This lifestyle trend could be creating more industry problems, including adding to food wastage.
Judy Sebastian, Food Quality & Safety's blogger, has a dual specialization in public health and safety and organizational development. Equipped with over 10 years of experience in food safety systems implementation, workplace culture assessments, and talent development strategies, she is passionate about global food culture and how it impacts our daily lives. Judy is a certified trainer and consultant with Dubai-based consultancy Apex Food Consultants and is currently based in Portland, Ore. Reach her at judysebatian@gmail.com.
Articles by Judy Sebastian
Shifting Paradigms of Efficient HACCP Teams
3 reasons why HACCP teams are moving away from the traditional multidisciplinary attitude to an interdisciplinary approach.
Challenges in Localizing Global Data Systems
As promising as big data systems may appear, numerous regions are encountering glitches in operation.
Why Science Does Not Sell
Instead of educating consumers with evidence-based findings, current scare tactics use popular emotion-based catchwords
Food Safety Gaps Within the Senior Living Industry
Are inspections at senior communities a bit lax considering the majority of residents are the definition of “at-risk groups”?
Social Media as a Tool for Food Poisoning Investigations
The benefits of using popular digital platforms for foodborne outbreak detection
Can Front Door Delivery Involve Traceability?
The convenience of new food delivery methods might be putting your consumers at risk
Dubai is All Aboard with Blockchain and Big Data
The underlying mesh behind cryptocurrencies, digital contracts, and more is changing health and safety management as we know it
The Constant Variable That is Climate Change
Food systems around the world focus on ways to adapt agricultural practices to cope with physical and biochemical stresses
Let’s Talk About the Bad Egg in Our Food Systems
Food loss and food wastage have both been a continual problem that we’ve inherited and passed on in our food systems