What does sustainability mean in the food and beverage industry? This SupplySide Fresh session takes a broad look at sustainability, from sourcing foods to packaging to reducing waste, and how food and beverage brands can meet the sustainability demands of customers.
Udi Lazimy works with companies around the world to build and transform supply chain and sustainability strategies, from farm to product. He has over 20 years’ experience leading sustainable food system policy, sourcing and innovation at companies and organizations like Eat Just, Beyond Meat, Upcycled Foods Inc, The Good Food Institute and Organic Farming Research Foundation. Most recently, Udi led both the sourcing and sustainability programs for Eat Just, makers of world-famous Just Egg and Good Meat brands. More can be found at Lazimy Regenerative Impact PartnersLinks to an external site.
