Fifth Annual Humber Seafood Summit - Seafish - Seafish · Fifth Annual Humber Seafood Summit ......

The Humber Royal Hotel, Grimsby 17–18 September 2014

Fifth AnnualHumber Seafood Summit

Feeding the Nation:Supply and Efficiency

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wsc2015.comVisit the World Seafood Congress 2015 website to:

• Register for the World Seafood Congress• Become a sponsor• View the Call for Papers

5-9SEPTEMBER 2015

WORLD SEAFOOD CONGRESS

Grimsby Institute, Nuns CornerGrimsby, NE Lincolnshire DN34 5BQ

SKILLS SUSTAINABILITY INSPECTION

UPSKILLING FOR A SUSTAINABLE FUTURE

www.wsc2015.com www.seafish.org @world_seafood

HOSTED BY

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As you will see from the programme, this year’s Summit has a particular focus on aquaculture and on the outlook in some of the key countries supplying the UK, with some interesting speakers from Russia, Iceland and Norway. We are also opening the event with a celebration of the best food that Lincolnshire has to offer. Seafood of course will feature high on the menu, but also many other new and exciting products from local producers for you to enjoy.

Next year there will be no Humber Summit as it will be replaced by the 2015 World

Seafood Congress which will be hosted by Seafish in Grimsby.

This important international event will attract hundreds of

seafood professionals from all around the world to discuss issues such as sustainability but also how to bring skills into the seafood industry. It

will be a great opportunity to network with knowledgeable and influential seafood industry

representatives and to build international contacts.

World Seafood Congress will be officially launched at our evening reception the night before the Summit this year, where we look forward to giving an update on how the programme for the event is shaping up. Our events team will be on hand at our evening reception and will be able to assist you with any questions about the Congress as well as taking your registration for the event itself. I’m sure you’ll agree with me that in hosting the Congress, as well as the Humber Seafood Summit Grimsby is stepping into the spotlight as a global centre of excellence for our industry.

For now, I welcome you to

the Humber Seafood Summit 2014 and hope that you enjoy the event.

Paul WilliamsChief Executive, Seafish

A WORD FROM SEAFISH

Welcome to the Humber Seafood Summit 2014

As ever, we have an exciting line-up of speakers and events that have been

designed to both inform and stimulate industry debate. I am particularly

looking forward to hearing from our keynote speaker, Mike Berthet, Fish

and Seafood Director at M & J Seafoods Ltd who, I am sure, will have some

valuable and thought-provoking comment on our industry and the vital role

that it plays in the foodservice sector.

Follow us on Twitter @SeafoodSummit4

A WORD FROM SEAFISH 3 Welcome to the Humber Seafood Summit 2014

FEEDBACK 5 Feedback and photos from last years event

EVENING RECEPTION 6 A selection of seafood and local fine foods

CONFERENCE PROGRAMME 7 Feeding the nation, supply and efficiency

KEYNOTE SPEAKER PROFILE 8

CONFERENCE SPEAKER PROFILES 9

ACKNOWLEDGEMENTS 15

USEFUL INFORMATION 16

CONTENTS

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FEEDBACK AND PHOTOS FROM 2013

“The event was great and continues to develop into a must-attend event!”Huw Thomas — Morrisons plc

“I really enjoyed the Summit and met some interesting people which is always good!”Heather Macintyre — Marks & Spencer plc

“Thank you so much for the opportunity… also cannot get over the amazing spread on the first night — what a treat and a fabulous idea!”Laura Partridge — ISU

“The quality and variety of the speakers was excellent… the networking opportunities were also excellent.”Katie Miller — Client Earth

“Thoroughly enjoyed the whole event… the mix of speakers and events was first class… a tough act to follow for next year!”Steve Millson — Sealord

“We will almost certainly sponsor next year’s event.”Mike Hryckowian — United Fish Industries (UK)

“The presentations saw a very diversified view from all areas of the industry that fitted together like a jigsaw puzzle.”Steve Moores — PPS East

