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Food Waste and Sustainability: Strategies to Improve Food Safety, Food Secu...

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Chicago Marriott Southwest Hotel at in Burr Ridge

1200 Burr Ridge Parkway

Burr Ridge, IL 60527

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Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition
Program Agenda

7:30 am Registration and Networking Breakfast*

8:15 am Welcome and Introduction, Chuck Czuprynski, Director, FRI

Morning #1: Overview-Moderator, Chuck Czuprynski, Director, FRI

8:30 am New Carrots & Better Sticks-Can we be optimistic about addressing big global food challenges?, David McInnes, Principal of DMci Strategies

9:00 am Using accelerated genetics to improve food: biological and social realities, Caitilyn Allen, Ethyl & O.N. Allen Professor, UW-Madison

9:30 am Water sustainability in crop production, Elisabetti Lambertini, Principal Investigator, Research Scientist, RTI International

10:00 am Exhibits and Networking Break*

Morning #2: Sustainability initiatives for specific food sectors-Moderator, Jason Wan, Associate Director, IFSH

10:30 am Fresh produce (packing, including water use; distribution), Will Daniels, President, Produce Division IEH Laboratories and Consulting Group

11:00 am Old is New-Rendering Utilizes All By-Products From the Meat Industry, David Meeker, Senior Vice President, National Renderers Assn.

11:30 am Dairy production and manufacturing, Rohit Kapoor Vice President, Product Research, National Dairy Council/DMI

12:00 pm Networking Lunch and Exhibits*

Afternoon #1- Sustainability for general food production and distribution-Moderator, Kathy Glass, Associate Director, FRI

1:15 pm Water sustainability in processing facility, Scott Burnett, RD&E Director, Ecolab

1:45 pm Cold chain management (frozen vs. refrigeration; reliability in developing economies/following natural disasters; energy use reduction), Eric Larson, Chairman and Co-CEO, Tilia Holdings

2:15 pm Sustainable packaging initiatives to reduce food waste, Eva Almenar, Associate Professor, Michigan State University

2:45 pm Exhibits and Networking Break*

Afternoon #2- Retail, restaurants, consumer and social issues-Moderator, Armand Paradis, Director Business Development, IFSH

3:15 pm Initiatives to use food waste productivity (supply chain management), Cole Doolittle, President and Senior Project Manager, Revelation Waste Partners

3:45 pm Date labeling: quality vs. safety; how much food is discarded unnecessarily, David Fikes, Vice President, Food Marketing Institute

Panel discussion-Moderators: Adam Borger, Outreach Program Manager, FRI and Robert Brackett, IIT Vice President and IFSH Director

4:15 pm Panel discussion: ecomonmics, consumer perspective, manufacturing, other initiatives in animal and crop production; path to the future; government perspective, Susan Backus, NAMI, Craig Wilson, Costco, Herman Carni, Greater Chicago Food Depository, Kevin Smith, FDA, Gail Tavill, ConAgra

5:00 pm Concluding Remarks; Adjourn, Robert Brackett, IIT Vice President and IFSH Director

*Exhibiting sponsor tables open throughout the event.

Synopsis: Food production needs to be a sustainable endeavor that considers environmental, social, and economic issues. Food waste works against sustainability in all three of these areas. The Food Research Institute of the University of Wisconsin-Madison and the Institute for Food Safety and Health will co-host “Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition” on September 27 in Burr Ridge, Illinois. This symposium will bring together representatives from industry, academia, and government to discuss ways in which food sustainability can be improved and food waste decreased without compromising food safety, food security, or nutrition. Sessions will cover agricultural issues and solutions related to sustainability in food production, approaches to reducing food waste in manufacturing of various food products, and ways to minimize waste in retail and restaurant environments. Consumer and social issues related to sustainability and food waste will be addressed. Additional presentations will discuss the role of supply chain management, date labeling, and cold chain management in improving sustainability in the food supply and reducing waste.

Location: The symposium will be hosted at the Chicago Marriott Southwest Hotel in Burr Ridge, Illinois.

Conference Hotel:

A block of rooms is reserved at the newly renovated Chicago Marriott Southwest at Burr Ridge. To confirm your reservation at the group rate please call 630-986-4100, ask for Reservations and be sure to specify you are with IFSH FWS Meeting. Reservations may also be booked on-line at www.marriott.com/chisw and entering IFDIFDR under Special Rates/Group. Group reservations must be booked prior to 09/04/18.

Book your group rate for Institute for Food Safety and Health here.

Crowne Plaza Hotel: Rooms can also be reserved at Crowne Plaza 300 S. Frontage Road, Burr Ridge, IL 60527. Go to www.cpchicagosw.com Enter your Corporate ID# 10205220 or call 630-325-2900 and mention the rate code IL8SE

Contact: Cindy Koschetz at ckoschet@iit.edu or (708) 563-8152

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Chicago Marriott Southwest Hotel at in Burr Ridge

1200 Burr Ridge Parkway

Burr Ridge, IL 60527

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