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Home » Authors » Lone Jespersen Ph.D.

Lone Jespersen Ph.D.

Lone Jespersen, Ph.D., is the Founder and Principal of Cultivate SA, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. She has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Dr. Jespersen is also a member of the Food Safety Magazine Editorial Advisory Board.

Articles

ARTICLES

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Risk Culture: How Reducing Complexity Improves the Safety of Consumers, Team Members, and the Company

The way a company approaches its assessment and management of risks has a direct impact on its success
Lone Jespersen Ph.D. Randy Huffman Ph.D. Michael Eckhardt David McDonald
August 7, 2023

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.


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Using Frontline Feedback to Nudge Food Safety Culture Improvements

The objective for an organization wanting to improve its food safety culture is to find ways to nudge and make incremental improvements
Lone Jespersen Ph.D. Sophie Tongyu Wu Ph.D. Carol Wallace Ph.D. Nimisha Raja Luci Russell
April 10, 2023

To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.


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How to Adapt Food Safety Culture Efforts to Functional Ways of Working

Food safety guiding principles are the same for all companies, but how they are used is partially determined by inherent biases and culture
Lone Jespersen Ph.D. Charlean Gmunder Kim Crawford Vibeke From Jeppesen
December 9, 2022

Food safety guiding principles are the same for all companies, but how they are used is dependent not only on the uniqueness of the company but also upon the biases and culture inherent to the company. The latter are often underestimated in their importance and impact. To address these topics, Food Safety Magazine recently hosted a webinar that featured a group of experienced senior leaders and a food safety culture expert as the panelists and moderator, which this article summarizes.


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Global Food Safety Culture: Latin America

Latin America leans toward indirect, high-context communication and relationship-based culture
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
October 11, 2022

Panelists Michele Fontanot (Professional Service Manager, 3M Latin America), Paola Lopez (QA Manager, Sigma), and Lone Jespersen, Ph.D. (Cultivate, Switzerland), identified three prominent features around food safety culture in Latin America region: a culture of caring, empowerment, and authentic food safety culture being a competitive advantage. 


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Global Food Safety Culture: North America

North America's food safety culture is characterized by diversity of thought; a proactive, risk-based approach; and high adaptability
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
August 15, 2022

Panelists Christian Blyth (Pathogen Specialist, 3M Canada), Marie Tanner (Senior Vice President of Quality, Dairy Farmers of America), and Lone Jespersen, Ph.D. (Cultivate SA) discuss three features that are prominent in North America's food safety culture: diversity of thought, proactive risk-based approach, and high adaptability. 


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Global Food Safety Culture: Asia

Food safety culture in Asia spans culturally diverse regions, but three broad types of leadership are identified in two types of companies
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
June 10, 2022

The authors and collaborating food safety experts highlight several unique features of Asian culture that interplay with food safety management: evolving leadership toward modern styles, emerging risk awareness, and an immense hunger for learning


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Changing Culture to Improve Food Safety

The CEOs of Birchwood Foods and Kwik Trip, Inc. share lessons learned from their journeys to improve food safety at their organizations
Lone Jespersen Ph.D.
June 8, 2022

Having a strong and mature food safety culture contributes to excellence in food safety at food companies worldwide. This article highlights two CEOs' perspectives on the food safety culture journey, the practices implemented, the lessons learned, and the goals for the future.



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Australia

Regional Culture: Australia

Australia takes a uniquely collaborative approach to several aspects of food safety culture
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
April 21, 2022

The authors and collaborating food safety experts have delineated several unique features in Australia around food safety and quality: intimate collaborations across sectors and functions, "walk the talk," and skills and capacity building.


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food safety europe

Global Food Safety Culture: Europe

Four predominant features around food safety culture have been identified in European cultures
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
February 16, 2022

The authors and collaborating food safety experts have identified four predominant features around food safety culture in European cultures. These features include mixed attitudes toward the adoption of new ideas as food safety management changes, active engagement in food safety and quality, consensual decision-making, and a prevailing dependence on internal drive (as opposed to regulatory dictation) in fostering food safety culture.


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Introduction to Global Food Safety Culture

Unique regional cultures have influence on food safety, as will be explored in this article series.
Lone Jespersen Ph.D. John David Sophie Tongyu Wu Ph.D.
December 21, 2021

This Regional Culture article series will examine the differences and features that prevail and render each global region unique with regard to food safety culture. Ultimately, the goal is to foster understanding and enable better communicate and management of food safety culture.  


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Foreign Object Control: Best Practices in Food Processing and Foodservice

Live: September 26, 2023 at 2:00 pm EDT: From this webinar, attendees will gain insight into identifying and controlling common foreign object considerations and hazard pairs within food processing and foodservice environments. 

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Live: October 19, 2023 at 2:00 pm EDT: From this webinar, attendees will learn how to implement a program to control allergens in food processing facilities and prevent allergen cross-contact. 

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