- 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