How has COVID-19 Changed the Food Industry and what Lessons are we Taking Forward?

Monday, March 29, 2021 09:05 - 09:50

  • What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
  • How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
  • What is the most important lesson you have learnt during this period that will affect your work going forward?
  • Employee training as a major component of staying in compliance – how did you manage your teams?

Gideon Ashworth, Head of Food Defence, Bart Ingredients

Staci Willson, Owner, Sunnyland Farms

Dan Howell, Director of R&D Columbus Craft Meats, Dan Howell

Dr Darin Detwiler, LP.D, M.A.Ed., Assistant Dean, Professor, Northeastern University