Abstract:
Carbon emission is one of the biggest challenge in most of the food producing industry mainly applicable to nonveg segment among which seafood / aquaculture is one of the important food category contributing significantly. The traditional ways of culturing seafood produce high emissions of carbon whereas professionals involved in the protein sector assure of reducing those carbon emissions to a large extent with the production of plant-based and cell-based seafood. Various reports and presently occurring new discussions, studies shows the emergence of Alternative seafood segment namely plant-based seafood and cultivated or cell-based seafood. It is interesting to see how this new segment will help to feed the growing predicted population size until 2050.
Biography:
Mr Amod Ashok Salgaonkar is a diversified industry professional wearing multiple hats in his professional endeavor. He is having a mix bag of various experiences right from buying & merchandising, strategy & negotiations, marketing, planning & development of the businesses in different verticals of food & especially seafood business which involves modern trade, cash & carry, HoReCa, general trade & online segment. He views the industry by being involving directly through engagements in trade aspects & promotions, sustainability, climate change impacts etc. He is a seasoned management professional worked previously with a reputed organizations like Reliance Retail, Bharti-Walmart, METRO Cash & Carry India, HyperCITY Retail where he headed categories like seafood, meat, dairy & frozen. Core strength lies in bringing effective solutions to business challenges & building differentiation for strategic advantages for the business. He is presently involved in food business with a focus on seafood through a start-up besides having engagements at various national & international organizations.
