Future Food 21 Conference Webinar Series

THE CONFERENCE SERIES

If you already registered for the live event, there is no additional cost.   You are already registered for the entire Conference Webinar Series and will receive a Zoom webinar link reminder prior to each webinar.  If you haven’t registered, there is a one-time charge of $15.00. You can link into all the webinars or just one.   You can decide now or the morning of the event once you are registered because we will send out a reminder webinar link one hour before each webinar.    Which ones you attend is completely up to you, but we know you will be getting great insights about the food processing sector from among the best experts in Michigan.  Remember, the link for each webinar will be shared with those who are already registered or register in the future prior to each event.

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These webinars will be known as Hot Topic Fridays and Technology Tuesdays beginning with a general kick off event on September 24, 2021 at 9:00 a.m. featuring Todd DeKryger, Ph.D, Regional Supplier Development Manager - Agriculture at Nestlé Nutrition North America (Gerber) as the keynote speaker along with other special guests.   The breakout webinar sessions will be held at 9:00 a.m. each time as noted in the following schedule (dates subject to change depending on final schedule):

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Technology Tuesdays:   

October 12

October 26

November 9

November 23

December 14

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Hot Topic Fridays: October 1 and 15; November 5 and 19; December 3 and 17

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If you already registered for the live event, there is no additional cost.  If you haven’t registered, there is a one-time charge of $15.00. You can link into all the webinars or just one.   It’s up to you, but we know you will be getting great insights about the food processing sector from among the best experts in Michigan. The link for each webinar will be shared with those who are already registered or register in the future.

WHAT YOU WILL HEAR

The COVID 19 pandemic was and continues to be one of the most significant challenges the food processing industry has ever faced with respect to employee health, supply chain and logistics, and consumer wants and needs among other issues.

Our webinar series does not get into the details of the pandemic situation but touches on many of the ramifications and impacts the issue has and continues to have on the food processing industry.

Trends that were apparent before the pandemic such as consumer preferences for healthier food have grown stronger. For example, Ms. Paula Martin, a culinary medicine expert from the Groundwork Center for Resilient Communities will offer insight into what food processors should know how to meet these changing consumers’ preferences. More importantly, the impact food processors can have on people’s health and well-being by shifting to healthier, clean label processing.   Other speakers from Michigan State University will address how shifting to healthier food products can lead to success.

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Other trends that were apparent before the pandemic and continue to be front and center today revolve around more sustainable business practices that not only have a positive impact on the environment, but also the bottom line. Energy efficiency and renewable energy, waste reduction, and sustainable packaging are also branding opportunities with many consumers making purchasing decisions predicated on how sustainable a food processor company is.

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The Future Food 21 conference will feature key speakers that address these sustainability issues such as Mr. Tom Manske, the Director of External Partnerships-Sustainable Packaging Innovation from the Kellogg Company; a speaker from the Michigan Israel Business Accelerator who will review advancements in Israeli packaging technology; a sustainable energy asset manager from Generate Capital that owns the Fremont Regional Digester, and experts from utility companies that will offer insights about achieving more energy-efficient operations or using alternative energy sources to achieve sustainability goals.

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But that’s not all, other key topics will feature speakers that will cover the latest trends in workforce and housing issues within the food processing sector, as well as supply chain and logistics. As for future technology, an executive from Michigan-based Somnio Global will discuss how their technology is a game-changer for the sector by extending the shelf life of fresh produce for both transportation and cold storage. A truly “made in Michigan” story.   The webinar series will also feature an executive from a leading Canadian company that has developed QA/QC technology to keep on top of the shelf life of food products to reduce spoilage and increase profits.