We all remember the empty shelves in our supermarkets during the early phase of the Covid 19 pandemic. Pasta, tomato sauce, flour and yeast and even toilet paper were no longer available on a daily basis. While these supply shortages have been eliminated, the aftermath of the crisis will still occupy the food industry for a long time. Our webinar will sensitise you for the experiences and consequences to be drawn from the crisis. Profit from a global overview on food safety and the expected changes in the supply chains. Learn, which product groups are specifically prone to adulteration and minimise your risk during purchase.

Who will benefit from this webinar?

Food supply and food production quality managers, procurement ( raw materials), supply chain managers, retailers, logistic companies and crises managers in the food supply chain.

Learning outcomes

• You will have received a global overview on food safety and the Covid 19-related changes in the supply chains
• You will know, which product groups are particularly vulnerable to adulteration and you will be able to minimise your risk during purchase
• You will have received insights from producers and suppliers of raw materials, who will provide information on the impact the pandemic has on the food supply chains

This webinar will cover the following questions

• Will the food supply chains restructure?
• How will restructuring be implemented and how will the responsibilities within the supply chain be distributed?
• How will it be ensured that new delivery channels will be more crisis proof than before?
• Will local sourcing be the answer, despite higher prices?
• Which products are prone to adulteration and how can you minimise the risk during purchase?
• Will there be more integrated supply chains?
• Will there be different requirements for retail post crisis?
• What could be done to ensure a more crisis-proof business practice in general?