Bolton’s Post

NEWS: Shift in Perception & Automation Key to Growth for Asia's Seafood Sector   At the recent SEA Agri-Food Roundtable, industry leaders (including Thai Union Group PCL., Atlas Capital, Vertical Oceans, & Temasek) discussed how automation & changing consumer perception are crucial for the sector's long-term success.   Want to be part of the solution?   Join us at the Asia-Pacific Agri-Food Innovation Summit (Singapore, Nov 19-21) and continue the conversation on building climate-positive solutions for the blue economy.   Read the full story: https://lnkd.in/eErZmh53   #seafood #innovation #blueeconomy #sustainability #asiapacific #APACAgriFood

🍞 🥖 🥨 Through the "Stakeholder dialogue to develop guidelines against food loss and waste" innovation in the bakery value chain in #Italy, for the first time and thanks to the help of the CNA of Viterbo e Civitavecchia, all bakeries tried to collaborate and talk to each other to fight against food waste🤝. 📊Under the guidance of members of the Università degli Studi della Tuscia, from February to June 2022, waste was measured in the bakeries. Although at the beginning of the stakeholder dialogue the bakeries claimed that there was no waste, by measuring every day they realised that there was. This was the first point to understand that by recording waste every day one can be aware of the problem and do something about it🎯. 👥With the implementation of the innovation completed, #LOWINFOOD members will now focus on interviews with the bakeries to understand the data collected. ▶️ Listen to Roberta Pietrangeli about the implementation of the innovation👇🏼🎥 #bakery #bread #stakeholder #collaboration #innovation #Italy #Sweden #Finland #reducefoodwaste #foodwaste #foodloss #sustainability #H2020FoodSis #H2020 Clara Cicatiello Emanuele Blasi Menty (Mengting) Yu Luigia Melaragni Tampere University Wastebusters Finland Elina Närvänen Nina Mesiranta SLU - Swedish University of Agricultural Sciences Mattias Eriksson Niina Sundin Louise Bartek Felicitas Schneider Julian Parfitt FOODRUS #H2020 Project FAIRCHAIN_EU CO-FRESH Ploutos_H2020 European Research Executive Agency (REA) European Commission EU Science, Research and Innovation

🌾 Marking Sustainable Gastronomy Day🌾 Today, June 18th, emphasises the importance of sustainable food practices in protecting our planet. Sustainable Gastronomy Day highlights the importance of sustainability in food production, preparation, and consumption, aiming to encourage practices that benefit both people and the planet. We're using this day to highlight our Rice Sustainability Hub – a comprehensive resource designed to support the development of sustainable rice projects that reduce methane emissions and tie in perfectly with Sustainable Gastronomy Day. This initiative, a collaboration between the International Rice Research Institute (IRRI) and the Australian Department of Foreign Affairs and Trade (DFAT), aims to scale carbon market access for sustainable rice producers in Vietnam. Rice, which feeds over 4 billion people and sustains 150 million farmers, is a significant source of global greenhouse gas emissions. By promoting sustainable practices, we can significantly reduce methane emissions, contributing to the goals of the Global Methane Pledge. Discover the tools, resources, and templates available on our hub, and join us in making rice production more sustainable. Your feedback is invaluable in helping us improve and expand our resources. 🔗 Visit the Rice Sustainability Hub here: https://lnkd.in/eUfP8-WX #SustainableGastronomyDay #SustainableAgriculture #ClimateAction #MethaneReduction #SustainableRice #GoldStandard #IRRI #DFAT

🌍🐟 Join us at Seafood Expo Asia 2024 for our must-attend session for industry stakeholders committed to advancing sustainability and aligning with consumer expectations! https://bit.ly/4ecjDhX We'll be doing a deep dive into the future of Southeast Asia's booming seafood industry and exploring the latest trends in traceability and sustainability, backed by groundbreaking insights from the GlobeScan 2024 study.   Key topics include: 🔹 What do consumers really think about the state of our ocean? 🔹 How informed are they about sustainability issues in seafood? 🔹 What factors are most important to them when purchasing seafood? 🔹 How can businesses effectively address consumer needs and drive positive change. | Patrick Caleo | Joey Goh | Kasia Skawinska | Usmawati Anggita Sakti | Anne Gabriel | Anita L. | Anthony Alvin | Daniel MENCIUS | #SustainableFishing #SustainableSeafood #SEAAsia

𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝘀𝗲𝗮𝗳𝗼𝗼𝗱 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 𝗯𝘆 𝗠𝗼𝗻𝗸𝗲𝘆𝘀 𝗯𝘆 𝘁𝗵𝗲 𝗦𝗲𝗮 In the heart of the Dutch food innovation region, Brabant, Monkeys By The Sea is making some great strides with their unique line of plant-based seafood. Inspired by nature itself, where research shows that monkeys near the sea have higher brain capacity by eating seaweed and shells, this innovative company is developing plant-based alternatives to seafood. Composed of purified seawater, seaweed, microalgae and plant proteins such as oyster mushrooms and sugar beet fiber, Monkeys by the Sea's products promise not only great taste but also sustainability. This fits perfectly with Brabant's ambition to contribute to a healthier planet. Together with local partners and businesses, Monkeys by the Sea strives for the greater goal: a living legacy of a healthier ocean for future generations. Discover how Brabant is combining innovation and sustainability to transform the food industry 👉 https://lnkd.in/egGUR6VV

The Global Seaweed Coalition will be visiting Japan in April! Our local partners from Global Compact Network Japan are working on organizing a great seaweed conference at the Sasakawa Peace Foundation in Tokyo (April 26th, 2pm) in partnership with the Ambassade de France au Japon & Riken Food. The conference will gather high level japanese policymakers, NGO’s, business leaders and stakeholders to discuss seaweed’s non food potential, that is getting traction internationally but is still relatively new to Japan. After a series of meetings in Tokyo with government, academics and industry stakeholders (April 18/19), our co-founder Vincent Doumeizel will travel to Sendai to visit Riken Food Ltd and seaweed producers during the harvest season (April 20/21). He will then be welcomed by the municipality of Toba, the city in Japan with the largest number of ama, women who brave the dangers of the seabed to gather seaweed and shellfish, perpetuating a 2000-year-old tradition (April 22/24). A townhall will be organized at Lloyd's Register in Yokohama on April 25 on behalf of our founding partners from Lloyd's Register Foundation. Since the start of our journey, learning from and working with the asian seaweed sector has been at the heart of our action. As our Japan-based seaweed ambassador Pauline Casaux stresses in a recent article, thanks to millennia of consumption as a sea vegetable, seaweed is mainly seen as a food in Japan. In the West, on the contrary, seaweed is a relatively recent (re)discovery as a food resource, with cultural habits taking a long time to change, but western non food seaweed applications are highly interesting to Japanese audiences. Increased cooperation and work with Japanese stakeholders will allow to learn more from our mutual experiences and exchange visions and ideas for innovation, to the benefit of the whole global seaweed sector. Keeping with our inclusive approach, if you know any stakeholder, farm, institution, business you think we should be visiting, or have recommendations of any kind, please reach out to us! 🌊🌊🌊 Art: “The seaweed-gathering ritual at Nagato”, Totoya Hokkei, 1835 #GlobalSeaweedCoalition #Seaweed #Japan Centre national de la recherche scientifique Station Biologique de Roscoff Lloyd's Register Foundation United Nations Global Compact Philippe Potin Vincent Doumeizel Nichola Dyer Mélanie C. Sofya Mishchenko Adrien Vincent Andrea Blanc Azzedine Badis

