This innovative One Day Seminar will take place as a public, COVID-safe event in Sydney to enable participants to build networks within the food and grocery industry. There is an option to register as a virtual participant and connect from any location.

The content focuses on corporate social responsibility (CSR) in food processing in Australia and New Zealand including fresh, chilled and frozen food and beverages sold in supermarkets and food stores.

AIMS

This seminar aims to assist decision-makers in these industries to:

Create a cultural shift towards becoming more resilient and competitive
Demonstrate a holistic response to the Sustainable Development Goals (SDGs)
Make sustainability reporting more concise, credible and relevant
Drive positive change in the industry & supply chain

KEY TOPICS

Food industry spotlight: the past, present and future
The 10 key CSR risks for the industry worldwide: how do we stack up?
Sustainable procurement and supply chain: issues and challenges
Reporting on progress: the journey begins with the first step

The full agenda is included below

BENEFITS

This seminar will enable decision-makers to:

Decide which CSR risks are the most important to tackle first
Understand emerging trends in products & packaging related to their business
Identify and address "hotspots" in the company's supply chain
Apply simpler metrics for credible, concise and relevant sustainability reporting

INCLUSIONS:

Catering: Lunch; morning and afternoon coffee/tea and light refreshments Materials: Course booklet and links to further on-line resources.

ACHIEVEMENT

Certificate of attendance. An optional exam is available after undertaking additional private study.

WHO SHOULD ATTEND?

This seminar is designed specifically for senior managers working in food manufacturing and supermarkets. It is especially relevant to those responsible for Sustainability: Climate Change; Corporate Reporting; Corporate Affairs: Corporate Social Responsibility (CSR): Risk; Environment; Health & Safety` (WHS); Food Safety; Products and Packaging: Procurement; Human Resources or People and Culture (HR).

FACILITATORS

Suzanne Orme - MSusDev; MEIANZ; Future-Fit Business Benchmark Certified Professional; Cert IV TAE

Ronnie Gurung - Exemplar Global Certified Safety Food Program (SQF) trainer; British Retail Consortium (BRC) approved training provider; Cert IV TAE

AGENDA

MORNING
8.30	REGISTRATION / NETWORKING
9.00	Introduction
9.30	Environment: Energy & Greenhouse gases (GHG)s
10.30	BREAK
11.50	Environment: Waste
11.50	Products & packaging: Product re-purposing; Customer engagement
AFTERNOOON
12.50	LUNCH
1.30	Products & packaging: Product communication; Sustainable procurement
2.30	Labour practices: Health & Safety; Employment terms; Living wage; Anti-discrimination
3.30	BREAK
3.50	Labour practices: Employee engagement
4.45	Wrap up of the day
5.00	CLOSE