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Fish 2.0 business competition to host New England, southeast Asia workshops

January 4, 2017 — Seafood startup business competition Fish 2.0 is seeking participants in New England and southeast Asia for workshops aimed at preparing them for the 2017 event, the group said.

The deadline to apply for the three-day New England workshop, which will begin on Feb. 6 at Salem, Massachusetts’s Salem State University, is Jan. 6.

The free workshop will give participants a headstart on entering the contest by providing practice pitching sessions “and advice on integrating social and environmental sustainability into their business strategy”, organizers said.

On one page application is required.

Read the full story at Undercurrent News

Entrepreneurs Pitch Sustainable Seafood Ideas. Investors Take The Bait

November 17, 2015 — When you’re trying to persuade investors to pour money into your new seafood startup, maybe don’t use the term maggots.

That’s the advice that Hoyt Peckham, president of SmartFish, Inc., offered to one of his fellow competitors last week at the Fish 2.0 competition at Stanford University in California. Think of it as a version of television’s Shark Tank – for the seafood industry: Competitors pitch a roomful of highly connected investors and venture capitalists. These are folks looking to put their money into projects that will modernize the decidedly stodgy and murky fish business – while also pushing sustainability.

Peckham, based in La Paz, Mexico, was one of 18 finalists (winnowed from 170 applicants) from around the world who spent a year preparing for the competition. And he offered the maggot advice to a rival, Frederic Viala, president of ENTOFOOD in Malaysia.

“During practice, I told him to avoid the term maggots — he didn’t realize that it was repelling to Americans,” Peckham said. And at first, Viala followed the advice, instead using the term “larvae” to describe his company’s plan to use black soldier flies to produce a protein feed for fish. The feed has the potential to reduce the aquaculture industry’s reliance on the world’s dwindling — and increasingly expensive — supply of anchovy and sardines needed to make fishmeal.

Read the full story from New York Now

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