A Healthy Supply Chain: Cultural and Operational Innovations
A Healthy Supply Chain: Cultural and Operational Innovations
Your Price $10.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $24.00 |
| Non-Member | $54.00 |
| Student | $10.00 |
What if the key to better nutrition, stronger communities and a more ethical food system starts with the supply chain? As dietitians, we face numerous challenges in providing food and nutrition services across the continuum of care.
During this session, our expert panelists will share their insights in a variety of topics including enhanced product sourcing, sustainability, reduction in food waste and ensuring an ethical ecosystem. Join this discussion to explore how a healthy supply chain is necessary to enhance public health, promote quality nutrition and cultivate greater cultural humility among dietetics professionals.
CPEU: 1.50 (Valid Until September 16, 2028)
Learning Objectives
- Identify the operational challenges and opportunities faced by dietetics professionals in the food and nutrition services arena.
- Describe implementation tactics to ensure supply chain issues are addressed and not disruptive to daily foodservice operations.
- Identify and implement strategies to support cross-collaboration between departments, as well as external business partners and stakeholders to ensure an ethical ecosystem and supply chain.
Performance Indicators
- 1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence.
- 4.1.1 Identifies strengths and opportunities for improvement in self and in others.
- 14.1.1 Conducts needs assessments in collaboration with staff and organizations to determine overall department needs
Amanda Goldman, MS, RD, LD, FAND
Moderator
Erin Boyd Kappelhof, MS, MPH, RDN
Speaker
Troy Gauthier
Speaker
Jennifer Heidel, MS, RDN, LDN
Speaker
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