Dynamic risk management Seminar
3 March 2026
Member: £255 + VAT / Non-member: £295 + VAT
Group discounts available on request. Contact Training
Summary
There are many challenges for which the food and drink industry need to manage their risks – with supply chain challenges, sustainability considerations, allergen risks and water use / reuse being some of the most pressing. Our speakers will share insights into these current and emerging challenges, and discuss how you can future-proof your business through dynamic risk management.
Presentations include ‘Building allergen confidence’, ‘The impact of climate change on the food and drink industry’ and ‘The rise of Pre-requisites’.
Who should attend
The seminar is aimed at technical managers, operational directors and any colleagues that review risk in your company.
Benefits of attending
- Insights from a range of expert speakers from across the industry;
- Knowledge in key challenge areas (supply chain resilience, allergen management, sustainability and more);
- Dynamic risk management strategies;
- A holistic view of risk to help future-proof your business;
- Networking and knowledge sharing.
Event Director
Andrew Collins
Exhibiting
Provisional programme
| Time | Presentation |
|---|---|
| 10:00 | Chairman's welcome and housekeeping Alec Kyriakides, Independent Food Safety Consultant |
| 10:20 | From volatility to viability: Shaping financial resilience in the food and beverage industry The food and beverage industry is under mounting pressure as climate change drives up costs, disrupts supply chains, and increases financial risk. Businesses must find ways to protect margins and secure long term stability in an increasingly unpredictable environment. Covering three key areas: Changing climate risks for key crops, contractual resilience strategies and innovative risk solutions, this presentation will explore the scale of climate related challenges and highlight practical solutions to strengthen resilience and emphasise the importance of industry-wide collaboration and accessible solutions to safeguard against global crop volatility. Attendees will leave with actionable steps to future-proof operations and ensure competitiveness in a changing climate. Paula Treacy and Luke Withers, Lockton Companies LLP |
| 10:45 | Water watch: The risks Beth Crowley, Waterscan |
| 11:10 | Break |
| 11:30 | Challenges with allergen communication From supplier to customer – building allergen confidence explores the critical role of allergen management across the entire supply chain, from ingredient sourcing to final product delivery. This presentation highlights the importance of collaboration between suppliers, manufacturers, and retailers to ensure accurate allergen information and protect consumer health. Anita Kinsey, Pret A Manger |
| 11:55 | Supply chain challenges Zoe Richards, Trustwell |
| 12:20 | Lunch |
| 13:15 | Legacy systems Sara Mortimore, Independent Food Safety Consultant |
| 13:40 | The rise of pre-requisites Andrew Collins, Campden BRI |
| 14:05 | Break |
| 14:15 | Data science, AI and food safety: From hazard to resilient systems This talk explores how AI and data science technologies can transform food safety and supply-chain resilience at a time when hazards continue to emerge, and existing systems struggle to manage risk. We’ll examine the core distinction between hazard and risk and why misinterpreting this distinction can lead to overburdened technical teams, excessive auditing, and missed early warnings. We also recognise that compliance data does not equal risk data, so additional data is needed to manage risk. Building on ALARA principles, we will examine how AI-driven tools can strengthen food safety, identify outliers, detect weak signals across the supply chain, support more agile business responses and reduce risk. The session will conclude with a practical view of what businesses can do next: create resilient, interconnected risk-management approaches using the right data, embrace data sharing, and adopt systems capable of detecting hazards before they become consumer or brand threats, while also recognising that without leadership, technology will fail. Hazards will keep arising. But with better data, smarter systems and the right leadership, our ability to manage risk can advance significantly. Cronan McNamara, Crème Global |
| 14:40 | Resilience Alistair Cowin, Resilium |
| 15:05 | What next? Panel discussion |
| 15:30 | Chairman's close Alec Kireakedes, Campden BRI |
Speakers
Alec Kyriakides, Independent Food Safety Consultant
Alec Kyriakides is a food safety consultant with over 35 years experience in the industry, spending 28 years managing technical operations at the retailer Sainsbury’s, prior to which he worked in food manufacturing. He is a qualified microbiologist and co-author of books on the practical control of foodborne pathogens including Salmonella spp., Clostridium botulinum, Shiga toxin-producing E. coli and Listeria monocytogenes. He is currently a Non-Executive Board Director of Campden BRI, a Board Trustee of the Institute of Food Science and Technology (IFST), Chair of the Advisory Committee on the Microbiological Safety of Food, Chair of the FSA Root Cause Analysis Steering Committee and Honorary Lecturer at Queen’s University Belfast.
