Agenda includes rich lineup of expert-led classes, presentations and demonstrations
BOSTON, March 8, 2018 – Sunday, March 11 through Tuesday, March 13, thousands of seafood buyers, importers, distributors, and processors will convene at the Boston Convention and Exhibition Center for Seafood Expo North America/Seafood Processing North America. Over the course of three days, visitors will discover a quarter-million square feet of seafood industry exhibits, and participate in special events all while networking and getting business done.
The schedule of events kicks off Sunday morning with a keynote address by Professor Mark Blythe, the economist who made uncannily early predictions of Brexit and a Trump presidency. In his talk, titled What Does Globalization 3.0 look like? Global Trade in a World of Local Populism, Blyth 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.
Other highlights include the Sunday afternoon Seafood Excellence Awards, where two forward-thinking leaders will be recognized, one for Best New Product and another for Best New Foodservice Product, and a packed schedule on Monday including two presentations, one on a fish farm solution sponsored by iNECTA, and another on combating waste in the global fish and seafood supply chain sponsored by Sealed Air.
Also on Monday, an impressive series of presentations is sure to draw a crowd around the Demonstration Theater. Titles 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 Seafood Expo North America’s much-anticipated tradition — the 12th Annual Oyster Shucking Competition, sponsored by Kelchner Food Products.
“The exposition’s master classes and culinary demonstration give visitors practical, educational take-aways in engaging, entertaining formats,” said Wynter Courmont, event director. “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.”
Below is the schedule of events offered for free to all badge holders during the three-day exposition:
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, MARCH 12:
9:15am – 10:00am, Level 1, Room 153 A/B
INECTA Fish Farm Solution – sponsored presentation, light breakfast served
Sponsored by: INECTA
9:15am – 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
In addition, visitors are invited 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’ finest 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.
Seafood industry buyers and processors can learn more about Seafood Expo North America/Seafood Processing North America and register to attend by visiting seafoodexpo.com/north-america.
About Seafood Expo North America/Seafood Processing North America:
Seafood Expo North America/Seafood Processing North America is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exhibition to meet, network and do business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. The exposition is sponsored by the National Fisheries Institute. SeafoodSource is the official media. The exposition is produced by Diversified Communications, the international leader in seafood-industry expositions and media. For more information, visit: www.seafoodexpo.com/north-america
About Diversified Communications: Diversified Communications is a leading international media company with a portfolio of face-to-face exhibitions and conferences, online communities and digital and print publications. As producers of these market-leading products Diversified Communications connects, educates and strengthens business communities in over 14 industries including: food and beverage, healthcare, natural and organic, business management and technology. The company’s global seafood portfolio of expositions and media includes Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com. Diversified Communications, in partnership with SeaWeb, also produces SeaWeb Seafood Summit, the world’s premier seafood conference on sustainability. Established in 1949 and headquartered in Portland, Maine, USA with divisions and offices around the world, Diversified Communications remains a privately held, third generation, family-owned business. For more information, visit: http://www.divcom.com
Adam Morris, Senior Marketing Coordinator