eBook: Sustainability versus safety – can we safeguard our food and still achieve green goals?

On 16 July 2024, at the IAFP Annual Meeting in Long Beach, California, New Food, in collaboration with the Life Science business of Merck, which operates as MilliporeSigma in the U.S. and Canada, gathered a panel of ten food and beverage experts to discuss the important link between sustainability and food safety. Dr. Darin Detwiler, founder of Food Safety University, led the discussion with representatives from Kerry Group, the USDA, Nestlé, Merck, and PepsiCo. Together, they addressed crucial topics such as food protection, public health, and regulatory innovation.

As the industry increasingly adopts eco-friendly practices—like reducing waste and using plant-based ingredients—it’s vital to also consider potential risks to food safety. This eBook summarises insights shared by the experts, highlighting ongoing challenges in maintaining food safety while pursuing sustainability.

The panel emphasised that continued efforts to prevent contamination—from pathogens, undeclared allergens, and foreign bodies—are essential. By prioritising these actions, the industry can reduce food waste and protect consumers

• Bert De Vegt, Global Vice President – Food Protection at Kerry Group
• Donna Garren, Executive Vice President of Science & Policy at the American Frozen Food Institute (AFFI)
• Dr Isabel Walls, Senior Public Health Advisor & Scientific Liaison at USDA’s Food Safety and Inspection Service (FSIS)
• Jake Gilgen, Laboratory Manager at Eurofins Microbiology
• John Donaghy, Global Head of Food Safety at Nestlé
• Justyce Jedlicka, NA Commercial Applications – Food & Beverage Regulatory at MilliporeSigma
• Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO)
• Trevor Phister, Senior Manager – Microbiology at PepsiCo
• Yuqian Lou, Director – Food Safety, Sanitation & Sustainability at PepsiCo

Download this eBook now to explore actionable strategies for ensuring our food remains safe and sustainable, paving the way for a responsible future in food production.

This eBook has been produced in association with: