had dropped to 36.8 percent. Refrigerated seafood sales at “club stores” –which are often cheaper – rose from 19.5 percent pre-pandemic to 21.2 percent in 2023, and discount grocery store sales increased from 6.3

percent to 7.1 percent, per Circana’s data.

Those shifts in 2023 first laid their roots in 2022, when food and beverage inflation spiked dramatically. According to Circana, prices jumped 12.5 percent in 2022, and then consumers faced 11.4 percent inflation in Q1 2023. That inflation continued before finally starting to slow in the latter half of 2023, with seafood inflation dropping even faster than other food categories.

A report by 210 Analytics President AnneMarie Roerink said that in the U.S., seafood will have to overcome the cost gap between it and other proteins going into 2024.

“The market typically experiences a delay in consumer demand ticking back up once prices come down,” she said. “Given the duration and depth of inflation and the higher cost of seafood in comparison to some of the meat and poultry proteins, that delay may be longer than normal.”

The inflation story was slightly different in the E.U., according to a study by the European Market Observatory for Fisheries and Aquaculture Products (EUMOFA). That study, “The E.U. Fish Market – 2023 edition,” found that in 2022, E.U. household expenditures on seafood products increased 11 percent compared to 2021, with the bloc’s imports increasing 23 percent by value year-over-year to EUR 31.9 billion (USD 34.9 billion). However, much of that growth was related to higher prices as import volumes decreased 3 percent to 6.1 million metric tons (MT) – below pre-pandemic levels.

The overall picture for European seafood consumption, meanwhile, is slightly pessimistic. The E.U. Fish Processors and Traders Association’s (AIPCE-CEP) latest finfish study, published in September 2023, found that per-capita seafood consumption hit 22.1 kilograms in 2022, marking a drop from the 22.4 kilograms consumed in 2021 and a continuation of a multi-year trend of declining seafood consumption.

Exports, as well, declined in volume, but increased in price. The value of the E.U.’s exports in 2022 reached EUR 8.1 billion (USD 8.7 billion), but the volume decreased by 5 percent to 2.3 million MT. As the value of imports increased faster than the value of exports, that put the E.U.’s seafood trade deficit at 25 percent, or EUR 4.73 billion (USD 5.11 billion) higher in 2022 than in 2021.

the industry’s concerns.

Still, forecasts for many corners of the seafood industry remain more positive going into 2024 than they were in 2023. Rabobank, a multinational banking and financial services company, found through surveys that the global aquaculture industry was more optimistic at the start of 2024. Most companies and individuals surveyed predicted growth across major aquaculture species like shrimp, salmon, and tilapia.

However, market prices were still at the top of

“There remain uncertainties about the effects of persistent inflation and the recovery of seafood demand,” the Rabobank report said. “Elevated costs and stagnating household disposable incomes remain challenges for consumers across major markets. Consumers may look to trade down, either within the seafood category or to lower-priced protein options.”

Looking even further forward, the World Bank is predicting Europe will see stronger growth in 2025 at 2.7 percent, supported by strengthening domestic demand and a gradual recovery. It added that if the economic status of Russia and Ukraine are excluded, growth is predicted to accelerate to 3.1 percent in 2024 and 3.7 percent in 2025.

Q&A with The Nature Conservancy’s Rob Johnson

Improving consumer trust, fisheries management, and assured supply for markets starts with better monitoring on the water

BY NED DALY

One of the biggest challenges to delivering a seafood product that inspires consumer confidence is oversight and monitoring on the water. The Nature Conservancy (TNC) is working with large-scale fishers to increase on-the-water monitoring in the world’s industrial fleets. TNC is a science-based, non-advocacy global conservation organization that works closely with businesses and governments to scale solutions to the leading global resource challenges.

SeafoodSource interviewed Rob Johnson, the senior corporate engagement advisor for fisheries and aquaculture at TNC, to discuss the organization’s work on transparency in supply chains that can help build trust with the consumer.

SEAFOODSOURCE: How does The Nature Conservancy work with large-scale fishers to promote good management and healthy stocks that deliver reliable supply to seafood markets?

JOHNSON: Large-scale fishing occurs on more than half of the ocean’s surface – that’s over three times the area covered by land-based agriculture. Three billion people worldwide rely on seafood as a significant source of protein, and as demand grows, so does the pressure placed on critical ocean ecosystems and marine species. Nearly 90 percent of today’s large-scale fisheries are already overfished or are currently being overfished. A range of factors, including overfishing and illegal, unreported, and unregulated (IUU) fishing activities threaten to disrupt ocean health and global seafood supplies, leaving fisherydependent communities under-resourced.

We engage with large industrial fisheries as 2 percent of the global fishing fleet accounts for more than 50 percent of the world’s catch. The vast majority of illegal and unsustainable fishing is undertaken by legally licensed – but unmonitored – fishing vessels through prohibited activities such as mis- or under-reporting of retained catch, shark finning, and retaining species like turtles and marine mammals. The challenge is that without visibility on the water at the fishing vessel level, there is low

confidence that seafood products are caught legally, sustainably, and without labor abuses. So, we focus on transparency within the first mile of a fishery’s supply chain to advance 100 percent on-the-water monitoring through electronic monitoring (EM) and/or human observers. Electronic monitoring is the use of video cameras, GPS, and sensors onboard fishing vessels to track fishing activity on the water. EM is a proven, cost-effective tool that illuminates blind spots in fisheries and fills critical data gaps that impede transparency, enforcement, and science-based fisheries management.

SEAFOODSOURCE: What is the relationship between monitoring on the water and confidence in the supermarket?

JOHNSON: Tuna fisheries produce 5 million tons of fish annually, with a dockside value of USD 10 billion (EUR 9.1 billion). However, a lack of transparency is threatening global seafood supply, harming coastal communities, and undermining marine conservation efforts.

One of the biggest obstacles to the sustainable management of global tuna fisheries is the lack of on-the-water data. Fisheries authorities and supply chain actors often lack the necessary data to manage fisheries sustainably and to ensure that vessels are complying with fishing

regulations. On-the-water monitoring provides this data, which ultimately helps level the playing field for law-abiding fishers around the globe.

Many technological advances have enabled fishery managers to better understand what is happening on the water, but without independent monitoring on vessels to verify catch activity, it is difficult to identify when IUU activity is occurring in the first mile of the supply chain. Companies that are unable to verify compliance with environmental and social standards risk losing valuable sources of income, in addition to increasing business risks throughout the supply chain; 100 percent onthe-water monitoring is the industry future. Reliable data can help retailers and seafood suppliers combat IUU in their supply chains and ensure compliance with environmental and social standards. Increased data on supply chains can also significantly enhance consumer trust in products found on supermarket shelves.

The Tuna Transparency Pledge is a global initiative led by TNC that is an industry and government pledge that aims to achieve 100 percent on-the-water monitoring (via electronic monitoring and/or human observers) across all industrial tuna fishing vessels by 2027.

Without this transparency at sea, major seafood buyers face significant risk of stocking illegally and unsustainably sourced tuna products, compromising the longevity of their supply chains, stakeholder trust, and reputation.

