Diligencing Your Supply Chain: Key Considerations for Food Service & CPG Companies
1:00 p.m. - 2:00 p.m. PT
3:00 p.m. - 4:00 p.m. CT
4:00 p.m. - 5:00 p.m. ET
Complimentary Program via Webinar
*Webinar details will be sent upon registration.*
Many companies rely on third-parties to supply key ingredients and inputs for their products. Based on the representations of others about these ingredients, companies may then make claims about product quality, sourcing, environmental friendliness, and more. This webinar will investigate the company’s obligations around diligencing its supply chain, cover best practices, and assess risk and risk management approaches for these externally sourced ingredients.
Topics we will cover include:
- FTC substantiation requirements & compliance
- Working with suppliers & supplier audits
- Testing programs
- Risk-shifting approaches
- Michael McGawn, Deputy General Counsel, Chipotle
- Abby Meyer, Partner, Food and Beverage Team Leader, Sheppard Mullin
- Neil Popović, Partner, ESG and Sustainability Team Leader, Sheppard Mullin
- Snehal Desai, Associate, Sheppard Mullin
This activity has been approved for Minimum 1 Continuing Legal Education credit by the State Bar of California. Sheppard Mullin Richter & Hampton LLP certifies that this activity conforms to the standards for approved education activities prescribed by the rules and regulations of the State Bar of California governing minimum continuing legal education.
This program has been approved in accordance with the requirements of the New York State Continuing Legal Education Board for a maximum of 1 credit hour which may be applied toward the Areas of Professional Practice requirement, and is suitable for both transitional and non-transitional attorneys.
This course has been approved for Minimum Continuing Legal Education credit by the State Bar of Texas Committee on MCLE in the amount of 1 credit hour General credit hours.
*You must attend the full webinar to receive credit.