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Sustainable Recovery

How do we combine both challenges?

11/10/2020 10:45:00 AM – 11/10/2020 12:00:00 PM

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How do we combine both challenges?

Language: German

Questions and Answers: Yes

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Action description

<< The economy is not in a good shape. Our ecosystems and climate are in an even worse shape. >> << As we are coming out of the crisis, all members of the value chain, with the support of external service providers like SGS, are working on how to address the key environmental and social needs of our society. We will share some ideas for a sustainable recovery in the coming month and discuss it with you in our session. >> << 10:45 – 11:00 | Dr. Christian Temme - Welcome and introduction to the topic >> << 11:00 – 11:20 | Juliane Franze + Frederica Suess - Update Sustainability: Current trends and developments: In the talk “Update: Sustainability”, experts from SGS talk about current legislative development, such as the EU Green Deal and supply chain law. We will talk about how these laws will affect your company and how you can adequately get prepared. You will learn the importance of a developing a robust sustainability strategy and how you can communicate to stakeholders credibly. Important tools will be further discussed, such as Carbon Footprints and Labels that can help companies reach their sustainability goals. >> << 11:20 – 11:40 | Dr. Andrea Käppler - Microplastics in beer: New analytics and methods: The Talk gives an overview of currently available analytical possibilities for microplastic analysis. The methodology for the analysis of particles in water and beer in our independent test laboratory will be presented exclusively. The highlight will be the presentation of first anonymized test results from investigations of different beers. >> << 11:40 – 12:00 | M. Sc. Nicola Ackermann - Hygiene concepts in food production for small and medium-sized producers: Possibilities of certification | development of a hygiene concept | testing and sampling plan: Increasing hygiene requirements pose major challenges for small food businesses and the catering industry. The resources for an own quality management are very small. As the current Covid-19 crisis shows, the priorities for successful hygiene monitoring can change rapidly. >> << In this presentation, we would like to shed more light on the certification possibilities for small businesses and also explain the basics for setting up a hygiene concept. In addition to the identification and evaluation of hazards in the sense of HACCP, it is also particularly important to create test and sampling plans for successful hygiene monitoring. >> read more

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