Big changes are roiling the food and beverage supply chain. The soaring cost of energy and commodities makes it essential that producers cut costs even as they speed up the flow of goods to market, to ensure freshness, innovation and shelf availability. Ann Grackin, managing director of the Supply Chain Intelligence Service of Marsh, lays out these key challenges and proposes ways for coping with them. Food safety has become an especially critical issue, especially in light of the industry's historically low margins. Grackin talks about how food and beverage suppliers can work more closely with partners in multiple channels, rethinking many of the assumptions that have driven their supply chains for decades. [Run Time (Min): 12:14]