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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210729T080000
DTEND;TZID=America/Los_Angeles:20210729T090000
DTSTAMP:20260404T051431
CREATED:20210727T235713Z
LAST-MODIFIED:20210728T000314Z
UID:14685-1627545600-1627549200@foodindustryexecutive.com
SUMMARY:How Wawa Drives Employee Loyalty Through Communications
DESCRIPTION:Learn how Wawa fosters a sense of community across 35\,000 employees \nWhat makes Wawa such a beloved everyday destination? And why do Associates choose to stay on\, sometimes for decades? \nOn Thursday\, July 29\, join Caitlyn McCarthy\, Internal Communications Lead for Wawa\, as she shares her best practices on building a sense of community across 35\,000 employees. Learn how to: \n\nAlign comms with the core values to create a sense of belonging for every single employee\, no matter where they are or who they are.\nBring these values to life\, every day\, every way\, through a mobile-first platform.\nDrive exceptional customer experiences with highly engaged employees.\n\nRegister here. \nCaitlyn McCarthy Internal Communications Lead Wawa\nBecky Graebe Sr. Director\, Communication Strategy Dynamic Signal\n 
URL:https://foodindustryexecutive.com/food-industry-webinar/how-wawa-drives-employee-loyalty-through-communications/
CATEGORIES:E-commerce,Leadership
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/07/Dynamic-Signal-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210728T140000
DTEND;TZID=America/New_York:20210728T150000
DTSTAMP:20260404T051431
CREATED:20210719T231344Z
LAST-MODIFIED:20210720T001430Z
UID:14607-1627480800-1627484400@foodindustryexecutive.com
SUMMARY:Enabling excellence from brand to product lifecycle management
DESCRIPTION:How quickly can you establish a new process to support multiple disciplines working collaboratively? \nLearn how to launch more product initiatives to market with an integrated PLM software\nThis includes brand hierarchy management\, ideation\, program management\, project collaboration\, and product lifecycle management. \nJoin Siemens for this 30 minute session about integrated program and lifecycle management. They will provide insights on how to achieve significant business value: \n\n3x faster project initialization\n40% less redundant assets created during product development\n15% reduction of non-value-adding efforts during project execution\n50% increase in product variant capacity in development\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/enabling-excellence-from-brand-to-product-lifecycle-management/
CATEGORIES:Manufacturing,Technology
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/07/Siemens-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210721T140000
DTEND;TZID=America/New_York:20210721T150000
DTSTAMP:20260404T051431
CREATED:20210624T215002Z
LAST-MODIFIED:20210624T215002Z
UID:14443-1626876000-1626879600@foodindustryexecutive.com
SUMMARY:The benefits of a connected workforce -- from safety and engagement to efficiency and productivity
DESCRIPTION:The crucial need for a connected workforce\, spotlighted by the COVID-19 Pandemic\, has become a necessity for the entire food processing industry through 2020 and will continue to be a critical component in the future. Join the food processing leaders as they share the critical need for developing a connected workforce today and reflect on lessons learned and the benefits of a connected workforce from safety and engagement to efficiency and productivity. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/the-benefits-of-a-connected-workforce-from-safety-and-engagement-to-efficiency-and-productivity/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/06/beekeeper-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210714T140000
DTEND;TZID=America/New_York:20210714T150000
DTSTAMP:20260404T051431
CREATED:20210625T205851Z
LAST-MODIFIED:20210625T205851Z
UID:14472-1626271200-1626274800@foodindustryexecutive.com
SUMMARY:What Are The Prospects for Immunity Boosting Ingredients?
DESCRIPTION:From Dave Fusaro\, Editor-In-Chief\, Food Processing:\nImmunity has long been a concern for some consumers\, but many more are on that bandwagon as a result of the pandemic. What are the prospects for immunity boosting ingredients like vitamins C\, D and E\, zinc and antioxidants—and their plant sources (tropical superfruits\, turmeric\, elderberry\, blackcurrant)—as well as probiotics/prebiotics? And what are the best food or beverage products to deliver those ingredients and their benefits? \nFrom Leslie Wada\, PhD\, RD\, USBC:\nBlueberries and Immune Health \nFrom Kiley Stone\, Associate Culinary Director\, SRG:\nImmunity Foods: Understanding Cultural & Culinary Trend Drivers\nExamining trends in immunity foods as driven by broader cultural and emotional shifts. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/what-are-the-prospects-for-immunity-boosting-ingredients/
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2021/06/USHBC-logo.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210713T120000
DTEND;TZID=America/New_York:20210713T130000
DTSTAMP:20260404T051431
CREATED:20210624T230300Z
LAST-MODIFIED:20210624T230300Z
UID:14457-1626177600-1626181200@foodindustryexecutive.com
SUMMARY:Webinar: Transform Your Organization to EHS 4.0 with Digital Innovation
