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From the Cold Corner
Welcome to Refrigerated & Frozen Foods' From the Cold Corner podcast, where you can listen to and stay up to date on cutting-edge interviews with some of the industry's top experts. What's the latest trends? What's new in packaging? How do these trends impact tomorrow's supply chains?
Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa talks with Vincent Free, chairman of the Controlled Environment Building Association (CEBA) about how the organization helps bring together suppliers, sub-contractors, builders and more, to move the thermal envelope industry forward through education and networking. They also detail how trends in e-commerce and last-mile delivery are fueling a cold storage construction boom.
Hear from JLS President/CEO Craig Souser about the latest pick and place innovations in the refrigerated/ frozen foods industries and how the new JLS Peregrine™ is sure to change the game of sanitary carton loading.
Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa sits down with Neil Russell, VP of corporate affairs at Sysco, to talk about the company's constantly evolving strategies to help foodservice customers pivot and survive during the COVID-19 pandemic. They also discuss how Sysco lent labor, inventory and truck capacity to grocery stores when the supply chain was thrown off balance due to consumer stockpiling, and how the company has worked tirelessly with food banks around the globe during the crisis, donating 30 million meals to date.
Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa discusses frozen foods' record retail sales and foodservice challenges due to COVID-19 with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI). They also talk about AFFI’s efforts to protect workers along the cold chain during the crisis, changes in packaging to allow increased inventory and easier supply chain movement, and efforts to retain new frozen food customers after the pandemic.
Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa talks foodservice distribution and restaurant reopening after COVID-19’s complete disruption of the industry, with Jim Osborne, SVP of customer strategy and innovation at US Foods. Volume foodservice—restaurants, hotels, catering, schools, and more—accounts for approximately 1/3 of the food produced in the country. We also discuss US Foods’ sudden shift to retail distribution while restaurants were closed, and how pack sizes were (and were not) modified for store shelves.
Refrigerated & Frozen Foods’ Editor-in-Chief Michael Costa discusses strategies for marketing and promoting cold foods amid the COVID-19 pandemic with Jeff Rumachik, EVP and COO of the National Frozen & Refrigerated Foods Association (NFRA). They also detail the NFRA’s 75th anniversary plans, and the unforeseen coronavirus challenges to scheduled events and awards in celebrating that milestone birthday. (Intro and outtro guitar performed by Tad Wilkes).
Food Engineering magazine (a sister publication to Refrigerated & Frozen Foods) Editor-in-Chief Casey Laughman talks with Brian King, Owner and President of A M King, about how food processing and distribution operations are being severely impacted by COVID-19. Facilities are suspending operations to protect employees while the food chain is being jeopardized. Companies must develop new strategies for operating at full production while ensuring the health and safety of their workforces.
Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!