HKSSC Webinar | Seafood ratings and certifications

Seafood ratings and certifications: clarity on what these mean and how to apply them in your seafood sourcing strategy

If you have operations in Asia involving seafood this webinar will be relevant for you, and even more so if your company buys or sells seafood in the Hong Kong market.

In the first part of the 90-minute webinar our experts and guest speakers highlight the difference between seafood ratings and certifications, and how they've made them an important part of their company’s seafood sourcing strategy.

In Part 2 we shared the benefits of being part of the Hong Kong Sustainable Seafood Coalition (HKSSC). With an overview of the organisation and its benefits provided by the Secretariat, and a sharing by our Chairperson, Ben So, Founder, 178 Degrees, and HKSSC member Makiko Karasawa, Business Development Manager, Indoguna.

Speakers:
Richard Ekkebus, Director of Culinary Operations & Food and Beverage,
Mandarin Oriental Landmark Hotel / HKSSC member 
Huw Thomas, Director, 3 Pillars Seafood / HKSSC Steering Committee
Stan Shea, Marine Programme Director, BLOOM Association HK / HKSSC Steering Committee
Jacqui Dixon, Technical Advisor and Steering Committee, HKSSC

Facilitator:
Tiffany Lee, Sustainability Advisor, TPB

HKSSC presentation and event support:
Aaron Sloan, Senior Consultant, ELEVATE , HKSSC Secretariat