UPSKILLING FOR A SUSTAINABLE FUTURE

5-9 SEPTEMBER

2015

INFORMATION PACK

SKILLS SUSTAINABILITY INSPECTION

INTRODUCTION

‘Upskilling for a sustainable future’ is the theme of the 2015 World Seafood Congress which will be portrayed through expert panels, special interest meetings, workshops, formal presentations and poster displays. There will be interactive sessions on skills in the seafood sector, seafood sustainability, seafood innovation, seafood markets, seafood integrity, global export and trade.

The Congress will feature high profile speakers from the Centre for Environment, Fisheries and Aquaculture Science (CEFAS), Food and Agriculture Organisation (FAO), United Nations Industrial Development Organisation (UNIDO), Seafish, as well as academic establishments, NGOs and industry leaders.

The World Seafood Congress brings together a global audience of seafood processors and importers, academia, public and private organisations, fish inspectors and government. Each day will see discussions in trading initiatives and developments in the seafood sector. Different countries outlooks’ on key issues will be explored as we enter an era which is forever changing, bringing new opportunities and challenges in sourcing and trading seafood.

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GALA DINNER SPEAKER

SIR RANULPH FIENNES BT OBE

Often described as the ‘World’s Greatest Living Explorer,’ Ran Fiennes is the first person to reach both North and South Poles by foot. He also made it into the record books by completing seven marathons on seven continents (including Antarctica) in seven days – soon after receiving emergency heart surgery. Only then did he take up climbing, starting with the North Face of the Eiger. At the age of 65, at his third attempt, Ran became the oldest Briton to conquer Everest.

In 2013 Ran launched The Coldest Journey, an attempt to cross Antarctica on foot during the southern winter where the temperature falls to minus 90°C. He was forced to withdraw when he suffered severe frostbite, but still claims that “if you are lucky enough to be able to walk around without a crutch, you might as well go for it.”

There is another dimension to the expeditions. A huge amount of scientific research has been carried out by Ran Fiennes’ teams, and charities such as Marie Curie and the Multiple Sclerosis Society have benefited to the tune of many millions.

GALA DINNER SPONSOR

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DR PAUL WILLIAMS

Chief Executive of Seafish

With a PhD from the University of Manchester and over 25 years of experience in research and development, Paul Williams was appointed to the position of Research Director at Seafish in January 2004, taking over as Chief Executive in 2010. Previously, he was the Managing Director at EWOS Innovation, part of the Cermaq group of salmon farming and feed companies.

DR CARL O’BRIEN

Defra Chief Fisheries Science Adviser

Carl O’Brien recently completed four years as the Vice-Chair (Fisheries) on the ICES Advisory Committee, of which he is now the UK member.

In 2010, he was appointed Defra Chief Fisheries Science Adviser – the lead advisor on fisheries science in support of government policy objectives. His role includes a fisheries input to a broader marine agenda, and a strong interface with the fishing industry.

TIMOTHY HANSEN

Director of The Noaa Seafood Inspection Program

Timothy Hansen began his career in the seafood processing business. In 1985 he joined the National Marine Fisheries Service Inspection Program and held various positions including Deputy Regional Chief Inspector, Director of Field Operations and Director of Technical Services. He joined the FDA Office of Seafood in 1998.

Timothy became the Director of the NOAA Seafood Inspection Program in 2006 and held that position until November 2014 when he retired from Federal service.

LAHSEN ABABOUCH

Director of Fisheries and Aquaculture Policy and Economics Division of Food and Agriculture Organization of the United Nations (FAO)

Lahsen Ababouch has been Chief of the Fish Utilisation and

KEYNOTE SPEAKERS

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Marketing Service of the Fisheries and Aquaculture Department since June 2000, when he joined the FAO. In 2011 he became Director of the Fisheries and Aquaculture Policy and Economics Division.

STEPHEN HALL

Director General of WorldFish

Stephen Hall is the Director General of WorldFish, an international research institute devoted to reducing hunger and poverty by improving fisheries and aquaculture. Recognised as a scientific thought-leader, Stephen has produced more than 80 scientific publications on fisheries and ecosystems.

His recent work focuses on the pivotal role of fisheries and aquaculture in creating a food secure future.

CHRIS GRIEVE

Executive Director of Meridian Prime

Since 2004, Chris Grieve has been Executive Director of Meridian Prime, a consulting company that helps people and organisations make results-driven change. Chris is also Executive Director of the EDGE Certified Foundation: a Swiss-based, global certification scheme dedicated to closing the workplace gender gap in Fortune 500 companies.

