Executives from Mars and Walt Disney World® Resort will be giving the keynote presentations at the second annual Food, Packaging & Sustainability Summit. The Summit will be hosted by Sonoco FRESH at Clemson University on March 2 – 4, 2022.
Sandeep Dadlani, Mars Chief Digital Officer
Before joining Mars, Sandeep Dadlani worked in investment banking and later led one-third of the P&L of a $11 billion Indian software company. In 2017, Dadlani then joined Mars to lead an ambitious digital transformation to accelerate the Mars Purpose by shaping the world we want tomorrow by empowering Associates to create value 100x faster today. Dadlani’ s keynote presentation, “100x,” will illustrate how the Mars digital transformation came to life, highlighting how Mars is digitizing its supply chain and how the digital transformation is contributing to the Mars commitment to achieve net zero GHG emissions in its full value chain by 2050.
Steve Vanarsdall, Environmental Integration Project Manager and Chef Gary Jones, Culinary Environmental Specialist, Walt Disney World® Resort
Steve and Chef Gary lead strategic initiatives that support achieving Disney’s environmental goals. Steve is a liaison for the Food & Beverage line of business while Chef Gary leads Disney’s sustainable seafood sourcing commitment. Their presentation, “Conserving the Magic – Operationalizing Disney’s Environmental Goals,” will offer an inside look at how they are operationalizing their 2030 Environmental Goals, including a focus on establishing champions across the organization, engaging Cast Members with training and tools, piloting new processes and technologies and inspiring Guests during their vacation.
The 2022 FRESH Summit will focus on how new technological advances and a deeper understanding of consumer sentiments can optimize the food value chain. FRESH is pleased to provide a content-rich program that features nationally prominent speakers who engage stakeholders from each sector of the food value chain in addressing the challenges and opportunities that will drive circular solutions.
“The 2021 inaugural FRESH Summit addressed the pressing need for collaborations and innovative approaches to protect the safety, security and sustainability of the food value chain,” said Anne Barr, Executive Director of Sonoco FRESH. “We’ll continue the conversation in 2022 with a deep dive into how technology and consumer perceptions continue to evolve. The Summit will also include tours of Clemson’s packaging science labs and insights to some of Clemson’s sustainability practices.”
The Summit will begin with a Welcome Reception on the evening of March 2 hosted by Sonoco and the FRESH Advisory Board at the Sonoco Institute of Packaging Design & Graphics. Day 1 of presentations will kick off with welcoming remarks from Clemson Provost Bob Jones and Sonoco Executive Vice President Rodger Fuller. Presentations will focus on technology, including traceability and sustainable packaging materials. Attendees will then be treated to a reception featuring poster presentations from Clemson students followed by a Farm to Fork Dinner hosted by Aramark and the SC Department of Agriculture. Presentations on Day 2 will focus on consumer sentiments, including zero waste events and conveying authentic sustainability claims to consumers.
The Early Bird Registration rate for the FRESH Summit is $479 for individuals through December 15, 2021, at which point it will raise to $599. Registration is $429 per person for groups of 5 or more registering together. Proceeds from the Summit will support future activities of the FRESH initiative at Clemson University.
More information on the Summit, including agenda and speaker updates, can be found at www.SonocoFRESHSummit.com. Sponsorships are available.
The mission of the Sonoco FRESH initiative, which was established with a generous philanthropic donation from the Sonoco Foundation, is to develop innovative solutions by engaging the collective intellectual capital and purposeful collaboration of experts from academia, industry and thought leaders across the entire food value chain.
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