What will be discussed:
- To what extent food supply chains are restructured and how restructuring is implemented.
- How responsibilities within the supply chain are distributed.
- How to ensure that new delivery channels are more crisis-proof than before.
- If local sourcing is the answer, despite higher prices.
- Which products are prone to adulteration and how you can minimise the risk during purchase.
- If there will be more integrated supply chains.
- If there will be different requirements for retail post-crisis.
- What will be done to ensure a more crisis-proof business practice in general.
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