The San Francisco State College of Business Welcomes you to the - - PDF document

The San Francisco State College of Business

Welcomes you to the

Third International Workshop on Food Supply Chains

Making Food Supply Chains Efficient, Responsive and Sustainable San Francisco, CA November 4th – 7th, 2014

Workshop Attendees and Program Schedule

First Name Last Name Title Affiliation Country Riccardo Accorsi Researcher, Dipartimento di Ingegneria Industriale Universitá di Bologna Italy Renzo Akkerman Professor, Operations Management and Technology Technische Universität München Germany Thomas Atkin Professor, Operations and Supply Chain Management Sonoma State University United States John Bartholdi, III Professor and Director of Global Research, The Supply Chain & Logistics Institute Georgia Institute of Technology United States Diego Carrasco Doctoral student, Dipartimento di Ingegneria Industriale Pontificia Universidad Catolica de Chile Chile Susan Cholette Professor, Decision Sciences San Francisco State College of Business United States Raymundo (Kike) Forradellas Professor, Facultad de Ingeniería Universidad Nacional de Cuyo Argentina Alejandro Mac Cawley Professor, Dipartimento di Ingegneria Industriale Pontificia Universidad Catolica de Chile Chile Riccardo Manzini Professor, Dipartimento di Ingegneria Industriale Universitá di Bologna Italy Leorey Marquez Research Scientist, Digital Productivity and Services Commonwealth Scientific and Industrial Research Organisation Australia Sergio Maturana Professor, Depto. de Ingeniería Industrial y de Sistemas Pontificia Universidad Catolica de Chile Chile Sara Rodriguez Professor, Programa de Posgrado en Ingeniería de Sistemas Universidad Autónoma de Nuevo León Mexico Esbeth van Dyk Principal Supply Chain Analyst Logistics and Quantitative Methods, CSIR South Africa

• J. Rene

Villalobos Professor, Industrial Engineering Department Arizona State University San Francisco

Program Update: on Tuesday, November 4th we will be visited by a group of executives from various food and horticulture companies in the Netherlands. They will be in the audience for a session of talks and have agreed to participate in an industry panel afterward lunch. Name Function Company Rob Adams CEO Sixfingers Arie Barendregt CEO Formflex Jasper Brommet CEO MeetIn Theo Bruinsma Director special projects Marel Chris de Ruijter CEO Leap Group BV Denis Dullemans CEO Agrolux Holding BV Bart Houdijk CEO Houdijk Holland Jan Willem Jongbloed CEO Bakker & CO Roland Kals Technical Director Rademaker Peter Nales CFO 247 tailorssteel Erik Jan Radstake R&D director Meyn Food Processing Technology Marcel van Haren Manager agro food cluster FME Carel van Sorgen CEO 247 tailorssteel Cees Visser CEO Viscon Group

Tuesday the 4th of November. DTC 597 (835 Market Street, 5th floor)

9:00 Registration, continental breakfast served 9:30 10:00 Workshop Welcome and Announcements 10:30 Sara Rodriguez

A Mixed Integer Linear Programming model for planning at

• perative level in a meat packing plant

11:00 Leorey Marquez

Simulation of RFID-induced Efficiencies in Meat Packaging

11:30 Leorey Marquez

Food Stability, Sensors and Value Chains: Issues and Challenges in Meat Traceability

12:00 lunch: 45 minutes 12:45 Industry Panel: Food and Horticulture Executives from the Netherlands 13:30

Raymundo (Kike) Forradellas/ Francisco Ibañez

Optimizing the planning of harvest, transport and grape crushing activities in the wine supply chain

14:00 Riccardo Accorsi

Closed-loop strategies to locally simulate food shipment conditions

14:30 Riccardo Manzini

Quality assessment of fine Italian chocolate subject to time- varying stress of temperature during the logistic distribution

15:00 coffee break 15:30

• J. Rene Villalobos

Planning, consolidation and coordination the keys for small farmers to advance in the fresh produce value chain