Chris is a member of the Advisory Board for Ocean Outcomes: a new Oregon-based organisation working with communities and the seafood industry to improve the sustainability of wild fisheries.

STELIOS MITOLIDIS

Deputy Head of Unit, Policy Officer / Control of illegal and undeclared fishing, European Commission

Stelio Mitolidis worked for the Greek Ministry of Finance dealing with Customs Policy and then joined the European Commission (Directorate General for Trade) dealing with anti-dumping and subsidies. In 2011 he became Deputy Head of Unit in the Fisheries Control Policy Unit in the Directorate General for Maritime Affairs and Fisheries dealing in particular with the IUU file and covering areas relating with actions to prevent, deter and eliminate IUU fishing at EU level, with third non-EU countries and at international/multilateral level.

KEYNOTE SPEAKERS

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EVENT PROGRAMME : OVERVIEW*

Sunday, 6 September 2015

10:00am – 7:00pm Delegate registration University Centre

12:00am – 5:00pm Technical workshops Grimsby Seafood Village

5:00pm – 10:00pm Welcome reception University Centre

Monday, 7 September 2015

8:00am – 8:55am Delegate registration University Centre

9:00am – 5:00pm Congress day of presentations University Centre

7:00pm – 10.30pm Opening reception - Seafood Fayre Humber Royal Hotel

Tuesday, 8 September 2015

8:30am – 8:55am Delegate registration University Centre

9:00am – 5:00pm Congress day of presentations University Centre

7:00pm – 11:00pm Gala dinner - Guest speaker and entertainment Humber Royal Hotel

Wednesday, 9 September 2015

8:30am – 8:55am Registration opens University Centre

9:00am – 3:50pm Congress day of presentations University Centre

4:00pm Close of the World Seafood Congress 2015 University Centre

Optional Delegate Arranged Activities

Thursday, 10 September

9:00am – 5:00pm Tours – processors, city tour, The Deep Grimsby, Hull, Lincoln or York

OTHER KEYNOTE SPEAKERS INCLUDE:

• Liv Holmefjord, Director of Fisheries Norway

• Steffen Kaeser, UNIDO

• Geoff Ogle, FSA

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TRAINING COURSES FROM THE SEAFOOD TRAINING ACADEMY

TRAINING COURSES FROM THE SEAFOOD TRAINING ACADEMY

The Seafood Training Academy is pleased to be able to offer a range of training programmes to delegates at the World Seafood Congress. The following courses are available to book, all costs quoted are per learner:

Hazard Analysis Critical Control Points (HCCP)

Based around the CIEH Level 3 Award in HACCP for Food Manufacturing. This intensive one day training programme leads, by way of a multiple choice examination, to an internationally recognised qualification from the Chartered Institute of Environmental Health.

Course Costs

Day one course: £90

Day two workshop: £60

Post Congress assignment and support: £120

Fish Quality Assessment

Seafish and the Seafood Training Academy offer a range of fish quality assessment training courses ranging from a half day Introductory course to our full five day advanced programme.

Developed specifically for the Congress we are able to offer two individual one day training programmes covering Torry and QIM assessment schemes for whole fish and the Torry scheme for cooked fish. Each programme will lead to a CPD statement/attendance certificate issued by the Sea Fish Industry Authority.

Course Costs

The following costs are per learner.

Day one: £85

Day two: £65

Fish Smoking

A two day training programme that provides opportunities to explore the production of smoked fish using an AFOS mechanical kiln.

Delegates will have an opportunity to undertake practical activities that include brining and salting fish, cold smoking of white fish, cold smoking salmon, hot smoking fish. The course will include a mix of theory and practical sessions and a Level 3 eLearning programme for those that want to extend their studies.

Course Costs

The following costs are per learner.

Day one: £100

Day two: £100

Intermediate Food Hygiene by eLearning

This level 3 food safety programme and qualification from the Royal Environmental Health Institute for Scotland is internationally recognised.

The eLearning programme must be completed by early August 2015 so that learners can attend one of a number of examination sessions that will be available during the Congress. Passing the two hour written examination that complements the eLearning programme will lead to a REHIS Intermediate Food Hygiene Certificate.

Course Costs

The programme costs £300 per learner including eLearning materials, workbook and access to an examination during the Congress week.

For full details of all courses, visit www.wsc2015.com

WHY SPONSOR THE WORLD SEAFOOD CONGRESS 2015?

