JULY 20235CXO INSIGHTSCXO INSIGHTS14 THE CONSISTENT CULINARY CONUNDRUMChristopher Kline, Sr. Manager Food Service Culinary, Tyson Foods15 DEVELOPING A TEAMDave Boyd, Director of Maintenance, Home Market foods19 CHANGES NEEDED IN FOREIGN SUPPLIER VERIFICATION PROGRAMSTed Beyer, Senior Quality Assurance Manager, Sun-Maid Growers18 SFE ­ STUDENTS ARE FILLING THEIR PLATES WITH ALTERNATIVE PROTEINS IN SCHOOL CAFETERIASMonty Staggs, Chief Executive Officer, Southwest Foodservice Excellence (SFE)20 GROWING GOODS: INSIDE THE URBAN FOOD MOVEMENTNicole Feneli, VP of Wellness & Sustainability, FLIK Hospitality Group24 THE "INGREDIENTS" OF INNOVATIONRuth Muller, Chief R&D Officer, Frucor Suntory22 MAINTAINING A PROTEIN RICH DIETEric Ciappio, Strategic Development Manager, Nutrition Science, Balchem Human Nutrition & Health26 REDUCING FOOD WASTE WITH SUSTAINABLE AGRICULTUREAnnaberth van der Steege, Head of Production, US, Marley SpoonTOP 10SERVICES PROVIDERS 2023FOODSERVICE EQUIPMENT MAINTENANCEAND REPAIRPG 16JOSHUA HAUSGEN, OWNER28 EXPAND YOUR FOOD SAFETY CULTURETanja Dinic, Director of Internal Audit for Food Safety, Fortenova grupa
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