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GFSI Conference DAY 1 – Global Resilience and Forging a Sustainable Food Safety Future
GFSI Conference
The annual reunion of the global food safety community and the unmissable rendezvous for everyone involved in advancing food safety and consumer trust worldwide!
600
+
attendees
40
+
countries
340
+
companies
Food Safety is Everybody’s Business
The reality of food safety hinges on a single truth: Food Safety is Everyone’s Business. This core principle recognises that the livelihood of every stakeholder in the supply chain, from primary producer to manufacturer, to auditor and retailer, depends on food being safe.
For 25 years, the GFSI conference has acted as a platform for active collaboration, providing the insights needed for a global food safety system that mitigates risk and strengthens consumer trust.
Now, the 2026 edition in Vancouver, Canada, will transform this principle into a collective roadmap for success.
Join us in March to connect and share insights with the leading minds shaping our industry. Come lend a hand in building the food safety blueprint of the next 25 years.
What is The GFSI Conference?
Food industry leaders from around the world attend the global GFSI Conference, which has become the meeting place for decision-makers from across the supply chain and around the world, from the private and public sectors alike. Participants share knowledge, strengthen their networks, showcase their learnings and do business.
The GFSI Conference stage features a wide range of hand-picked speakers: renowned experts and academics, CEOs, public authorities, industry leaders, innovators and grassroots players. Their presentations offer insight into the latest science, technology and collaborative tools being leveraged for food safety around the world.
They Design the Conference Programme
The Programme Committee
- Deann Akins-Lewenthal, Ph.D., Senior Director Global Food Safety, Mondelēz International
- Ray Bowe, Director Food Safety & Quality, Musgrave Group
- Julian M. Cox, Associate Dean (International – Emerging Markets), Faculty of Engineering, University of New South Wales (UNSW Sydney)
- Dave Crean, Director, STRIDE Food R&D Consultancy Ltd.
- Natalie Dyenson, Chief Food Safety & Regulatory Officer, International Fresh Produce Association
- Pierre de Ginestel, Director Health & Quality, Auchan
- Cindy Jenks, Head of Technical, Product food safety and Quality, Pick n Pay
- Roy Kirby, Partner, FoodsafERM (Programme Committee Chair)
- Cliona Murphy, Consultant, Senior Business Leader & Board Director
