Recent changes in climate have changed growing conditions for food crops and the ability of microbes to survive environmental conditions. Warming waters are changing traditional fishing areas, and diseases of shellfish formerly confined to warmer southern waters are advancing north at an unprecedented rate. Is your purchasing agent taking these facts under consideration when approving suppliers of your food ingredients? Is your food safety staff engaged in that conversation with your purchasing department? This session will bring together a climate expert and a food microbiologist to give their perspectives on the matter and allow for audience engagement in a bigger discussion.
Anthony Broccoli, Distinguished Professor, Co-Director, Rutgers Climate Institute