SEAFOODSOURCE: What is the ask of companies? What are they joining on to?

JOHNSON: The Tuna Transparency Pledge is a bold but achievable global initiative led by TNC, in partnership with industry, NGOs, and governments. Progress monitoring tools have been developed to support business signatories in achieving the goals of the pledge.

To implement the Tuna Transparency Pledge, signatories aspire to take three steps to ensure 100 percent on-the-water monitoring throughout their tuna supply chains by 2027:

1. Implement systems to track and verify progress against the Tuna Transparency Pledge. Where applicable, this includes seeking that vessels register for the Vessels in Other Sustainability Initiatives (VOSI) list, hosted by the International Seafood Sustainability Foundation (ISSF), or an equivalent tracking and verification tool;

2. Develop a credible plan to meet the 2027 target; and

3. Pledge to monitor progress through an annual verification process.

SEAFOODSOURCE: How is the program being rolled out?

JOHNSON: We are working with leading retailers, seafood companies, and governments across the globe to join the Tuna Transparency Pledge, aiming to achieve 100 percent on-thewater monitoring across all industrial tuna fishing vessels within their supply chains or jurisdictions by 2027.

The Tuna Transparency Pledge officially launched this April ahead of Seafood Expo Global 2024 in Barcelona, with Walmart, Sam’s Club, Albertsons Companies, Thai Union, and the governments of Belize and the Federated States of Micronesia as the initial signatories. The more companies and governments that join the Tuna Transparency Pledge, the greater momentum for effective tuna fisheries management and sustainability of this crucial resource.

Reliable and accurate information from onthe-water monitoring benefits every step in the supply chain, ensuring tuna supplies for future generations, verifying compliance with fishing regulations, and delivering the standards consumers expect from the industry.

The Nature Conservancy has collaborated with the ISSF and Sustainable Fisheries Partnership (SFP) to develop clear, adaptable auditing,

tracking, and verification protocols to help signatories advance their goals under the Tuna Transparency Pledge. This technical guidance includes the use of existing databases and tools to track and verify monitoring coverage by tuna fishing and carrier vessels, such as the VOSI list, Seafood Metrics tool, and FishSource Database.

Companies can get involved by joining onto the Tuna Transparency Pledge and aiming to achieve 100 percent on-the-water monitoring on all industrial tuna fishing vessels that they source from by 2027. Retailers, foodservice/ restaurants, and other market actors can use their purchasing power to drive innovation and transparency in their supply chains so that customers can confidently buy tuna products that were harvested sustainably and legally. By advocating for the adoption of robust on-the-water monitoring through the Tuna Transparency Pledge, industry leaders can help guarantee a long-term and sustainable seafood supply for the market.

To learn more and get involved, come to the Free Sponsored Panel on the Tuna Transparency Pledge on 24 April at 14:00 in room CC 5.3, stop by the TNC Booth (1C407), or email rob.johnson@tnc.org or ben.gilmer@tnc.org.

What’s in the DNA of family-owned salmon-farming firm Hiddenfjord?

BY CLIFF WHITE

Levi Hanssen, Hiddenfjord’s brand and marketing manager, shares with SeafoodSource and Expo Today what sets the Faroe Islands-based business apart in the global market.

SEAFOODSOURCE: Hiddenfjord is known as a family-owned company, which is rare among salmon-farming firms. Can you talk about the company’s history, its size, and its family ties?

HANSSEN: Hiddenfjord is a family-owned company founded in 1929. It started as a whitefish processing company with the purpose of creating jobs in the Faroe Islands. The company began raising salmon in the early 1980s.

Today, two brothers, Atli and Regin, own the company, which was founded by their grandfather. They both have children that work in the company. Being privately owned gives us the liberty to have an idealistic focus on sustainability without pressure from shareholders for shortterm profits. This liberty is manifested in many of our decisions, for example, when it comes to sustainable farming practices, innovation, research and development, and, most recently, our decision to stop all distribution by air freight.

We now have approximately 275 employees. Our farms are located on the west side of the Faroe Islands, which are generally known to have rougher weather conditions. We call the Faroe Islands the “Home of the Atlantic salmon”. It’s a place where salmon have migrated for thousands of years to feed and grow. With steady year-round water temperatures and strong currents, we have the perfect conditions to raise salmon sustainably.

SEAFOODSOURCE: Hiddenfjord has become known for its commitment to sustainability. What is the origin of that commitment?

HANSSEN: The origin of that commitment is the clear conviction of the owners that we must farm salmon in harmony with nature. Our actions today must ensure good farming conditions for future generations.

This conviction is evidenced by how the company has consistently pioneered sustainable farming practices, starting in the 1980s by locating our pens in more exposed locations. We were also the leading advocate for a critical aquaculture legislation after the ISA crisis in the early 2000s. The 2003 reform changed aquaculture in the Faroe Islands and had a tremendous impact on the industry, paving the way for it to be one of the leading salmon farming nations in the world today.

SEAFOODSOURCE: How much of the company’s image do you think is tied to the Faroe Islands?

HANSSEN: Many know of salmon from the Faroe Islands. In some cases, people will be more familiar with salmon from the Faroe Islands than with particular brands. Faroese salmon has a very good reputation, so we welcome the fact that the Faroe Islands is tied to our brand.

Hiddenfjord is, in fact, the only 100 percent Faroese salmon farming company.

SEAFOODSOURCE: What are the company’s primary goals?

HANSSEN: One of our primary goals is to do our very best so that salmon farming in the Faroe Islands can thrive and reach its full potential.

Salmon farming accounts for almost half of the country’s exports, making it a very important part of our economy. We have a responsibility and duty to make sure that we fully utilize the opportunities in aquaculture, not just for our own benefit, but for the entire country.

Another primary goal of ours is to reduce our CO2 emissions. Regardless of how small we are on a global scale, we have a responsibility to play our role in fighting climate change.

A third goal of ours is the very modest aim of continuing to produce the world’s best salmon!

SEAFOODSOURCE: Hiddenfjord has carved a name out for itself by phasing out the shipment of its salmon via air transport in 2020. How and why was that decision made?

HANSSEN: The decision was solely motivated by a desire to reduce our CO2 emissions. In 2019, an independent research organization from Norway analyzed our company’s CO2 emissions and found that transportation accounted for the largest part of our emissions – more than feed production or electricity. So, transportation was tackled first.

When the decision was made to eliminate air freight, we did not know that we would end up finding a solution to send fresh salmon to the U.S. market by boat. At the time, we were cutting access to the U.S. and Asian markets for fresh salmon, which are two of the most lucrative markets. It was a huge risk. But the thinking was that if we truly wanted to play our small part in fighting climate change for a more sustainable future, we had to think big – and not just think it, but actually do it!

Atli and Regin Gregersen, the owners and managing directors at Hiddenfjord, a salmon farming company in the Faroe Islands.

Photo courtesy of Hiddenfjord Hiddenfjord photos

After the decision was made, we figured out a way to send fresh salmon to the U.S. by boat. We see that the quality and shelf life of our fresh salmon to the U.S. is just as good as salmon transported by air, if not better. And it’s a much more environmentally friendly way of transporting salmon. We’ve reduced our CO2 emissions for overseas transportation by 94 percent since switching to sea freight only.