The World Seafood Congress 2015 will attract over 350 global seafood professional attendees from around the world. The aim of the Congress is to build on existing and create new partnerships between IAFI members and all seafood professionals and specialists to benefit global seafood trade.

It also aims to profile innovation in seafood and provide opportunities for maximum participation by all economies involved in seafood trade - including developed and developing economies.

This interesting Congress will showcase an international panel of expert speakers who will inform and excite the audience of delegates with keynote presentations, industry specific speeches and workshop sessions.

There will be ample sponsorship opportunities for UK and international suppliers to network with delegates and promote their brand to this audience of seafood professionals.

Benefits to your business as a Sponsor:

• A unique platform for delivering your key message to international decision-makers.

• Enhance your visibility by getting your brand to international decision-makers.

• Create long lasting new business links across this industry.

• Targeted media and PR campaign leading up to the Congress via our dedicated Media Centre as well as televised event coverage, local press and Twitter walls.

Types of international delegates likely to attend:

• Scientists

• Academics

• Processors

• Buyers

• Retailers

• Training providers

• Food Service sector

Sponsorship opportunities are still available, for more details visit: www.wsc2015.com/sponsorship

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SPONSORSHIP

HOSTED BY

ASSOCIATE BODY

HOSTING VENUE

PLATINUM SPONSOR

Young’s Seafood Limited is the UK’s leading supplier of frozen and chilled, own-label and branded fish and seafood. A major supplier to UK chilled retailers, Young’s Seafood Limited is home to Young’s, the UK’s leading frozen and chilled fish brand. With our award winning Fish for Life programme on responsible sourcing, and our 10 Principles of Responsible Fish Procurement, we’re committed to ensuring that great quality fish is accessible to all, now and for generations to come. For over 200 years, Young’s has been making great seafood and building on this heritage, our team specialises in making the best fish delicious.

www.youngsseafood.co.uk

GOLD SPONSORS

SILVER SPONSOR

BRONZE SPONSOR

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SPONSORSHIP

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REGISTRATION

To register, please visit www.wsc2015.co.uk

STANDARD REGISTRATION

The delegate fee includes attendance to the World Seafood Congress from Monday, 7 to Wednesday, 9 September, including all refreshment breaks and lunches during the Congress. The fee additionally includes an evening reception on Sunday, 6 September at the Grimsby Institute whereby you will be able to register.

£495.00 + VAT per person

SEAFOOD FAYRE

The Seafood Fayre will be held on Monday, 7 September at the Humber Royal Hotel, where delegates will get to taste the freshest fish produce from different supplier stalls.

£45.00 + VAT per person

GALA DINNER

The gala dinner will be held on Tuesday, 8 September at the Humber Royal Hotel and will include a three course meal with wine, as well as the opportunity to listen to the guest speaker Sir Ranulph Fiennes.

£75.00 + VAT per person

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THE VENUE

GRIMSBY - YOUR HOST TOWN

Grimsby is an excellent host for the 2015 World Seafood Congress – with its rich fishing history dating back well over 1000 years. At its peak in the 1950s, Grimsby was the biggest fishing port in the world and today, it manufactures 80% of UK seafood products.

The town of Grimsby is located on the east coast of England, on the south bank of the Humber Estuary which leads out into the North Sea.

Grimsby is well served by good transport links from London and Manchester.

UNIVERSITY CENTRE GRIMSBY - THE GRIMSBY INSTITUTE

The main World Seafood Congress 2015 events will be held at the state-of-the-art Grimsby Institute. Transport will be arranged for delegates between the main conference hotels to the venue and there is also free parking available at the venue for those who wish to use their own transport.

18 Logie Mill, Logie Green RoadEdinburgh EH7 4HSt: 0131 558 3331 f: 0131 558 1442e: seafish@seafish.co.uk w: www.seafish.org

Origin Way, EuroparcGrimsby DN37 9TZt: 01472 252300 f: 01472 268792e: seafish@seafish.co.uk w: www.seafish.org

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www.seafish.org @world_seafood

JULIE SNOWDENWorld Seafood Congress 2015Programme Manager, Seafishtelephone: +44 (0) 1472 252300mobile: +44 (0) 7876 035 736email: wsc2015@seafish.co.uk

NIKKI HAWKINSEvents Manager, Seafishtelephone: +44 (0) 1889 271604mobile: +44 (0) 7876 035 763email: wsc2015@seafish.co.uk

COURTNAY BAIRDCommunications and Marketing Executive, Seafishtelephone: +44 (0) 131 524 8693mobile: +44 (0) 7943 094 584email: wsc2015@seafish.co.uk