Podcasts about grocery manufacturers association

In this episode, the Back in Session hosts Ryan Stevens and Ryan DeMara dive into their excitement for the upcoming National Conference of State Legislatures (NCSL) meeting in Louisville, Kentucky. They then welcome this week's special guest, Alex Baloga, President and CEO of the Pennsylvania Food Merchants Association (PFMA), for an insightful discussion on his career journey, PFMA's mission, and their advocacy work. Alex shares recent legislative successes, the challenges of representing the competitive retail industry, and how PFMA navigates the partisan divide in Pennsylvania's government. Tune in for an engaging conversation on the intricacies of legislative advocacy and the importance of collaboration.About PFMA:The Pennsylvania Food Merchants Association (PFMA) is a statewide trade association advocating the views of the food and beverage industries. Our membership includes convenience stores, supermarkets, independent grocers, wholesalers, distributors, and consumer product vendors of all sizes operating in Pennsylvania and beyond.About Alex Baloga:Alex Baloga became PFMA President and CEO on July 1, 2017. After joining PFMA in 2013 as director of government relations, he was promoted to director of government and public relations in 2014 and to vice president of external relations in 2015. Baloga leads PFMA's day-to-day operations and helps implement its strategic vision, working with the board of directors, of which he is a member. He leads PFMA's government relations efforts at the local, state and federal levels. He also manages PFMA's federal, state and Philadelphia Food PACs along with PFMA's Legislative, Pharmacy and WIC Stakeholder's committees.He serves on the Classification and Ratings Committee for the Pennsylvania Compensation Rating Bureau. He is a board member on the Underground Storage Tank Indemnification Fund. He joined the Pennsylvania Department of Health's newly formed Women, Infants and Children (WIC) Advisory Group in 2022. He sits on the Food Industry Association Executives (FIAE) Board of Directors, the Pennsylvania Dairymen's Association Board of Directors and the NACS Legislative Committee. In addition, he represents PFMA members on the Pennsylvania Lottery Sales Advisory Council.Baloga previously served as deputy finance director for Robert P. Casey's re-election campaign for U.S. Senator, where he directed the fund raising activities in central Pennsylvania. He has extensive contacts from his experience as an associate lobbyist for a contract lobbying firm in Pennsylvania.In addition, he worked in U.S. Senator Bob Casey's Government office as a regional field manager, serving as the senator's liaison to government, community and constituent groups in central Pennsylvania; monitoring local issues and developments, and representing Senator Casey at civic meetings and community events.Baloga has earned recognition for his work in the food retail industry on several 40 under 40 lists, including Central Penn Business Journal, City & State PA and The Griffin Report. He recently was recognized in City & State PA's 2022 PA Agriculture Power 100. He also earned the 2018 Excellent in Government Affairs Award from the Grocery Manufacturers Association. Baloga earned his bachelor's degree in History with a specialty in Political Science from West Virginia University.Learn more about PFMA:https://www.pfma.org/

Send us a Text Message.What if your career path led you from aspiring research historian to a leader in home care regulation and advocacy? That's the fascinating journey of Doug Robertson, our guest on this episode of the Senior Care Academy podcast. As the Senior Director of Government Affairs at Right at Home, Doug delves into his extensive background in public policy, including his work with the Grocery Manufacturers Association, and shares the intricate details of transitioning into the home care industry in Omaha, Nebraska. Get ready to explore the dynamic interplay between legislation and regulation, and understand why senior care may not see as many targeted bills compared to other sectors.Doug sheds light on the vital projects and responsibilities at Right at Home, especially their endeavors to comply with new regulations like New Jersey's Domestic Worker Bill of Rights. Learn about the meticulous processes involved in analyzing legislation, crafting essential documents, and communicating these vital changes to franchisees. Through this lens, Doug discusses the critical role of government affairs consultants and lobbyists in ensuring business compliance with state laws. From state licensure and government reimbursement contracting to grassroots advocacy, understand the day-to-day operations and the complexities posed by varying home care regulations across states.Finally, Doug shares his memorable "eureka moments" in the realm of policymaking and problem-solving, underscoring the significance of data and perspective sharing among stakeholders. Discover the inspiration behind the Home Care Leadership Series podcast and its mission to educate and advocate for home care issues. With insights into the potential impact of AI and technology on home care, along with actionable advice to enhance the quality of life for seniors and their caregivers, this episode is packed with invaluable information. Don't miss out on the expert insights that Doug brings to the table, making this one of the most informative episodes for anyone in the senior care industry.Click the link to book a demo with Helperly! https://calendly.com/srichardson-7e6e/30minHelperly ConnectHelperly Connect will find leads for your senior care company, and help you build your business. Support the Show.