SEAFOODSOURCE: How did your customers react to these changes?

HANSSEN: At first, many were skeptical and advised us not to eliminate air freight, warning us that we would ruin our brand. We’re very pleased that we’ve found a solution that makes it possible to send fresh salmon all over the US. Customers have embraced our decision and are very pleased with our salmon’s quality and shelf life.

SEAFOODSOURCE: How did the move change the company’s sales?

HANSSEN: The Asian market for fresh salmon remains unattainable, as it takes too long to

transport by boat from the Faroe Islands to Asia. We do, however, sell frozen salmon to the Asian market, and we see great potential there.

SEAFOODSOURCE: Hiddenfjord was also one of the first salmon-farming companies that experimented with growing smolt to larger sizes in land-based facilities, which has become standard practice in the industry. Why does the company take it upon itself to try and pioneer new technologies and farming methods?

HANSSEN: Ultimately, being innovative is in the DNA of our owners. The philosophy is fully engrained in the company values and has spread throughout the organization, where innovation is prioritized and celebrated.

There are countless examples of this pioneering philosophy at work throughout our history,

dating back to the early ‘80s. I can mention our stress-free harvesting method, our stun-andbleed system, our freshwater facility where we grow large smolt, our current dampeners that make it possible to farm in strong currents, our decision to eliminate air freight, and so forth. This philosophy of innovation continues to play a huge role in our work.

Freezing whole salmon at Hiddenfjord’s processing facility.

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 in CC5.

Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

Sustainability

Traceability, Transparency

Plastics & Climate Change

For the most up- to-date information, including panelist updates,

SCAN HERE >>

TUESDAY 23 April 2024

11:00-11:45

FREE SPONSORED PRESENTATION:

PFAS in Fish and Seafood

Speaker: Torbjörn Synnerdahl, Eurofins Room: CC 5.2

PFAS: Risks, regulations, trends and experiences in fish and seafood, from Eurofins PFAS Testing Competence Centre in Sweden

11:00-11:45

FREE SPONSORED PRESENTATION:

NextOcean, Earth Observation Services for Sustainable Fishing and Aquaculture

Speakers:

• Eleftheria Bikou,I2S

• Sylvie Giraud, CLS Room: CC 5.3

For aquaculture operations, NextOcean services are monitoring the locations of aquaculture cages, environmental impact of fish farms, and support early warning for marine heat waves and pollution risk. NextOcean supports aquaculture site selection with historical data sets on oil spills and ocean data. For fisheries, NextOcean services are used to monitor the performance of fisheries and identify fish provenance.

12:00 - 13:00

Traceability–It’s Not Just Sustainability–A Framework Approach

Moderator: Richard Stavis, The Global Dialogue on Seafood Traceability

Panelists:

• Marcelo Hidalgo, FIA PNG

• Lisa de Jager, DNV

• Libby Woodhatch, Marin Trust

• Christine Xu, Aquatic Life Institute

Room: CC 5.2

The Global Dialogue on Seafood Traceability is the industry accepted standard for digital interoperable traceability in seafood. The current standard captures key data elements (KDE) related to sustainability and prevention of IUU sourced seafood. Can we trace data organized on other guiding principles? Yes, with a framework-based approach. Industry can expand the frontiers of what data can be captured and shared through the supply chain, to the benefit of the customers. Speak to GDST partners and collaborators who have proposed and are developing KDE frameworks to capture data on social accountability, feed ingredients, carbon, and more.

12:00 - 13:00

Climate Resiliency and the Protection of Blue Foods

Moderator: Leo Pradela, Walton Family Foundation Panelists:

• Cynthia Asaf, Pacifical

• Dr. Sarah Glaser, World Wildlife Fund

• Francois Mosnier, Planet Tracker

Room: CC 5.3

The impacts of climate change to ocean health and food security are no longer a risk, but a reality we need to address. Our panelists will explore the multifaceted challenges and opportunities that lie at the intersection of climate change, blue foods sustainability, and the

role of seafood businesses.

Key discussion points will include:

• Understanding Blue Foods: An overview of the importance of blue foods in global food systems, their unique vulnerabilities to climate change, and the potential of these aquatic resources to contribute to a climate-resilient future.

• Climate Change and Blue Foods: A deep dive into the specific impacts of climate change on blue food ecosystems, including rising sea temperatures, financial impacts, and extreme weather events.

• Financial Implications: An exploration of the economic consequences of climate change on blue food industries. This includes potential financial losses due to decreased productivity, increased costs of adaptation, and the socio-economic impacts on communities dependent on these resources.

• Climate Resiliency Strategies: Discussion on innovative strategies for enhancing the climate resiliency of blue food systems. This includes sustainable fishing practices, aquaculture innovations, ecosystem-based management approaches, and the role of technology in promoting resilience.

14:00 - 14:45

FREE SPONSORED PRESENTATION:

Responsible Aquaculture Supply

Chains: Addressing Evolving Transparency Requirements from Farm to Consumer

Speakers:

• Teresa Fernandez, Hilton Foods

• Marco Frederiksen, Eurofish Magazine

• Audun Lem, Aquaculture Division, FAO

Committee on Fisheries (COFI)

• Remko Oosterveld, GLOBALG.A.P.

• Dawn Purchase, Marine Conservation Society

(TUESDAY CONTINUED)

• Carlos Tavares Ferreira, Stolt Sea Farm Room CC 5.2

Hosted by GLOBALG.A.P. c/o FoodPLUS GmbH, this panel discussion will explore the crucial topic of supply chain legislation in Europe, the European Union (E.U.) and beyond, as well as the role of certification in supporting responsible farming practices.

Moderated by Marco Frederiksen, director of Eurofish Magazine, the event will showcase the cross-sector perspectives of industry experts from across the aquaculture value chain.

Key topics will include:

• Recent trends and developments in the European aquaculture sector

• Existing aquaculture supply chain regulations and their impacts, and new legislative directives within the E.U., particularly pertaining to environmental protection and the responsible use of resources

• The role of legislation and voluntary certification in fostering responsible aquaculture across the supply chain

• A holistic approach to improving supply chain traceability through cross-sector collaboration

• Data-driven traceability systems for responsible farming practices

• Tracing compound feed raw materials in the aquaculture supply chain

• Benefits of improved supply chain legislation and transparency requirements for retailers and consumers

• Challenges of responsible aquaculture farming in the E.U. and potential solutions for fostering responsible production practices in Europe and globally

Join us for an engaging and informative discussion to learn more about the evolving landscape of legislation and responsible aquaculture.

14:00 - 14:45

FREE SPONSORED PRESENTATION:

Do You Know Your Hidden Risks? A Broader View is Increasingly Essential to Produce Sustainable Seafood

Speakers:

• Stefano Crea, DNV

• Alf-Gøran Knutsen, Kvarøy Fiskeoppdrett AS

• Xaviere Lagadec, DNV

• Luciano Pirovano, Bolton Food Room: CC 5.3

Rising costs and market restrictions, seafood fraud and climate change, and labor practices continue to impact and challenge our seafood production.

