Hosted By
Nina Damato is the Product Manager and Supply Chain Manager at Blue Circle Foods, a seafood company that’s leading the charge in innovative aquaculture. Over the years, Blue Circle Foods has achieved many successes in creating sustainable, nutritious, and delicious ways to bridge the gap among the seafood market, consumers, and retailers. Today, Nina continues to push the seafood community forward through innovation, global teamwork, and solid relations with the stakeholders.
Nina is a woman of many roles, including as a loving mother of two beautiful children and a knowledgeable graphics expert with a degree from Parsons School of Design.
The humble beginnings of Blue Circle Foods
Bridging the gap in the seafood sector with the goal of providing opportunity to farmers, reaching customers, and working with retailers in a sustainable fashion
Educating consumers on the safety of frozen produce
The true meaning of sustainability among seafood goods and the criteria variations behind food certifications
Blue Circle Foods’ process behind working with medium-sized and large restaurants
Utilizing technology to preserve the freshness of seafood
How the pandemic affected businesses all over the world, including the seafood industry
Curiosity breeds knowledge. Knowledge provides opportunities to showcase skills, ideas, and global businesses. At least, this is the case with the family-owned seafood business, Blue Circle Foods.
What started as a genuine wonder on how things in the seafood sector work has transformed Blue Circle Foods into a trusted global brand that delivers safe and delicious seafood produce while focusing on sustainable practices and ethical methods.
On this episode of the NexxtLevel Brands Podcast, Steve Cleere takes a deep dive with Blue Circle Foods Product Manager Nina Damato on what it takes to outsource seafood for retailers. They discuss the ins and outs of farming and why it has a bad rap, the birth of “Happy Fish”, and educating consumers on the safety and sustainability of seafood consumption. Nina also provides insights on the downsides of plant-based seafood and what it means for food to be “certified” under specific criteria.
Our podcast today is sponsored by Kitchen2Shelf, the educational arm of NexxtLevel Brands. Kitchen-2-Shelf provides online and in-person courses and workshops for CPG entrepreneurs at any stage of growth.
Whether you're an early-stage startup, a local growing business, or if you want to just expand your distribution to a national level, Kitchen-2-Shelf can help you learn what you need to know to grow.
Visit their website to get access to some free tools that can help you understand where your business stands.
Contact them today to find out how they can help you grow your brand and expand your business to reach its full potential.
In this Encore Podcast episode, I speak with Dave Zilko, Co-Founder of Skinny Butcher. You’ll hear the amazing origin story of the “plant poultry”...
Ashi Jelinek is a Los Angeles based mother of three who found that the market lacked innovative, health-conscious children's products. Before becoming a stay...
Best of NexxtLevel Brands Podcast: Aired December 2021: Sam Madani is the Co-founder and CEO of BOMANI Cold Buzz, an alcohol-infused cold brew coffee...