What is the Blue Economy? What is Blue Food? Why should you care? #thegdst #sustainableseafood #traceability #blueeconomy #bluefood Many of us have heard of the “green economy”, defined by the Green Economy Coalition as “a resilient economy that provides a better quality of life for all within the ecological limits of the planet”. What is the blue economy? Well, think of the green economy + water. The blue economy is defined by the World Bank as the "sustainable use of ocean resources for economic growth, improved livelihoods, and jobs while preserving the health of ocean ecosystem." Please note, this definition is not limited to food; it applies to marine transport, tourism, energy creation and transport, and more. Blue Food is a more specific term, and it applies to all food harvested or farmed in marine and fresh water. That said, not all aquatic derived food is equal; the term blue food is usually connected with food that is produced with an eye towards sustainability and some form of social equity. I’d thought of the term blue food as being a recent concept, but when I did a bit of research of this post I found the term referenced in a 2011 article in Scientific American article, The Blue Food Revolution: Making Aquaculture a Sustainable Food Source | Scientific American. That said, it is being discussed much more currently. How can you communicate to your supply chain that your product is blue? The Global Dialogue on Seafood Traceability’s Standard captures and shares much of the necessary data, allowing customers to make informed and responsible purchasing decisions. My colleagues Huw Thomas and Lief Hendrikz will be speaking on the topic in an UK All Party Parliamentary Group on Fisheries next week. I will be attending the Blue Food Innovation Summit the following week. Follow the Global Dialogue on Seafood Traceability's LinkedIn page to learn more.

➡ New paper out! This paper describes and offers a preliminary evaluation of the food policies implemented in selected Italian cities (#Milan, #Turin, #Bergamo, #Trento, #Lucca, #Livorno, #Rome, and #Matera). As these policies have only been implemented in the last few years, their life cycle is still at an early stage or not yet completed. No mid-term or final monitoring activities have yet been carried out to assess their characteristics and impacts. This prevents any form of interim evaluation and modification for better implementation. This study fills this gap by proposing a #description and a preliminary #evaluation of these policies based on semi-structured interviews with key actors in the selected cities. Thanks to the other authours, Davide Marino e Marco Vassallo CREA Ricerca #foodpolicies #sdg #policiesevaluation #cibo #food #policies CITIES FORUM OECD Centre for Entrepreneurship, SMEs, Regions & Cities Resilient Cities Network Future Food Institute World Food Programme International Food Policy Research Institute (IFPRI) Rete Rurale Nazionale

The German food innovation company, BLUU Seafood, is addressing the rising demand for sustainable seafood in Europe by producing lab-grown fish products. Their approach retains the nutritional benefits of traditional fish while eliminating animal suffering and environmental degradation. The cost of lab-grown fish may soon rival that of conventional fish, offering an eco-friendly alternative. Bluu Seafood's first market is Singapore, given Singaporean receptiveness to cultivated meat. This initiative brings Singapore closer to their goal of producing 30% of their food locally by 2030. Despite initial consumer hesitation, there is now a growing awareness of the sustainability concerns around seafood, which is pushing food producers to look for innovative solutions. As the technology continues to advance, companies like Bluu Seafood will be in pole position to supply seafood products on an industrial scale in the coming years, offering the sector a cleaner and more sustainable alternative to the traditional one. Read the full article by Sophie Kevany in The Guardian at https://lnkd.in/djWgApSs. #sustainability #seafood #sustainableseafood #labgrown #ethicalseafoodresearch #Singapore

DYK that nearly two-thirds (64%) of GSI members’ production was Aquaculture Stewardship Council (ASC) Stewardship Council certified in 2023? Giving consumers greater access to salmon farmed to the most stringent environmental and social standards is one of our priorities. We tuned into ASC’s recent webinar ‘Seafood through a consumer lens’ to find out more about their market research study. With 15,000 consumers surveyed in 14 markets across America, Asia and Europe, the results shed light on sustainability, safety, and trust factors in seafood purchases.   A key finding is the significant consumer disconnect between sustainability views and purchasing choices – while two-thirds (67%) of people are keen to buy sustainable products, only ~2% factor in sustainability while shopping.   Let's bridge the gap between intention and action and look for the green check of the ASC logo when shopping for sustainable seafood.   #Sustainability #ASC #Seafood #ResponsibleFarming #EnvironmentalStandards #FarmedSalmon