Webinars

Ramin Ghamkhar

Join us for an essential webinar, "Mastering Food Loss and Waste," where you'll gain practical insights into tackling one of the most pressing challenges in the food and agriculture industry.

Lana Suárez

Join to learn more about EPA tools and resources, funding and partnership opportunities. Hear from EPA...

Joanna Griffiths

Join us to explore sustainable packaging: what it means, how to reduce environmental impact while maintaining product integrity, and the latest trends and best practices in global sustainability...

Ramin Ghamkhar

Join us for an engaging webinar on 'Optimizing Efficiency and Sustainability in the Food Sector: A Life Cycle Assessment...

Christopher Eastwood

Prosciutto di Parma is a pinnacle of Italian culinary craftsmanship, renowned for its exquisite flavor, delicate texture, and centuries-old tradition.  In this webinar, we'll delve into the rich history and artisanal techniques behind the production of...

Join Miles Agatha-Currier, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

Jeff Sindelar

Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based technologies and “art” driven techniques. Today, fermented meat products continue to gain...

Carlos del Hoyo

Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

Stefano Scarso

Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

Stefano Scarso

The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.