EVOLUTION MEETS REVOLUTION – MARCH 2017
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Evolution meets revolution
Exploring the new drivers impacting on business sustainability and the exciting revolution in risk management systems. What does it mean for your business?
9.30 - 10.00 REGISTRATION
10.00 - 10.10 Welcome and overview
Rob Chester, UK MD, NSF International
10.10 – 10.15 Chair/facilitator introduction
SEGMENT 1: THE DRIVERS
10.15 – 10.40 Industry challenges posed by the government’s food and farming strategy
Tim Lang, Professor Food Policy, City University
11.15 – 11.30 BREAK
11.50 – 12.20: Moderated debate and discussion: ‘Meeting the challenges of sustainable production’
Chaired by Jon Hammond
- Animal welfare/the antibiotics debate – David Chennells, UK veterinary expert
- NSF sustainability expert – Jackie Healing
- New protein sources – Neil Whippey, Eat Grub
- The NGO view – Daniel Crossley, Food Ethics Council
SEGMENT 2: TECHNOLOGY IMPACTS
12.20 – 12.45: The data driven FSA – for smarter food safety and public health
Julie Pierce, Director of Data, FSA
12.45 – 13.00 Open discussion
13.00 – 14.00 LUNCH
Chris Pratsis, NSF
SEGMENT 3: MOVING FORWARD
15.00 – 15.40: New approaches to brand protection in supply chain management (short presentations by 3/4 speakers)
Introduction: responsible supply chain management
Jackie Healing, NSF
SHORT BREAK AND REFRESHMENTS SERVED
SEGMENT 4: INNOVATION
15.40 – 16.20: Reaping the value of wearable technology in food safety: Eye-Succeed –
NSF’s ground-breaking innovation for audit and training
Tom Chestnut, Senior VP, Global Food Division, NSF International
16.20 – 16.30: Discussion and close
16.30 – 17.30 Drinks reception
10.40 – 10.55
Brexit: the practical impacts and getting prepared
We have all heard about Article 50 and the negotiations, as well as the various options that the UK has. But, what do they mean for the food industry? While we may not know the exact shape of the future, what do we actually know? And, what should the industry be doing now to prepare itself? Dominic Watkins will give you some answers.
10.55 – 11.15
Sustainable Nutrition: The opportunity in the face of increasing government, consumer and investor pressure
Sustainable nutrition is a simple and helpful concept to describe the overlap between sustainable food production and consumption. It brings together action and innovation in both areas, to focus on and deliver better overall outcomes across the whole food system – so we optimise human health and nutritional outcomes and protect the natural world that people and food production depend.
Mark will explain why sustainable nutrition is a powerful way to challenge how we currently grow and eat food. He will highlight the key global trends, shifts and innovations which support this approach, whilst highlighting examples of how business, investors and other organisations are using it as a lens for action so nutritious, healthy and sustainable diets become the norm, not the exception. He will then briefly explain what else needs to be done to mainstream a sustainable nutrition approach.
11.30 – 11.50
Catering for sustainability makes good business sense in food service
Dan will share findings from 2016 work by the Food Ethics Council commissioned by WWF-UK and Sodexo UK & Ireland on the business case for sustainable diets in foodservice. He will talk about the state of play in the food service sector in relation to promoting sustainable diets before highlighting key trends in the market that are likely to affect foodservice sector businesses in the coming years. He will set out the business cases for promoting diets that are healthy for people and planet, based on the research, which included interviews with senior executives from a range of foodservice businesses. He will finish by sharing barriers to further adoption, what else is needed to promote sustainable diets and what the ingredients for change are for further progress.
14.00 – 14.20
Extracting value from the Internet of Things for the Food and Beverage Sector
One of the hottest topics in the last couple of years has been that ‘everything is connected’. We’re increasingly seeing different parts of our lives interconnected, from drink bottles to toothbrushes to thermostats. The term ‘Internet of Things’ (IoT) has been used as a buzzword. But do we really know what it means to the food and beverage sector – and what opportunities it will bring for companies that successfully find a meaningful value proposition?
14.20 – 14.40: SMART Predictive Scheduling in retail food safety auditing
Predictive analytics have opened up a host of applications relevant to the food supply chain. Chris Pratsis explains how the technique can be used to predict, with statistical confidence, future changing risks in multi-site operations. He introduces SMART, NSF’s next generation approach to the scheduling of interventions pre-emptively to reduce compliance and reputational risks, while optimising use of limited resources.
14.40 – 15.00
Regulating our future: the FSA and industry creating a food safety model fit for our times
The Regulating our Future programme is a key part of the FSA strategic plan and is how the FSA, through open policy making, are developing a new and sustainable approach to regulation. The new model will leverage business behaviour change to deliver benefits for consumers, building and applying effectively a regulatory toolkit that ensures a long term sustainable delivery approach to regulating food.
15.05 – 15.40
Next generation tools to drive supply chain human rights improvement
Addressing human rights risks in supply chains, particularly modern slavery, debt bondage and exploitation by recruitment intermediaries requires both collaborative and compliance based approaches – collaborative approaches with suppliers that want to respect human rights and improve ethical performance and compliance methods with those who are reluctant to engage or who seek to hide abusive practices. With learnings from programmes such as Stronger Together, Fast Forward and introducing Clearview, the global labour provider certification programme, this presentation explores some of the latest tools and methodologies – bringing the UN Guiding Principles, worker voice, management systems, access to remedy and beyond audit/beyond compliance assessment into pragmatic and effective programmes to drive human rights improvements in national and global supply chains.
15.05 – 15.40
Latest techniques for traceability and authenticity in global supply chains
With staggering findings arising from audits of food and textile supply chains the world over, the need for innovative product traceability solutions has never been greater. Large-scale fraud in staple products such as seafood, meat, coffee, cocoa and spices has been lain bare in businesses which had some form of traceability system in place. To stamp out fraudulent practices, such as mislabelling, substitution or dilution and ensure slavery plays no part in the manufacture and supply of your product, traceability systems must stay at the forefront of technology in a climate of ever-more complex fraudulence.
Such is the exciting revolution in risk management systems that we see today, scientific processes and cutting-edge data analyses now go further than paper-based traceability systems to test the product itself, from origin to shelf.
15.05 – 15.40
Managing reputation in the 21st century
Crisis, what crisis?
Brands in the 21st century need to be digitally savvy to protect and manage their corporate reputations.
How the media landscape has changed in the post truth era.
Five handy tips on how to prepare to the worst and live to tell the tale.