When you attend FMI Connect this year we’ve ensured you will be able to be a part of the current conversation about fresh prepared in food retail. You can ask direct questions of the experts and enjoy the benefit of listening to the questions raised by your peers. You also have the opportunity to see, firsthand, examples of innovative concepts and designs to fuel your creative approach to your own department.

Change comes at a varying pace. Sometimes it is fast and forced; sometimes it is incremental and modulated. When it comes to consumer attitudes about food safety, health and wellness, and desire for more nutritious, economic food options, the food retail industry is facing a wealth of change. At times it feels as if that change involves a hastened revolution in shopper demand that is driving immediate response from supermarket management. At other times it appears we’ve had glimpses of these revisions in shopper thinking for quite some time, slowly building in intensity and fueled by technology-enhanced availability of information.

In the fourth part of our series on Boardroom, I spoke with Graegar Smith, principal in Oliver Wyman’s Health & Life Sciences Practice, on retail healthcare and new findings from Oliver Wyman’s survey on consumers’ experiences with alternative sites of care.

The new infographic 8 Steps to SQF Certification breaks down the ins-and-outs of how to become SQFI certified, but we thought some more resources wouldn’t hurt. Here are some added details behind each step.