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Traci Linder

Traci Linder serves as Manager, Global Seafood Traceability at World Wildlife Fund U.S. (WWF), where she helps lead a fantastic team driving industry uptake of the Global Dialogue on Seafood Traceability (GDST) standards. Traci also works across the international WWF network and with a variety of external stakeholders to implement the GDST standards for interoperable and verifiable seafood traceability across the seafood industry. Within this work, Traci leads engagement with the GDST’s stakeholder Advisory Group, incorporating input from NGOs, certification bodies, intergovernmental organizations, and other sectors into the GDST standards and related resources.

Prior to joining WWF, Traci worked as a project director at FishWise, helping drive multi-stakeholder engagement and improvements in global seafood traceability. Within that work, Traci directed the technical traceability work within a public-private partnership called the Seafood Alliance for Legality and Traceability, which is a global initiative aimed at driving social, environmental, and economic benefits of traceable seafood supply chains. Before Traci joined the seafood world, she worked as an aquatic biologist leading fisheries studies that ranged from maricultural projects in Costa Rica to large-scale fisheries conservation studies in California. Traci holds both a B.S. and M.S. in Biology from the University of California San Diego.

 

Blake HarrisBlake Harris is the Sr. Food Traceability Manager for IFT with a decade of experience in supply chain management and has worked in a variety of functions at NGOs, public, and private sector organizations. Blake specializes in the connection of traceability and technology particularly as it relates to improving the digitization of data. He has experience working with stakeholders from across the food industry and enjoys working through complicated problems to develop effective and simple solutions.
 

Host

Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

Latest News

Baby Food, Traceability, and Digital Tools—Discover the Latest in Food Safety

In honor of National Food Safety Education Month, we highlight three sessions from FIRST, IFT’s new annual event experience, that explored important areas in food safety.

Consumers Catch the Seafood Wave

Trends in seafood consumption at home and away from home.

Building Supply Chain Resiliency

COVID upended the apple cart for food, beverage, and ingredient companies, and many anticipate permanent changes in sourcing and managing the flow of goods.

Science Officers Prioritize Supply Chain Accessibility, Affordability

The COVID-19 pandemic plunged millions further into food insecurity, but it also brought issues to the forefront that may help advance the United Nations’ Sustainable Development Goal of “Zero Hunger,” agreed chief science officers who gathered on Monday for a roundtable discussion during the FIRST virtual event.

Packaging to Protect Seafood Quality

This column provides information about seafood packaging that can help increase shelf life and retain quality.

Latest From IFTNEXT right arrow

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.

NASA technology put to use to make ‘meat’ from air

Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft, Air Protein says its technology can create protein in a matter of hours and without the use of any arable land.

Discovering the role of the microbiome in plant health

In a study conducted at the University of California, Berkeley, researchers used experimental evolution to identify the core microbiome of commercial tomatoes by searching for microbial communities that could defend against random microbes landing on the plants.

More Brain Food

New Program Highlights Untapped Potential of Using Food Science for Relief and Development Initiatives

The new field of Food Science for Relief and Development (FSRD) offers a fresh, high-impact approach to tackling problems of global food security, poverty, and malnutrition.

AgriFood Transformation Required to End Hunger

The challenges of hunger, food insecurity, and malnutrition have escalated in recent months, and experts suggest a full transformation of the AgriFood system is needed to reverse the trend. 

IFT's GFTC Submits Comments to FDA Regarding Proposed Traceability Rule

IFT’s Global Food Traceability Center (GFTC) recently submitted comments to the U.S. FDA on behalf of the science of food community regarding the Food Traceability Proposed Rule. Here's the highlights.