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Pioneering cage-free sourcing in China: a conversation with Christine Wen, Compass Group China
Manage episode 385485073 series 3530885
Το περιεχόμενο παρέχεται από το Elissa Lane, Global Food Partners, Elissa Lane, and Global Food Partners. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Elissa Lane, Global Food Partners, Elissa Lane, and Global Food Partners ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Season 1, Episode 1: Pioneering Sustainable Sourcing in China: A Conversation with Christine Wen, Compass Group China's Procurement and Supply Chain Director
In this inaugural episode of "The Sustainable Table - Business Leaders Talk Welfare," host Elissa Lane, GFP CEO and co-founder, welcomes Christine Wen, Procurement and Supply Chain Director at Compass Group China. Based in the city of Shanghai, Christine has been a key player in revolutionising sourcing strategies to embrace sustainability and animal welfare.
Join us as Christine shares her journey over the past year and a half, working closely with Elissa and her team at Global Food Partners. This collaboration has been instrumental in developing Compass Group China’s cage-free implementation roadmap, marking a significant step towards successful implementation of their cage-free policy and sustainable and ethical food sourcing in China.
Christine delves into the challenges and successes of initiating and executing this groundbreaking shift to cage-free eggs in one of the world's largest markets. This episode offers a rare glimpse into the complexities of integrating cage-free policies in a corporate setting and its ripple effects on suppliers, consumers, and the industry at large.
Tune in for an inspiring story of change, leadership, and commitment to a more sustainable future in the food and hospitality industry.
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