Companies are constantly challenged to manage environmental and social issues in addition to existing risks, spanning from food safety to energy management and cyber security; ESG performance; diversity, equity, and inclusion; and anti-bribery.

While companies must prioritize, it could mean relinquishing control of what is viewed as less urgent at the time.

It is not possible to be everywhere. But are there effective ways for the seafood industry to understand key risks, contribute to sustainability in the blue

economy, and to reach SDG ambitions? Join us for a session where we dive into critical risks facing seafood companies today. From food safety to diversity, equity and inclusion, and information security, we will share insight from DNV’s ViewPoint surveys and Lumina benchmarking tool on what companies see as top concerns, pinpoint where the corresponding management systems most often fail, and which actions best-performers implement to close the gaps. While you cannot predict what may go wrong, you can learn from others and put their practices to good use.

15:00 - 16:00

Sustainable Seafood Finance: Risks and Opportunities for Financial Institutions and Seafood Sector Companies

Moderator: Lucy Holmes, WWF US Panelists:

• Elizabeth Beall, Finance Earth

• Adam Brennan, Thai Union

• Emily Claire Faubel, Rockefeller Asset Management

• Rachel Harris, Standard Chartered Bank

• Karla Martinez, UNEP FI

• Andrew Russell, Mars Petcare Room: CC 5.2

Financial institutions are paying increasing attention to the environmental and social risks and opportunities they are exposed to through their seafood clients and portfolio companies. This panel will highlight how financial institutions are addressing these risks and impacts, supporting the transition to sustainable seafood through company dialogue and engagement, what tools and information they are using to do so, and how they are seeking opportunities and innovation in this sector (e.g. the new Fisheries Improvement Fund). The panel will also hear from leading companies and how they are responding to the changing pressures from their lenders and investors. Moderated by WWF, this panel will include representation from leading banks, asset managers, impact investors, companies, and thought leaders active in sustainable seafood finance.

15:00 - 16:00

The Catch in Your Catch: Practical Guidance on Keeping Labor Abuse Out of Your Seafood

Moderator: Anne Zollner, U.S. Department of Labor

Panelists:

• Thea Lee, U.S. Department of Labor

• Noel Selorm Adabblah, ITF

• Chris Williams, ITF Room: CC 5.3

With the global community more aware than ever of worker abuse in fishing, this panel will highlight U.S. government and other stakeholders’ action on labor violations in the

sector. Panelists will discuss new enforcement mechanisms and tools related to international access to the U.S. market, and propose prudent ways for industry to mitigate its risks. We will share practical and efficient ways to curtail abuse in the seafood sector, including traceability, transparency, and enforceability. Hear from a worker with experience in remediating labor abuses on enforcement gaps and needs. Join us in a discussion on new enforcement mechanisms and tools related to access to the U.S. market for labor abuses and propose prudent ways for industry to mitigate its risks.

16:15 - 17:15

The Economics of IUU fishing: Who Pays and Who Profits

Moderator: Katy Hladki, The Pew Charitable Trusts Speakers:

• Gina Fiore, The Pew Charitable Trusts

• Ignacio Fresco Vanzini, Oceana Room: CC 5.2

Illegal, unreported, and unregulated fishing (IUU) is one of the largest threats to global ocean health. The impacts of IUU fishing damages ecosystems, harms coastal communities and endanger fishers’ lives. The negative effects of IUU fishing are felt most acutely in poor, marginalized communities. While those who profit from IUU fishing, referred to as ultimate beneficial owners (UBO), are rarely held accountable due to complex supply chains and lack of transparency. Tools are available to address these issues and help protect the innocent and persecute the guilty, but their implementation globally is patchy and inconsistent. This panel will bring together experts to discuss the role governments, industry, and retailers can play in advocating for policies and reforms that protect fishers and communities impacted by IUU and hold perpetrators accountable.

16:15 - 17:15

How Cross-Sector Collaboration Can Leverage Existing Solutions to Strengthen Supply Chain Assurance and Market Due Diligence

Moderator: Huw Thomas, Global Fishing Watch Panelists:

• Margreet Brinxma, Marine Stewardship Council

• Caitlin Gilmour, Global Fishing Watch

• Ashley Greenley, FishWise

• Marcelo Hidalgo, Fishing Industry Association of Papua New Guinea Room: CC 5.3

Technical, digital, and technological innovations offer new horizons to strengthen seafood market assurance and compliance. Yet the array of tools, their complexity, and interconnected dependencies limit sector-wide adoption. This increases the divide across the global seafood marketplace in who can demonstrate and verify compliance and how. Zooming out from the intricate and ever-expanding web of tools, we believe that sustainable seafood and supply chain assurance can be achieved through the smarter and more creative use of existing

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(TUESDAY CONTINUED)

tools and data. This panel gathers cross-sector market actors, assurance providers, and organizations engaged in research and government advocacy as well as those

that curate, analyze, and provide insight to explore each other’s experiences, barriers they’ve faced, and where they see the greatest opportunities to drive market-wide adoption of the digital datasets increasingly available

WEDNESDAY 24 April 2024

10:45 - 11:45

Chefs’ View on the Future of Responsible Seafood

Moderator: Barton Seaver, For Cod and Country LLC

Panelists:

• Chef Danielle Leoni, OEX

• Chef Daniel Montanuy De La Mata, Worldchefs

• Corey Peet, Postelsia Room CC 5.2

Chefs are our taste makers, from their kitchens they lead the way in defining responsible seafood. Retailers too are a conduit to consumers. In this session, the panel will discuss how chefs and retailers work in tandem, and how they influence one another and the end consumer. This panel will also address how sustainability information is communicated to and through these outlets and what the future of responsible seafood looks like globally. Led by Barton Seaver, the panel will tackle the burning question about how seafood and blue foods can become the heroes on our plates.

10:45 - 11:45

Learning From the Experiences of Companies Engaging in Human Rights Due Diligence

Moderator: Ashley Aarons, Oxfam USA

Panelists:

• Teresa Fernandez, Hilton Foods

• Helena Orella, Bolton Food

• Nattaya Petcharat, Stella Maris Songkhla Center

• Rapatsa Trirath, Oxfam in Asia Room: CC 5.3

Seafood companies are coming under increasing pressure to adopt a human rights due diligence (HRDD) approach into their operations, with changing regulation, increased legal risks for supply chain abuses, and growing consumer awareness. While some companies are taking concrete actions and focusing on HRDD, many companies are still holding back – in part as some companies say that they are missing guidance and examples of what this could look like in practice, in particular what it could look like specifically for seafood. This panel seek to address this challenge, providing practical examples and lessons learned from companies who are implementing HRDD activities. Bringing together civil society organizations who are engaging companies on HRDD and large agribusinesses and retailers, the panel will do a deepdive into the reality of implementing HRDD, and exploring ways to improve current practices.

