Fish harvesters and chefs are adapting to a new seafood supply chain paradigm. Direct sales mean more personal relationships, better understanding of each other’s needs and generally higher revenues. Fish harvesters have to deal with everything from regulations, to seasonality to changing environmental factors. Chefs have to deal with consumer tastes, fluctuating pricing and customer education.
How do you bridge the gap and provide local, responsibly harvested seafood to a willing customer base while supporting local fish harvesters? What are the benefits and challenges of doing so?
In this webinar, we’re going to hear from chefs and fish harvesters who have forged direct relationships that bring seafood one step closer to the consumer, eliminate the risk of fraud and uphold the core values that matter.