Food and Travel Nation with Elizabeth Dougherty The TRUTH about Food and Travel Broadcast Date:  10/7/2023 In 2011, then-president Obama signed the Food Modernization and Safety Act.  That horrific piece of legislation was written largely by members of the Grocery Manufacturers Association, and was in direct response to a growing list of ballot initiatives and/or actions taken by various state legislatures that would have required the labeling of GMOs.  Over the years, changes have been made that have weakened the law even further.  QR codes were incorporated into food packaging label, making it even more difficult for customers to know what they were purchasing and feeding their families. Now in 2023, the USDA has spent BILLIONS to extend high-speed internet access to farmers across the country. Why? It's a part of a larger plan using QR Codes:  (1) to protect big agricultural interests (2) to monitor and track foods from the farm to the recycling center (3) to regulate small family farms out of business! And... it's the weaponization of the food supply. ### About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers. Each week our listeners get the very latest food and travel information We produce homemade videos of healthy, easy to make recipes We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show. Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host. Food Nation Radio was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject. We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF'S” EVER!) We present hard-hitting topics and interviews without the same old political spin. We are very social media conscious and stay in touch with our audience. (200,000 plus) We work closely with advertisers and stations to ensure their success. We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system. Executive Producer – Michael Serio Requests: Sammone@proton.me FOOD AND TRAVEL NATION FAST FACTS Website: Food And Travel Nation.com Social Media Sites: Facebook | Twitter 24/7 AUDIO STREAM ON iHEART RADIO

Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health.    Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Stephen and Jennifer [3:35] about: FDA's three main reasons—epidemiological, logistical, and relational—for taking a commodity-specific, collaborative approach to reducing foodborne illness outbreaks The key importance of prevention in mitigating food safety incidents, and how collaboration between FDA and industry enables food producers to help inform and adopt effective prevention strategies The types of conversations taking place between FDA, industry, academia, and public health partners throughout the development of prevention strategies The learnings from past foodborne illness outbreaks that are considered when creating prevention strategies and identifying future work areas to align cross-sector stakeholders The possibility of filling some of the gaps in the Produce Safety Rule with commodity-specific prevention strategies The challenges of conducting root-cause analysis in the produce sector, the benefits of getting industry to buy in to the practice, and how the conversation around root-cause analysis could be improved Why educating industry to be critical thinkers about produce safety (rather than which minimum requirements to fulfill) provides the greatest opportunity for improving outcomes FDA's intent to develop a prevention strategy for powdered infant formula in light of recent events, and how the agency is collaborating with stakeholders to identify other commodities that are deserving of prevention strategies. Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dr. Patricia Verduin, PhD, (https://www.colgatepalmolive.com/en-us/snippet/2021/circle-cards/our-leadership/patricia-verduin) is Chief Technology Officer for the Colgate-Palmolive Company where she provides leadership for product innovation, clinical science and long-term research and development across their Global Technology Centers' Research & Development pipeline. Dr. Verduin joined Colgate Palmolive in 2007 as Vice President, Global R&D. Previously she served as Vice President, Scientific Affairs, for the Grocery Manufacturers Association, and from 2000 to 2006, she held the position of Vice President, Research & Development, at ConAgra Foods. Dr. Verduin started her career with 17 years at Nabisco, serving in multiple roles, including plant manager and scientist. She earned her undergraduate degree from the University of Delaware, holds an MBA from Fairleigh Dickinson University and a PhD in Food Science from Rutgers University. Colgate-Palmolive Company (https://www.colgatepalmolive.com/) is an American multinational consumer products company specializing in the production, distribution and provision of household, health care, personal care and veterinary products, with a mission of re-imagining a healthier future for all people, their pets and our planet.

On this episode of North American Ag Spotlight Chrissy Wozniak talks to the CEO of AgWiki, Randy Krotz about how they are connecting producers across the globe.Learn more about AgWiki, and start your own account at https://agwiki.com AgWiki is where farmers, and all those who produce food worldwide, can connect, build relationships, and share information to grow more food with less impact on the planet. AgWiki is a new Online Platform Designed for Food Producers Around the Globe, including:- Food Producers engaging other farmers and ranchers- agronomists and researchers- food/animal nutritionists- Provides Information and Educational Content- Multiple university collaborators- Focused on adaption of new production techniques- Farmers/Ranchers and Agronomists from 21 countries- Carbon Farming, Plant-Based Protein, etc.- Commodity Pricing, Weather, Content StorageRandy Krotz is the chief executive officer of AgWiki, Inc., a start- up social platform concentrated on solving global food production challenges. Currently, AgWiki has farmers and agricultural specialists from 20 countries engaged in building relationships and consumer information addressing a wide range of topics, including carbon farming, plant-based food, marketing, climate, and crop and animal health.Krotz served as the CEO of the U.S. Farmers & Ranchers Alliance (USFRA) from 2013 to 2018. USFRA is a consumer focused ag movement consisting of more than 100 farmer and rancher led organizations and industry partners engaged in dialogue about how food is grown and raised. He has worked and lived all across the U.S. and has worked for and/or represented many well known food and agribusiness companies and associations, including FMC Corporation, the National Corn Growers Association, the Grocery Manufacturers Association, BASF, Proctor and Gamble, Syngenta, DuPont Pioneer, Pepsi Nutrition and Monsanto. North American Ag is devoted to highlighting the people & companies in agriculture who impact our industry and help feed the world. Subscribe at https://northamericanag.comWant to hear the stories of the ag brands you love and the ag brands you love to hate? Hear them at The Women in Agribusiness (WIA) Summit annually convenes over 800 of the country's female agribusiness decision-makers. The 2022 WIA Summit, September 26-28 in Dallas, TX includes presentations from Cargill's Corporate Senior Vice President, Animal Health & Nutrition, Ruth Kimmelshue; Marco Orioli, VP of Global Grain & Processing for EMEA, CHS; and Brooke Appleton of the NCGA. Learn more at https://agr.fyi/wia_register. FIRA USA 18-20 OCT. 2022 (FRESNO-CA): The only 3-day event dedicated to the California and North America market for autonomous agriculture and agricultural robotics solutions.Learn More at https://agr.fyi/fira

Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington, D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously vice president of science operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a USDA National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the CPS, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Jennifer [24:21] about: How the newly formed IFPA will serve the produce industry IFPA's work on Capitol Hill and with consumer groups Leadership and workforce development initiatives within IFPA FDA's revision to agricultural water requirements under the Produce Safety Rule Proposed testing requirements under FSMA subpart E FDA's Foodborne Outbreak Response Improvement Plan (FORIP) Tech-enabled traceback in the produce industry Measuring the effectiveness of FORIP and produce safety initiatives. News and Resources FDA Introduces Faster, Easier Reportable Food Registry Process [4:25] New USDA Labeling for Genetically Modified Foods Goes into Effect [7:05] Biodegradable 'Smart' Food Packaging Material Developed By Singapore Team [14:28] Researchers Develop Antimicrobial 'Jelly Ice Cubes' for Safer Cold Storage [20:45] IFPA Expands Food Safety Support with New Hires [23:06] Register for GFSI Conference: March 29–31 Barcelona, Spain – Early Bird ends Jan 31 Register for Food Safety Summit: May 9–12 – Early Bird ends March 31 We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

How does someone walk away from earning a lot of money to pursue their passion? Listen in to Maria Kopsidas' climb to success by creating a culinary workforce to help other people in the community. Learn more about how to keep your employees motivated and inspired.    EPISODE NOTES Greek-Italian influence on culinary How can self-expression attract others to your life and open up more career opportunities? How to overcome the challenges faced when starting the organization?   How to keep a team together during the pandemic?   RESOURCE/LINK MENTIONED Marion Calomiris Kopsidas   ABOUT MARIA KOPSIDAS   Maria Kopsidas is the founder and owner of Cookology Recreational Culinary School, Metropolitan Culinary Arts Institute (MCAI), Cookology Kitchen, and Helbroth Consulting. Prior to opening her flagship store in 2009, Maria spent fifteen years leading marketing and communications campaigns for Fortune 500 companies, trade associations, restaurants, and charities including Discovery Channel International as publicist for India and Australia, Grocery Manufacturers Association, the largest and oldest food manufacturer association in the country, as manager of online communications, and director of communications for an Electronic Data Discovery firm. During the pandemic, Maria launched Cookology Kitchen, a delivery-only concept whose meals live at the intersection of restaurant delivery and make your own ingredient boxes – Official Launch is 2022. In 2021, the pandemic still not over, Maria, took elements of the professional culinary training program, MCAI, and created MCAI 501(c)3. This non-profit trains students into prep cooks in six short weeks, finds them positions, and acts as an advocate for their well-being and future throughout their career. Restaurants make donations to MCAI 501(c)3 to cover the costs of the students' training.     CONNECT WITH MARIA Cookology Metropolitan Culinary Arts Institute   CONNECT WITH US Website: Gravy Work | Hire Staff On Demand Podcast: Off The Clock Facebook: @GravyWork

