We sat down with Deb Kreider, director of meat and seafood at Carlisle, Pennsylvania-based GIANT Food Stores, for an exclusive look at how the East Coast chain sets its stores apart through innovative seafood merchandising.
Publix announced this week it is furthering its collaboration with to organizations to identify issues impacting sustainability in the seafood industry.
Washington, D.C.-based Blue Circle Foods has always only sold cod certified by the Washington, D.C.-based sustainability watchdog group Marine Stewardship Council, says David Pilat, Blue Circle’s vice president of business development.
The National Fisheries Institute is working with IBM's Food Trust blockchain-enabled system to begin a comprehensive seafood supply chain traceability pilot program
Tilapia remains a solid top 10 category performer when it comes to retail consumption and sales, and it’s not uncommon to see it in the top 5, says Bob Tate, national sales manager for Miami-based Aquabest Seafood LLC.
Rainbow trout, long a favorite of fish connoisseurs, has begun swimming a little closer to the surface of consumer consciousness, says Peter Fritsch, president of Palmyra, Wisconsin-based Rushing Waters Fisheries.
Adding value to products sold in grocery perimeter departments is a great way to attract convenience-minded customers and to increase sales and margins — and fresh seafood is no exception to the rule.