In a world defined by constant disruption, the ability to absorb shocks and adapt has become essential for successful organizations. This concept of adaptive resilience emphasizes not just bouncing back from challenges but evolving through them. As McKinsey & Company notes, “Resilient organizations don’t just bounce back from misfortune or change—they ‘bounce forward.’”

In the global food system, this mindset is more critical than ever, requiring companies and institutions to anticipate marke…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Christopher R. Daubert, PhD, is IFT President, 2024–2025 ([email protected]).

In This Article

  1. Leadership
  2. Food Sciences
Interstitial Ad Interstitial Ad is invalid; ad is not Enabled