DESCRIPTION:It’s not at all surprising that COVID-19 has brought much attention to Environment\, Health and Safety in the workplace given we have been dealing with a major health crisis for more than a year now. Safety is certainly of even greater concern for organizations and their people.  A more interesting and perhaps encouraging outcome is  that companies have really stepped up their Industrial Transformation (IX) initiatives\, incorporating EHS into their strategies: EHS 4.0. \nJoin LNS Research Analyst\, Peter Bussey\, and EHS Today as we explore EHS 4.0 in a very informative live webcast – sponsored by Benchmark ESG | Gensuite – on this next generation of Environment\, Health and Safety. \nIn this webcast\, Bussey will address what EHS 4.0 is\, why you should be embracing it\, and what significant ROI it brings to operational performance and improvement.  In addition\, he will examine how industry leaders are applying IX digital innovations to EHS to drive safety\, risk\, and sustainability performance improvement across operations and the enterprise. \nBased on an LNS Research global survey of EHS\, operational\, and management executives\, you’ll discover: \n\nWhat EHS 4.0 is NOT.\nWhy you need EHS 4.0 and what business drivers are at its foundation.\nWhich two dominant\, global macro trends are driving EHS 4.0.\nWhat thorny barriers persist in EHS and how you can deliver more strategic business value.\nWhat Industrial Transformation (IX) Leaders are six times more likely to do in EHS than Followers.\nHow you can maximize your ROI with EHS 4.0.\n\nJoin LNS Research\, EHS Today\, and Benchmark ESG | Gensuite for this helpful webcast and begin driving your own EHS 4.0 strategy. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/webinar-transform-your-organization-to-ehs-4-0-with-digital-innovation/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/06/EHS-Today-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210708T140000
DTEND;TZID=America/New_York:20210708T150000
DTSTAMP:20260404T051431
CREATED:20210625T202643Z
LAST-MODIFIED:20210625T202643Z
UID:14468-1625752800-1625756400@foodindustryexecutive.com
SUMMARY:Eliminate Machine Downtime and Improve Overall Safety Compliance
DESCRIPTION:Looking to incorporate workflow and asset management software into your existing automation environment? LLumin mitigates operations downtime while enabling compliance with MOC\, SQF and food safety regulations. The workflow engine\, along with forms and document management\, is configured to automatically trigger\, monitor and log any set of required notifications and escalations\, corrective actions or criteria-based inspections that must be completed to stay in compliance. The system is flexible and can work within the framework of your existing automation stack as well as your existing financial and business systems. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/eliminate-machine-downtime-and-improve-overall-safety-compliance/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/06/Llumin-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210708T120000
DTEND;TZID=America/Denver:20210708T130000
DTSTAMP:20260404T051431
CREATED:20210601T202819Z
LAST-MODIFIED:20210608T124623Z
UID:14236-1625745600-1625749200@foodindustryexecutive.com
SUMMARY:The Rise of Food & Beverage Private Label in Retail
DESCRIPTION:Private label is here for good. And if the recent activity in the space is any indication of its popularity\, it is on fire. Sales have been on an upward trend for the past several years and show no signs of stopping. After a bumpy year for all retailers in 2020 with some sectors experiencing gains and others losses\, food retailers have mainly flourished. \nHere are five trends that we’ve spotted in food and beverage private label: \n\nRetailers are adding more private label food and beverage products to their lineup.\nAmazon has opened its Amazon Fresh brick-and-mortar stores as a companion to their online grocery service. Walmart leads grocery by a hefty margin with a 19.2% share of the category.\nOmni-channel selling. Despite the rise in online grocery growth\, private label sales account for only 4% of grocery e-comm sales\, but that is still 4x the sales of two years ago[1].\nPremium private label has been trending up over the past several years.\nPlant-based food products have increased by 27% in 2020 alone[2]. As the category grows\, so do private label plant-based offerings.\n\nJoin Centric Software®\, the leader in Product Lifecycle Management (PLM)\, for a live discussion with food and beverage experts. Learn about the rise of private label including consumer attitudes\, the effect of workplace shifts on retail\, and doing more with less thanks to innovative technologies. \n[1] Jeff Wells\, “Private label growth poised to reignite in 2021\,” April 27\, 2021\, retaildive.com. \n[2] PYMNTS\, “Grocery Roundup: Private Label Brands Take On Plant-Based Category\,” May 13\, 2021\, www.pymnts.com. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/the-rise-of-food-beverage-private-label-in-retail/
CATEGORIES:E-commerce,Plant-based,Private Label
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2021/06/21Q2_NAM_WEB_5.25_ALL_Private-Label_FIE-post-logo.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210630T120000
DTEND;TZID=America/Chicago:20210630T130000
DTSTAMP:20260404T051431
CREATED:20210610T214255Z
LAST-MODIFIED:20210610T214255Z
UID:14337-1625054400-1625058000@foodindustryexecutive.com
SUMMARY:Water Resilience in the Food Industry
DESCRIPTION:Produced in Partnership with FMI\, the Food Industry Association. \nAs we look to the future\, the food industry as a whole is facing a daunting task – how do we feed a growing population using fewer resources and amid a changing and unpredictable climate? And in many ways\, it all comes down to water. Demand for water is increasing as population\, agriculture and energy needs grow\, while supply is becoming more unpredictable due to the impact of climate change. Food companies need to play an active role\, both in mitigating water stress and in adapting to it to ensure the resilience of their business and their communities. Companies are coming together to share best practices and tools and take collective action in at-risk watersheds to address these issues at scale. Join the discussion with key leaders in the Water Resilience Coalition to hear how companies are prioritizing water in practical ways. This session will be live to facilitate Q&A and will be recorded for on demand viewing. Register now and stay tuned for additional Sustainability Conversations. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/water-resilience-in-the-food-industry/
CATEGORIES:Sustainability
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210624T130000
DTEND;TZID=America/Chicago:20210624T140000
DTSTAMP:20260404T051431
CREATED:20210621T185848Z
LAST-MODIFIED:20210621T190844Z
UID:14416-1624539600-1624543200@foodindustryexecutive.com
SUMMARY:Increase Your Product Discoverability and Convert More Customers with Deep Product Information