“Great, amazing and well managed event. I look forward to next year.”Yannis Bordouropoulos — FCI Ltd

“A great opportunity to network, and a very useful event.”Steve Lamming — Hightide Seafood Solutions


EVENING RECEPTIONWednesday, 17 September 2014 — 19:00 - 22:00

SELECTION OF SEAFOOD AND LOCAL FINE FOODS

Fruit de mer from Icelandic Seachill www.icelandic.is

Selection of fishcakes from Chapman Fishcakes www.chapmansfishcakes.co.uk

A variety of flatfish species from Flatfish www.flatfish-ltd.co.uk

The Funky Fish Kitchen and Gastro ranges from Young's www.youngsseafood.co.uk

A delicious array of ready-to-eat products www.bigprawn.com from The Big Prawn Company

PGI Grimsby traditional smoked fish with Lincolnshire Poacher cheese www.traditionallysmoked.co.uk

Premium seafood platter products from Paramount 21 www.paramount21.co.uk

Handmade Sciolti chocolates and ice-cream www.scioltichocolates.com

Zest Deli cheeseboard www.zestdeli.co.uk

Fish kedgeree www.schoolofcornishsardines.co.uk

Selection of home-brewed beers www.tom-wood.com

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CONFERENCE PROGRAMMEThursday, 18 September 2014 Venue: Humber Royal Hotel, Grimsby

Session Chair: Dr Paul Williams, CEO Seafish

08:30 ‘Welcome’Dr Paul Williams Chair, Seafish

08:40 ‘A Foodservice perspective’ — Keynote speakerMike Berthet M&J Seafoods Ltd

09:00 'Global Supply and Market of Fishery Products'Nianjun Shen FAO

Session One — Opportunities and Trends: UK Outlook

09:20 ‘Satisfying the shopper and the consumer’Jonathan Banks JB Associates

09:40‘The Seafish Risk Assessment for Sourcing Seafood (RASS): a new approach for informing buying decisions’

Dr Tom Pickerell Seafish

10:00‘Understanding sustainability within the professional chef sector’

Jose Souto Westminster College

10:20‘Health effects of consuming 2 portions per week of Scottish farmed Salmon raised on different feeding regimes’

Dr Baukje De Roos University of Aberdeen

10:40‘Let them eat Hake — Using the Media to communicate positive messages on the Industry’

Louise Vaughan Acceleris / NFFO

11:00 Questions and answers

Refreshments

Session Two — Aquaculture and Standards

11:30 ‘Certifying marine ingredients for aquafeeds’Dr Andrew Jackson IFFO

11:50 ‘Moving from ‘responsible’ to ‘sustainable’ aquaculture’Dan Lee Global Aquaculture Alliance

12:10‘Small-holder opportunities for third-party certification; experiences from the Bangladesh shrimp sector’

Dr Francis Murray University of Stirling

12:30 ‘How certification is fuelling change’Esther Luiten Aquaculture Stewardship Council


13:00 Lunch

Session Three — Scanning the Horizon: Trade and Technology Chair: Simon Dwyer

14:00 RussiaAlexey Pchelintsev Eurofish

14:10 IcelandJónas R. Viðarsson MATIS

14:30 ChinaClaire Urry China-Britain Business Council

14:50 NorwayJack-Robert Moller Norwegian Seafood Council


15:30 Closing remarks

FEEDING THE NATION, SUPPLY AND EFFICIENCY

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KEYNOTE SPEAKER

Mike BerthetDirector of Fish & Seafood, M&J Seafood

A qualified Chef who has over 30 years of experience in Fish and Seafood, Mike represents M&J Seafood on sustainability issues and ensures our passion and commitment to responsible sourcing is maintained. Working with the Industry, Governments, NGO’s and Fishermen to identify the drivers for consistent advancement of safe sustainable fishing and connecting the Food Service Industry seamlessly, end to end, to embrace the necessary changes for a ‘Perpetual Harvest’ that can feed this and future generations. As well as developing (along with the Fish and Seafood Team) the direction and policies of both M&J Seafood and the wider Brakes Group, Mike also represents Food Service on a range of committees such as the Prince Charles’ International Sustainability Unit, Seafish Common Language Group, and City and Guilds Hospitality and Advisory Group and ensures our passion and commitment to responsible sourcing is maintained.

