Join host Matt Teegarden and guest speakers Erica Jenkins, Emma Topps, and Kurt Callaghan as they explore the interconnections between accessibility and the future of the food ecosystem. Discover how Ingredion leverages diversity, equity and inclusion (DEI), supplier diversity and well-being, pipeline programs, and community-driven initiatives to drive innovative solutions within their organization, helping create a more accessible, safer, and sustainable global food system for everyone.
The importance of pivoting and how the covid-19 pandemic is helping create a more equitable food system
The Covid-19 global pandemic has changed everything, and the food system is no different. In this episode, we listen to how various companies adapted to the rapidly changing health crisis, including creating entirely new products, and how diversity, equity, and inclusion are critical components of the future of nutrition.
- 1: Julie Meyer, RDN, Founder of Eatwellglobal, a nutrition consulting company https://eatwellglobal.com/
- 2: Tim Goulette, Ph.D., BERS Analytical Lab Manager, Anheuser-Busch