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Play, download and edit the free video Food Supply Chain Resilience: Reflections on Availability and Access.

Presenter:
Dr. Felisa Preciado Higgins is the Associate Dean for Undergraduate Education and a Clinical Professor of Supply Chain Management at the Smeal College of Business. As well as dealing with the pandemic, for the last year, Felisa has been researching ways to improve the food supply chain. Dr. Higgins holds a Ph.D. in Industrial Engineering from Purdue University, a Master of Science in Industrial Engineering from Florida State University, and a Bachelor of Science in Industrial Engineering from Florida A&M University. Prior to joining Penn State, Felisa worked for Kimberly-Clark Corporation (KCC), where she was responsible for implementing process improvement solutions and demand planning methods throughout Latin America. Her previous work experience also includes the automotive and apparel industries. Prior to assuming her role as Associate Dean, Dr. Higgins served as a 2016-2017 Administrative Fellow for the Office of the Vice President for Commonwealth Campuses.

Date: Wednesday, March 24, 2021

The COVID-19 crisis has highlighted vulnerabilities in global food supply chains in unprecedented ways. If you watched the news in the past year, you probably noticed reports of long lines at food banks simultaneously running with stories about massive food waste. How is this possible? Due to the pandemic, an extraordinary level of stress has been placed on those that produce, process, and deliver what we eat while reliable access to food is physically and economically disrupted for millions. The fight against food insecurity, during this crisis and beyond, requires identifying and addressing risks that threaten both availability and access to food. Smeal supply chain professor, Dr. Higgins explores the threats to food supply chain resilience underscored by the current public health crisis and the challenges of matching availability with access. At the end, she answers attendees' questions.

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