DESCRIPTION:Are you a retail or CPG company administering manual product attributes and struggling to keep up with the demands for relevant content? \nHave you identified a need for deeper product knowledge to drive search and discovery of your products? \nJoin Label Insight\, A NielsenIQ Company and their guest Forrester as they explore the automation of all things related to product content\, data attributes\, and their impacts on the organization as a whole. \nThese attributes drive chatbot interactions\, search discovery on your sites and apps\, and relevant content in the consumer purchase cycle. \nWe’ll cover the enhanced consumer experience as well as the tangible/intangible benefits to the entire organization that result from deep product content\, and the automation which makes this possible with limited resources. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/increase-your-product-discoverability-and-convert-more-customers-with-deep-product-information/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/06/nielsen-LI-stacked-lockup-color.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210624T130000
DTEND;TZID=America/New_York:20210624T140000
DTSTAMP:20260404T051431
CREATED:20210616T164958Z
LAST-MODIFIED:20210621T210132Z
UID:14399-1624539600-1624543200@foodindustryexecutive.com
SUMMARY:Weekly Webinar: The State of the Specialty Food Industry 2021
DESCRIPTION:Join the team behind the Specialty Food Association’s annual research as they explore the retail and foodservice sales data of specialty foods and sales forecasts\, including analysis and commentary on the continuing impact of COVID-19 on the industry. Bring your questions and engage with this live update on where the specialty food industry is headed. \nThursday\, June 24 \n1 p.m. ET \nThis webinar is free for members and $19 for non-members. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/weekly-webinar-the-state-of-the-specialty-food-industry-2021/
ATTACH;FMTTYPE=image/jpeg:https://foodindustryexecutive.com/wp-content/uploads/2021/06/Specialty_Food_Association_SOI_2021.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210617T120000
DTEND;TZID=America/Denver:20210617T130000
DTSTAMP:20260404T051431
CREATED:20210430T205147Z
LAST-MODIFIED:20210601T111729Z
UID:14028-1623931200-1623934800@foodindustryexecutive.com
SUMMARY:Own the Digital Shelf: Strategies for Food & Beverage Companies
DESCRIPTION:Large food & beverage companies often struggle to manage their product content and data\, which inhibits innovation and makes it difficult to meet consumer demands. \nGiven the surge in eCommerce and online shopping\, digital assets have become critical for ensuring that your products can be found on the digital shelf. \nThis webinar will highlight the importance of connecting content and data across seven key areas of the product development and launch process that can provide strategic value for food brands\, thereby increasing efficiency and reputation. \nDiscover how to connect: \n\nIngredients libraries\nProduct design and prototyping\nProduct photography\nCampaign development\nLabeling and packaging\nContent hubs and portals\nProduct knowledge management\n\nSpeaker:  \n \nAlan Porter\, CX\, Marketing\, and Content Thought Leader\, Nuxeo\, Alan.Porter@hyland.com \nAlan is an industry-leading content strategist and Nuxeo’s Director of Product Marketing. \nHe is the author of “CX Trinity\, Customers\, Content\, Context” and a regular conference speaker\, workshop leader\, and writer on Content Marketing\, Content Strategy\, Customer Experience\, Brand Management\, and Content and Localization Strategy. Named one of the Top 25 Content Strategy Influencers and a Digital Strategy thought leader in 2016 and 2017\, Alan is a catalyst for change with a strong track record in developing new ideas\, embracing emerging technologies\, and introducing operational improvements. When he’s not at work\, Alan makes even more creative content — like comic books (including the official Cars graphic novels for Pixar) and novels.
URL:https://foodindustryexecutive.com/food-industry-webinar/own-the-digital-shelf-strategies-for-food-beverage-companies/
CATEGORIES:Technology
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/04/NUXEO-LOGO-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210617T090000
DTEND;TZID=America/Los_Angeles:20210617T093000
DTSTAMP:20260404T051431
CREATED:20210615T191311Z
LAST-MODIFIED:20210615T191311Z
UID:14392-1623920400-1623922200@foodindustryexecutive.com
SUMMARY:Cultured Meat: Can the Emerging Field Disrupt the $1 Trillion Meat Industry?
DESCRIPTION:Cultured meat\, otherwise known as cultivated meat or cell-based meat\, is an emerging technology area that uses lab-grown animal cells to create meat products without requiring animal slaughter\, potentially avoiding the environmental problems of conventional agriculture. Unlike many of today’s meat alternatives\, cultured meat has the potential to create a product that is completely identical to conventional meat\, containing exactly the same cells and tissue. \nOver the last five years\, cultured meat has grown from almost nothing to over 50 companies racing to bring the first products to market\, with over $600 million having been invested in the space. In December 2020\, the industry received a major boost when Singapore became the first country in the world to approve cultured meat for commercial sale. \nBut does the industry have what it takes to disrupt the $1 trillion global market for conventional meat? In this webinar\, Dr Michael Dent\, a Senior Technology Analyst at IDTechEx who has covered the cultured meat industry for over two years\, explores the growing industry around cultured meat and evaluates whether the industry is set to fulfil its potential. \nThe webinar will include: \n\n\n\nThe sustainability issues facing the meat industry and the need for alternatives.\nA definition of cultured meat and how it is produced.\nInvestments made into the cultured meat industry.\nAn overview of the start-ups in the field.\nA discussion of Singapore’s recent approval of cultured meat.\nAn evaluation of the challenges and barriers facing the industry.\n\n\n\nThis webinar shares some of the research for the new IDTechEx report\, “Cultured Meat 2021-2041: Technologies\, Markets\, Forecasts“. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/cultured-meat-can-the-emerging-field-disrupt-the-1-trillion-meat-industry/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210610T110000
