When every physical product has a digital identity that connects the “who, what and where” of every product at every step of the supply chain, restaurants, grocers and brands can easily share accurate data with providers, distributors and customers. From source to store in the post-COVID-19 new normal, the food industry is facing increasing pressure to be faster, more transparent and more productive. This session will explore the latest trends in food retail and some of the ways in which grocers and restaurants are using RFID technologies to improve their visibility and efficiency, and to ultimately reduce waste.
Speaker: Julie Vargas, Director, Global RFID Market Development, Food and Intelligent Labels, Avery Dennison