Webinar

Future Perspectives: Sustainability and the Food Supply Chain

This is the second installment in a multi-part webinar series addressing the changes happening in the food supply chain from a variety of perspectives, and how technology can help stakeholders adapt and succeed. This presentation focuses on sustainability’s impact on the future of the supply chain.

Duration is 60 minutes, including Q&A.

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Abstract

Food manufacturers, distributors, and retail establishments are considering new and innovative ways to improve sustainability within their supply chain. Whether it’s meeting corporate sustainability goals, accessing new markets, appealing to consumer preferences, or achieving competitive advantage, corporate leaders find that the food supply chain provides ample opportunities to attain their unique sustainability measures.

During this webinar, participants will learn:

• How supply chain, logistics, and quality teams are developing innovative solutions to meet sustainability goals
• That a focused approach to sustainability goals helps increase transparency, accountability, food safety, and quality across the organization
• Best practices to utilize state-of-the-art technology that reduces food waste, minimizes carbon footprint, improves margins, and increases customer satisfaction

About the presenters

Alaine Janosy

Alaine Janosy is an independent sustainability consultant specializing in agricultural production systems and procurement. She assists food companies in creating, enabling, and expanding strategies that drive adoption of regenerative farming practices. Alaine has worked extensively in sustainable agriculture and food production systems. Her previous experience includes work with many top companies and organizations such as Nestlé, Chipotle Mexican Grill, Fairway Market, Slow Food USA, and Accenture. She serves on the Board of Directors for Global Seed Savers and as an advisor for Boundless Landscapes. She holds an M.A. in Food Systems from New York University and a B.A. in International Affairs from The George Washington University.

Jeremy Schneider

Jeremy is a Business Development Director, Quality Assurance and Food Safety at Controlant. He has more than 15 years of experience in the food quality, safety, and regulatory sectors, having worked with several fast-casual restaurant chains as well as food manufacturing. Jeremy has addressed some of the most challenging and critical risks faced today by major consumer food brands. He previously served as quality assurance manager for Chipotle Mexican Grill, where he led the rollout of a real-time temperature monitoring program for the company’s supply chain, reaching 2,400 North American restaurants. Email: jeremy@controlant.com.

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