MARKETPLACE ROUNDTABLE NO. 1
Each year, the Global Aquaculture Alliance convenes many of the world’s leading retail and foodservice seafood buyers to address the major challenges and opportunities facing aquaculture. In this candid, 40-minute question-and-answer panel discussion, panelists will focus on the topic of the day — animal health and welfare, including disease management and antibiotic use.
Session type: Panel
Time: Tuesday, Sept. 20, 12:20 – 1 p.m.
Place: Grand Ballroom, 4th floor, White Swan Hotel
Iain Shone has been Global Aquaculture Alliance’s development director since 2014. He has been committed to GAA’s mission of responsible aquaculture for 15 years, supporting the development the Best Aquaculture Practices third-party certification program from the outset and guiding the organization’s evolution as a director on the board. Previously, he served on GAA’s Executive Committee, representing Lyons Seafoods Ltd., where acted as the UK supplier’s director of sourcing.
Robert Fields Sam’s Club Robert Fields is senior director for fresh meat, seafood and gourmet deli at Sam’s Club. A division of Wal-Mart Stores, Sam’s Club is a membership warehouse club with 652 stores in the United States and Puerto Rico. Previously, Fields was meat and seafood at the Kroger Co. He is also a member of the Global Aquaculture Alliance board.
Philippe Guiard is head of frozen fish management at Metro Group. Since 2011, he has been responsible for the strategy of global frozen seafood sourcing for Hong Kong-based Metro Group. He has 22 years of seafood experience. Previously, he was managing director of Gel Peche in Madagascar as well as founder and managing director of LLagosti Iberica in Spain. He also lead global seafood sourcing for Auchan International and European shrimp trading for Promarisco.
Julien Mahieu is category manager for fish at Ahold Delhaize. Netherlands-based Ahold recently acquired to Belgium-based Delhaize to create one of the world’s largest food retailers. The supermarket and e-commerce company has 22 market-leading local brands with 6,500 stores in 11 countries. Previously, Mahieu was inspection and certification director at Quality Partner S.A., a Belgium-based inspection and certification company, where he worked from 2005 to 2012.
Clynn Whitworth is vice president of supply chain for Rubio’s Restaurants, which operates nearly 200 fast-casual restaurants in California, Arizona, Colorado, Utah and Nevada. He has been at Rubio’s since 1999. Whitworth has four decades of foodservice and food-procurement experience, including at Long John Silver’s and Boston Market/Boston Chicken.
Scott Williams is an associate vice president of quality assurance and environmental stewardship at B.J.’s Wholesale Club, the United States’ third-largest club store chain. A strong supporter of GAA’s Best Aquaculture Practices third-party certification program, B.J.’s works with its suppliers to implement methods that promote the long-term sustainability of farmed and wild seafood. Williams, an award-winning veteran of private brand quality assurance, combines knowledge of manufacturing and testing to design products and quality programs.