Customer Segments
→ all the people & organizations for which we are creating value:
Fishers, fishing crews, fish farmers
Local communities
Best practices certification organizations
Consumers, people, pescatarians
Restaurants
Fish distributors
Governments
NGO’s
Educators
Value Propositions
→ for each segment, we offer a specific value proposition:
Minimum bureaucracy traceability/quality verification co-designed by all stakeholders (fishers, customers, environmental experts) --- meeting “food modernization act” standards for the “small holder”
Maximize the Value of the World's Oceans
Sustainable harvesting
Channels
→ which touch points we are interacting with customers and delivering value:
Key Partners
→ strategic partners that will :
Existing
Ambrosus
Integrated Monitoring
TraceAll Global
Traceability Dialogue
World Ocean Observatory
Zimbra
Genesys
Potential
Slow Food
Edible
WWF
FAO
Diversified Communications
Internet Society
IEEE
Key Activities
→ what do we need to do in order to perform well :
Key Resources
→ infrastructure to create, deliver, and capture value:
Blockchain
IoT devices
** these resources show which assets are indispensable in our business **
Customer Relationships
→ relationships we develop with our customers:
Cost Structure
SaaS services
Value Added
Revenue Streams
→ how, and through which pricing mechanisms our business model is capturing value:
Fish industry support roles
Fishing crew - Catches fish and delivers it in bulk to the producer/processor
Factory fishing vessel - A vessel equipped to catch fish, to perform some basic initial processing and to segregate and sometime grade the various species
Fish processing vessel - A vessel with extensive on-board facilities for processing and freezing fish. It catches fish, processes and grades fish, packs fish in retail-ready packaging and freezes them
Fish farmer - Feeds, grows and harvests fish for distribution to a processor
Slaughtering house or slaughtering boat - Killing fish, sometimes removing the gut, and sometimes splitting
Auction - Receives fish and confirms compliance with sanitary laws, prior to processing and entry into the commercial supply chain.
Transport carrier - Transports caught and harvested fish between any trading partners, physically handles trade items (cases or pallets), maintains sanitary and temperature controls, and maintains accountability information (temperature, traceability, etc.)
Producer/processor - Receives fish in bulk from fishing crew a factory fishing vessel or auction, then cleans and fillets the fish, packs into boxes and ships to a distribution centre
Distribution centre - Receives fish from producer/processor, a fish processing vessel or fishing crew, then ships to other parties.
Wholesaler - Receives product from distribution centre and ships to restaurant to order. These organisations are also referred to as “foodservice distributors”.
Restaurant - Receives product from wholesaler and consumes it to make prepared food eaten on premises. (Includes food prepared in schools, hospitals, etc.)
Retailer - Receives fish from upstream supplier and sells the product to consumers.
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