Solving the Food Supply Chain Temperature Dilemma: Part 4 - The Holistic System

This is the fourth segment in the four-part webinar series addressing the food industry’s leading cold chain challenges from a variety of stakeholders’ perspectives, and how technology is solving them. The first webinar focused on the food brand perspective, the second on the supply chain, and the third on the quality manager. The fourth and final session will focus on the holistic system.

Duration is 60 minutes, including Q&A.

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Businesses can move from a position of reaction to prevention when they develop holistic and collaborative systems. As the global supply chain increases in complexity, a single disruption can significantly impact an organization and cause substantial risk to consumer health. When was the last time you evaluated your entire supply chain ecosystem?  

To help you consider this question, we have presented webinars over the past few months that focused on the food brand, the supply chain, and the quality manager as vital pillars supporting the cold supply chain. Each segment is essential, and all three come together as part of a holistic safety program.  

However, challenges remain for many organizations. The supply chain remains a “black hole” with limited visibility of the risks and prioritized resources needed. The FDA’s New Era of Smarter Food Safety will challenge quality managers to test and implement new technologies that dramatically improve their programs. Besides, organizations are actively pursuing ways to improve the sustainability and adaptability of their supply chain, which is especially crucial during this COVID-19 crisis that we are currently experiencing.   

To help you overcome these issues, our presentation covers:

  • How to build collaboration across the supply chain   
  • Ways to prepare for the Post-COVID-19 world
  • How the New Era of Smarter Food Safety is allowing organizations to use their cold supply chain as a competitive advantage  
  • Technologies enabling all parties within the supply chain to gain complete visibility and insights 

About the presenters

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.

Jessie VanderVeen, JD

Jessie is Controlant’s VP Marketing & Communications. Jessie joined the company in November 2017 with more than 15 years of international operational and marketing experience, including within the legal and technology sectors. She is responsible for leading and executing the company’s global marketing and communications strategy.  

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