12:00 - 13:15

Keynote:

The Outlook for 2025 and Beyond: American Tariffs, European Stagnation, and Asian Resilience

Speaker: Mark Blyth, The William R. Rhodes ’57

Professor of International Economics

FREE AND OPEN TO ALL

Room: CC 5.1

In his keynote presentation, Mark Blyth will address short-, medium-, and long-term topics of relevance to the global seafood community. Short-term, the November 2024 U.S. election matters because the populist politics that underlie it will continue to disrupt international trade, which is hugely significant for an industry that is truly global in its activities. Mediumterm, inflation will remain an issue and may be more of an issue going forward than we realize. Long-term, the attempt to decarbonize out economies matters for the global seafood industry because it will play out quite differently in the U.S., the E.U., and in Asia.

14:00 - 14:45

FREE SPONSORED PRESENTATION:

Setting the Standard for Feed: Redefining Responsible Feed Production to Champion Positive Change

Speakers:

• Adam Brennan, Thai Union

• Jorge Diaz, Skretting

• Esther Luiten, ASC

• Alexandra Warrington, ASC

Room: CC 5.1

Responsible seafood farming needs responsible feed. Get inspired by Skretting and other industry leaders who have ventured into new territory for feed production by achieving ASC Feed Certification and know what it takes to drive transparency and social and environmental improvements throughout feed supply chains.

14:00 - 14:45

FREE SPONSORED PRESENTATION: : Implications for Small-Scale Fisheries Imports and the New EU Due Diligence Legislation

Speakers:

• Enrique Alonso, SFP

to strengthen sustainable seafood assurance. It aims to create a more compatible global seafood marketplace through the power of collaboration and innovative use of solutions already at our fingertips.

• José Alvarado, Hualaihue Artisanal Fishers Association

• Yago Doson, Iberostar Group

• Francesca Peretti, Client Earth Room: CC 5.2

While it might seem self-evident that responsible companies would only buy seafood from legally approved fishers, the reality is quite different. If you buy from small-scale or artisanal fisheries, there is a good chance that some of your producers are not legally recognized by their governments and other risks associated with human rights and labor abuses may be occurring in your supply chain.

The upcoming E.U. Due Diligence legislation will expand the legal implications for companies marketing seafood products imported from fisheries with unregistered fishers and vessels, or where human rights or labor conditions are not fully respected.

In this panel, we will hear from representatives from international seafood companies, professionals working with small-scale fisheries in the Global South, and experts involved in the development of the new E.U. Due Diligence legislation to better understand the challenges and opportunities this new scenario will bring.

Small-scale fisheries produce 40 percent of the world’s total fish catch. They include some iconic fisheries, such as squid, octopus, shrimp, and crabs that are highly sought-after and widely consumed in large international markets.

By supporting small-scale fisheries, seafood companies have the opportunity to improve global seafood sustainability and benefit the most underserved fishers in commercial supply chains.

14:00 - 14:45

FREE SPONSORED PRESENTATION: Tuna Transparency Pledge: Driving Fisheries Transparency and Market Value with On-The-Water Monitoring Room: CC 5.3

2.9 billion people–40 percent of the global population–depend on fish for protein. Yet, two-thirds of global fisheries are either overfished or cannot sustain further pressure. Tuna ranks as one of the most prized and popular fish in the world with 5 million tons of fish produced annually and a dockside value of USD 10 billion.

Illegal, unreported, and unregulated (IUU) fishing activity threatens the health of tuna stocks, ocean wildlife, and the livelihoods of fishing nations and fishers. One in five wild-caught marine fish are landed from IUU fishing. In addition, IUU fishing generates up to USD 36 billion annually in illegal profits, with untold billions of dollars lost to the global economy in unpaid

(WEDNESDAY CONTINUED)

taxes, customs, license fees, and numerous other pieces of the legal seafood supply chain.

One of the biggest obstacles to sustainably managing global tuna fisheries is the lack of onthe-water data. Fisheries authorities and supply chain actors often lack the data needed to manage fisheries sustainably and to ensure that vessels are complying with fishing regulations, which ultimately helps level the playing field for law-abiding fishers around the globe.

Many technological advances have enabled fishery managers to better understand what is happening on the water, but without independent monitoring on vessels to verify catch activity, it is difficult to identify when IUU activity is occurring in the first mile of the supply chain. In fact, the vast majority of IUU fishing takes place on legally licensed–but unmonitored–vessels. Companies that are unable to verify compliance with environmental and social standards risk losing valuable sources of income, in addition to increasing business risks throughout the supply chain.

100 percent on-the-water monitoring is the industry future. Reliable data can help retailers and seafood suppliers combat IUU in their supply chains and ensure compliance with environmental and social standards. Increased data on supply chains can also significantly enhance consumer trust in products found on supermarket shelves.

This is why The Nature Conservancy, in collaboration with government and market leaders, has launched the Tuna Transparency Pledge, a global initiative uniting actors throughout the tuna supply chain to deliver 100 percent on-the-water monitoring on all industrial tuna vessels by 2027. In this session, join industry and government leaders to learn why they are signing onto the Tuna Transparency Pledge and how their commitments will help minimize risk in their supply chains while maximizing consumer confidence in their products.

15:00 - 16:00

FREE AND OPEN TO ALL: The Future of Fish Consumption

Moderator: Audun Lem, FAO

Panelists:

• Esther Garrido Gamarro, FAO

• Manoj M. Sharma, Mayank Aquaculture Private Limited

• Melanie Siggs, Global Seafood Alliance

• Katarina Sipic, AIPCE CEP

Room: CC 5.1

Evolving science and debate concerning the benefits and risks of consuming fish have resulted in confusion over the years. International and national food safety agencies have recognized the need to provide useful, clear, and relevant information to consumers.

In October 2023, FAO and WHO held a second Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption to conduct an

analysis of new scientific evidence that will be used to draw relevant conclusions and recommendations. The overall conclusions show that consuming fish provides energy, protein, and a range of other nutrients important for health, and there are benefits related to fish consumption during all life stages (pregnancy, childhood, and adulthood).

The results of the FAO/WHO Expert Consultation sets a framework for assessing the health benefits and risks of fish consumption and to provide guidance to the Codex Alimentarius Commission in their work on managing risks, considering the existing data on the risks and benefits of consuming fish.

FAO will organize the event on the risk and benefits of fish consumption during the Seafood Expo Global (SEG2024) to present the conclusions of the FAO/WHO report. The session will count on the participation of FAO, International Association of Fish Inspectors (IAFI), and industry representatives.

15:00 - 16:00

Climate Change Challenges in SmallScale Fisheries and Which Modern Climate-Friendly Innovation(s) Can Industry Provide to Support These Fisheries

Moderator: Martin Purves, International Pole and Line Foundation

Panelists:

• Blane Olson, NUSATUNA

• Linda Wood, Marks and Spencer Room: CC 5.2

Our oceans are warming and this all leads to change in ecosystems, but it also affects local communities and industry by changing the distribution of species across the globe. IPNLF’s ground teams and the small-scale fisheries we work with are already seeing how climate change affects migration patterns of tuna, leading to less tuna reaching shores. This directly impacts the livelihoods of coastal communities and threatens food security and household income of those who are intrinsically linked to the ocean.

