Partners, members, and their employees gathered on our annual partner meeting to share knowledge and collaborate on how to succeed with innovation in the seafood industry. NHH Professor, Tor W. Andreassen points out that feelings are part of the puzzle.

Nina Stangeland, managing director of NCE Seafood Innovation Cluster opened the day with the year that passed and officially announced the cluster’s Annual Report 2019.

NHH Professor, Tor W. Andreassen sets the context by explaining why good quality is the ticket to play, but innovation is the ticket to stay. Even if it’s an innovative Tesla, customer’s emotional enthusiasm fades as the product or service becomes a habit – this is why innovation that sparks new interest is the key to stay in business. Geir Arne Veglo from Deloitte continued by framing strategies for long-term competitiveness. Followed by a workshop where attendees formed new relationships and worked multidisciplinary on the main showstoppers in the seafood industry.

After refilling glasses, Einar Wathne gave the latest AquaCloud update and explained how open innovation creates new insight for seafood companies. Coast Seafood’s CEO Sverre Søraa continued by giving an insight into their culture and how they innovate for premium prices. Antonio Ramiro from Elanco widened our perspective by presenting how a pharmaceutical firm thinks long-term, selects the right job to be done, and how costly it becomes when choosing the wrong jobs.

Before the dinner was served, Ingrid Kylstad from Katapult Ocean gave a global overview of the startup scene and EU-advisor Ingvild Kjørrefjord from Innovation Norway encouraged everyone to think big and use the possibilities the new Horizon Europe program offers large and impactful projects.

Do you want new business relations and knowledge about how to succeed with innovation?

Every year we welcome all partners, members, and their employees to a thematic partner meeting. We hope to see you next year, participating in the discussions and forming new relationships for a more sustainable seafood industry.