16:00 Riccardo Accorsi

Energy balance in sustainable food supply chain processes

16:30 Renzo Akkerman

Modelling water reuse in the food industry – Opportunities and Challenges

19:00 Opening Night Reception- 301 Chestnut St. (cross street and pedestrian entrance at Grant)  You are encouraged to bring a bottle of wine from your home region (or a wine region you identify with). Last minute shoppers can find something in the neighborhood 3 blocks away at Little Vine, 1541 Grant Street (open until 7pm). Heavy appetizers will be served. Fun facts about Telegraph Hill  Telegraph Hill used to be much bigger. It was mined for its rock, used as ballast for empty departing ships. Thus this may be the most widely disseminated hill on the planet, with parts of it in filling the streets such far-flung port cities as Liverpool, New York, Sydney, and Valparaiso. The hill was also mined for local construction use, sometimes illegally, and the Eastern part is still subject to landslides. (We are thankfully 2 blocks away from such a zone).  After the 1906 Earthquake most of Telegraph Hill burned in the fire, like the rest of downtown San Francisco. However several buildings along on one street were saved by use of backfires and application of wine to the walls to keep them cool. Wine was also the only beverage widely available for some days afterwards, so even the dogs and horses ended up drinking from the puddles that could be found, and eyewitnesses report seeing them staggering around.

Wednesday the 5th of November. DTC 597 (835 Market Street, 5th floor)

9:00 Late registration, continental breakfast 9:30 10:00 Raymundo (Kike) Forradellas

A comparison of wine supply chain model between Argentina and France

10:30 Sergio Maturana

A model for determining bottling Lot-sizes for export- focused wineries under uncertainty and allowing postponement

11:00 coffee break 11:30 Alejandro Mac Cawley

Update on Wine Temperature Tracking

12:00 Thomas Atkin

Current state of wine production during transport and storage

12:30 Diego Carrasco

framework for benchmarking in the wine industry

13:00 lunch- 1 hour 14:00 Esbeth van Dyk

Establish a Performance Measurement Framework for the SA Wine industry: Project Approach

14:30

(open time to discuss SA project as a group)

15:00 15:30 coffee break 16:00 WSC meeting 16:30 17:00 leave DTC, begin trek on foot to conference dinner (includes a visit to historic landmarks and a regroup for guests/plus ones at Columbus Café [526 Green St] For 2 for 1 happy hour, http://www.columbuscafesf.com/ ) 19:00 Conference Dinner Bocce Café, 478 Green St Fun Facts about North Beach  North Beach wasn’t just comprised of Italian immigrants. In the 1880’s an increasing number of Spanish, Mexican, French, Portuguese, Peruvians, Chileans and Basques moved in. As they all spoke Romance-based languages the neighborhood was nicknamed the Latin Quarter.  The sub-neighborhood of Chilecito (Little Chile) developed earlier, during the Gold Rush. It suffered a tragic attack in 1849 from the Hounds, a self-appointed militia from New York City that was really just a bunch of thugs (as found in the movie Gangs of New York).  Most of the basements of the buildings inhabited by the Italian immigrants in North Beach were put to good use: winemaking. Each fall families would buy a ton of grapes from the railroad cars that came by ferry from the North Bay to the Embarcadero. Eyewitnesses reported that the sidewalks were slippery with winemaking residues, and the air smelled of fruit this time of year.

