8 episodes

A Food, Beverage and Agribusiness Podcast

Don't Miss a Beet Kermit Nash, Jonathan Havens

    • Business
    • 5.0 • 3 Ratings

A Food, Beverage and Agribusiness Podcast

    Early Advocates of Organic Food Products, Amy’s Kitchen Believes in the Benefits of a Fully Regenerative Ecosystem and Aims to Help Heal the Planet Through Its Business

    Early Advocates of Organic Food Products, Amy’s Kitchen Believes in the Benefits of a Fully Regenerative Ecosystem and Aims to Help Heal the Planet Through Its Business

    In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Paul Schiefer, senior director of sustainability at Amy’s Kitchen, which started in a home kitchen in Santa Rosa, California and now serves millions of consumers globally with organic ready-made canned and frozen meals. Paul discusses with Jonathan how Amy’s Kitchen last year became a Certified B Corporation®, a designation which means that the company has met the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. Paul outlines for listeners the B Corporation® certification process that took several months to complete and analyzes the company’s operations and performance across several areas, such as governance, supply chain, adjacent and internal communities, and environment. Finally, Jonathan and Paul talk about how the B Corporation® principles mirror the company’s ethos and align with its sustainability goals, including scaling organic agriculture, investing in research to make it more productive, and decreasing the cost of organic food so it is affordable and accessible to everybody.

    • 19 min
    The Responsible Corporate Officer Doctrine and the Food, Beverage and Agribusiness Industry — What You Need to Know

    The Responsible Corporate Officer Doctrine and the Food, Beverage and Agribusiness Industry — What You Need to Know

    In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with colleague Justin Danilewitz, a litigator in the Firm’s White Collar and Government Enforcement Practice and a...

    • 23 min
    From the FSMA Proposed Food Traceability Rule to Labeling Transparency — Analyzing the Growing Complexity of Food Law, Industry Advances and the Road Ahead Under a New Administration

    From the FSMA Proposed Food Traceability Rule to Labeling Transparency — Analyzing the Growing Complexity of Food Law, Industry Advances and the Road Ahead Under a New Administration

    In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Tony Pavel, Senior Food Lawyer and Global Food Law Team Leader at Cargill, a global food, agricultural,...

    • 25 min
    From Regenerative Agriculture to Transparent Processes — Organic Farming and Supply Chain Challenges and Opportunities

    From Regenerative Agriculture to Transparent Processes — Organic Farming and Supply Chain Challenges and Opportunities

    Host Kermit Nash, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Anthony Sepich, CEO of Firm client Pipeline Foods, a supplier of organic and non-GMO food and feed ingredients for the consumer...

    • 22 min
    From FDA to USDA – the Alphabet Soup of Regulatory Agencies and How the Government Has Permitted Some Flexibility During the Pandemic

    From FDA to USDA – the Alphabet Soup of Regulatory Agencies and How the Government Has Permitted Some Flexibility During the Pandemic

    In this episode, host Kermit Nash, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with fellow FBA Practice co-chair, Jonathan Havens, on the portfolios of the U.S. Food and Drug Administration (FDA)...

    • 24 min
    From More Delivery, Takeout and Outdoor Dining Options to Financial Relief – How Restaurants Have Managed Throughout the Pandemic

    From More Delivery, Takeout and Outdoor Dining Options to Financial Relief – How Restaurants Have Managed Throughout the Pandemic

    In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with the Firm’s Labor and Employment Practice vice-chair Dena Calo and Carrie Leishman, president and CEO of the Delaware Restaurant Association, about how the restaurant industry has managed throughout the pandemic and the potential road ahead. They discuss how the industry is fighting hard to adopt new practices with more delivery, takeout and outdoor dining options as well as safety measures, while also getting some financial assistance from the government. In addition, Carrie talks about rolling out a rapid workforce training program to help increase restaurant workers’ chances of reemployment, upskilling and higher wages, and also about the association’s work to assist women in the hospitality industry.

    • 25 min

Customer Reviews

5.0 out of 5
3 Ratings

3 Ratings

Top Podcasts In Business