With provenance, sustainability and local

sourcing continuing to feature

heavily on menus across the

country we are seeing an

increase in demand for fish

sourced in and around home

shores at the expense of more

exotic species.

Chefs are becoming aware

of what is available on

their own doorstep partly

through innovation and menu

development and partly through

companies such as M&J Seafood

actively promoting under used,

but equally delicious, sustainable

local species.

When it comes to sustainability

the key thing is getting chefs

to understand exactly what

sustainable means. Some think

it is all about quality and others

that it means that something is

always available — which doesn’t

really take into consideration

the issues of seasonality and if

there will be enough stock in

the sea of that species for future

generations! We do a lot of

training sessions with chefs and

like to refer to it as a ‘perpetual

harvest’. It’s a message we use

a lot and one which we feel not

only describes sustainability very

well but also makes it easy for

chefs to understand. Keeping

chefs informed of the availability

of locally caught fish is the

reason behind our ‘Skippers

Catch’ initiative which keeps

them up to date with who’s

caught what and where on a

regular basis allowing them to

select the finest fish and seafood

landed each morning.

Back of house I don’t think that

we do nearly enough in this

country to train young, up and

coming chefs on how to use the

abundance of fish and seafood

available in the waters around

the UK. Lecturers at catering

colleges do a great job on

limited resources but a lack of

government funding means that

the industry is not as well served

as it should be.

When it comes to front of

house the serving staff have an

important role to play. If they

are well briefed on the menu

descriptors and are allowed to

try the dishes they will become

really enthused and describe the

dishes in a personal way that will

capture the diners’ imagination.

Customers want to know what they are buying and love the story of where, how, who and when the fish was caught. With this in mind, choose your supplier carefully — make sure you know where your fish has been caught, how it has been caught and how it got to you!

Experiment with under-utilised species. A good way of doing this is the ‘duo’ method. For

example chef could serve a fish that the consumer is very

familiar with, such as Salmon, alongside a less familiar one

such as Hake. Customers are more likely to try something different when served in this way because they know that even if it turns out that they don’t like

the Hake — which I am sure they will! — they won’t go hungry.

Remember that fish and seafood

has gained, and continues to gain, massive presence on the menu — it’s what helps to bring diners back time and time again, which is a restaurant’s lifeblood.

With over 250 species available at any one time it’s the perfect way to ring the changes and

keep a menu fresh.


CONFERENCE SPEAKER PROFILES

Nianjun ShenFAO

Mr. Shen started his career with the Internal Auditing Department in the Ministry of Foreign Trade and Economic Cooperation (MOFTEC) in China, conducting financial and managerial auditing over state-owned corporates under the wing of MOFTEC. From 2001 to 2005 he worked with the Trade Office of the Chinese Consulate General in Toronto.

As the Vice-Consul for Commercial Affairs his was responsible for bilateral trade and investment promotion in the sectors of agriculture, food processing, electronics, machinery and auto industry. In 2005 he became a Deputy Director for multilateral affairs in the Ministry of Commerce.

At that time, he managed the national cooperation programs between China and two UN agencies namely UNICEF and UNFPA. He was a team leader for series of feasibility studies and policy initiatives including ‘Free Market Access for Imports Originated from LDCs’, and several feasibility studies on free trade agreements and Preferential Trade Arrangements for the Chinese Government.

In 2007 Mr. Shen joined the Common Fund for Commodities based in Amsterdam and had been a commodity development project manager for the past seven years. He was responsible for managing diverse projects focusing on commodity development.

