Ian Welsh’s Post

In Episode 134 of the Oh For Food's Sake podcast, released yesterday, we delved into the world of sustainability in the ready-meal industry. Charlie underlines the importance of balancing product recommendations with production capacities while impacting consumer choices. **Utilise Available Data to Drive Business Decisions** Smaller businesses should leverage epos data and conduct gap analyses even with limited resources to stay competitive. Use consumer behavioural data from sources like Cantor and sales data from epos to complement each other for a more comprehensive understanding of the market. Analyse market performance regularly and stay updated with industry data to plan effectively and make informed decisions regarding product placement and shopper behaviour influences.   **Foster Sustainable Practices in Product Development** Aim to minimise packaging and reduce food waste by considering recyclability and developing ready meals that you can freeze to extend their shelf life. Stay informed about environmental impact and strive to balance convenience with sustainability, exploring options like compostable packaging and facilitating consumer education on proper disposal. Work with stakeholders across the supply chain to collaborate on reducing carbon footprints—consider adopting a "carbon share" approach that shows the environmental impact of products alongside their market share.   **Emphasise Continuous Learning and Adaptability in Category Management** As a category manager, consistently upgrade your skills to influence sustainability initiatives effectively. Knowledge in evaluating carbon emissions at the product level can be particularly impactful. Stay adaptable to legislative changes and evolving consumer demands that push for greater sustainability. Recognise your influence as a category manager on the short-term and long-term industry landscape and your essential role in shaping consumer choices towards healthier and more sustainable options. You can LISTEN HERE: - https://lnkd.in/g_h4u7At @oh_forfoodssake #npd #podcast #foodie #womeninfood #startup

Sometimes Sonalie Figueiras and I talk about things in sustainable food that are interesting, but fairly straightforward. This episode felt like a lot of back-and-forth on very subjective topics, such as founder transitions and startups responding to (what I'd call) weak journalism Listen in to hear more about: 👨💼 👩💼 Various leadership changes happening at companies within sustainable food. From Perfect Day to TiNDLE Foods, there's a lot of movement, and some of it seems more smooth than others - Ryan Pandya, Andre Menezes ✍ UPSIDE Foods responds to yet another negative piece by Bloomberg, and I try to understand Sonalie's thoughts on how they should respond to these articles, from a journalist's point of view. The one clear thing is that everyone will have an opinion, but this is not a black and white topic - Uma Valeti, MD 🥣 WK Kellogg Co introduces a new cereal line that's plant-based and focused on high protein and strong macro-nutrient profile, which hits directly on consumer trends, especially for younger generations. Tough blow for players like Magic Spoon, but a win for consumers Read the full newsletter here: https://lnkd.in/ejs7uDZJ https://lnkd.in/eMP2Ab3N

Did you know 25-35% of food is thrown out? In case you missed this podcast, this is a great (and fun) episode with Oliver Steiner where we dive into the topic of food waste and discuss how to minimize this impact on the environment. We hope you enjoy it! (Also available on Spotify: https://lnkd.in/edGeAb2m) https://lnkd.in/ekQevRNY #foodwaste #upcycling #environmentalimpact #entrepreneurship #podcasts #dobetter reVyven

Curious about trends in sustainability for produce in 2024? Have a listen to Measure To Improve, LLC's Kieran Ficken McNeice on The Packer's Tip of the Iceberg Podcast! Lots of great info on #sustainablepackaging, #regenerativeagriculture, #greenhousegasemissions and the evolving patchwork of regulations and consumer expectations.

