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Barbara Guignard of Efficio shares insights into supply chain resilience in the food and beverage sector

To begin, could you share details of your career history and how you came to be in your current position? I joined Efficio in 2008 and have over 16 years of experience in procurement and supply chain consulting, working with global businesses to help them optimize costs, strengthen supplier relationships, mitigate risks, and improve operational efficiency. My experience spans multiple industries, including food and beverage, where I have helped companies navigate sourcing complexities, enhance supplier resilience, and manage cost volatility.

What does your current role entail? In my role at Efficio, I collaborate with clients to develop and implement procurement strategies that enhance supply chain resilience and cost efficiency. This involves identifying and integrating new suppliers, optimizing category management, and navigating disruptions— particularly in the food industry, where supply chains are highly sensitive to external shocks like extreme weather events, geopolitical instability, and shifting consumer demands.

Efficio’ s approach focuses on transforming procurement and supply chain complexities into opportunities, delivering rapid results that drive sustained improvements. Our services include cost optimization, procurement excellence, supply chain management, and sustainability and ESG; all aimed at building resilient and adaptable supply chains.

In an era of food chain disruption, what are the key lessons businesses should take away from recent crises like Hurricane Milton? The biggest lesson is building long-term supply chain resilience, not just reacting to crises. Hurricane Milton reinforced the importance of:

■ Diversification of suppliers and geographies: Relying on a single source for key food ingredients( such as cocoa, wheat, or dairy) increases risk.

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