Capturing Business Benefits from Traceability: Growing Global Market Access and Reducing Food WasteThis workshop is designed to review the current protocols and requirements for food traceability in Organization for Economic Co-operation and Development (OECD) countries and highlight practices for growing your market share when traceability is a mandatory requirement. It will explore general food traceability policies in key countries, illustrating the difference between “compliance traceability” and “value traceability” through which companies can leverage regulations in order to grow new business. It will also provide a review of how traceability can be used to reduce food waste in the supply chain.
Workshop Length: 1/2 Day (June 21, 2014)
Location: Hilton New Orleans Riverside
Faculty Bios (PDF)
You will be able to:
- Understand the current regulatory environment regarding food traceability in major OECD countries around the world including: Austria, Australia, Belgium, Brazil, Canada, China, Denmark, Finland, France, Germany, Ireland, Italy, Japan, Netherlands, Norway, Russia, Sweden, Switzerland, United Kingdom, and the United States
- Learn the differences and gaps in requirements between various countries
- Recognize the opportunity for reducing food waste in the supply chain by taking advantage of traceability information
- Discuss opportunities for market growth in the context of leveraging food traceability requirements andprotocols
- Gain an opportunity to beta test and give feedback on a Return on Investment software tool being specifically developed to help food organizations build their own business cases for investments in traceability.
- New Product Managers and technologists
- Operations & Production Personnel
- Personnel who interact with Regulatory Authorities
- Product Developers
- Food Safety managers
- Sales & Marketing
Continuing Education Hours: 3.5
Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.
*Subject to change plus or minus one hour based on final agenda.
Registration Rates (opens March 3):
|Early Member by May 9 ||$295|
|Early Non-Member by May 9 ||$355|
|Early Student by May 9 ||$85|
|Member after May 9||$320|
|Non-Member after May 9 ||$385|
|Student after May 9 ||$105|