🌿 Interesting podcast on brand marketing & sustainability! 🌿 Suvi Reinikkala our Marketing Director for Spirits, recently participated in a thought-provoking conversation on The Brand Activism Podcast. 🎙️ In the episode titled "How Vodka Can Curb the Climate Crisis?" Suvi engaged in a deep dive with Christian Budtz, shedding light on various facets of #brandmarketing, #innovation, and #sustainability. The discussion goes beyond theory, revealing how these principles have brought about a tangible transformation in our business operations. 🌍🌱 At the core of Anora lies Koskenkorva Distillery. 🏭 Our unique distiller has operated sustainably for decades; based entirely on circularity, built around a ecosystem of sustainability, and operating its own bioenergy plant.  🌿💡 Koskenkorva Distillery also supports regeneratively farmed barley, a farming method aimed at sequestering carbon in the soil, taking meaningful steps towards binding carbon to the soil. 🌾🌱 Stay tuned for the episode, where Suvi delves into these exciting topics and shares our journey toward a more sustainable future. 🚀✨ Link in comments! #AnoraSpirits #BrandActivism #ClimateAction #KoskenkorvaDistillery #ESG

Great podcast from my colleague Alison Banks on how sustainability can drive long-term value for food and beverage companies - give it a listen!

Food System Reimagined is a podcast series on the trends and changes happening to our food systems and what they could mean to your business. In this episode, see EY-Parthenon’s Alison Banks and David Shaw (Kraft Heinz’s ESG Director) discuss how food systems can be reshaped to be more sustainable and resilient. #Sustainability #FoodandBeverage #BetterWorkingWorld

In Season Two, Episode Five of the Food Service Matters podcast, Patrick McDermott interviews Chris Stern, founder and managing director of Stern Consultancy Ltd. They discuss the evolving priorities in the food service industry, from cost-cutting to sustainability and the essential role of technology. Chris shares his candid insights on the growing issue of greenwashing in the industry and the importance of genuine sustainable practices. He highlights common pitfalls, such as the misuse of seasonal ingredients, and emphasises the need for authenticity and transparency. Key Topics: - Evolving client expectations in food service - The impact of greenwashing and how to avoid it - The role of technology in reducing food waste and enhancing customer experience - Strategies for integrating sustainability into food service operations Don't miss this insightful conversation that sheds light on the real challenges and opportunities in achieving sustainability in food service. Listen to the full episode now! https://lnkd.in/eTvijC5w #FoodServiceMattersPodcast #Sustainability #Greenwashing #FoodServiceIndustry #CateringConsultancy #Authenticity #SeasonalFood #IndustryInsights #TechnologyInFoodService

Adam Sarfati is saving the world with corn. His business HeapsGood packaging launched just as COVID took a hold, and like a lucky few, accidentally timed it perfectly. The increase in online sales through the lockdown period was the perfect time for online retailers to invest in reducing their impact on the earth, and the biodegradable corn based mailer satchels were just the right product. What started as a single product store, has turned into a thriving multi product business which aims to close the loop on waste, creating products which bio degrade in home compost bins, which not only happens quickly leaving you something you can use in your garden, but reduces the amount of methane produced as a result. In this episode of The Good People Podcast, Adam takes us through how the business started and where they are heading in the future. To listen to the full episode, click here https://lnkd.in/gQ279EFU To watch the full episode click here https://lnkd.in/g6bzVGZb #biodegradable #onlineshopping #ecommerce #closetheloop

Happy new week everyone - in today’s episode of the #Sustainable #SupplyChain #Podcast, I had the pleasure of speaking with Pat McCullough, CEO of ProducePay, about their work tackling food waste within the global produce supply chain. We delved into how they’re using capital and technology to not only enhance the lifecycle of produce from farm to shelf but also how these strategies are reshaping global food systems in the face of #ClimateChange. Pat shared insights into ProducePay's role in mitigating perishability, enhancing supply chain efficiencies, and their expansion plans into new markets like India and Asia. We also touched on the critical need for collaboration among farms, major retailers, and governments to foster a sustainable and resilient supply chain. This conversation is a must-listen for anyone keen on understanding the complexities of global food supply chains and the innovative solutions being implemented to secure our food future. Check out the episode to learn how we can support sustainable practices that will ensure food security for generations to come. Audio version: https://lnkd.in/ejQZQcec Video version: https://lnkd.in/eua_G8zU What do you think is the single biggest challenge that global food supply chains face today? Let me know your thoughts in the comments below 👇 #Sustainability #FoodSecurity #SupplyChainInnovation #AgTech #ClimateAction #SustainableAgriculture #FoodWaste #ProducePay