In the coming days, thousands of seafood buyers, importers, distributors, and processors will convene in Boston, Massachusetts for the 2018 Seafood Expo North America/ Seafood Processing North America event, taking place Sunday, 11 March through Tuesday, 13 March.
Whether exploring a quarter-million square feet of seafood industry exhibits or delving into the exposition’s comprehensive conference program, visitors will have plenty to do at SENA18 as they network and do business, according to the event’s organizer Diversified Communications.
The schedule of events kicks off on Sunday morning, with a keynote address from Brown University professor Mark Blythe, the economist who predicted Brexit and the Trump presidency. In his address, “What Does Globalization 3.0 look like? Global Trade in a World of Local Populism,” Blythe will discuss “how two phases of historic globalization have put us where we are today, and how a third phase taking shape now will likely influence global seafood markets and business in years to come.”
The keynote is just the beginning of Sunday’s agenda, with the Seafood Excellence Awards announcement being made in the afternoon of 11 March. Two “forward-thinking leaders will be recognized," one for Best New Product and another for Best New Foodservice Product, Diversified said.
Monday, 12 March, also boasts a packed schedule, including a presentation sponsored by software developer iNECTA on a recent fish farm solution it developed, and another on combating waste in the global fish and seafood supply chain, sponsored by packaging solution company Sealed Air.
At the Demonstration Theater on Monday, presentations will include “Make it Maine — Sweet and Sustainable Lobster” with Chef Stephen Roberts of Fisherman’s Wharf Inn, sponsored by Maine Lobster Marketing Collaborative; “Oyster Master Class” with Chef Patrick McMurry, owner and lead shucker at The Ceili Cottage; and the “12th Annual Oyster Shucking Competition,” sponsored by Kelchner Food Products.
The presentations and product demonstrations at SENA/SPNA offer attendees a host of actionable, practical skills, explained Wynter Courmont, the event’s director.
“The exposition’s master classes and culinary demonstration give visitors practical, educational take-aways in engaging, entertaining formats,” Courmont said. “They’re a great way to learn about specific seafood species, new ingredients, culinary dishes, innovations, and preparation techniques, and to enrich your overall Seafood Expo North America experience.”
Free events available to all badge holders during the three-day exposition include the following:
SUNDAY, MARCH 11:
11:00am – 12:15 p.m., Level 1, Room 153 A/B
Keynote Presentation: What Does Globalization 3.0 Look Like? Global Trade in a World of Local Populism
Presented by: Mark Blyth, Political Economist & Author, Professor, Brown University
3:00 p.m., Demonstration Theater
Seafood Excellence Awards Announcement & Reception
MONDAY, 12 MARCH:
9:15 a.m. – 10:00 a.m., Level 1, Room 153 A/B
INECTA Fish Farm Solution - sponsored presentation, light breakfast served
Sponsored by: INECTA
9:15 a.m. – 10:00 a.m., Level 1, Room 152
Combating Waste in the Global Fish & Seafood Supply Chain - sponsored presentation
Sponsored by: Sealed Air
11:00 a.m. – 12:00 p.m., Demonstration Theater, Booth 3365
Master Class: Oysters
Presented by: Chef Patrick McMurray, Owner/Lead Shucker, The Ceili Cottage
12:30 p.m. – 1:30 p.m., Demonstration Theater, Booth 3365
Chef Demonstration: Make it Maine — Sweet and Sustainable Lobster
Presented by: Chef Stephen Richards, Fisherman’s Wharf Inn
Sponsored by: Maine Lobster Marketing Collaborative
2:30 p.m., Demonstration Theater
12th Annual Oyster Shucking Competition
Sponsored by: Kelchner Food Products
Attendees are also encouraged to preview the exposition’s New Product Showcase, which will display recently-launched packaged seafood products, culinary dishes, condiments and more (Location: Exhibit Hall, Booth 3513), and the Featured Product Showcase, where a selection of exhibitors’ products will be highlighted (Location: Exhibit Hall, Booth 3533). Both showcases will be open all three days during expo hours: Sunday and Monday from 10:00 a.m. to 5:00 p.m., and Tuesday from 10:00 a.m. to 3:00 p.m.
More information about Seafood Expo North America’s events and exhibitors can be found here: seafoodexpo.com/north-america. Official media coverage of the event can be read here: https://www.seafoodsource.com/events/seafood-expo-north-america