Episode SummaryIn this riveting episode of The Sydcast, Syd sits down with Doug Conant to talk about life, leadership, and the pursuit of improving business from the top down. No matter where you may be positioned in your current work situation, the lessons Doug shares will bring your attention to how important a brilliant leader is for a business and how you can take concrete steps towards being one yourself. These aren't lessons pulled from a vacuum either, this is Doug's lived experience, and what an experience it is. Syd Finkelstein Syd Finkelstein is the Steven Roth Professor of Management at the Tuck School of Business at Dartmouth College. He holds a Master's degree from the London School of Economics and a Ph.D. from Columbia University. Professor Finkelstein has published 25 books and 90 articles, including the bestsellers Why Smart Executives Fail and Superbosses: How Exceptional Leaders Master the Flow of Talent, which LinkedIn Chairman Reid Hoffman calls the “leadership guide for the Networked Age.” He is also a Fellow of the Academy of Management, a consultant and speaker to leading companies around the world, and a top 25 on the Global Thinkers 50 list of top management gurus. Professor Finkelstein's research and consulting work often relies on in-depth and personal interviews with hundreds of people, an experience that led him to create and host his own podcast, The Sydcast, to uncover and share the stories of all sorts of fascinating people in business, sports, entertainment, politics, academia, and everyday life.Doug ConantDoug is the only former Fortune 500 CEO who is a New York Times best-selling author, a Top 50 Leadership Innovator, a Top 100 Leadership Speaker, and one of the 100 Most Influential Authors in the World. A devoted leadership practitioner and teacher, Doug's 45-year career has been defined by achieving high performance through an intentional commitment to studying, practicing, improving, and spreading the tenets of “leadership that works.”He is Founder and CEO of ConantLeadership, former President and CEO of Campbell Soup Company, former President of Nabisco Foods, and former Chairman of Avon Products. He has also served on multiple corporate boards including AmerisourceBergen and RHR International. He began his career in marketing at General Mills and held leadership positions in marketing and strategy at Kraft.Doug is also Chairman of CECP—Chief Executives for Corporate Purpose, and proudlyserves on the boards of The Center for Higher Ambition Leadership, the NationalOrganization on Disability, the Partnership for Public Service, and Hope College. Previously, he was Chairman of The Conference Board, Chairman of the Grocery Manufacturers Association, and Chairman of Enactus.His new Wall Street Journal bestselling book, co-authored with Amy Federman, TheBlueprint: 6 Practical Steps to Lift Your Leadership to New Heights, is available now and is a seminal treatise on leadership and practical guide for leading effectively in a chaotic world. He is also the New York Times bestselling co-author with Mette Norgaard of TouchPoints: Creating Powerful Leadership Connections in the Smallest of Moments.Doug is a graduate of the Kellogg School of Management at Northwestern University and served as the Chairman of Kellogg Executive Leadership Institute for five years. He is an instructor of leadership at the Higher Ambition Leadership Institute and he teaches many of the concepts advanced in The Blueprint to seasoned and aspiring leaders in his own signature leadership development course, The BLUEPRINT Boot Camp byConantLeadership.Conant has been named a Trust Across America Top Thought Leader in Trust for fiveconsecutive years and is a Top Thought Leader in Trust Lifetime Achievement Award Winner. He has also been lauded as a Top 100 Leadership Speaker by Inc. Magazine; a Top 100 Most Influential Author in the World; a Top 30 Leadership Professional by Global Gurus; a Leader to Watch by the American Management Association (AMA); a Top 50 Leadership Innovator Changing How We Lead; and a Top 75 Human Business Champion.Finally, he is the ever-so-proud husband of Leigh and father to their three remarkable children.Insights from the EpisodeThe role a brilliant leader should fill for a companyHow to learn from failureHow to use role models to guide your careerHow to develop world-class talentThe importance of crafting a career, not following a straight lineQuotes from the Show:On the importance of learning from past experiences. “I'm constantly looking at what's working and what's not, what can I do differently, how can I be a little better tomorrow than I was today, how can I grow. For me it's what makes life so interesting.” -Doug Conant [8:29]On how to navigate imperfect jobs early in one's career. “For me it's about growth, and it's not just my growth, it's growth and contribution to others. And so I'm always looking through the lens of growing and contributing in a more substantial way.” -Doug Conant [9:22]“As a CEO, you're crazy if you think you're going to know everything. So you've got to be able to have a collection of people that know a lot about the subject matter expertise and then you've got to be incredibly fluent at orchestrating to optimize your effectiveness at calling on all those talents.” -Doug Conant [10:24]On leadership as a learnable skill: “I view leadership in a mastery model, you've got to become a craftsman at it. You apprentice, you study, you learn, and most of the time you do it by the seat of your pants, let's be honest. But I think it's imperative that you really embrace the notion of being a brilliant leader to get the most out of people.” -Doug Conant [12:43]“It's hard to have courage if you're not clear on your convictions.” -Doug Conant [26:46]“You were an overnight success 25 years in the making.” -Syd Finkelstein [30:49]On the most important aspect of leadership “I find that my effectiveness, in every situation, improves if I'm a good listener. If I'm very attentive with it. I serve people better because I better understand their situation. They appreciate that I'm earnestly trying to hear them and we move forward in a way that's a higher order of effectiveness.” -Doug Conant [52:24]Stay Connected:Syd FinkelsteinWebsite: http://thesydcast.comLinkedIn: Sydney FinkelsteinTwitter: @sydfinkelsteinFacebook: The SydcastInstagram: The SydcastDoug ConantWebsite: https://conantleadership.comLinkedIn: Douglas ConantTwitter: @DougConantYoutube: Doug ConantSubscribe to our podcast + download each episode on Stitcher, iTunes, and Spotify. This episode was produced and managed by Podcast Laundry (www.podcastlaundry.com)

This week we're joined by Katie McBreen, VP, Communications & Strategy with the Consumer Brands Association. Billing themselves as a 100 year old startup, Consumer Brands recently underwent an entire brand overhaul spearheaded by Katie, rebranding themselves from the Grocery Manufacturers Association. In this episode, we dive into the branding of advocacy efforts and associations, being able to convey an easily understandable message and what that means for trade associations both large and small. It's 30ish minutes of gold, from how she describes what the association does to the conversations and questions she asked their membership during the process and, finally, how she messages out their new purpose and results to legislators, members and the public at large. If you're working on your messaging or even how to best convey your goals, this is an episode you won't want to miss.

