Norwegian Chef Christopher Haatuft (photo Paper City Magazine)

Webinar Thursday Nov. 18

Delivering both consumers’ needs for delicious, healthy, sustainable protein and operators’ needs for top-line, bottom-line and traffic growth, seafood is a category poised for significant growth. With sales in both frozen and fresh seafood growing in retail and seafood being one of the menu items consumers seek as they return to restaurants, the opportunity is now to rethink the role sustainable seafood can play in driving growth for your business. Join us for a discussion with chefs from the extended Norwegian Seafood Council team as they share case studies and innovative ideas on how to integrate sustainable seafood into today’s retail and food service operations.