Bumble Bee Seafoods is a leading seafood company in North America with over 100 years of history. It has six strategic growth initiatives to drive long-term success, including a focus on innovation through new products like Bumble Bee SuperFresh. Consumer trends support growth in categories like value-added frozen seafood. While Bumble Bee's base shelf-stable business remains strong, total category sales have declined. The company addresses sustainability through partnerships and initiatives to support fisheries management and reduce environmental impact.
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Promoting regional trade and agribusiness development in the Pacific :
2nd PACIFIC AGRIBUSINESS FORUM
"Linking the agrifood sector to the local markets for economic growth and improved food and nutrition security"
Organised by PIPSO, CTA, IFAD, SPC and SPTO
Tanoa Tusitala Hotel, Apia, Samoa, 29th August -1st September 2016
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Promoting regional trade and agribusiness development in the Pacific :
2nd PACIFIC AGRIBUSINESS FORUM
"Linking the agrifood sector to the local markets for economic growth and improved food and nutrition security"
Organised by PIPSO, CTA, IFAD, SPC and SPTO
Tanoa Tusitala Hotel, Apia, Samoa, 29th August -1st September 2016
Samoa Agritourism Policy Setting Worskhop 2016
Linking Agriculture and Tourism through Policy setting:
Strengthening the local agrifood sector and promoting agritourism
Workshop organised by the Government of Samoa and CTA
in collaboration with PIPSO
Cook Islands Agritourism Policy Setting Workshop 2018
Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Cook Islands
In collaboration with and Pacific Community, CTA, PIPSO and SPTO
Rarotonga, Cook Islands, 25-26th September 2018
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
Dr. Jeff Silverstein - Current Status of U.S. Aquaculture ResearchJohn Blue
Current Status of U.S. Aquaculture Research - Dr. Jeff Silverstein, National Program Leader, Aquaculture, USDA-Agricultural Research Service, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
As a pro-distributor marketing company, AIM Global is devoted to providing the distributors - the lifeblood of the company, a brighter future. The company has partnered with 300 schools, clinics and hospitals nationwide to provide scholarships and medical programs designed to help our distributors and their families avail of affordable, quality education and medical services.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 22, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Cook Islands Agritourism Policy Setting Workshop 2018
Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Cook Islands
In collaboration with and Pacific Community, CTA, PIPSO and SPTO
Rarotonga, Cook Islands, 25-26th September 2018
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
Sustainable food: how to eat more healthy at home and an eventGuy Bigwood
MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.
Updated July 2015
Dr. Jeff Silverstein - Current Status of U.S. Aquaculture ResearchJohn Blue
Current Status of U.S. Aquaculture Research - Dr. Jeff Silverstein, National Program Leader, Aquaculture, USDA-Agricultural Research Service, from the 2013 NIAA Merging Values and Technology conference, April 15-17, 2013, Louisville, KY, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2013-niaa-merging-values-and-technology
As a pro-distributor marketing company, AIM Global is devoted to providing the distributors - the lifeblood of the company, a brighter future. The company has partnered with 300 schools, clinics and hospitals nationwide to provide scholarships and medical programs designed to help our distributors and their families avail of affordable, quality education and medical services.
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on June 22, 2017 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The presentation that we are giving in Boston at the International Boston Seafood Show on 3/11/12 - Jeanne von Zastrow, FMI; Tracy Taylor, Ahold; Nadine Bartholomew; Good Foodie; Mike Loftus, Raley's
Oceans Under Threat: Charting a Sustainable FutureChris Lischewski
Growing market demand, advances in technology and increased capacity have driven tuna catch to current levels at about 4.2 million tons per year, which is projected to be the maximum sustainable yield (MSY).
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RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
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14. Our base business has attractive industry dynamics
Total North American shelf-stable seafood sales Consumer Trends
Source: Based on U.S. all channel dollar sales data from IRI and Canada all channel
dollar sales data from MarketTrack
Aging
population
Dual
income
households
Nutritional
awareness
Single
parent
households
Back to
basics
Focused on health and wellness
Limited time for meals
Increasingly focused on convenience
and nutrition as a critical factor in
product offerings
Increasingly looking for smaller, more
affordable, protein-based items
Shift in consumer preferences towards
simplicity and traditional comfort foods
Focus on low-fat, low-calorie and high
protein selections
Increasing demand for products high in
Omega-3 fatty acids
$1,811 $1,833 $1,906 $1,926 $1,920
$308 $320
$315 $316 $317
$462 $467
$473 $466 $465
$2,582 $2,620
$2,694 $2,708 $2,701
2010A 2011A 2012A 2013A LTM June
2014
Tuna Salmon Specialty
FDA revised
advisory
Updated guidance to be released in
Fall 2014, recommending increased
seafood consumption for all consumers
($m)
13
But volumes have been declining for 20 years
15. We maintain a diversified product portfolio and continue to