DTEND;TZID=America/New_York:20210610T114500
DTSTAMP:20260404T051431
CREATED:20210608T000225Z
LAST-MODIFIED:20210608T000225Z
UID:14301-1623322800-1623325500@foodindustryexecutive.com
SUMMARY:4 Best Practices Plant Managers Can Quickly Implement To Drive Compliance
DESCRIPTION:Hear advice from a Plant Manager with 30+ years of manufacturing leadership experience. \n\n\nJoin Parsable for a live webinar as Doug Haasis draws upon his experience as a plant manager and operations leader at organizations such as Tyson Foods\, Coca-Cola and PepsiCo to give you advice for running a productive and more resilient plant. \n\n\n\nThe webinar will discuss: \n\n\n\nHow to drive change management and challenge the status quo\n\n\nBring added value in Lean Manufacturing to restructure efficiency across teams\, departments and plant level\nHow to use technology to improve productivity\, safety and quality\nStrategies for driving continuous improvement at every level of the organization\n\nDon’t miss this exclusive opportunity to hear tips and strategies from an expert. Reserve your spot today. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/4-best-practices-plant-managers-can-quickly-implement-to-drive-compliance/
CATEGORIES:Manufacturing
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210609T090000
DTEND;TZID=America/New_York:20210609T100000
DTSTAMP:20260404T051431
CREATED:20210526T184220Z
LAST-MODIFIED:20210526T184220Z
UID:14209-1623229200-1623232800@foodindustryexecutive.com
SUMMARY:Color-Coding as a Preventive Control: Improving Food Safety and Sanitation Using Color-Coded Tools
DESCRIPTION:Over the past 15 years as a food safety professional\, Amit M. Kheradia has been consulting companies on the regulations\, standards\, and best practices influencing the U.S. and global food industries. He believes that companies should work towards adopting simpler strategies for achieving food safety compliance. \nA color-coding system used as a preventive control can support compliance if it is designed\, implemented\, and reviewed properly by site management. In this live webinar\, Amit discusses how color-coding can be used as a zoning method to help minimize allergen cross-contact and bacterial or foreign-material cross-contamination. \nThe key topics covered by Amit include: \n\nRegulations and standards supporting a risk-based color-coding plan\nContamination control with identifiable hygienic and environmental monitoring zones\nFacilitating 5S and sanitary compliance using color-coded cleaning and material handling tools\nThe role of applying universal visual controls for promoting food safety culture among employees\nBenefits and challenges faced when implementing a color-coded tool management system A Q&A session with Amit will follow his presentation.\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/color-coding-as-a-preventive-control-improving-food-safety-and-sanitation-using-color-coded-tools/
CATEGORIES:Health and Safety
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210604T090000
DTEND;TZID=America/Los_Angeles:20210604T093000
DTSTAMP:20260404T051431
CREATED:20210517T232439Z
LAST-MODIFIED:20210517T232439Z
UID:14145-1622797200-1622799000@foodindustryexecutive.com
SUMMARY:That Food Safety or FDA Question You’ve Always Wanted to Ask
DESCRIPTION:“So\, what’s wrong with using BB guns as a pest control?” The best time to ask questions is before you have a problem. The second-best time is right now. Join John Johnson from law firm Shook\, Hardy & Bacon and AIB International’s Judi Lazaro\, who have amassed decades of food safety and FDA compliance experience. They will ask each other those questions you’ve always wanted to ask and then answer with stories and practical tips. Come ready with your questions\, as they’ll end the session with an open Q&A. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/that-food-safety-or-fda-question-youve-always-wanted-to-ask/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210602T110000
DTEND;TZID=America/Denver:20210602T120000
DTSTAMP:20260404T051431
CREATED:20210430T112035Z
LAST-MODIFIED:20210430T112035Z
UID:14018-1622631600-1622635200@foodindustryexecutive.com
SUMMARY:The Staggering Cost of Poor Quality & How to Fix It
DESCRIPTION:Poor quality can waste 25% – 35% of an organization’s operating budget and cripple profitability. While quality deserves the utmost level of attention in any plant\, in today’s ultra-competitive manufacturing environment\, quality management can be a target for budget cuts or department downsizing. As a result\, quality managers are challenged to do increasingly more with less\, yet still contribute to profitable lines. \nThe good news is that while the cost of poor quality can be staggering\, you can control it. \nSpend an hour with Bill Levinson from Levinson Productivity Systems as he applies Cost of Quality (CoQ) lessons from several manufacturing industries to today’s CPG\, plastics\, industrial\, chemical\, and F&B manufacturers. \nIn this webinar\, you will learn: \n\nCoQ lessons from Ben Franklin\, Goldratt\, Masaaki Imai\, and Henry Ford\nCritical KPIs your CoQ analysis might be overlooking\nHow to identify Asymptomatic and Hidden Waste\nWhy Opportunity Costs – generally invisible to Cost Accounting systems\, can exceed the Cost of Poor Quality\nHow to get your Cost of Poor Quality down and competitiveness back (hint: it has something to do with data!)\nWhy the Rule of 10s can be your demise & how to ID non-conformances sooner\n\nWho Will Benefit\n\nQuality\, Operations\, and Production Professionals\nManufacturing Controllers\, CFOs\, and P/L Analysts\nContinuous Improvement and Innovation Specialists
URL:https://foodindustryexecutive.com/food-industry-webinar/the-staggering-cost-of-poor-quality-how-to-fix-it/
