As more and more food companies strive to develop sustainability strategies, food safety professionals may face a challenge to not compromise best practices for sanitation and hygiene. While sustainability initiatives to reduce energy, conserve water, and use 'green chemistry' may have good intentions, what happens if they are at odds with sanitation requirements. The session will examine how sustainability can be used as a lens for innovation and an asset to food sanitation professionals. Presenters will share "pitfall" experiences and lessons learned regarding how to evaluate and implement new ‘green’ technologies to achieve the right balance, where instead of being compromised, food safety is an integral part of an organization’s sustainability platform.

Presentations