IPNLF, together with 17 industry partners, has committed to support investments in innovations and modern climate-friendly technology with the aim of reducing the carbon footprint of one-by-one tuna supply chains to help ensure a future for even the most remote fishing communities.

In this panel discussion, we take a closer look at proposed carbon emission reduction from the fisheries’ level and through the supply chain with market partners that have a direct connection to these smallscale fisheries and one of Europe’s leading scientists.

15:00 - 16:00

Regulatory Pitfalls and Traceability Requirements for Exporting Seafood Into the US Market: What You Need to Know

Moderator: Sergio Lozano Jr., Alpha Broker Corp. Panelists:

• Benjamin England, FDAImports.com LLC

• Heath England, Trace Register

• Sergio Lozano, Alpha Brokers Corp.

• Domenic Veneziano. Veneziano Consulting Room: CC 5.3

Traceability has become a highlight for regulation in the U.S. and has the potential to change the way suppliers do business in the U.S.

Today, NOAA and FDA require different traceability records and by January 2026, the FDA will require additional traceability of seafood processed all around the world.

This discussion will highlight current and future pitfall related to the traceability requirements of FDA and NOAA for new and existing importers and suppliers.

16:15 - 17:45

Crew Well-Being on Fishing Vessels: How Can the Market Provide Assurance of Best Practice and Support Change?

Moderator: Lara Funk, Heriot-Watt University

Panelists:

• Julia Black, Hilton Foods

• Michael Kraft, FISH Standard for Crew

• Amy McGann, Global Seafood Alliance

• Jamie Padilla, Fish Choice

• Michael Park, SWFPA

• Melanie Siggs, Global Seafood Alliance

• Melissa Tillotson, John Lewis Partnership (Waitrose) Room: CC 5.3

Crew well-being on board fishing vessels is an increasing concern for the global seafood industry, which has been historically focused on environmental sustainability. Seafood supply chain actors around the world are adopting tools and taking action to provide assurance of human rights and crew well-being in their source fisheries. However, guidance on the role and complementarity of these tools is often lacking or complex. There is a need to understand best practice, ongoing research, and emerging initiatives to address shortcomings and identify ways forward to work together to create change.

This session will be a townhall discussion on vessel certification programs and risk assessment tools, and the ways in which existing tools are being used and developed. It will then pose a series of questions to a range of stakeholders – retailers, pre-competitive partnerships, NGOs, fishermen organizations, and standard holders – to reflect on best practices, current challenges, and the role of emerging crew well-being initiatives (e.g., worker-driven social responsibility) for supporting well-being on fishing vessels globally.

(WEDNESDAY CONTINUED)

16:15

- 17:15

Elevating Sustainability in Seafood with Circular Packaging

Speaker: Jesse Rep, Solidus Room: CC 5.2

Creating awareness on circular seafood packaging materials that align with regulatory requirements and

For the most up-to-date information, download the mobile app >>

consumer preferences while supporting packaging recycling at scale at their end of life.

16:15 - 17:15

Advancing the Industry with Artificial Intelligence

Moderator: Larsen Mettler, S2G Ventures Panelists:

• Rui Gomes Ferreira, Longline

• Kira Smiley, Tidal @ Alphabet’s X, the moonshot factory

THURSDAY 25 April 2024

10:45 - 11:45

The Upside of Alternative Feed Ingredients: Taking the Conversation Beyond Sustainability

Moderator: Flavio Corsin, Aqua-Spark Panelists:

• Hans Erik Bylling, Aller Aqua Group A/S

• Maryke Musson, Matorka

• Michel van Spankeren, Protix Room: CC 5.1

The environmental and social benefits of incorporating alternative feed ingredients in the aquaculture supply chain are reasonably understood by the aquaculture and seafood industry. The argument for inclusion of alternative feed ingredients has often centered on topics like the reduction of biodiversity impact or the removal of slave labor risks from the supply chain. However, there is much more to it than the sustainability gains. The panel will also discuss how the adoption of alternative feed ingredients can generate additional value for farmers and buyers. The panel will discuss the functional aspects of alternative feed ingredients and whether the inclusion of these ingredients can improve product quality and allow retailers to remain competitive in a fast changing landscape.

10:45 - 11:45

New Approaches for Scaling Sustainable Seafood

Moderator: Corey Peet, Postelsia Holdings Ltd.

Panelists:

• Danielle Leoni, OEX

• Michael McNicholas, Culimer USA LLC

• Kira Smiley, Tidal @ Alphabet’s X, The Moonshot Factory Room: CC 5.2

Sustainability in food systems is one of the most significant challenges of our time: how do we do it better and how do we scale are the key questions we

must ask. To date, the mainstream certifications for seafood are the result of collaborations among NGOs and industry stakeholders. However, after two decades of work in this direction, further innovation is needed to scale sustainable seafood more rapidly, especially in the context of climate change.

If we take a step back, we should ask ourselves a few important questions. Can sustainability issues in an industry as complex as seafood be solved with a handful of global solutions? Can sustainability solutions be generated with only input from the Western world? While coming up with logical answers to these questions is easy, the current set of seafood sustainability solutions has struggled to acknowledge or address these concerns.

Unfortunately, we have a paradox in sustainable seafood. The markets for sustainable seafood wants simple solutions, but the reality is that making seafood sustainable is indeed anything but simple. We all know the best business models arise through competition, yet we have built a sustainable seafood space dominated by a few large groups. We need to increase competition and provide alternative options that promote innovation in all aspects of sustainability. There are new approaches that prioritize the voices at the bottom of supply chains that need to be promoted. We need to create more inclusive assurance models that are also more cost-effective. In this panel, we will explore some of these new approaches to driving seafood sustainability and how to bring these opportunities to scale seafood solutions, including how to buy and brand the stories of seafood, create sustainable seafood advocates in the chef community, new approaches to verification and certification, and the role that technology can play.

12:00 - 13:00

Using Market State Access to Combat

IUU Fishing

Moderator: Max Valentine, Oceana

Panelists:

• Jenny Barker, FishWise

• Zacari Edwards, Global Labor JusticeInternational Labor Rights Forum

• Hadi, Fisher

• Anne-France Mattlet, Europêche

• Aiko Yamauchi, Seafood Legacy Co., Ltd.

• Rajamanohar Somasundaram, Aquaconnect

• Mathew Zimola, ReelData AI Room: CC 5.1

While still new, AI is being used across the industry today. Everything from production, to shipping to decarbonization is being transformed with the sector. Come learn about how tech is being applied today and what is on the horizon.

Room: CC 5.2

Seafood is one of the most highly traded food commodities in the world so it is no surprise that more countries are developing import control rules to identify and block the products of illegal, unreported, and unregulated (IUU) fishing. Many major market states have different requirements and navigating that policy landscape is becoming more challenging for seafood industry stakeholders to ensure their compliance internationally. This panel is an opportunity to examine these different systems to get a better idea of the best practices that can aid market states in the development of import control schemes. In this session, panelists will take a deep dive into the European Union’s IUU regulation, the U.S Seafood Import Monitoring Program, and other countries’ developing their own import control rules. The goal is to highlight the underpinning philosophies and driving factors that have shaped these programs and understand why they are so different. The panel will discuss the benefits of traceability and transparency for business owners, the successes and shortcomings of these programs, lessons learned, and suggestions for future policy efforts.