CATEGORIES:Manufacturing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/04/SafetyChain-Software.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210601T140000
DTEND;TZID=America/New_York:20210601T150000
DTSTAMP:20260404T051431
CREATED:20210517T232855Z
LAST-MODIFIED:20210517T232855Z
UID:14146-1622556000-1622559600@foodindustryexecutive.com
SUMMARY:COVID-19 and the Meat Industry: One Year Later
DESCRIPTION:The National Provisioner looks back at the COVID-19 pandemic one year after the initial frantic storm hit the industry and companies were “figuring it out.” In summer 2020\, several months of the pandemic were already past\, and the industry by this time had started to stabilize around what would be the “new normal” of high demand at retail\, closings and cutbacks at foodservice\, and complete overhaul of employee safety measures in plants. \nNew research finds that half of the food industry thinks we’ll see another pandemic in the next 10 years\, but say they feel unprepared for it. By understanding and applying the key lessons from COVID-19\, you can position your company for a strong recovery and protect your business from the next pandemic. \nIn this webinar\, experts across the industry will share their research findings on: \n\nThe industry’s readiness for COVID-19\nHow COVID-19 impacted the industry and its costs\nRecommendations to prepare for the future\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/covid-19-and-the-meat-industry-one-year-later/
CATEGORIES:Industry News and Analysis
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210520T110000
DTEND;TZID=America/Los_Angeles:20210520T120000
DTSTAMP:20260404T051431
CREATED:20210512T172518Z
LAST-MODIFIED:20210512T172518Z
UID:14093-1621508400-1621512000@foodindustryexecutive.com
SUMMARY:Moving from Batch to Inline Blending – Considerations and Comparisons
DESCRIPTION:Are you looking for alternative blending methods for beverage\, CPG and pharmaceutical products? Is CIP frequency and water usage a growing concern? Do you have space constraints in your existing blend area? Now might be the time to consider inline blending as an alternative or supplement to your existing batch process. \nIn every branch of manufacturing\, multi-component liquid blending is subject to increasingly complex demands on efficiency and fast innovation cycles. Production systems designed to meet existing and future requirements must be economic\, reproducible\, reliable and above all\, flexible. \nDuring this webinar we will review the general pros and cons of batch and inline blending. We will detail inline blending technology and how it can impact: \n\nRecipes\nFootprint\nSustainability\, including water usage\nProduct quality\nLong Term Flexibility\n\nCome prepared with your questions! We look forward to sharing our knowledge during this session. \nPresenters: \n\nLisa Eckman – Regional Sales Manager\, Beverage / Home & Personal Care\, GEA North America\nPierpaolo Mattana – Head of Sales\, Beverage & Filling Technologies Business Unit\, GEA North America\nMichael Harenkamp — Sales and Offer Management\, Non-alcoholic Beverages\, GEA Group\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/moving-from-batch-to-inline-blending-considerations-and-comparisons/
CATEGORIES:Processing
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210519T140000
DTEND;TZID=America/New_York:20210519T150000
DTSTAMP:20260404T051431
CREATED:20210517T155626Z
LAST-MODIFIED:20210517T155626Z
UID:14139-1621432800-1621436400@foodindustryexecutive.com
SUMMARY:Accident Investigations: Finding and Eliminating Root Causes
DESCRIPTION:Accidents don’t just happen. Something causes them\, and usually more than one thing. An investigation should identify those causes\, but the cause of an accident is not the same as the cause of an injury. Injuries may be caused by over-exertion\, falls\, and being struck by objects. Factors that caused the accident\, however\, are more complex. For example\, a wet floor may cause a fall\, but determining why the floor was wet and why the hazard wasn’t addressed gets at the root causes. \nAn accident or near-miss investigation should not stop upon finding an obvious cause; it should continue until all underlying factors are identified. If those root causes are not identified and addressed\, they will continue to generate accidents. Effectively addressing the root causes should help prevent recurrence\, which translates to fewer injuries. \nThis event will also include a live Q&A session! \nRegister for this free webinar here! \nSpeakers: \nEdwin Zalewski Senior Editor – EHS J. J. Keller & Associates\, Inc.\nEdwin (Ed) Zalewski is an EHS Editor at J. J. Keller & Associates\, Inc. He researches and creates content for a variety of safety-related topics and contributes to a number of products. Edwin specializes in issues such as walking working surfaces\, powered industrial trucks\, and injury/illness recordkeeping. \nDerick Plowden Technical Editor – EHS J. J. Keller & Associates\, Inc.\nDerick Plowden is a Technical Editor for J. J. Keller’s Content & Consulting Services. He writes for the HazSafety Training Advisor monthly newsletter\, responds to customer questions\, and contributes content for several publications. Derick specializes in topics including construction regulations\, ergonomics\, walking/working surfaces\, personal protective equipment\, and injury/illness recordkeeping.
URL:https://foodindustryexecutive.com/food-industry-webinar/accident-investigations-finding-and-eliminating-root-causes/
CATEGORIES:Health and Safety
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210519T113000
DTEND;TZID=America/New_York:20210519T120000
DTSTAMP:20260404T051431
CREATED:20210415T185549Z
LAST-MODIFIED:20210430T113416Z
UID:13850-1621423800-1621425600@foodindustryexecutive.com
SUMMARY:Compass Coffee Talk Episode 13 - The Power of the Organic Consumer
DESCRIPTION:Brand integrity\, climate change\, and shopping behaviors are a sample of topics that Ronnie Cummins\, the Co-Founder and International Director of the Organic Consumers Association (OCA)\, will cover on the next episode of Compass Coffee Talk\, Wednesday\, May 19\, 2021\, 11:30 am – Noon\, EDT.
