Masterclass for executives operations
Forthcoming developments in sustainable production in food
The masterclass Sustainable Food Production will provide the participants working in operations with an update on the forthcoming developments of sustainable operations, particularly in the field of global supply chains, CO2 neutral processing and logistics.
In this masterclass, the delegates will get an update on the developments with regard to sustainable global supply chains and energy reduction. What are the focal areas, either from an organizational or technical point of view? Where does the food industry stand as far as CO2 neutral processing is concerned and what are the challenges and best cases in the industry?
12.15 – 12.45 hrs
Registration & Lunch
12.45 – 13.00 hrs
Welcome and introduction participants
Halbe Vogel, IFFI
13.00 – 14.00 hrs
Sustainable Farming
Sanne Griffioen, FrieslandCampina
14.00 – 15.00 hrs
Volatility of Logistics Markets
Esther Sliepen, Cargill
15.00 – 15.15 hrs
Break
15.15 – 16.15 hrs
Sustainable Sourcing
Henri Bisschop, Aviko Potato BV
16.15 – 16.45 hrs
Energy Reduction
Ronald Terlouw, Abbott
16.45 – 17.15 hrs
CO2 Proof Technology
Jacques ten Kate, DCP Ingredients
17.15 – 17.30 hrs
Wrap up and Closing
Halbe Vogel, IFFI
17.30 – 20.00 hrs
Dinner
Dr. Sanne Griffioen has been working at Friesland Campina for the past eight years, occupying different roles. For over a year now, she is Manager Expert Team Sustainability of FrieslandCampina. She completed her PhD in Wageningen on human eating behavior.
Esther Sliepen has been working in transportation and logistics for over 15 years. She fulfilled several leadership roles within one of the major global container shipping lines, a global freight forwarder and a regional inland transportation provider. In her current role at Cargill she is responsible for the teams in EMEA and APAC regions who source ocean freight on behalf of the different business groups of Cargill.
Henri Bisschop is Global Sourcing Director / Director Aviko Potato B.V. at Aviko. After completing the HAS in Deventer, Bisschop studied business administration in Groningen before going out into the world and working on several large farms. After four years of relationship management at Vion, he and his wife embarked on an adventure in Nigeria. There he became manager of an agricultural project with 500 hectares of arable farming, 700 head of cattle and his own dairy production. The return to the Netherlands in 2000 also marked the start of a period in which Bisschop held various leadership positions in the food industry, both on the purchasing and sales side.
Ronald Terlouw is Energy & Environmental Engineer at Abbott Nutrition. Furthermore, he has a demonstrated history of working in the hospital & healthcare industry.
Jacques ten Kate is Managing Director and Owner of DCP Ingredients.
DCP Ingredients is an international producer of high functional collagen proteins and collagen peptides for the food industry. A new kid on the block!
The masterclass is for operations professionals and managers in the food (ingredients) industry who wish to be informed and engaged with the latest insights and best practices of producing food ingredients.
For Members Only, participation is covered by the membership fee. *
* IFFI members are employed by the IFFI member companies
Fee for non-members is € 450,-, excl VAT.
Kasteel De Vanenburg
Vanenburgerallee 13
3880 AE PUTTEN
Kasteel De Vanenburg offers a special discount of 15% on the hotel fee for IFFI participants who wish to reserve a hotel room on November 25. Please contact the hotel directly via reserveringen@vanenburg.nl, indicating that you are a IFFI participant.
Kasteel De Vanenburg and IFFI follow the current Dutch Government (RIVM) guidelines regarding Covid-19.
Upon arrival at Kasteel De Vanenburg, your corona entry pass will be scanned via the Corona CheckApp, and your ID will be checked.
You will be admitted to the location with a valid vaccination certificate, test certificate (max. 24 hours old) or recovery certificate). If you cannot show a valid corona entry pass, you are not allowed to enter the venue.