In January 2014 Mr. Shen joined the FAO, working in the Products, Trade and Marketing Branch of the Fishery and Aquaculture Department.

Mr. Shen holds a Bachelor’s degree of Economics from the Shanghai University of International Business and Economics, and a Master’s degree of Economics from China Renmin University.

Jonathan BanksJB Associates

During his 30+ years in Fast Moving Consumer Goods Jonathan has held senior sales and marketing positions in multinational manufacturers and a retailer. By turning data into actionable insights he helps manufacturers and retailers formulate winning strategies.

After seven years as Nielsen’s Business Insight Director, he formed Jonathan Banks Associates Ltd to provide consultancy with an emphasis on Category Management, and recently joined Europe’s leading CatMan resource, and shopper experts — Bridgethorne.

He has two children, lives near London, and is making diminishing contributions to the Old Latymerians football club.

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Tom PickerellTechnical Director, Seafish

Dr Tom Pickerell joined Seafish in July 2013 moving from California where he was the Senior Science Manager for the Seafood Watch program at Monterey Bay Aquarium. Before this Tom worked at the Shellfish Association of Great Britain (SAGB) where he managed the UK Shellfish Industry Development Strategy (SIDS), WWF UK where he was the Fisheries Policy Officer and Defra, where he held a variety of different roles. He has a degree in Marine Biology, a master’s degree in Analytical Biology and a PhD in shellfish aquaculture.


Jose L SoutoWestminster College

Jose studied at Westminster Kingsway College. After leaving college and doing a stint abroad in Spain Jose worked as a Chef at the House of Commons (HOC) for over 11 years. While working at the Commons he also work at some of London top establishments during working sabbaticals from the Commons. In 2004 he wrote a training manual on Game for the trainee chefs at the HOC and due to this he was asked to give a lecture back at the college where he started. A year later Jose took up a lecturing post at Westminster Kingsway College one of the most highly regarded Catering Colleges in the UK. Since then he has become one of the leading Game Chefs in the UK with knowledge of not only how to cook Game but also about its harvest and preparation.

Jose is a Master of the Craft Guild of Chefs and writes articles for its magazine, The Stockpot, he also takes Craft Guild Chefs out on visits to experience and see how certain foods are grown, harvested and to give them an understanding on what makes these foods special.

He has sat as a Judge and Chairperson on the prestigious ‘Quality Food Awards’ for eight years, at the same time also sitting as a judge on the ‘Retail Awards’. This year in 2014 he will sit as a judge on ‘The Great Taste Awards’ for the first time. He works with many PR companies doing consultancy, product development, food styling and advising on products.



Dr Baukje de RoosUniversity of Aberdeen

Dr Baukje de Roos is an internationally recognised nutritionist working within the Rowett Institute of Nutrition & Health at the University of Aberdeen. In the past 20 years she has executed a large range of human intervention studies to assess the health properties of dietary fatty acids (such as omega-3 fatty acids and conjugated linoleic acids) and bioactive plant polyphenols (such as flavan-3-ols from cocoa and phenolic acids from olives). She assesses the health effects of dietary bioactives by measurement of validated risk markers of cardiovascular disease (for example plasma lipid levels, platelet function, blood pressure) but increasingly also by measurement of novel health and resilience markers that have been identified through nutrigenomics technologies.

Her expertise in the area of diet and health has formed the basis of significant contracts and consultancies with various large food companies (Stephan Nutrition, Cognis, MacPhie of Glenbervie, Provexis, Kelloggs), the food and drink support sector (Food and Drink Innovation Service), and national UK television (Channel 4’s Food Hospital Series). Baukje de Roos is the Program Leader of the University of Aberdeen’s Theme ‘Pathways to a Healthy Life’. This Theme is one of the four interdisciplinary Themes initiated as part of the University of Aberdeen’s strategic plan, aiming to facilitate and strengthen interdisciplinary collaborations that address the complex mechanisms by which individuals, lifestyle, the local community, socio-economic and environmental conditions affect healthy ageing.

Louise VaughanAcceleris / NFFO

In 2013 the National Federation of Fishermen’s Organisations (NFFO) appointed Acceleris to work with them on a campaign to challenge the negative perceptions of the fishing industry in national media. Now in its second year, this multi-award winning campaign has used a range of tactics to catapult the fishing industry into a positive media spotlight, as well as promoting the industry voice on issues including the CFP reforms, the discard ban, MPAs and food security. Recent, positive media exposure for the NFFO has included interviews on BBC Radio 4’s Today programme, the Simon Mayo Drivetime programme on BBC Radio 2 as well as a live Newsnight debate with Jeremy Paxman and chef Hugh Fearnley-Whittingstall.

Louise Vaughan (MCIPR) is a Director and head of PR at Acceleris and oversees the agency’s maritime division. She has led the NFFO media team since the start of the campaign and will talk about its recent, successful media campaign to promote hake to UK consumers as a highly sustainable and tasty fish.

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Dan LeeGlobal Aquaculture Alliance

Dan Lee is an aquaculture specialist with particular expertise in the design, implementation and management of new projects. He has worked mainly on the farming and reproduction of crustaceans, most notably marine shrimp, covering numerous research and commercial projects in South America, the Caribbean, Africa and Asia. He has gained an international reputation as a proponent and expert in the aquaculture field through the publication of the text book Crustacean Farming, Ranching and Culture and through his work with the Global Aquaculture Alliance.

He has assisted in the development of international codes of practice for responsible aquaculture, with special regard to food safety, traceability and environmental and social issues. He also works as a Research Associate at Bangor University’s Centre for Applied Marine Sciences.


Dr Andrew JacksonTechnical Director, IFFO

Andrew joined the organisation as Technical Director in 2006 and is responsible for IFFO’s technical programme and the development of the IFFO RS. Andrew worked for a number of years in fish nutritional research and feed formulation as well as having over 20 years of experience in the salmon farming industry in a range of different senior positions in both Chile and Scotland where he was also Chairman of the Scottish Salmon Producers Organisation. Andrew has a degree in Marine Zoology from the University of St Andrews and obtained his PhD in Aquaculture from the University of Stirling.

Dr Francis MurrayUniversity of Stirling

Dr Francis Murray, based at the University of Stirling, Scotland is a co-ordinator of the EU-FP7 large-scale collaborative research-project Sustaining Ethical Aquaculture Trade (SEAT: www.seatglobal.eu).

This highly inter-disciplinary project is evaluating and supporting sustainable production of four major seafood commodity groups farmed in Asia (penaeid shrimp, freshwater prawn, pangasius catfish, and tilapias) which contribute a large and steadily increasing share of European consumption. Dr Murray’s background in aquaculture began with seven years commercial involvement in salmon production in Scotland and Ireland specialising in recirculating aquaculture systems. This was followed by 10 years developmental research and consultancy work on integrated aquaculture systems in Asia, working with CARE International in Sri Lanka and the World Fish Centre in Malaysia.



Esther LuitenAquaculture Stewardship Council

Esther Luiten (PhD, January 1973) joined the Aquaculture Stewardship Council (ASC) in November 2013 as Manager Commercial Marketing.

She focusses on engaging commercial stakeholders to the ASC certification and labeling program and linking demand and supply streams across the various (European) markets. Until November 2013, Esther was responsible for the IDH Aquaculture Program and worked on the international value chains of farmed seafood, transforming them towards sustainability with a clear eye for the business case of producers and value chain companies.

Esther has over 10 years’ professional experience in the seafood sector. Whereas sustainability was not a topic when she started her career, during her role as deputy director of the North Sea Foundation (a Dutch NGO) the topic was clearly put on the agenda.

Together with her former colleague Christien Absil she was awarded with the Edgar Doncker prize for Nature (2010) for their transformative work due to the introduction of Consumer Seafood guides. Esther was a member of the Marine Stewardship Council’s Stakeholder Council and has always played an active role in discussions on the evolving landscape of seafood sustainability and certification. Esther has a scientific background in Environmental Innovation and Communication and is since then very much interested in facilitating business towards more sustainable practices.