URL:https://foodindustryexecutive.com/food-industry-webinar/compass-coffee-talk-episode-13-the-power-of-the-organic-consumer/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/04/Compass-Coffee-Talk.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210518T140000
DTEND;TZID=America/New_York:20210518T150000
DTSTAMP:20260404T051431
CREATED:20210506T184717Z
LAST-MODIFIED:20210506T184717Z
UID:14065-1621346400-1621350000@foodindustryexecutive.com
SUMMARY:Earning Trust: Learn from the Leaders
DESCRIPTION:Consumers have long had relationships with brands that go beyond the product and service. There has always been a feeling of comfort and security elicited by the brands they support most. The secret ingredient: Trust. \n\n\n\nTactically speaking\, though\, trust is something that is very difficult to manufacture quickly. It must be earned over time. That said\, times of crisis actually present opportunities for brands to earn or cement that trust among longstanding and new customers alike. And\, clearly\, with COVID-19 and continuing racial tensions\, we all live in a time of unprecedented crises now. \nFurthermore\, the public is clearly looking to the business world for leadership on all issues where it is not seeing it from the usual sources. Yet another opportunity – and responsibility – for brands. \nMorning Consult has just released its proprietary “The Most Trusted Brands” study. This webcast will inspire and educate you by featuring comms leaders from some of these brands – the leaders at the forefront that have helped those entities earn that trust. \nDuring these 60 minutes\, you will hear and learn about:\n-The keys to building trust that endures over time and spans the globe\n-How to step up in a crisis to earn newfound trust\n-Overcoming reputation challenges to become a trusted brand\n-Some exclusive data from the “The Most Trusted Brands” study will be shared\n-And more \nSpeakers:\n-Franz Paasche\, SVP\, chief corporate affairs officer\, PayPal\n-Sally Susman\, EVP\, chief corporate affairs officer\, Pfizer\n-Kyle Dropp\, cofounder and president of Morning Consult \n\n\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/earning-trust-learn-from-the-leaders/
CATEGORIES:Leadership
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210512T110000
DTEND;TZID=America/Los_Angeles:20210512T120000
DTSTAMP:20260404T051431
CREATED:20210504T222611Z
LAST-MODIFIED:20210504T222611Z
UID:14045-1620817200-1620820800@foodindustryexecutive.com
SUMMARY:COVID-19 Outlook & Impacts on the Food & Beverage Industry
DESCRIPTION:Wed\, May 12\, 2021 11:00 AM – 12:00 PM PDT \nHalf of Food Industry executives think we’ll see another pandemic in the next 10 years\, but say they feel unprepared for the next pandemic. Understand and apply the key lessons from COVID-19 so you can position your company for a strong recovery and protect your business for the next pandemic. \nIn this webinar\, Research Strategy Group and AIB International will share their findings on: \n\nHow food & beverage executives are feeling about the future\nThe industry’s readiness for COVID-19\nHow COVID-19 impacted the industry and its costs\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/covid-19-outlook-impacts-on-the-food-beverage-industry/
CATEGORIES:Industry News and Analysis
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210506T074500
DTEND;TZID=America/Chicago:20210506T080000
DTSTAMP:20260404T051431
CREATED:20210429T152016Z
LAST-MODIFIED:20210504T223457Z
UID:14002-1620287100-1620288000@foodindustryexecutive.com
SUMMARY:Connecting the Dots with Dr. Food
DESCRIPTION:Start your day with CFI and Dr. Food \nThursday\, May 6\n7:45 to 8 a.m. CDT \nIt’s a small world\, with happenings “across the pond” impacting the U.S. food chain. The Center for Food Integrity is delighted to announce a new 15-minute webcast that can help you learn more about what is happening on the global scene. \nEurope-based Dr. David Hughes\, a.k.a Dr. Food\, will join Charlie Arnot\, CEO of CFI\, in these sessions with insights from across the pond and around the world. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/connecting-the-dots-with-dr-food/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210430T110000
DTEND;TZID=America/New_York:20210430T120000
DTSTAMP:20260404T051431
CREATED:20210426T164732Z
LAST-MODIFIED:20210430T113456Z
UID:13917-1619780400-1619784000@foodindustryexecutive.com
SUMMARY:Centralized Production Kitchens & Their Equipment Needs
DESCRIPTION:DC Norris North America President\, Dick Smith aims to help food businesses explore centralized production kitchens as a creative way to offset rising labor costs and continuing labor shortages. The free event takes place on 04/30/21 at 11:00 am EST. \nTRAVERSE CITY\, Mich. – April 26\, 2021 – PRLog — The global COVID 19 pandemic\, coupled with rising labor costs has left foodservice\, restaurant groups\, hospitality businesses\, and food manufacturers seeking creative solutions to build sustainable business futures. Many are turning to centralized production kitchens as an efficient way to overcome these challenges and are seeing a variety of additional benefits from increased operational efficiency to improved finished product quality and consistency. \nCentral production kitchens suit many foodservice businesses\, hospitality groups and multi-unit restaurants by providing a central location for the commercial production of meal components and/or completed dishes. Those finished products are then distributed to and served at other locations. \nDick Smith\, President of DC Norris North America remarked “As part of DC Norris’ 50th Anniversary celebration\, we’ve been rolling out new processing machinery that is ideally suited to central production kitchens. Businesses that hadn’t previously considered centralized production kitchens are now seeking them out as a way to overcome some of the labor challenges they’re facing. There’s a lot of planning involved and a lot of business owners are filled with questions. This Q&A style Zoom meetup to discuss the topic is a great way for those business owners to get some answers\, discuss the topic with peers around the country\, and begin deciding whether or not this seems like a suitable option to pursue.” \nThe Zoom meetup is on 04/30/21 at 11:00am EST. There is no fee for attending but registration is required. Owners and operations team members are encouraged to attend. To register\, visit: https://us02web.zoom.us/meeting/register/tZAodu-opjsvHNwmKTwgpHqpjM9EThZufhMI \nAbout DC Norris North America \nLocated in Traverse City\, Michigan\, DC Norris North America designs\, manufactures and installs turnkey food processing systems that lead the globe in innovation\, efficiency\, and safety. DC Norris North America helps the nation’s most purchased food brands innovate to the taste and demands of today’s consumer. From stand-alone vessels to fully automated processing lines and everything in between\, DC Norris North America brings 50 years of global food processing experience to its clients and has manufactured and installed the processing systems in some of the largest food production facilities around the world.