Thursday the 6th of November: Tour Day at Constellation Brands in Lodi

As we will be visiting production facilities, please dress appropriately (closed shoes, no shorts). We will likely visit the grounds at Turner Vintners, so said attire should be comfortable for walking. 7:15 Bus Pickup: Hotel Chancellor (433 Powell, at Post near Union Square)  Lodi is over 2 hours away. As we have a full schedule, with 2 facility visits and a lunch, we will need to leave early and promptly. The bus will be departing at 7:30 sharp! 10:00 Turner Road Vintners (4614 W Turner Rd)  Turner Road Vintners is one of Constellation’s growing brands with a variety of packaging formats, and we should be able to see a packaging line in action.  Depending on time constraints we will likely get a tour of part of their award winning wastewater treatment system which is integrated with the local wetlands, per https://www.youtube.com/watch?v=ltTyDI9UfU0 12:30 Lunch-Cactus Mexican Restaurant (18961 N Lower Sacramento Rd),with our Constellation hosts  Rick Anderson, Vice President, Logistics  Dan Hansen, General Manager of Turner Road Vintners  Mike Jones, Distribution Director at Lodi Distribution Center; and myself  Ramon Magdaleno, Distribution Director at Turner Road Vintners 14:00 Constellation Wine Distribution Center (770 North Guild Avenue)  Distribution Center for Opus One, Robert Mondavi, Franciscan, Mt. Veeder, Simi, Ruffino, Rex Goliath, Ravenswood, Papio, Talus, and other Constellation brands  580,000 square feet, Annual shipping volume: 16 million cases of wine  Supports both domestic and international shipping 16:30 bus departure. Dropoff at Hotel Chancellor between 18:30-19:00. Fun Facts about the Central Valley  The Central Valley is one of the world’s most productive agricultural regions. Comprising under 1% of US farmland by area it produces 8% of the nation's agricultural output by value.  Over 200 crops are produced here, including over 80% of the world’s almond production and two-thirds of global walnut production. (Yes, California has a lot of nuts).  This region produces the state’s largest volume of wine grapes, but often more for jug wines. However, the Lodi AVA is earning respect, especially for its full bodied reds, like zinfandel.

Friday the 7th of November: Local Tour Day

For those on the Port of Oakland tour, please dress appropriately (closed shoes, no shorts). You will have to already have signed the Port’s security form (passed around on Wednesday), and we will have a space limit of no more than 15 people on this part of the trip (Guests will get priority on a first come, first serve basis if space opens). Otherwise, you can meet up with us at the Ferry Marketplace. 9:00 Minibus Pickup: Hotel Chancellor (433 Powell, at Post near Union Square) 10:00 Port of Oakland Tour, Host: Susan Ransom, OICT Client Services Manager, SSAMarine  The Port of Oakland the fifth busiest container port in the United State. Unlike our larger neighboring ports to the South, which are primarily import centers, the Port of Oakland is roughly split between import and export. (Top export by value: fruits and nuts!)  Wine and Spirits are both the 5th largest import and export by revenue.  Oakland was the first major West Coast to build terminals for the then-revolutionary container ships, becoming the second largest port in the world in container tonnage in the late 1960s. The bus will make 2 stops on the way back: first the Ferry Building Marketplace then Hotel Chancellor. 12:00 Visit the shops and food stalls of the Ferry Building Marketplace (Embarcadero @ Market) http://www.ferrybuildingmarketplace.com/ for food tastings and lunch on your own  After the 1989 Earthquake condemned the Embarcadero freeway as unsafe, the redevelopment

• f the waterfront, including the restoration of the ferry building is considered one of the

nation’s more successful urban renewal projects.  The city’s best known farmers’ market sets up here every Tuesday, Thursday and Saturday.  Over 45 shops feature artisanal and primarily locally produced products. I recommend stopping at Cowgirl Creamery, which provides free tastes of locally produced and imported cheeses. The 2 different olive oil purveyors and honey vendor also encourage sampling. The adventurous can visit the La Cochina booth to see what grub (literally) is being offered by Don Bugito. 2:30: Take a short taxi /Uber/Lyft ride to get to our last stop for the week…. 3:00 Tour of Triple VooDoo Brewery, (2245 3rd Street), www.triplevoodoo.com  Although not as hopping as Portland, San Francisco is home to many craft brewers as well as Anchor Brewery, one of the first modern microbreweries that is credited with reviving the American Beer Scene. Triple Voodoo proudly carries this tradition on.  The Dogpatch neighborhood is considered up-and-coming but still safe, unlike Bayshore, where Speakeasy brewery is located. Not as expensive as Union Square or North Beach, it boasts a creative food scene enjoyed primarily by locals (especially great for hipster watching) and is centered on the main corridor, 3rd Street. Some recommended post-workshop restaurants include the following:

• Moshi Moshi (2092 3rd St.) Japanese/Sushi as interpreted by Californians.
• Gilberth’s Rotisserie & Grill, (2427-2429 3rd St.) Meaty US favorites with a Latin twist.
• The Lab (801 22nd St) Foodie-meets-science-geek mashup.