June 11 - 12, 2020




join us

Expand Your Network

Learn from thought leaders, different strategies to navigate business growth during crisis. Discover how food industry leaders are creating impact in communities during COVID-19 pandemic.

Stay Informed

COVID-19 pandemic has changed consumer preferences. How is this likely to affect your food business? Or how you deliver your services? Understand how the future of food industry may change based on

Collaborate for Impact

Can we prevent a global food crisis? How can we collaborate to mitigate the impact of the COVID-19 pandemic on food supply. Can we prevent scarcity and hunger? How can we leverage technology to enhance the food supply chain? Join us as we learn share and collaborate.

our speakers

Join us for thought provoking conversations on mitigating the impact of coronavirus pandemic on global food supply, along with other important topics.

Global Food Health
Institute Webinar Series​

About This Event

The COVID-19 pandemic has greatly impacted the economy not only in the US but around the world. Several questions persist on the future of food and food businesses. Join executive decision makers, scientists, food entrepreneurs, innovators, and investors for thought-provoking conversations on the future of food. Key highlights include:


  • Mitigating The Impact Of COVID-19 on Global Food Supply
  • Food Safety Post COVID-19: Are regulations changing? Should they change?
  • Innovating Food Sustainably To Support How Growing Population?
  • Navigating Crisis , Pivoting & Growing Food Businesses.



Session 1
June 11, 2020
12:00 am - 12:10 am

Welcome & Introducing Global Food Health Institute

Julia Olayanju PhD
Executive Director, Global Food Health Institute
12:10 pm - 12:40 pm

Strategies To Mitigate The Impact Of COVID-19 Outbreak On Global Food Supply

Julia Olayanju PhD
Executive Director, Global Food Health Institute
Richard Lackey
Richard Lackey
CEO, World Food bank

This conversation will delve into the different ways COVID-19 Outbreak has impacted the food industry. Other crises that may pose a threat to the food industry will be discussed. Strategies to prevent food scarcity on a local and global scale will be discussed. Attendees are open to ask questions

Session 2
June 11, 2020

Innovating A Sustainable Future Of Food Post-COVID-19

Mark Driscoll
Founder & Director of Tasting the Future
Dan Blaustein Rejto
Director, Breakthrough Institute
Dele Raheem PhD
Senior Researcher, University of Lapland, Finland

During this webinar, conversation on how consumer food preferences have changed as a result of the COVID-19 outbreak. A deep dive into how these changes will affect innovation and sustainability in the food industry will be included. This conversation will be wrapped up by discussing strategies and policies that will promote sustainable and healthier food supply.

Session 3
June 12, 2020

Highlighting The Facts About Personalized Nutrition And Health, Debunking The Myths

Mory Bahar
President & CEO of Personal Remedies
President & CEO, Food & Spirit
Rick Weiss
Rick Weiss
CEO, Viocare
Victor Penev
CEO, Edamam

Personalized nutrition recommendation technology that helps individuals improve their diets to prevent disease will drive more food purchasing decisions in the next decade. Is this a hype? How will consumers drive further change in the food industry? How can innovators leverage technology to inform and educate consumers on the importance of food to health?

12:00 pm - 12:05 pm

Welcome & Introducing Global Food Health Institute

Julia Olayanju PhD
Executive Director, Global Food Health Institute
Session 4
June 12, 2020
1:00 pm - 1:15 pm

FDA Oversight of Market Entry of Innovative Foods and Food Ingredients

Keefe Dennis PhD
Director, US Food & Drug Administration
Session 5
June 12, 2020
1:30 pm - 1:55 pm

Food Safety During The COVID-19 Pandemic: Best Practices For Reopening Food Establishments

Julia Olayanju PhD
Executive Director, Global Food Health Institute
Anabelle Broadbent PhD
CEO, Verde Ops LLC

Food Safety during the COVID-19 pandemic: Best practices for food reopening retail food establishments

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