Chat logs from today's webinar:
Saqib Janjua : Good morning from Chicago
John Markan : Hello from Toledo, Ohio-U.S.A.
Sharon Ford : Good morning from Arizona, USA
Donovan Castro : Good morning from Modesto, California United States of America
pratik Goregaonkar : Good morning from Niagara falls, Canada
Atil Gedik : h
Jan Hendrikx : Hi, good afternoon from the Netherlands
Robert Sarabia : Good morning from Michigan
Lorraine : Good morning from Labrador
Atil Gedik : hi from Czech Republic
Fiza : Good morning
Mat Rundle : Good afternoon from Cornwall, UK
Dorcas Olamojiba Akinsowon Akinsowon : Hello from Nottingham, Uk
David McCormack : Hello from Nova Scotia, Canada
Brajkumar Bhadauria Bhadauria : Hello from India
Pam Turner : Good morning from Twinsburg, Ohio
Timi : good afternoon, UK
Maya Vigdergauz : Good morning from Toronto, Canada
Barry Graham : Good Afternoon from Hornsea
Paulina Matamala : Hello From Canada
Jeanne Gannon : Good morning from St. Louis, MO USA
Djamal Mehdaoui Mahdaoui : Hi from Algeria
Taka Roane : Good morning, Minneapolis MN
Rob brown Brow : Hello
alyssa j j : good morning from sunny New Mexico, USA
Abbi Howe : Good morning from Alabama, USA.
Heather Maxwell : Hi from Ireland
Aiswarya Rajesh : Hi Good evening all, Aiswarya from Dubai
alyssa j j : SO happy to see our good friend Vladimir
Elena Konstantinou : Hello from Cyprus
Linda koenig : Good morning from Bandera Tx in the Hill Country of Texas United States.
Nathan Rousseau Rousseau : Greeting from Omaha Nebraska, Excited for this presentation!
Liliana Enriquez : Hi from Mexico
Nuray cakirli : Hi! from Berlin
Trang Tran Thi Huyen : Hi from Vietnam
Ahmed Mahmoud Ahmed Hammad : good afternoon everybody, ahmed form Egypt
tolu Odeyemi : hello from Nigeria
Netasha Lyons Lyons : Netasha Lyons From New Jersey, USA
Lena Addo : Hi from Ghana
Dickson : Dickson from Ghana
Hamed Ismail : Good morning from Canada
Nasos Karachalios Karlos : Hello from Greece
Hemant kumar Gupta : Hii sir,
Jibandip Mandal : Jibandip Mandal from India
Hemant kumar Gupta : Good evening sir
Pankaj Gawande : Pankaj Gawande from India
Paul : Hi from Hampshire England
Hemant kumar Gupta : My self Hemant kumar Gupta from India
Michelle Strand : Good morning b
Ahmed : Hi everyone good evening
Sabina Alexander : Good morning from Springfield MO
Ahmed : Ahmed from Sudan
Mahmoud Al-Husseini : Hi from Alexandria, Egypt.
Neeta shah : Neeta Shah
Ahmed : I have a problem in sound ðŸ˜
Ahmed : I don't know what's that
Joana Asabere : Joana Asabere
Eunice Olobatoke : Hello everyone
Eunice Olobatoke : Eunice Olobatoke from Nigeria
Andreas Kennedy : Hi all from Texas
Oluwadunsin Augustine Ogunleye Ogunleye : Hello everyone,
Oluwadunsin Augustine Ogunleye Ogunleye : This is Oluwadunsin Augustine Ogunleye from Nigeria
Yemi Fadipe Fadipe : Yemi Fadipe from Kent, UK
Stella Adaobi Akubude : Akubude Stella Adaobi from Nigeria
Dickson : Hello Charlotte from Accra, Ghana
Nathan Rousseau Rousseau : The Coronavirus blame, reminds me of the discrimination against when people migrated from Asia. That the use of Mono sodium glutamate was killing people, to dissuade people from supporting restaurants or products.
Ana Liza Acanto Acanto : hi good day to all
Grace Great Onyaka Onyaka : Hello, Grace Great Onyaka from Nigeria.
Nathan Rousseau Rousseau : In the early 19th century, white bread was often viewed as a luxury food, symbolizing wealth and social status due to its refined, highly processed nature. In contrast, breads made from whole grains or more rustic varieties, such as whole wheat or multigrain, were considered lower-class staples. This led to a societal preference for white bread, despite its lack of nutritional value. Over time, however, the understanding of nutrition has evolved, and it is now recognized that white bread, with its low fiber content and high glycemic index, offers limited health benefits compared to whole grain options, which are far more nutritious. Yet, food deserts are full of processed breads, such as white bread.
Christina Gioiosa : This was a great topic, Vladimir! I especially appreciated how to address food racism/discrimination through food standards.
Vladimir SurÄinski : vladimir.surcinski@gmail.com
Nathan Rousseau Rousseau : This was a great presentation, thank you for putting this together!
alyssa j j : we can hear both of you.
Abbi Howe : Thank you so much for the amazing presentation. It was incredibly thought-provoking!
Christina Gioiosa : RIP Simon's computer?
Pam Turner : Great presentation. Very insightful. Thank You Vladimir !
Robert Sarabia : Very interesting and informative presentation
Jeannie Meehl : Outstanding Presentation! Thank you
Brajkumar Bhadauria Bhadauria : I found it very interesting, a new topic for me
Aiswarya Rajesh : Thank you ,Good presentation
Andreas Kennedy : Thank you, great insight to an important topic
Mat Rundle : Very interesting presentation, many thanks
Heather Maxwell : Interesting topic and it is important , however there is also a risk of losing the identity of a specific culture / food.
Atil Gedik : Unfortunately if Unfortunately if you have competition and if you are close to the primary production where men work is wanted, the understanding of many employees is to reduce the prices by reducing the salaries. Where in many countries discrimination occurs. Against this BSCI, Sedex etc. have been published but not enough and some standart scheme owners were accused of not seeing the discrimination of workers. Today in several countries it is a habit to work with workers from undeveloped areas.
Sabina Alexander : This was a great presentation. I agree that addressing food discrimination and food racism through food safety standards is a great idea. SQF has the Food Identity section in the Quality code which help could be used as a starting point.
Lena Addo : Thank you. Very insightful presentation.
Donovan Castro : Thank you
Nathan Rousseau Rousseau : This needed to be put together, and I can't thank you enough for you to tackle the elephant in the room.
Ahmed Mahmoud Ahmed Hammad : great webnair
Timi : I work for a Orientl whoelsaler and the coronavirus section did hit home for us. How can we implement food racism into our policy and procedural framework?
Rosemond Shiorkor Abban : Rosemond feom Ghana
Yemi Fadipe Fadipe : How would you decsribe the situation where mainstream food products get more regulatory surveillance than ethnic foods?
Yemi Fadipe Fadipe : I see a lot of products in ethnic shops (e.g. african food shops) where the labelling is not always in line UK/EU labelling stds
Andreas Kennedy : This objective needs to be started fully on board
Sabina Alexander : In the US some of the product are from smaller manufacturers and there are some regulations that smaller companies are exempted from. its based on a risk calculation I believe. That said these companies should still maintain good practices
Yemi Fadipe Fadipe : Thank you Vladimir and Simon
Nathan Rousseau Rousseau : Thank you again!
Trang Tran Thi Huyen : Thank you
Tim Tapp : Bye