Paula Treacy, Lockton Companies LLP
Paula has over 15 years’ experience working in the insurance broking sector, with more than a decade spent working across Australia and New Zealand before returning to the UK last year.
She now co chairs Lockton’s Food, Beverage and Agri Practice alongside Luke, where she works closely with clients in the sector to understand their strategies and challenges. Paula is passionate about helping businesses achieve better outcomes by aligning risk and insurance solutions with their long term goals.
Luke Withers, Lockton Companies LLP
Following a degree in Safety, Health and Environmental Management, Luke has spent the last 13 years working in risk and insurance, focusing primarily on client service and leadership for complex, corporate and multinational organisations. He spent several years working at NFU Mutual and as a group secretary for the NFU; he has worked with some of the UK’s largest food and beverage organisations, placing and managing their insurance programmes, advising on risk management and dealing with complex multi-million pound claims. Luke currently leads the Food, Agri and Beverage practice for Lockton in the UK as a partner and a vertical leader, which is the businesses largest industry segment with several of the largest food and beverage businesses as their clients.
Beth Crowley, Waterscan
Beth leverages her deep experience in climate, reporting and mathematical modelling to turn data into clear insights. As a risk specialist, she helps businesses understand their performance, identify opportunities, and make confident, evidence-based decisions. Beth has worked with large corporations such as IKEA and Coca-Cola European Partners, as well as the UK Climate Change Committee to incorporate environmental risks into long-term strategy and planning.
Anita Kinsey, Pret A Manger
Anita has a wealth of experience having worked for 13 years in food manufacturing supplying all the major retailers prior to joining Pret A Manger in 2001.
She is currently splitting her time between UK and Global. She is responsible for managing a group of UK suppliers, ensuring Pret standards are maintained as well as ensuring that products are launched on time. She helps compile the global KPI dashboard, as well as co-ordinating and liaising with external associations. She also sits on the Industry Exchange Group which was set up by Pret in 2018 to share best practice on allergen management, communication and education within the hospitality industry.
In addition, she is a Fellow of IFST and Chartered Scientist.
Andrew Collins, Campden BRI
Andrew joined Campden BRI at the beginning of 2009. With over 30-years’ experience in a wide range of food businesses (including catering), his current role focuses on consultancy work with the holistic and practical application of food safety management including the role of HACCP and good hygiene practices.
He is a certified BowTie practitioner, and is one of the few food safety experts globally using BowTie methodology – a barrier, risk-based thinking approach to risk management in the food businesses. This approach enables businesses to build holistic, resilient and adaptive systems in a rapidly changing environment.
Andrew also works on supply chain management, agriculture and water use, animal feed and traceability. Plus, he’s part of the team that manages hygiene and allergen management.
Cronan McNamara, Founder and CEO, Creme Global | Adjunct Professor, UCD
Cronan McNamara is a leader at the intersection of food safety, data science, and innovation. As Founder and CEO of Creme Global, he has built a world-class data science platform that helps major corporations and governments make smarter, safer decisions.
With over 85 peer-reviewed publications produced by his team, Cronan has a proven track record of turning complex science into practical systems. He combines a background in physics, high-performance computing and international business with hands-on experience scaling technology solutions.
Cronan continues to drive advances in AI, predictive modelling, and data-driven decision-making, while also serving as Adjunct Professor at University College Dublin.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.