Even before the coronavirus pandemic hit us, we worried about the sourcing and safety of the Food we buy and consume – then, from the very beginning of the COVID-19 crisis, everyone was affected by disruptions in Food & Grocery Supply Chains worldwide, on the most basic level.
Following our international webinar on « Healthcare Supply Chains and the impact of COVID-19 », The LCL Conversation Series continues with the next edition.
Even before the coronavirus pandemic hit us, we worried about the sourcing and safety of the Food we buy and consume – then, from the very beginning of the COVID-19 crisis, everyone was affected by disruptions in Food & Grocery Supply Chains worldwide, on the most basic level: mass shortages of food stocks in retail outlets partly due to production shutdowns, and mangled quality and sourcing along supply chains. What is the situation now and how can we optimize Food Supply Chains and Safety for a better future? How can we best prepare for a possible second wave of the coronavirus, or another major disaster?
Featuring expert speakers from Luxembourg and the United States:
Jack Bobo – CEO, Futurity
Jack Bobo is a food futurist and CEO of Futurity, a food foresight company. Jack advises food and agriculture organizations on emerging food trends so they can position themselves to thrive in an ever more complex world. Much of his current work focuses on the near and long term impacts of COVID on food supply chains. Jack previously served as the senior adviser for global food policy at the U.S. Department of State.
Georges Eischen, La Provençale
Georges Eischen is one of 3 managing partners of La Provençale, a family business active in wholesale food distribution since 1969. He joined La Provençale in 1993 after finishing his Bachelor in Organizational Behavior and Marketing at Miami University of Ohio. Today La Provençale employs 1350 people and distributes with its 150 trucks to food service establishments as well as to food retail.
Dr Rachel Reckinger – Food Sociologist, University of Luxembourg
Dr. Rachel Reckinger is a food sociologist and anthropologist at the University of Luxembourg and head of the research project Sustainable Food Practices, https://food.uni.lu, where qualitative methods are used to analyse existing sustainability strategies within Luxembourg’s food system, in particular by understanding transition processes, identifying barriers and making recommendations about overcoming them.
Final Panelist to be announced.