Alexey PchelintsevEurofish

Alexey was Deputy Chief of the Export Department for Murmansk Trawl Fleet from 2003 until 2012 when the owners sold out part of the business to Ocean Trawlers. His career then took a new direction when he joined the Eurofish team as Sales Manager taking care of cod and haddock sales. Alexey has also worked as a sailor and factory manager, is trained as a fish processing engineer and has studied law.



Claire UrryExecutive Director, China-Britain Business Council (CBBC)

Claire is a member of the senior management team at CBBC with responsibility for CBBC’s strategic UK relationships and membership programme. She has been responsible for CBBC’s agri-food and drink sector work for the last 14 years.

A Mandarin speaker, she graduated from Leeds University in 1991 with a joint honours degree in Chinese and Portuguese. She first visited China in 1988 whilst studying at Fudan University in Shanghai and has been actively involved in doing business with China for the last 23 years.

Prior to joining CBBC, she worked for British Sugar and a Chinese tour operator. In addition to her role at CBBC, Claire is also the co-owner and director of her family’s farming and agricultural contracting business in Lincolnshire.

Jack-Robert MollerNorwegian Seafood Council

Jack Robert Møller holds a Masters degree from the Norwegian College of Fishery Science in Marketing. Jack has 20 years of experience in working within the fishing industry. He was from 2003-2006 the CEO of Uniprawns A/S and currently holds the position as director Norwegian Seafood Council UK.

Jónas R. ViðarssonMATIS

Jónas R. Viðarsson is a research group leader at the Icelandic food and biotech R&D Institution MATIS. His work is aimed at various seafood value chain studies; including traceability, chain management, environmental impacts, quality and shelf life improvements, data collection and collation, promotion and dissemination on correct handling and other added value tools and technologies for the seafood sector. He holds degrees in Fishery sciences, Environmental science and Resource management. His background is in fisheries and processing, as he prior to his scientific career worked as fisherman on-board trawlers and as worker in processing plants.

Jónas will present results from a European project that companies from the Humberside have been involved in, where a standard and a tool for self-assessment of sustainability impact has been developed.

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For information on the Humber Seafood Summit 2014, please contact the organiser:

Julie Snowden

Tel: 07876 035736 Email: [email protected]

www.seafish.org

Seafish would like to thank all of our speakers for supporting this event and also the following organisations and companies for their generosity in helping us to organise the Humber Seafood Summit 2014:

THANK YOU.

ACKNOWLEDGEMENTS

USEFUL INFORMATION

Venue

All events take place at The Humber Royal Hotel, Littlecoates Road, Grimsby DN34 4LX Tel: 01472 240 024 Email: [email protected] Web: www.thehumberroyalhotel.co.uk

Arriving by car

Ample free parking is available at The Humber Royal Hotel.

Arriving by train

Grimsby is connected to the East Coast Mainline from Doncaster. The Humber Royal Hotel is approximately five minutes by taxi from Grimsby station. The fare should be no more than £5.

Arriving by plane

Travelling time to The Humber Royal Hotel from Humberside International Airport is approximately 25 minutes. A 24-hour taxi service to and from the airport is provided by Cable Taxis Tel. 01652 688132 or 01472 500500.

Wifi

Free wifi is available at The Humber Royal Hotel (no code is required).

Useful contacts

Humberside Airport Tel: 0844 544 6753

Tourist Information Tel: 01472 323111 or 01472 323222

Taxis: Revells Tel: 01472 242424

Taxis: AA Taxis Tel: 01472 696969

Any questions?

If you have any issues or questions during this year’s Summit, please get in touch with the Seafish team:

Media enquiries: Dani Sewell Tel: 07876 035765

Speaker, sponsor and event queries: Julie Snowden Tel: 07876 035736

www.seafish.org

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