12:00 - 13:00

Cashing in on the Post-Smolt Revolution

Moderator: Cliff White, SeafoodSource

Room: CC 5.1

There is a post-smolt revolution underway in the global salmon-farming sector, a mass movement toward growing smolt larger before transferring them to sea-water cages. While previously smolt were grown to an average of 100 grams, salmon farmers are now growing them to 500 grams or more, reducing the time they spend in sea cages and the biological risk they face in the sea. The shift is leading to higher biomass turnover, better profits, and a boom in the buildout of land-based smolt-rearing facilities, with scores of new projects planned around the world. Join a panel of experts to discuss the latest in the post-smolt trend and how it is impacting the seafood industry as a whole.

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CIUTAT VELLA

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1881 per Sagardi

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Cuisine: Catalan, Mediterranean

Agua

Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es www.restauranteagua.com

Cuisine: Mediterranean, “Tapas”

Agüelo Taberna

Avinyó, 37 933 102 325 restaurante@aguelotaberna.es

www.aguelotaberna.es

Cuisine: Mediterranean

Altamar

Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com

www.torredealtamar.com

Cuisine: Mediterranean, Signature Arcano Restaurante Mercaders, 10 932 956 467

info@arcanobcn.com www.arcanobarcelona.com

Cuisine: Mediterranean, Market-fresh

Arenal Restaurant

Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/

Cuisine: Catalan, Market-fresh

Barceloneta

L’Escar, 22 932 212 111

info@restaurantbarceloneta.com

www.restaurantbarceloneta.com

Cuisine: Mediterranean

Bistro Helena

Via Laietana, 30. Grand Hotel Central 932 957 905 info@bistrohelena.com www.grandhotelcentral.com/es/restaurantes/ bistro-helena

Cuisine: Mediterranean, Market-fresh

Brisa Palau de Mar

Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com

Cuisine: Mediterranean, “Tapas”

Cadaqués

Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com

Cuisine: Catalan, Mediterranean

Caelis

Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com

Cuisine: Signature, Mediterranean

Calabrasa Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com

Cuisine: Catalan, “Tapas”

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

Cuisine: Catalan, Mediterranean

Can Ros Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat

Cuisine: Mediterranean, “Tapas”

Can Solé

Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat

Cuisine: Catalan, Mediterranean Cañete

Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com

Cuisine: Catalan, “Tapas”

Casa Rafols Ronda Sant Pere, 74 936 258 200 hola@casarafols.com www.casarafols.com

Cuisine: Market-fresh, “Tapas”

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

Cuisine: International Centonze

La Rambla, 111 933 164 660 restaurante.centonze@lemeridien.com www.centonzerestaurant.com

Cuisine: Mediterranean, Market-fresh

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” Dos Palillos

Elisabets, 9 933 040 513 dospalillos@dospalillos.com www.dospalillos.com

Cuisine: Signature (Japan, China, and Southeast Asia)

El Nou Ramonet Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com

Cuisine: Mediterranean, “Tapas”

Glaciar

Plaça Reial, 3 933 425 118 glaciar@gruplapomada.com www.restaurantglaciar.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)

Ikoya Izakaya

Av. de Francesc Cambó, 23 933 101 818 reservas@gruposadgardi.com www.ikoyaizakaya.com

Cuisine: Signature, International (Japanese)

Irati Taverna Basca

Carrer del Cardenal Casañas, 17 933 023 084 reservas@gruposagardi.com www.iratitavernabasca.com

Cuisine: Basque, Market-fresh

La Mar Salada

Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat

Cuisine: Mediterranean, Signature

Marina Bay

Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com

Cuisine: Mediterranean, “Tapas”

My Way

Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com

Cuisine: Mediterranean

Oaxaca

Pla de Palau, 19 933 190 064 reservas@gruposagardi.com www.oaxacacuinamexicana.com

Cuisine: Signature, International (Mexican)

Pasa Tapas

Dr. Aiguader, 6-8 933 194 233 pasatapas@pasatapas.net www.pasatapas.com

Cuisine: Catalan, “Tapas”

Passadís del Pep

Pla del Palau, 2 933 101 021 restaurant@passadis.com www.passadis.com

Cuisine: Mediterranean, Market-fresh

Rossini

Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com

Cuisine: International (Italian), Mediterranean

Sagardi BCN Gòtic Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com

Cuisine: “Tapas”, Basque

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

Cuisine: International, Mediterranean

Tapa Tapa Maremagnum

Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@angrup.com www.tapataparestaurant.com

Cuisine: “Tapas”, Mediterranean

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

Cuisine: Mediterranean

Passeig de Borbo, 103 936 268 426 astrid@velissima.com www.velissima.com

Cuisine: Market-fresh, International (Italian) Xup Xup

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

Cuisine: Mediterranean

EIXAMPLE

4 Makis

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Cuisine: International (Japanese)

Alta Taberna Paco Meralgo Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com

www.restaurantpacomeralgo.com

Cuisine: “Tapas”, Catalan

Amar Barcelona

Gran Via de les Corts Catalanes, 668 931 039 988 reservas@amarbarcelona.com

www.hotelpalacebarcelona.com/restaurantsbars/amar-barcelona-restaurant

Cuisine: Mediterranean

Balmes 103

Balmes, 103-105. Hotel Barcelona Center 932 730 000 balmes103@hotelescenter.com

www.hotelescenter.es/hotel-barcelona-center/ gastronomia/

Cuisine: Mediterranean, Catalan Bar El Velódromo

Muntaner, 213 934 306 022 velodromo@velodromo.cat

www.moritz.com

Cuisine: Catalan, “Tapas”

BarcelonaMilano

Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com

www.restaurantbarcelonamilano.com

Cuisine: Mediterranean, “Tapas”

Bembì, Modern Indian

Consell de Cent, 377 935 024 952

info@bembi-barcelona.com

www.bembi-barcelona.com

Cuisine: International (Indian)

Bodega Joan

Roselló, 164 932 204 756

www.bodegajoan.com

Cuisine: Catalan, Mediterranean

Casa Amàlia

Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com

https://casaamalia.com

Cuisine: Market-fresh, Mediterranean

Courtesy of Barcelona Turisme

Casa Moritz

Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com

www.casamoritz.com

Cuisine: Market-fresh, “Tapas”

China Crown Barcelona

Casp, 48 933 158 095

barcelona@restaurantechinacrown.com

www.restaurantechinacrown barcelona.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

El Cangrejo Loco Aribau, 115-117 932 210 533 cangrejo@elcangrejoloco.com

www.elcangrejoloco.com

Cuisine: 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

La Gormanda Aribau, 160, 08036 931 276 049 reserves@lagormanda.com www.lagormanda.com

Cuisine: Market-fresh

L’Olivé Balmes, 47 934 521 990 info@restaurantlolive.com

www.restaurantlolive.com

Cuisine: Catalan, Mediterranean

Lasarte Restaurant

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

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

Sagardi BCN Centre

Muntaner, 70-72 937 060 706 reserves@sagardi.com www.grupsagardi.com

Cuisine: “Tapas”, Basque

Season Restaurant Aribau, 125 934 531 044 hola@seasonrestaurante.com www. seasonrestaurante.com

