How Might We Drive Profitability Through Sustainability in the Food Supply Chain? 

  • Rebooting the Food Supply Chain

  • Featuring Richard Tracy, an international development expert. Dedicated for past 15 years to reducing food loss & waste by improving cold supply chain  

  • All invited to session in Wharton DC's "Future of Food" and "Future of Sustainability"  

Rebooting the Food Supply Chain
●   Being sustainable means taking a risk/potential cuts to profits
●    Customers won’t purchase imperfect products
●     Perverse economic incentives currently decrease surplus utilization

                Potential Solutions:

●     Can Big Data offer the key to becoming more accurate in planting, with predictive analytics, real time shelf life trackers, with a movement to just-in-case inventory control?
●     Explore the price impact of indexing terminal pricing to pack-out
costs for surplus and unmarketable products in order to create a new marketplace for retailers to purchase. 
●     Work with industry/commodity groups for retooling of current grading standards marketing orders and specs to promote inclusion of currently unmarketable produce. Discard cosmetic specs entirely.

Potential Impact:
●     Reduction in food loss and waste 
●     More food available for those in need
●     Reduction in greenhouse gases because food is diverted from landfills
●     Agriculture footprint is frozen, if not decreased due to greater efficiency in planning, sales and shelf life.



  • Richard Tracy,  
  • Richard Tracy is an international development professional with proven leadership and mentoring abilities. He excels at connecting diverse groups of personalities for a common goal.  Mr. Tracy is exceptionally skilled in networking, business development and service delivery. For the past 15 years, he has been dedicated to reducing food loss & waste by improving the cold supply chain around the globe.   

Who should attend 

Everyone who:

• Wants to learn about how to eat in more healthful manner and be healthier

• Needs to lose weight and help our planet cut carbon

• Gain insight into where we may be headed in The Future of Food, in fruits, vegetables, protein (including plant protein) and more, with more eco-friendly and human-friendly production, shipping and consumption of food. Also, what are the business opportunities for "greener" foods?

• Whatever your ethnicity, age, or other factors, wants to learn more about managing your food and helping our planet


11:45 am - 12:00 pm -- Virtual Networking on Zoom Meetings, in virtual breakout rooms, if enough people sign up

12:00 - 1:00 pm Presentation, including shared screen for slides and Q&A

1:00 - 1:15 pm: Further virtual networking  

  • REGISTER for THIS EVENT (Free for Members, President's Club Members (Yourself and 2 guests all comped). 
  • Others: Early Bird: 19/person for all Non-Members (through September 12), 29/person after


11:45AM - 1:00PM Tue 13 Oct 2020, Eastern timezone

Virtual Event Instructions:

Your confirming email will contain the URL for program access.

Look Who's Coming:

Alan Schlaifer
  Wharton DC Innovation Summit
Guest of Alan Schlaifer
Guest of Alan Schlaifer
Brian Barnett
  The Barnett Company, Inc.
Rodney Azama
Ruwan Salgado
... a total of 7 guests.
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(Or Register FREE, if you're a Member)