The audience will be divided into seven discussion groups for this ‘roundtable’ session format to address the following relevant sub-topics:
1. The application of food safety controls when departing from traditional supply chain. Ghost, dark, cloud,  and multi-cuisine kitchens and food delivery: are we still going to cook at home?
2. How to enhance the contractual strength of suppliers when dealing with big online service providers
3. Is the food and beverage online supply chain shorter or longer? What are the pros and cons?
4. Can the new reality of food and beverage e-commerce contribute to a greener world? Will the parcelisation of food deliveries reduce food waste? Is the “new” supply chain sustainable?
5. Who is the new consumer of food and beverage e-commerce? How do we protect them? How has the pandemic brought more trust in the decision-making process when dealing with food than it was in the past?Has the pandemic revolutionized the concept of trust in international commerce?
6. What are the differences between keyword ranking and eye-level physical market shelves in terms of the visibility of food products? How do we reconcile manufacturers, distributors, and consumers interests altogether?
7. The new life of retail and proximity F&B shops as final deliverers of local and 0 kilometre products to the consumers, and wholesalers’ revalued neighbour agents