Today we’re going to get a deep take on the old cliche, “You are what you eat.” Usually that expression speaks to the impact of food on our bodies, but what is often overlooked is the impact nutrition has on our minds. Dr. Mark Hyman is the author of a book called Food Fix. He studied Buddhism in college and then went on to become a practicing family physician and a leader in the field of Functional Medicine. He’s written thirteen New York Times Bestselling books, including his new one, and is also the host of a podcast called The Doctor’s Farmacy. In this episode, we talk about the impact of food on our mental health, and Dr. Hyman’s view that food is a social justice issue that impacts everything from chronic diseases to climate. Where to find Dr. Mark Hyman online: Website: https://drhyman.com Twitter: https://twitter.com/drmarkhyman Facebook: https://www.facebook.com/drmarkhyman Instagram: https://www.instagram.com/drmarkhyman/ YouTube: https://www.youtube.com/user/ultrawellness Books: Food Fix by Mark Hyman, MD: https://foodfixbook.com/ Other Books: https://drhyman.com/about/#section-6 We care deeply about supporting you in your meditation practice, and feel that providing you with high quality teachers is one of the best ways to do that. Customers of the Ten Percent Happier app say they stick around specifically for the range of teachers, and the deep wisdom they impart, to help them deepen their practice. For anyone new to the app, we've got a special discount just for you. If you're an existing subscriber, we thank you for your support. To claim your discount, visit tenpercent.com/reward  We would appreciate it if you can take a few minutes to help us out by answering a survey. The team here is always looking for ways to improve. Please go to tenpercent.com/survey. Thank you. Other Resources Mentioned: Robert Thurman: https://religion.columbia.edu/content/robert-f-thurman Suzuki Roshi: https://www.lionsroar.com/remembering-shunryu-suzuki/ Jon Kabat Zinn: https://www.mindfulnesscds.com/ Paul Farmer - Partners in Health: https://www.pih.org/paul-farmer Nicholas Christakis, MD, PhD, MPH: https://hcp.hms.harvard.edu/people/nicholas-christakis Pastor Rick Warren: https://pastorrick.com/ The Purpose Driven Life by Rick Warren: https://bookshop.org/books/the-purpose-driven-life-what-on-earth-am-i-here-for-expanded/9780310337508 The Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ Grocery Manufacturers Association: https://www.atg.wa.gov/news/news-releases/ag-grocery-manufacturers-assoc-pay-18m-largest-campaign-finance-penalty-us Sustainable Food Policy Alliance: https://foodpolicyalliance.org/ Vanguard Renewables: https://vanguardrenewables.com/ Sam Kass: https://obamawhitehouse.archives.gov/blog/author/sam-kass Additional Resources: Ten Percent Happier Live: https://tenpercent.com/live Coronavirus Sanity Guide: https://www.tenpercent.com/coronavirussanityguide Free App access for Frontline Workers: https://tenpercent.com/care Full Shownotes: https://www.tenpercent.com/podcast-episode/dr-mark-hyman-286

Today we're going to get a deep take on the old cliche, “You are what you eat.” Usually that expression speaks to the impact of food on our bodies, but what is often overlooked is the impact nutrition has on our minds. Dr. Mark Hyman is the author of a book called Food Fix. He studied Buddhism in college and then went on to become a practicing family physician and a leader in the field of Functional Medicine. He's written thirteen New York Times Bestselling books, including his new one, and is also the host of a podcast called The Doctor's Farmacy. In this episode, we talk about the impact of food on our mental health, and Dr. Hyman's view that food is a social justice issue that impacts everything from chronic diseases to climate. Where to find Dr. Mark Hyman online: Website: https://drhyman.com Twitter: https://twitter.com/drmarkhyman Facebook: https://www.facebook.com/drmarkhyman Instagram: https://www.instagram.com/drmarkhyman/ YouTube: https://www.youtube.com/user/ultrawellness Books: Food Fix by Mark Hyman, MD: https://foodfixbook.com/ Other Books: https://drhyman.com/about/#section-6 We care deeply about supporting you in your meditation practice, and feel that providing you with high quality teachers is one of the best ways to do that. Customers of the Ten Percent Happier app say they stick around specifically for the range of teachers, and the deep wisdom they impart, to help them deepen their practice. For anyone new to the app, we've got a special discount just for you. If you're an existing subscriber, we thank you for your support. To claim your discount, visit tenpercent.com/reward  We would appreciate it if you can take a few minutes to help us out by answering a survey. The team here is always looking for ways to improve. Please go to tenpercent.com/survey. Thank you. Other Resources Mentioned: Robert Thurman: https://religion.columbia.edu/content/robert-f-thurman Suzuki Roshi: https://www.lionsroar.com/remembering-shunryu-suzuki/ Jon Kabat Zinn: https://www.mindfulnesscds.com/ Paul Farmer - Partners in Health: https://www.pih.org/paul-farmer Nicholas Christakis, MD, PhD, MPH: https://hcp.hms.harvard.edu/people/nicholas-christakis Pastor Rick Warren: https://pastorrick.com/ The Purpose Driven Life by Rick Warren: https://bookshop.org/books/the-purpose-driven-life-what-on-earth-am-i-here-for-expanded/9780310337508 The Biggest Little Farm: https://www.biggestlittlefarmmovie.com/ Grocery Manufacturers Association: https://www.atg.wa.gov/news/news-releases/ag-grocery-manufacturers-assoc-pay-18m-largest-campaign-finance-penalty-us Sustainable Food Policy Alliance: https://foodpolicyalliance.org/ Vanguard Renewables: https://vanguardrenewables.com/ Sam Kass: https://obamawhitehouse.archives.gov/blog/author/sam-kass Additional Resources: Ten Percent Happier Live: https://tenpercent.com/live Coronavirus Sanity Guide: https://www.tenpercent.com/coronavirussanityguide Free App access for Frontline Workers: https://tenpercent.com/care Full Shownotes: https://www.tenpercent.com/podcast-episode/dr-mark-hyman-286

