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146. Taking a Byte out of Food Waste with Blockchain

Monday, October 22
3:30 PM - 4:30 PM
CE: 1.0

Session Level 1 - Basic

As the world’s population continues to grow, so must our ability as a society to safely feed it. To meet this challenge, organizations are not only looking for ways to produce more food, but they’re also looking for ways to maximize supply chain efficiencies while ensuring a safer food supply. Advances in emerging technologies, such as blockchain, are already allowing growers, manufacturers, and retailers to create more transparent and sustainable supply chains.

Walmart sells an estimated $200 billion worth of groceries in the U.S. each year, making it the largest food retailer in the country. Given its scale, it is critical for Walmart to use technologies like blockchain to quickly trace product origin in order to maintain high safety standards and to reduce both recall costs and food waste. In addition, today’s customer is increasingly demanding more information on the products they consume. In this session, Frank Yiannas, VP of Food Safety will provide an overview of the role blockchain technology is playing in creating a smarter, safer, and more sustainable food system and will highlight the importance of this new technology for nutrition professionals as they interface between the food system and consumers.

Planned with the Academy's Committee for Lifelong Learning

Learning Objectives:

Learning Need Codes:

  • 8018 - Environmental, agricultural & technologic influences on food systems
  • 8040- Food safety, HACCP, and sanitation
  • 1020- Computer, electronic technology

Meghan E. Adler, MS, RDN

Meghan received her undergraduate and graduate degrees from the University of Delaware in dietetics and human nutrition. She is currently a Nutritionist with the Food Surveys Research Group, Beltsville Human Nutrition Research Center with the United States Department of Agriculture. Meghan received the Maryland Emerging Dietetic Leader Award in 2016. She is the current Vice Chair of the 2017-2018 Academy Committee for Lifelong Learning.

Presentation(s):

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Lucille Beseler, MS, RDN, LDN, CDE, FAND

Past President of the Academy, Lucille Beseler is a registered and licensed dietitian/nutritionist, Certified Diabetes Educator, author, speaker and entrepreneur. She is president and owner of the Family Nutrition Center of South Florida (FNC), one of the first pediatric nutrition practices pioneering insurance coverage for nutrition services. In addition to serving on a number of the scientific advisory boards, Beseler was the Chairman of the Florida Dietetics Nutrition Practice council under the Board of Medicine for nine years and the Vice Chairman of the Nutrition Services Payment Committee.

Presentation(s):

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Frank Yiannas

As Vice President of Food Safety, Frank Yiannas oversees all food safety, as well as other public health functions, for the world's largest food retailer, Walmart, serving over 200 million customers around the world on a weekly basis. Prior to joining Walmart in 2008, Frank was the Director of Safety & Health for the Walt Disney World Company, where he worked for 19 years. In 2008, Frank was given the Collaboration Award by the U.S. Food and Drug Administration. He is the 2007 recipient of the NSF International Lifetime Achievement Award for Leadership in Food Safety and the 2015 Industry Professional Food Safety Hero Award by STOP Foodborne Illness. Frank is also a Past President of the International Association for Food Protection (IAFP) and a Past Vice-Chair of the Global Food Safety Initiative (GFSI). He is also an adjunct Professor in the Food Safety Program at Michigan State University, and in 2017 was awarded the MSU Outstanding Faculty Award. He is the author of the books, Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance, by Springer Scientific. Frank is a Registered Microbiologist with the American Academy of Microbiology. He received his BS in Microbiology from the University of Central Florida and his Master of Public Health (MPH) from the University of South Florida.

Presentation(s):

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