Where Did That Come From, Really?
3 July 2019
Restaurants are jumping on the Farm to Table movement, proudly announcing where the chickens for your waffle ranged and the hops for your beer grew.
Smart supply managers are taking on similar exercises, mapping their supply chains to address questions of risk, sustainability, and social responsibility. CIPS VP Operations - Americas Bill Michels says it’s not as easy as it sounds.
Podcast runs 19:38