Bob Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about: How United Fresh and PMA work with retailers during recalls and foodborne outbreaks False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities How outbreaks that fly under the radar and go unannounced can hurt the industry The use of ag water and whether it's really the true root of contamination Their thoughts on the Produce Safety rule as it's currently written What trade associations are focusing on for the future Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce  The Supply Chain and Food Safety Culture: Primary Production  The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13] GMA Debuts as CBA [5:51] Three Separate Romaine Lettuce Outbreaks Declared Over [10:00] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system  Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsor: Safe Food Alliance Safe Food California Safe Food Alliance Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Host and American Family Farmer Doug Stephan, www.eastleighfarm.com begins with good news from a recent farm equipment auction he attended. Next, we meet Scott Faber, Senior Vice President for Government Affairs at The Environmental Working Group. www.ewg.org Prior to joining EWG, Scott led efforts to modernize food safety law for the Grocery Manufacturers Association, and led campaigns for the Environmental Defense Fund. He has frequently testified before Congress on food, farm, energy, water, and chemical policy issues. Scott holds a J.D. from Georgetown University Law Center, where he is an Adjunct Professor. Farm bailout payments designed to offset the impacts of President’s Trump’s trade war have overwhelmingly flowed to the largest and most successful farmers, according to EWG’s analysis of the latest Department of Agriculture data. It should be going to the small Family Farmers who are struggling to keep their heads above water. Finally, Family Farmer Doug opines that consumers who do not seek out the local farms for their food are a part of the problem of the decline of Family Farms.

At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others.  Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector. ​Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsor The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray  SaniProfessional.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content  A Culture of Food Safety: A Position Paper from GFSI News Mentioned in This Episode Leafy Greens Industry Working on New Water Guidelines; LGMA announcement  [4:12] Emails Show FDA Worry After Romaine Outbreaks  [0:00] USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement  [8:02] FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47] Sponsor:  Downloads: Recall Readiness: Lessons Learned & A Look Ahead  Food Safety & Traceability Software Buyer's Guide   ​ Visit Foodlogiq.com to request a demo Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design. In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Grocery Manufacturers Association’s Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas. Joe's interview begins at [16:19]. In this episode of Food Safety Matters, we speak to Joe about: The basic fundamentals of sanitation in food safety The persistent problem of Listeria in food processing environments Sanitation best practices The problem with preventative and corrective actions The importance of using science-based approaches Sanitation training offered by Commercial Food Sanitation Advice regarding a food plant's implementation of Sanitation Standard Operating Procedures (SSOPs) His thoughts on whether or not SSOPs should be shared amongst the food industry Technological advancements vs. increasing productivity needs The 7 Steps of Sanitation developed at Kraft, and the importance of performing those steps in the right order Hygienic design and its implications regarding the future of food safety The 10 Principles of Equipment Design Good—and not so good—things he's seen when touring food processing plants  Joe Stout's Articles in Food Safety Magazine Hygienic Design: How Our Thinking Has Evolved Perspectives on Practices in Food Plant Sanitation and Hygiene Principles of Environmental Pathogen Control 10 Principles of Equipment Design for Ready-to-Eat Processing Operations Related Content  7 Steps of Effective Wet Sanitation  10 Principles of Sanitary Design News Mentioned in This Episode Three Face Jail in the Netherlands for Links to Horsemeat Scandal [2:26] Horsemeat supply chain  Dr. Mindy Brashears Named USDA's Deputy Under Secretary for Food Safety [5:43] Former FDA Leader Tells How Shutdown Will Impact Food Safety [7:31] Workers Are Retaliating Against Peers Coming to Work by "Sick Shaming" Them [12:07] Sponsor   Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) http://bit.ly/2yvT9ck and director of the Institute for Food Safety and Health (IFSH) http://bit.ly/2KbZaiV.  Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association.  Before that, he served at the U.S. Food and Drug Administration’s (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics. Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia. Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award.  Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board.  In this episode of Food Safety Matters, we speak to Bob Brackett about: The impetus behind starting IIT IIT's collaborative research practices His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients New technologies being used in food safety: high-pressure, pulse light, and cool plasma IIT's Biocontaminant Pilot Plant Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility IIT's work with NOROCORE and norovirus interventions What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs The most innovative developments to come out of IIT IIT's top goals moving forward His advice to food safety graduate students Related Content and Resources: Illinois Institute of Technology http://bit.ly/2yvT9ck  Institute for Food Safety and Health http://bit.ly/2KbZaiV  News Mentioned in This Episode: Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector http://bit.ly/2JV4O8U  FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology http://bit.ly/2tBuL3l FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology http://bit.ly/2Mf9d3V  Safe Food for Canadians Regulations Announced for 2019 http://bit.ly/2HN5HLx  Pre-Cut Fruit Causes Multistate Salmonella Outbreak http://bit.ly/2JtkhxyFDA Outbreak Updates http://bit.ly/2MhqjhA  CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal http://bit.ly/2JX4p2r  FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak http://bit.ly/2MQlsVS  Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award http://bit.ly/2kEx4hP Bob Ferguson's Food Safety Insights Articles: Listeria: An Important Focus of Environmental Monitoring (June/July 2018) http://bit.ly/2th4B6x Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 Presenting Sponsor: Purell® Foodservice Surface Sanitizer kills norovirus in 30 seconds. No rinse required. To get a free bottle, visit podcast.purellsurface.com Share Your Feedback with Us: Please feel free to share any questions, comments, or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

In Agri-News, Host Doug Stephan outlines new proposals to help Dairy Farmers and other farming http://www.farmbill.org . Next, Doug welcomes Scott Farber who leads a team working to improve food and farm legislation, chemicals policy and a host of other issues important to EWG and its supporters. http://www.egw.org Prior to joining EWG, Scott was vice president for federal affairs for the Grocery Manufacturers Association, where he spearheaded efforts to enact the Food Safety Modernization Act, which sets new food safety standards for food manufacturers and farmers. From 2000 to 2007, he was a food and farm policy campaign manager for the Environmental Defense Fund, leading efforts to reform farm policies in the 2002 and 2008 farm bills. They discuss how it's time to put the consumer back in control. Finally, Doug opines about this year's Tick Season.

    Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since then, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI’s Global Markets Program Cargill’s involvement with GFSI GFSI’s primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI’s progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he’s learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak http://bit.ly/2Ll5jpY  Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak http://bit.ly/2xrWbh1  FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues http://bit.ly/2JipY0x  FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups http://bit.ly/2Mgfjlu Resources: Global Food Safety Initiative (GFSI) http://bit.ly/2sRdIKM IAFP Annual Meeting http://bit.ly/2t5PY5d Presenting Sponsor: KLEANZ by Nexcor Technologies http://bit.ly/2JCHr0v Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) http://bit.ly/2JzoM5K KLEANZ Food Safety Compliance (Quick Facts) http://bit.ly/2l4J5NP KLEANZ.com http://bit.ly/2JCHr0v Share Your Feedback with Us: Please feel free to share any questions, comments, or even a suggestion on someone we should interview; let us know! There are two ways for podcast listeners to interact with us: Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Links CONTACT:  podcast@worldorganicnews.com   The industrial agriculture “feed the world” myth — Local Food Northland http://wp.me/p5Cqpo-fN7   The Alliance to Feed the Future King Corn **** This is the World Organic News for the week ending 31st of July 2017. Jon Moore reporting! This week we are focusing on post from the blog Local Food Northland entitled The industrial agriculture “feed the world” myth. The myth discussed in this video and written presentation is the “We need industrial agriculture to feed the world now and into the future.” This myth is prevalent, usually unchallenged and wrong. It is supported in the US by The Alliance to Feed the Future. I’ve put a link in the show notes. It worth a look just to check the members page. Here we find such health food producers as the National Frozen Pizza Institute, the Association for Dressings and Sauces, Flavor and Extract Manufacturers Association of the United States, The Fertilizer Institute, Grocery Manufacturers Association, International Association of Color Manufacturers, National Confectioners Association and Shelf-Stable Food Processors Association to name a few from the list of members. You can see a certain pattern in these members. They are not localised, wholefood types. Shelf-Stable Food Processors Association are not in existence to breed better tasting, longer shelf life tomatoes as much as they are developing better chemical preservatives to maintain the look but not necessarily the health properties of food, certainly not wholefoods. They were originally formed in 1923 as the National Meat Canners Association. There is a list of their aims and the fourth aim is: Quote: to inform the trade and public of the advantages of processed food product usage; End Quote Given the history of excessive salt, fat and sugar useage in the processed food sector, these might not be the best source of information on the best way to feed the world. I’m not picking on the Shelf-Stable Food Processors Association, the National Confectioners Association is probably not a better source of information on farming and food production either. So, let’s look the system of production The Alliance to Feed the Future is advocating for. It is the industrial, Henry Ford inspired, ways of doing things. As I’ve argued elsewhere, the Ford system is great for producing widgets and turning employees into robots but food production involves far more living things. A carrot seed is not pig iron. To begin at the beginning: Seeds. In the industrial system seeds are highly interbred to produce hybrid types with certain characteristics. These characteristics are chosen to create a level of uniformity suitable to industrial processes. I’ll cover alternative methods and choices later but stay with me on this journey. These seeds are sold on a one use only basis. Collecting a portion of this year’s crop to replant next year is not an option for at least three reasons. One: as hybrids they will not continue to grow true to type each year as the founding cultivars will exhibit their growth patterns over the years. This will result in very uneven growth rates, maturation rates and so on, Two: quite often and increasingly, these seeds are design to be infertile in the next generation. This is especially so with vegetable seeds. A friend saved the seeds from a halloween pumpkin so I could regrow them for her the next season. All of the flowers were male and therefore incapable of forming fruits. And lastly Three: producers are being forced to sign agreements as part of the conditions of seed purchase which prohibits them from seed saving and re-sowing. Now that the farmer has these seeds in their soil, it turns out they are designed to grow with application of chemical fertilisers and water and set times. It just so happens that many of the seed sellers also sell fertilisers. Happy coincidence. To obtain the greatest possible yield to cover the costs of these one off seeds, the necessary fertiliser and any pesticides to save their investment, monocultures are not only encouraged but probably essential to obtain a return. Podcast sidebar: Monocultures are the growing on one cultivar of one crop in one continuous paddock. The downsides of this are: a huge banquet has been laid for insects, herbivores and diseases which specialise in that crop. The one crop takes a particular set of nutrients from the soil. When the same crop is grown over and over on the same piece of land, more chemical fertilisers are required to obtain the same yield. Chemical fertilisers have been shown to kill off soil biota, leading to the need for more fertilisers and the loss of topsoil. A win/win for the fertiliser manufacturers but a growing spiral of increasing costs for the farmer. End podcast sidebar. The end effect of everyone growing the same crop, producing an identical output is commodification. If there is nothing to distinguish the end product of one farm from that of another then the product can and will be treated as a commodity. That being so, it traded on markets globally and the producer becomes a price taker not a price setter. In effect the farmer buys all his inputs at retail prices and sells at wholesale. This is not a recipe for sustainability. As a result, in the USA, the number of farmers has fallen to such an extent that the occupation “Farmer” is no longer counted in the census. The other effect of this commodification of food is the processed food sector. For a more in depth look at that effect check out the 2007 film “King Corn”. As ever, there is a link in the show notes. There are more unpleasant side effects of industrial ag but I’ll leave those for you to see in the video in the post from Local Food Northland. Is there an alternative way to feed the world that does not destroy land, force farmers in debt cycles, produces healthy food and will feed the world? I’ll glad you asked, Yes, of course there is. The system is sustainable, smallholder agriculture. It is currently producing 70% of world agricultural output. Let that sink in. Despite the huge subsidies involved in the US Farm Bills each year, industrial agriculture produces just 30% of the world’s food. If you’ve watched King Corn you will know most of that heads into processed foods which I would argue is directly linked to the obesity epidemic in the developed world and the rise in Type 2 diabetes as well. I could go on and have in the past but i’ll let it sit there for now. The thing with regenerative or sustainable or conservation agriculture or Permaculture or biodynamic is these systems do not have the lobbyists poking the governments of the world to ensure their voices are heard. They tend to attract hands on, let’s just do the job types who are less inclined to force their snouts into the trough pulled by the gravy train of pork barrelers in the seats of government around the globe. Mixed metaphors aside, the only way to stop the industrialised juggernaut from wreaking more havoc upon the biosphere is get political. That sustainable methods produce more per acre that monocultures, that they produce far less waste, that they grow soil and sequester carbon and that smallholders already produce 70% of the world’s food just doesn’t matter when the Empire is feeding the political process through lobbyists and donations. We need to get organised, we need to out compete The Alliance to Feed the Future with guerrilla campaigns to let our representatives know we’ve had enough of the misinformation, the corporate welfare, the debt enslavement of farmers and corruption of our food systems. There is a cross roads approaching, if it is not already here. The earth, the soils are renewable, are re-growable, we can reverse the damage done to it, to those who tend it and those who consume her bounties but we need to act now. We probably needed to act yesterday but today is good enough. Hassle your local representatives, don’t let them get away with business as usual, plant some herb seeds, an apple tree or keep some chooks but do something. If ten percent of us, as the late Bill Mollison once said, moved from consumption to local production, we could change the world for the better. I would add to that and more quickly than we realise! And on that happy note we will end this week’s episode. If you’ve liked what you heard, please tell everyone you know any way you can! I’d also really appreciate a review on iTunes. This may or may not help others to find us but it gives this podcaster an enormous thrill! Thanks in advance! Any suggestions, feedback or criticisms of the podcast or blog are most welcome. email me at podcast@worldorganicnews.com. Thank you for listening and I'll be back in a week. **** Links CONTACT:  podcast@worldorganicnews.com   The industrial agriculture “feed the world” myth — Local Food Northland http://wp.me/p5Cqpo-fN7   The Alliance to Feed the Future King Corn

