Rethinking the Food Supply Chain: Sustainability for the Future

The food supply chain accounts for a significant amount of waste - from lost loads caused by temperature abuse and transportation security challenges, to the use of suboptimal freight lanes. All of which cost companies significant time and money, as well as have a negative environmental impact. Organizations using real-time temperature monitoring technology can minimize food waste and reduce their carbon footprint, while also improving margins and increasing customer satisfaction. 

Duration is 30 minutes, including Q&A. This event is in conjunction with SHIFT20, but open to anyone who registers for the webinar.

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About the presenter

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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