Supply Chain Disruptions and Food Waste
Supply Chain Disruptions and Food Waste
Past Event
Tuesday March 22, 2022 1:00 pm - 2:00 pm EST
Location
VirtualAround the world, supply chains are under stress – from pandemic shutdowns, labor shortages, political crises, and more – which means more food is at risk of going to waste. We're gathering a panel of experts to discuss what can be done to address these challenges.
Details
Around the world, supply chains are under stress – from pandemic shutdowns, labor shortages, political crises, and more – which means more food is at risk of going to waste. We're gathering a panel of experts, including Linda Dunn from Georgetown University's Supply Chain Management Program, Eric Woods from Sysco, and Dana Yost from the Community Food Bank of Southern Arizona, to discuss what can be done to address these challenges.
Panelists
Linda Dunn
Faculty Director and Assistant Professor of the Practice, Supply Chain Management Program
Linda Dunn
Faculty Director and Assistant Professor of the Practice, Supply Chain Management Program - Georgetown University School of Continuing Studies
Linda Dunn is the faculty director and assistant professor of the practice for the Master’s in Supply Chain Management (SCM) at Georgetown University School
of Continuing Studies. Dunn guided the curriculum and oversaw course
development for the SCM program which launched in Fall 2020. Her focal SCM areas of study include how SCM intersects with CSR, Change Management, Neuroscience, Diversity, and Agility.
Dunn brings over 15 years of industry supply chain experience spanning
Planning, Sourcing, Distribution, and Supplier Relationship Management. Before joining Georgetown, Dunn served as Vice President of Supply Chain & Quality Assurance for HMSHost. Other prior experiences at HMSHost included FP&A, business process analysis, and revenue optimization. Prior tenures before HMSHost included marketing and finance roles in the telecommunications and banking sectors.
In 2020, Dunn received The Women in Supply Chain Award from Supply and Demand Chain Executive Magazine. Dunn served on the inaugural National Restaurant Association’s Conserve Sustainability Advisory Council. She is a member of the CSCMP and ASCM.
She earned her MBA from the Robert H. Smith School of Business at the
University of Maryland and obtained her BBA from James Madison University with a double major in Finance and English.
Eric Woods
Corporate Officer, VP Field Operations
Eric Woods
Corporate Officer, VP Field Operations - Sysco
Eric Woods serves as Corporate Officer, VP Field Operations at Sysco with over 15 years of leadership experience in supply chain, warehouse, distribution, and related functional areas within the transportation field, including VP and Senior Director positions. Eric has provided significant value to employers through a combination of visionary leadership and analytical insight. With a strong general management and P&L background, he provides a big-picture organizational perspective. Throughout his career, Eric has built a record of quantifiable cost, quality, delivery, and efficiency improvements through strategic and hands-on leadership. Eric has consistently delivered top P&L results by eliminating waste and redundancies while leveraging purchasing scale. Eric holds an MBA in Global Leadership Management from the University of Texas and an MS in International Logistics and Supply Chain Strategy from Georgia Institute of Technology.
Additionally, Eric is a Member of ReFED's Board of Directors.
Dana Yost
Director of Produce Sourcing
Dana Yost
Director of Produce Sourcing - Community Food Bank of Southern Arizona
Dana Yost is the Director of Produce Sourcing at the Community Food Bank of Southern Arizona,
overseeing daily operations at the food bank’s produce rescue and repack facility in Nogales, Arizona.
Dana’s work with the Nogales team has brought in record amounts of rescued produce – more than 100
million pounds of edible produce over the last three years that was saved from the landfill and sent to
people in need throughout the US. Dana is also one of the founding members of the Southwest Produce
Cooperative, a regional produce rescue and sharing organization that shares transportation, logistics,
and food resources across the southwest United States. Dana’s past experience includes public and
nonprofit service with St. Mary’s Food Bank Alliance, the Arizona Game and Fish Department, and the
Humane Society of Southern Arizona. In his free time, Dana enjoys spending time with his four
grandchildren.
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