Cuisine: Mediterranean, “Tapas”

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 Brava Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es www.tierradelninot.com

Cuisine: Market-fresh, Signature

Tracatrá

Ronda Sant Pere, 7 936 291 867 astrid@tracatrabarcelona.com www.tracatrabarcelona.com

Cuisine: Catalan, 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 Còrsega, 289 937 379 080 info@restaurant.com

www.xertarestaurant.com

Cuisine: Signature

SARRIÀ-SANT GERVASI

4 Latas Mandri Mandri, 58 932 370 990 4latasmandri@gmail.com

www.4latas.bar

Cuisine: “Tapas”

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 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)

Oassis Natural Cooking Jardinets de Grácia Passeig de Grácia, 116 936 736 084 reserves-oassis2@angrup.com www.oassisnaturalcooking.com

Cuisine: International

LES CORTS

Bistró Mató

Bisbe Català, 10 932 554 695 mato@gruposantelmo.com http://gruposantelmo.com

Cuisine: Catalan, Mediterranean Òxid la Tertulia Carrer de Morales, 15 936 883 081 oxidlatertulia@gmail.com www.oxidlatertulia.com

Cuisine: Catalan, Mediterranean

SANT MARTÍ

4 Latas Poblenou Rambla de Poblenou, 125 936 241 716 4lataspoblenou@gmail.com www.4latas.bar

Cuisine: “Tapas” Enoteca Paco Pérez Marina 19-21, 08005 934 838 108 enotecapacoperez@ritzcarlton.com www.enotecapacoperez.com

Cuisine: Signature

L’Escamarlà

Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla

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 Quirat Restaurant

Avinguda Rius i Taulet, 1-3

Hotel Intercontinental Barcelona 934 262 223

www.quiratrestaurant.com

Cuisine: Market-fresh, Signature

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

How artificial intelligence is transforming the seafood sector

BY NATHAN STROUT

COMMERCIAL FISHING isn’t always considered a high-tech industry.

As one of humanity’s oldest professions, fishing is sometimes unfairly maligned as being old fashioned or relying on outdated technology. However, nothing could be further from the truth.

Quietly, the commercial fishing and aquaculture sectors are incorporating advanced technologies like artificial intelligence (AI) to transform their understanding of the global seafood industry and the ways they operate within it. From automating aquaculture practices to tracking dark fishing vessels in the open ocean, AI is revolutionizing the way fishers, regulators, and producers are interacting with the world’s oceans.

The area where AI technologies have seen the most widespread adoption is in aquaculture, where producers are using machine learning to monitor systems, sort animals and products, and automate feedings. Drawing on CrunchBase data, ThisFish CEO and Co-Founder Eric Enno Tamm estimated that the seafood industry had invested more than USD 610 million (EUR 565 million) on AIrelated initiatives, with most of those investments coming from the world’s 10 largest aquaculture companies.

“These top 10 companies represent 86 percent of all the – at least publicly disclosed –investments in the industry, so it’s quite lopsided,” Tamm said at Seafood Expo Asia in Singapore last fall.

One example of how AI is being used in aquaculture comes from the U.K., where Mowi, the world’s largest salmon-farming company, has collaborated with Aberdeen University and the Scottish Association for Science (SAMS) on on a trial using AI to detect sea lice in net-pen salmon farms. Currently, Mowi and other salmon farmers rely on lab-testing water samples under a microscope to detect sea lice, but the process can take several days to deliver results. In the trial, researchers have trained an AI with thousands of holographic images of sea lice so that it can automatically detect them in images taken by the camera.

sector and regulators, and one of the first steps to managing them is to identify whether they are present in the water,” SAMS Aquaculture Researcher Helena Reinardy said. “This new system could provide an opportunity for more regular and accurate monitoring to provide an early indication of potential sea lice risks.”

While aquaculture is the biggest beneficiary of the AI boom, other sectors of the global seafood industry are also taking advantage. One area where AI is showing promise is in revolutionizing understanding of ocean activities and helping regulators ensure compliance.

“What we need more than ever ... are people in the industry who have a little understanding of AI, but really understand the industry well, that can come together with technologists like myself with their problems and potentially use AI to solve it.”

- Eric Enno Tamm, ThisFish

AI is also being used by groups like Global Fishing Watch (GFW) to track commercial fishing activity in the open ocean. In a study published in January, GFW used AI to detect fishing vessels that were not being publicly tracked via satellite imagery. According to the researchers, the study showed that roughly 75 percent of industrial fishing vessels are not being publicly tracked.

In the U.S., NOAA Fisheries has been exploring and experimenting with how AI can be incorporated into its ongoing survey work and fishery-monitoring duties.

Currently, survey work is a massive drain on resources. According to NOAA, it takes a full year of manual video analysis to process the roughly 1,000 hours of footage collected for the Gulf Fishery Independent Survey of Habitat and Ecosystem Resources and then make that data usable for researchers.

Last year, NOAA Fisheries partnered with Mississippi State University-Northern Gulf Institute and Kitware Inc. to develop an AI-powered software system that can automatically sift through videos and images to detect fish, track species movements, and annotate videos for researchers. As the AI system grows in precision and reliability over time, the agency anticipates the human role in video processing to be minimized, freeing up those scientists’ time for analysis and other projects.

“This artificial intelligence software system will be a huge stepping stone for us in terms of timeliness and efficiency delivering analytical products from these critical surveys,” Matthew Campbell, co-author and project co-lead, said.

Regulators are also hopeful that similar AI tools can revolutionize electronic monitoring programs, making remote observation of commercial fishing operations far more viable. While officials have been keen on using video recording to replace human observers on vessels, those electronic monitoring systems still need humans to manually review those recordings in order to work effectively. According to Pew Charitable Trusts, that reliance on humans to process electronic monitoring footage is a major roadblock preventing wider adoption of electronic monitoring.

Now, NOAA is looking to overcome that hurdle by using AI to process those recordings. Last summer, the agency revealed plans to test the use of AI in its 2023 bottom trawl clam survey in Woods Hole, Massachusetts, U.S.A. Officials hoped the experiment would show researchers how to improve AI algorithms for the task and provide raw data for others to build off of.

“Sea lice are a concern for the aquaculture

“Historically, vessel activity has been poorly documented, limiting our understanding of how the world’s largest public resource – the ocean – is being used,” GFW Machine Learning Engineer Fernando Paolo said. “By combining space technology with state-of-the-art machine learning, we mapped undisclosed industrial activity at sea on a scale never done before.”

NOAA’s interest in using AI-powered automation to improve its operations goes beyond a few experiments and studies. In 2019, the agency listed AI as one of its new science and technology focus areas. Since then, NOAA has adopted an AI strategy and established the NOAA Center for Artificial Intelligence to promote technology adoption throughout the agency.

This is just a small sample of the applications AI technologies are being used for. Other AI use cases include tracking and protecting marine mammals, improving seafood marketing, helping grocery chains stock seafood products, and automating significant chunks of the aquaculture process.

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