innovate within shelf stable seafood
But that has not offset the general category declines
14
16. So in 2010 we expanded our horizons
Shelf-Stable
$2.7bn
Fresh / Frozen
$9.7bn
Value-Added
Frozen
$5.1bn
North American seafood market is $17.5 billion
North American Seafood Market
55.4%
15.4%
29.1%
15
20. Our label is clean and Mom loves its short list of natural, familiar ingredients
Tilapia
Extra Virgin Olive Oil
Garlic
Sea salt
Black pepper
GORTON’S
SIMPLY BAKE
TILAPIA
Tilapia
Water
Canola Oil
Salt
Spices
Modified Corn Starch
Dehydrated Garlic
Dehydrated Red Bell Pepper
Maltodextrin
Corn Starch
Natural Flavoring
Paprika
Xanthan Gum
Onion Powder
Sugar
Tapioca Dextrin
Tocopherols
Gum Arabic
Ascorbic Acid
Carageenan
MRS. PAUL’S
PARCHMENT BAKE
CLASSIC GRILLED
TILAPIA
Tilapia
Water
Modified food starch
Salt
Maltodextrin
Sugar
Corn Syrup Solids
Spices
Dextrain
Hydrolyzed Soy Protein
Dried Garlic
Paprika
Extractive of Paprika
Natural Flavors (with
Cream)
Citric Acid
Dried Red Bell Pepper
Yeast Extract
Sunflower Oil
Sodium Nitrate
Caramel Color
Soy Sauce Solids:
Wheat
Soybeans
Salt
Tamarinds
HIGHLINER
SELECTS WILD PACIFIC
SALMON
Pink or Chum salmon
Fish Fillets
Water
Vegetable Oil (Canola)
Modified Milk Ingredients
Spices
Roasted Garlic
Sugar
Modified Cellulose
Hydrolized Plant Protein
(Soy, Corn)
Maltodextrin (Corn)
Salt
Flavour (Basil, Black
Pepper, Butter,
Garlic Grill (Oregano)
Xanthan Gum, Sodium
Phosphate
Cellulose Gel,
Sodium Erythorbate
TRIDENT
PANKO BREADED
TILAPIA
Tilapia, Enriched
Bleached Wheat Flour
(Niacin, Reduced Iron,
Thiamine Mononitrate,
Riboflavin, Folic Acid)
Water
Soybean and/or
Canola Oil and/or
Cottonseed Oil
Yellow Corn Flour
Modified Cornstarch
Sugar
Spice
Garlic Powder
Onion Powder
Corn Starch
Egg Whites
Whey, Yeast
Leavening, (Sodium
Acid, Pyrophosphate,
Baking Soda)
Soy Flour
Yeast Food
Corn Syrup Solids
Ascorbic Acid
Microcrystaline
Cellulose
58%* of consumers asked said that
reading the ingredient list made them
more interested in buying Bumble Bee SuperFresh® 19
21. • Northeast launch in June 2013
• 77% ACV achieved
• All 6 skus in top 15% of premium
frozen fish by dollar sales
• Gaining trial, repeat is spectacular
20
22. 21
• Raw frozen tuna food
service provider
• Patented technology
enhances fish
• Product application to retail
25. Bumble Bee’s strategy has evolved since 2010
Innovation commitment is built on a foundation of base business strength
Strong cost management
discipline drives improved
margins and results
Leader in North American shelf-
stable seafood
13.4% EBITDA margin
Diversified growth in large and growing
categories
–#1 position in value added frozen and
fresh / frozen segments
Expansion into deli / refrigerated, “Kids”,
and Snack segments
$15.2% EBITDA margin
–15% of sales outside shelf-stable seafood
Commitment to innovation with
several new products in test
Expansion into value-added
frozen and fresh / frozen
segments
14.3% EBITDA margin
201820142010
24
From Renovation…..……to Innovation
27. Nourishing Lifestyles
Sustaining Fisheries
Conserving Resources
Thriving Workplace
Provide nutritious products and support active programs
that add up to a balanced, healthy lifestyle for our
consumers
Work hard to preserve our precious aquatic resources
through science-based fisheries management and
initiatives
Seek to reduce the environmental footprint of our
operations, packaging and supply chain
Contribute to a healthy, productive workplace that
empowers our employees as well as our local
community
26
28. Tuna is a widespread and plentiful natural resource
Yellowfin FisheriesSkipjack Fisheries Albacore Fisheries
Key Tuna Fisheries
Bumble Bee Tuna
Processing Facilities
Sardine and clam facilities
Santa Fe Springs, CA
Trinidad
Mauritius Fiji
Bangkok
Blacks Harbour - sardines
Cape May - clams
27
Ningbo
Global Tuna Fisheries
30. Management lies with four multi-lateral RFMO’s
29
IATTC
ICCAT
IOTC
WCPFC
Tuna Regional Fishery Management Organizations
But the political will to do what is necessary is lacking
31. Lack of action provided a fertile ground for ENGO’s
30
ENGO criticism impacts our customers and consumers
IATTC
ICCAT
IOTC
WCPFC
32. 31
The International Seafood Sustainability Foundation
(ISSF) is a global coalition of leading scientists, the
tuna industry and WWF, the world’s leading
conservation organization, committed to science-
based initiatives for the long-term conservation and
sustainable use of tuna stocks, reducing by-catch and
promoting ecosystem health
In response, ISSF was formed in March, 2009
MAKEtheCOMMITMENT
A Global Improvement Plan for
Better Practices in Tuna fisheries
33. ISSF represents 70% of the world’s tuna processing capacity
32
ISSF is the first organization of its kind to combine the power of
industry, science and the environmental community
ISSF Industry Participation
34. 33
ISSF – A Five Year Vision for Tuna
1.Control and Reduce Fishing Capacity
2.Eliminate IUU Fishing
3.Mitigate By-catch
4.Expand Data Support
5.Advance Performance in Monitoring,
Control, and Surveillance
6.Improve Overall Tuna Stock Health
ISSF utilizes applied science, advocacy and direct action
35. • Global industry organizations to promote
sustainability
• Fishing & Living program
• Reducing factory carbon footprint
• First organization to achieve “Fair Trade”
certification in fishing industry
With Anova, we are now expanding our efforts to include
developing coastal nations
34
37. 41
-$54.1
-0.8
Turns
36
• North America's largest branded seafood
company
• Dynamic organization lead by industry best in
class management team
• Superior financial performance with proven
track record for consistent growth
• Grounded in core business with aggressive
innovation agenda
• Committed to ensuring a sustainable future
BumbleBee
ACompanyontheMove