Talent
Description
OVERVIEW Food waste is a well-recognized issue throughout the food supply chain. Loss estimates run anywhere from 30% to 50%. Water, fertilizer, manpower, facility overhead costs, delivery/planting/production/storage and delivery, carbon emissions, environmental pollution and other food production expenses are lost along with the food that cannot be consumed. Food
waste, as defined by the U.N.’s Food and Agriculture Organization, refers to
the “discarding or alternative (non-food) use of food that is safe and
nutritious for human consumption along the entire food supply chain, from
primary production to the end household consumer level.” This webinar will look at food waste reduction strategies and sustainability. When companies target food waste prevention, not only are they in a self-directed cost savings strategy, but the result can often impact sustainability, the environment and food security. The acceptance of small margins throughout the food supply chain is a state of mind that must be overcome through better food waste management system. WHY SHOULD YOU ATTEND
Most
companies will not move off ground zero to attack sustainability, pollution or
potential food security issues until they can justify cultural changes from a
cost savings position. Food waste reduction provides the business goal that
justifies the business shift the food industry needs. AREAS COVERED
LEARNING OBJECTIVES
WHO WILL BENEFIT
SPEAKER
Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on food safety system validation and transportation controls. He has previously published books entitled “Food Fraud”, “Guide to Food Safety and Quality During Transportation 2nd edition”, “Validating Preventive Food Safety and Quality Controls, and “Teams and Teamwork”. All are available on Amazon or Barnes & Noble. Use Promo Code TGD20 and get flat 20% discount on all purchases.
To Register (or) for more details please click on this below link:
Email: support@trainingdoyens.com
Toll Free: +1-888-300-8494
Tel: +1-720-996-1616
Fax: +1-888-909-1882 |
Presented By
1:00pm to 2:30pm
Live Webinar: $159.00
20 +1-720-996-1616 UPCOMING EVENTS
PAST EVENTS
Wednesday, October 30th
Training Doyens 26468 E Walker Dr, Aurora, Colorado 80016 Past Event
Wednesday, October 30th
Training Doyens 26468 E Walker Dr, Aurora, Colorado 80016 Past Event
Wednesday, October 30th
Training Doyens 26468 E Walker Dr, Aurora, Colorado 80016 Past Event
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