A new strategy is to be launched and the future for New Zealand food explored at this year’s NZ Food Safety Summit to be held on 10 December in Auckland.
Organisers NZ Food Safety, a division of the Ministry for Primary Industries, say the summit will give delegates an opportunity to engage with international and domestic speakers and hear from some of the most influential players in New Zealand’s food industry on topics such as food innovation, international regulatory frameworks, consumer confidence and more.
The one-day conference will be held at the Grand Millennium Hotel and is structured around six themed sessions: The New Zealand Food Safety Strategy; ensuring New Zealand’s world-class food safety system remains robust; leading new thinking in international forums to expand our influence; preparing for our food future; working in genuine partnership with Māori and proactively supporting consumers to make confident food choices.
The new New Zealand Food Safety strategy, presenting the vision that ‘New Zealand will be the world’s most sustainable provider of high-value food and primary products’, will be officially launched at the Summit, with one of the keynote speakers MPI deputy director general for food safety presenting an overview.
Other keynote speakers are : MPI director-general Ray Smith and Minister of Food Safety and Agriculture, Damien O’Connor.
Other speakers of interest to the red meat sector are: Codex Alimentarius Commission chair Dr Guilherme da Costa who has worked in Brazilian food safety for 35 years and was director of the Department of SPS Negotiations of the Ministry of Agriculture; Dr Amy Kircher, director of Food Protection and Defense Institute at the University of Minnesota; Mike Lee, the founder of The Future Market, a futurist food lab that explores the impact of food systems change over the next 25 years; Dr Tim Jackson vice-president of food safety, regulatory and social compliance at Driscoll’s; and Phil Houlding who is now the MPI’s director of international policy.
A panel discussion hosted by Kelli Brett, editor of Cuisine Magazine, with Sue Chetwin chief executive of Consumer NZ and chef Ray McVinnie and sponsored by AsureQuality and Silver Fern Farms will close off the day.
This is your chance to participate and progress the future of food safety in New Zealand.
NZ Food Safety says the summit will highlight the importance of the New Zealand food safety system and how it remains robust in responding to challenges and imparts confidence for consumers during times of uncertainty.
Four days left for those earlybird rates!!