URL:https://foodindustryexecutive.com/food-industry-webinar/centralized-production-kitchens-their-equipment-needs/
CATEGORIES:Equipment
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/04/DC-Norris-North-America-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210429T130000
DTEND;TZID=America/Chicago:20210429T140000
DTSTAMP:20260404T051431
CREATED:20210422T181747Z
LAST-MODIFIED:20210422T181747Z
UID:13892-1619701200-1619704800@foodindustryexecutive.com
SUMMARY:Improving CPG Product Discoverability and Conversion on the Digital Shelf
DESCRIPTION:CPG e-commerce is booming with a record $9.3 billion in online grocery sales in January 2021 alone. The number of consumers searching for products based on health\, wellness or lifestyle preferences is also experiencing rapid growth with over 200 million Americans searching beyond brand names for CPG products to meet their individual needs. \nWinning the digital shelf at retailers like Target and Walmart amidst these disruptive trends requires CPG brands to create a new type of commerce experience fueled by a new type of product data. The winning brands are tailoring product content to meet rapidly evolving shopper preferences and delivering this accurate\, high-quality content to retailers at the speed of e-commerce. \nIn this webinar you will learn: \n-The hidden risks and opportunities for brands caused by digital disruption.\nWhat brands need to know about how leading retailers like Target and Walmart are embracing health\, wellness and lifestyle programs to boost growth. \n-How leading brands are removing roadblocks and tapping into new data sources and content distribution strategies to excel on the digital shelf (and how to replicate their success). \n-How to improve e-commerce discoverability and conversion across retail channels by creating high-performing product content at initial set-up and optimizing existing product content.
URL:https://foodindustryexecutive.com/food-industry-webinar/improving-cpg-product-discoverability-and-conversion-on-the-digital-shelf/
CATEGORIES:E-commerce
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/Paris:20210428T093000
DTEND;TZID=Europe/Paris:20210428T101500
DTSTAMP:20260404T051431
CREATED:20210326T151747Z
LAST-MODIFIED:20210330T133209Z
UID:13679-1619602200-1619604900@foodindustryexecutive.com
SUMMARY:Continuous Dosing of Raw Materials
DESCRIPTION:WHY?\nDosing is essential for reaching the required product quality. If the various raw materials are not dispensed in the correct quantities to begin with\, it will never be possible to produce a correct product. For that reason\, Sobatech constantly monitors the dosing of all solid and liquid ingredients. But\, how does that work and what are the most notable and recent trends in the continuous dosing software and hardware. Welcome to Sobatech’s webinar on the ‘Continuous Dosing of Raw Materials’. \nWHEN?\n Wed\, 28 April\, 2021 09:30 AM – 10:15 AM CET \nOR \n Thu\, 29 April\, 2021 05:30 PM – 06:15 PM CET \nWHERE?\nRegister via the following link for one of the sessions: REGISTER NOW.
URL:https://foodindustryexecutive.com/food-industry-webinar/continuous-dosing-of-raw-materials/
CATEGORIES:Processing
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2021/03/sobatech.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210428T080000
DTEND;TZID=America/Los_Angeles:20210428T093000
DTSTAMP:20260404T051431
CREATED:20210426T170545Z
LAST-MODIFIED:20210426T170545Z
UID:13919-1619596800-1619602200@foodindustryexecutive.com
SUMMARY:Stop Food Waste: Driving Awareness to Fight Food Waste. 2021 Virtual Event.
DESCRIPTION:Join more than 25+ incredible speakers discussing how we solve the food waste crisis. Brought to you by Food Tank and Compass Group.\n\n\n\n\n\nAbout this Event\n\n\nRegister now (FREE) and join us as we commemorate Stop Food Waste Day on Wednesday\, April 28th\, with an incredible event featuring more than 25+ luminary leaders discussing the importance and offering solutions in how we solve food loss and food waste. \nBrought to you by Food Tank and Compass Group. \nConfirmed speakers include (alphabetical\, more to be announced each day): \nEric Leroy Adams current Borough President of Brooklyn in New York City. \nU.S. Senator Richard Blumenthal. \nChef Lorenzo Boni is the Executive Chef for Barilla America. \nChris Ivens-Brown is the Chief Culinary Officer at Eurest \nEd Brown is President of Restaurant Services at Restaurant Associates \nJean Buzby is the USDA Food Loss and Waste Liaison. \nRocky Dawuni is a Grammy-nominated musician and UNEP humanitarian. \nTiffany Derry is a multi-unit restaurant owner and well known for her appearances on Top Chef. \nRon Finley teaches communities how to transform food deserts into food sanctuaries. \nMaisie Ganzler is Chief Strategy & Brand Officer at Bon Appétit Company. \nDana Gunders serves as the Executive Director of ReFED\, a food waste nonprofit. \nMichael Hancock is the Mayor of Denver in Colorado \nSam Kass is a partner at Acre Venture Partners and former White House Chef and Senior Policy Advisor. \nAmy Keister is the Senior Vice President Sustainability & Culinary at Compass Group USA. \nVi Lyles is the Mayor of Charlotte in North Carolina. \nEmily Ma is the head of Food for Good at Google. \nChef Cary Neff is Vice President of Culinary Support at Morrison Healthcare. \nU.S. Representative Dan Newhouse (R-WA) \nDanielle Nierenberg is the President of Food Tank. \nU.S. Representative Chellie Pingree (D-ME) \nEnrique Salmón is head of the American Indian Studies Program at Cal State University. \nMargie Saidel\, VP Nutrition and Sustainability\, Compass Group\, Chartwells \nGene Smith\, Senior Vice President and Wolfe Foundation Endowed Athletics Director\, Ohio State University. \nDebbie Stabenow\, Chairwoman of the U.S. Senate Committee on Agriculture\, Nutrition\, and Forestry. \nTristram Stuart is an author and the founder of Feedback. \nHaile Thomas is a Chef and Wellness + Compassion Activist. \nJon Utech is the director of the Office for a Healthy Environment at the Cleveland Clinic. \nCrystal Wahpepah\, Owner\, Wahpepah’s Kitchen \nJodi Smith Westwater is responsible for overseeing Microsoft’s Dining program. \nMichelle Wu is a member of the Boston City Council. She is the first Taiwanese American and first Asian American woman to serve on the council. \nAnd many\, many more to be announced very soon! \nPlease register today!
