Supply chain economics for Alaska will be on the table June 13-14 in Soldotna at Global Food Alaska-2007, a conference and trade show to bring together segments of the state's food supply chain.
“The event's purpose is to create more efficiencies and effectiveness along Alaska's supply chain of food,” said Robin Richardson of the Global Food Collaborative, organizer of this first of its kind event in Alaska.
“We've invited the best people that we can find within the state and outside of Alaska to come together at one time and present their products and their services, whether that is local producers or harvesters or value-added people, along with people with new packaging or transportation solutions.
“We've also invited people who make decisions on sourcing food,” Richardson said.
Keynote speakers on the first afternoon include the crab boat captains of Discovery Channel's popular “Deadliest Catch” series, who will discuss their roles in producing premium and sustainable food products. The crab captains and other panelists will walk the audience through the supply chain of Alaska king crab, from harvest to market.
Also planned for the evening of June 13 is an awards recognition and dinner with the crab captains at Kenai Landing. The awards will recognize outstanding achievement for those who have built a sustainable and competitive business utilizing Alaska's food, beverage and bio products, Richardson said.
The speakers list for the two-day event also includes Bernie Karl, proprietor of Chena Fresh and Chena Power Projects at the Chena Hot Springs Resort east of Fairbanks; Marion Owen, owner of Galley Gourmet in Kodiak; buyer Keith Harris of Whole Foods; Joseph Ertman, president of SOJO Foods; Brett Gibson, owner of Arctic Paws; Adam Galindo of Taco Loco; Tom Sunderland of Ocean Beauty Seafoods; Deb Trefts of the Marine Stewardship Council; Jay Ramras, president of Pike's Landing Restaurant and Hotel; and Nick Burger, purchasing director in Alaska for Holland America Cruiselines and Properties.
Ramras and Burger are part of the Alaska regional panel that will discuss, from the buyers' perspective, how they currently purchase food, beverages and bio products for hospitals, hotels, gift shops, retail, grocery, schools and restaurants.
Steve Richards, director of general procurement for Alaska Airlines, and Jonathan White, president of Silver Hook Coffee Co., will discuss how this supply chain partnership developed and what makes it work.
From the airline's perspective as a major buyer of food and beverage, participants will hear their unique buying needs on product size, nutritional value, shelf stability and placement for their Buy on Board program, general service and Board Room customers.
White will discuss his firm's approach to supplier/partners and the supplier/vendor relationship.
International and national buyers, and their supply chain partners, will discuss how they currently buy product, what is important to them and how they will buy in the future. Topics will include driving trends to specific market segments, including price, packaging, distribution, nutrition, sustainability and other influences that affect buying decisions.
The conference wraps up with a roundtable discussion on sustainable seafood, including a buyers/sellers understanding of current sustainable certification programs, including that offered by the Marine Stewardship Council.
One of the major challenges facing the food supply chain in Alaska is that residents don't share their know-how with each other, Richardson said. “Everyone has been so isolated. There have been so many barriers put between us individual Alaskans that keep us from communicating with each other.
“The biggest hindrance for Alaska's industry sector is that they don't work with each other directly, and that is the overwhelming reason we are doing this event,” she said.
“The second biggest issue for these companies that I've talked to has been transportation, particularly for the buyers. Some people choose not to sell products to certain markets because they can't get it there,” she said. “People would say that is an economic issue because it just comes down to cost, but some of these buyers have never been contacted by people who want to begin the dialogue.”
According to Richardson, the third important challenge is a combination of financing and labor.
Alaska currently doesn't have much expertise for financing manufacturers in the food business, she said. There are many grants and a traditional lending program, but Alaska's financial industry doesn't have a depth of knowledge in the food sector.
“They don't have the tool box because they haven't done this before,” she said.
The work force is also lacking in people with experience in quality control in food processes, regulatory requirements and experience in handling food, she said.
Richardson said she has been harassing the Alaska Department of Labor and Workforce Development on this issue. “I've found that companies around that state who handle food are looking for a labor force trained in quality control and marketing, she said. “They want a labor force that can lend confidence to their buyers.”
Richardson's Anchorage-based Global Food Collaborative has attracted to date a number of members who work in companies, organizations and agencies whose goal is stronger and better business for Alaska food and associated products. GFC, in turn, provides direct networking support for members with each other and other companies, and technologies to improve the supply chain for Alaska's food industry.
Margaret Bauman can be reached at margie.bauman@alaskajournal.com.
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