What are food producers doing to ensure full shelves despite rising energy and capital costs? How do seasonal demand, weather and promotions complicate demand planning? Why need AI-based forecasts still human intelligence? Which sustainability issues face food producers?These and other questions were discussed in an workshop with Dr. Jenny Mueller (DIE FRISCHEMANUFAKTUR), Roland Keul (Gerolsteiner Brunnen), Benedikt Scheckenbach (Unternehmensgruppe Theo Müller) and Michael Unger (RAPS GmbH & Co. KG). The companies presented the current challenges in their company's supply chain management. More than 150 students and researchers from seven universities joined the online workshop.The workshop was a cross-university event organized by Manuel Ostermeier (Universität Augsburg), Christian Fikar (Universität Bayreuth), Heinrich Kuhn (Katholische Universität Eichstätt-Ingolstadt), Dr. Sandra Zajac (Katholische Universität Eichstätt-Ingolstadt), Andreas Holzapfel (Hochschule Geisenheim University), Sandra Transchel (Kuehne Logistics University), Michael Sternbeck (TH Ingolstadt) and Alexander Hübner (TUM Campus Straubing).