URL:https://foodindustryexecutive.com/food-industry-webinar/stop-food-waste-driving-awareness-to-fight-food-waste-2021-virtual-event/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20210427T120000
DTEND;TZID=America/Chicago:20210427T130000
DTSTAMP:20260404T051431
CREATED:20210421T175455Z
LAST-MODIFIED:20210421T175455Z
UID:13890-1619524800-1619528400@foodindustryexecutive.com
SUMMARY:Digital Dirt: Finding AI Solutions for Soil Carbon Sequestration
DESCRIPTION:Soil carbon sequestration through regenerative farming can increase food production\, raise farmer profitability\, and drawdown atmospheric carbon. But we currently lack the data necessary to establish robust carbon markets that would support widescale regenerative farming. \nJoin Pecan Street for a conversation with leaders in the fields of artificial intelligence and soil science to learn more about how AI can unlock the promising potential of soil carbon sequestration through regenerative farming. The panel will include members from Pecan Street’s AI for Soils Working Group\, who will discuss their progress and challenges in trying to close the soil carbon data gaps.
URL:https://foodindustryexecutive.com/food-industry-webinar/digital-dirt-finding-ai-solutions-for-soil-carbon-sequestration/
CATEGORIES:Sustainability,Technology
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210423T120000
DTEND;TZID=America/New_York:20210423T130000
DTSTAMP:20260404T051431
CREATED:20210422T214341Z
LAST-MODIFIED:20210422T214530Z
UID:13894-1619179200-1619182800@foodindustryexecutive.com
SUMMARY:The Business of Alt Protein: Unlocking Food Safety in Plant-Based Meat
DESCRIPTION:Plant-based meats have food protection\, preservation and safety challenges that are similar in scope to those of animal-based meats. In this webinar\, Kerry food protection and preservation experts will offer insights on solving food safety challenges with plant-based meats using an integrated approach and leveraging consumer-friendly\, sustainable ingredients and science-backed solutions. \nKerry\, the world’s leading taste and nutrition company\, will outline the issues and challenges involved in protecting the freshness and taste of plant-based meat products in an upcoming webinar.  \nFood protection and preservation is about protecting and perfecting the freshness\, taste and safety of foods and beverages\, and this standard applies to plant-based “meats” as much as it does to traditional meat. To help product developers in dealing with the food safety challenges of alternative plant proteins\, an informative educational webinar—entitled The Business of Alt Protein: Unlocking Food Safety in Plant-based Meat—will be held on April 23 at 12 noon EDT to delve into the exceptional changes being witnessed across the food and beverage landscape as plant proteins rise to the forefront.  \nAttendees will hear food protection experts from Kerry Taste & Nutrition discuss food safety and preservation challenges specific to alternative proteins and offer strategies on how to convert those challenges into actionable insights that maintain safety while protecting taste and flavor during the product’s shelf life. “No additive/preservatives” is a strong positioning for plant-based meats globally\, with the claim being featured in 16% of new product launches in 2020. The webinar will discuss how to implement consumer-friendly food protection and preservation solutions in plant-based products that meet consumers’ desires for health\, wellness and sustainability with real ingredients while protecting flavor and shelf life.  \nSome of the challenges to be addressed include the following: \n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key.\nWhen to build food protection into your formulations and products to quickly and successfully go to market.\nHow food protection works to get your products out of the freezer and into the refrigerator while ensuring quality throughout their shelf life.\n\nSpeakers \nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the United States. Emma holds a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College in Dublin\, Ireland. Prior to joining Kerry\, Emma held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia (The Irish Food Board). Emma challenges herself to uncover new consumer insights\, and then partners with her technical colleagues to translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n  \nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean-label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n  \nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She’s been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors in removing chemical preservatives and replacing them with clean-label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin–Madison. \n  \nRegistration for Kerry’s The Business of Alt Protein: Unlocking Food Safety in Plant-based Meat—webinar can be accessed here.  https://gfi.org/event/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/
URL:https://foodindustryexecutive.com/food-industry-webinar/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/
CATEGORIES:Food Safety
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210413T090000
DTEND;TZID=America/Los_Angeles:20210413T100000
DTSTAMP:20260404T051431
CREATED:20210412T170740Z
LAST-MODIFIED:20210412T170740Z
UID:13812-1618304400-1618308000@foodindustryexecutive.com
SUMMARY:Introduction to the Sustainable Livestock Systems Collaborative at Colorado State University
DESCRIPTION:Dr. Kim Stackhouse-Lawson\, Director of the Colorado State Sustainable Livestock Systems Collaborative\, will discuss the program and how it may impact sustainability and animal health.
URL:https://foodindustryexecutive.com/food-industry-webinar/introduction-to-the-sustainable-livestock-systems-collaborative-at-colorado-state-university/
END:VEVENT
END:VCALENDAR