The Business of Food: Supply chain disruption and innovation

by Alumni Affairs & Development (AA&D)

Alumni/Development

Fri, Apr 23, 2021

12 PM – 1 PM EDT (GMT-4)

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The Business of Food:
Supply chain disruption and innovation
Friday, April 23 | 12:00 p.m. EDT

Due to the pandemic, all levels of the food distribution system, from supply chains to food pantries, are under great pressure to meet increasing demand with fewer resources. We know that disruption can lead to innovation, which is necessary to create a more resilient, functional, and sustainable food ecosystem.

Join us for a discussion moderated by Ed McLaughlin, the interim David J. Nolan Dean of the Dyson School, featuring a panel of industry experts who will talk about the impacts of COVID-19 on the food distribution system, changes that have been made to the food supply chain, and where the food e-commerce system goes from here. 
Susan Guerin '83 (SHA)
President and CEO
World Finer Foods
Jim Prevor '83, P '24 (SHA)
CEO and editor-in-chief
Phoenix Media Network
 
Todd Schnuck, MBA '83
Chairman and CEO
Schnuck Markets
Mike Thompson '77 (Dyson)
President and CEO
Fair Oaks Foods
 
 
 

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