The majority of Americans have no clear idea what “sell by” labels are trying to tell them. But after 40 years of letting us guess, the grocery industry has made moves to clear up the confusion. The Food Marketing Institute and the Grocery Manufacturers Association, the two largest trade groups for the grocery industry, announced that they’ve adopted standardized, voluntary regulations to clear up what product date labels mean. Jeff and Anthony discuss their stance on eating past-date food, and when something should be thrown away. GET BONUS EPISODES, VIDEO HANGOUTS AND MORE. VISIT: http://patreon.com/wehaveconcerns Get all your sweet We Have Concerns merch by swinging by http://wehaveconcerns.com/shop Hey! If you’re enjoying the show, please take a moment to rate/review it on whatever service you use to listen. Here’s the iTunes link: http://bit.ly/wehaveconcerns And here’s the Stitcher link: http://bit.ly/stitcherwhc Jeff on Twitter: http://twitter.com/jeffcannata Anthony on Twitter: http://twitter.com/acarboni Today’s story was sent in by atomlinson89: https://www.washingtonpost.com/news/wonk/wp/2017/02/16/a-barely-noticeable-change-to-how-food-is-labeled-could-save-americans-millions/?utm_term=.ec936d4b6063 If you’ve seen a story you think belongs on the show, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit:http://reddit.com/r/wehaveconcern

This week's guest on Open Mic is Pam Bailey, President and CEO of the Grocery Manufacturers Association. After months of hard fought debate over GMO food labels, standalone biotech disclosure legislation was approved by the U.S. Congress and will soon be signed into law by President Obama.  Pam Bailey discusses how the labeling debate began and the challenges state labeling laws presented to interstate commerce. Bailey says GMA members are committed to providing the information consumers want and shares how digital disclosure will meet the needs of today's modern shopper.Jeff NalleyPam Bailey, President of GMA

Guests: Diana Reeves, Founder, GMO Free USA & Not Available, Grocery Manufacturers Association

The FDA and USDA have said that genetically modified crops are safe and should not warrant additional food labels. Others argue consumers have a right to know if the foods they purchase include ingredients from such crops. At least 30 states have considered additional food label requirements. Vermont recently became the first state to pass their own GMO labeling laws that now are seeing legal challenge from the GMA and othersSELECT NOW FOR DAILY AUDIOMike Gruber