JULY 20235CXO INSIGHTSCXO INSIGHTSIN MY OPINIONLAST WORDREDUCING FOOD WASTE WITH SUSTAINABLE AGRICULTUREAnnaberth van der Steege, Head of Production, Marley SpoonTHE CONSISTENT CULINARY, TYSON FOODSChristopher Kline, Sr. Manager Food Service Culinary, Tyson FoodsADVANCING SUSTAINABLE FOOD ACCESS AND ESG STRATEGIESKimberley Sundy, Senior Director, Sustainability, Kellogg CompanySTRENGTHENING ALLERGEN PROCEDURES AND CONTROLSPhilip Quinn, Senior Director of QA, Papa John's InternationalWINE AND HOSPITALITY POST COVID-19Dave Gerardu, Director of wine, 50 Eggs Hospitality GroupINDEPENDENT STAVE COMPANY CREATING NEW FLAVORS AND ENSURING SUSTAINABILITYAndrew Wiehebrink,Spirits Research and Innovation Director, Independent Stave CompanyPRIORITIZING THE CUSTOMER EXPERIENCEPaul Tobias,District & Quality Assurance Manager, Osmow's Inc. AUTOMATION IN THE QSR WORLDGeoff Herrera, Director, Operations Services, JambaGROWING GOODS : INSIDE THE URBAN FOOD MOVEMENTNicole Feneli, VP of Wellness & Sustainability, FLIK Hospitality GroupTHE DIGITAL AGE OF FOOD SAFETY AND QUALITYJorge Hernandez, Quality Assurance VP, The Wendy's Company22272514300824282620Robert Cavanaugh, Wine Educator and Managing Director
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