2 NOV. 2023 · In this episode, we focus on the scope of planet-friendly initiatives, the rewards for food companies doing it right, and how to develop a strategy that works for your business. Our guests, David Shaw of Kraft Heinz and Alison Banks of EY-Parthenon, share how they are prioritizing the planet to drive long term value for stakeholders, consumers and of course the environment by reimagining operations and creating products that are both loved by the market and have positive impacts for the planet. Guests: - David Shaw, Kraft Heinz's ESG Director, International - Alison Banks, EY-Parthenon's Managing Director of Food & Beverage

12 ABR. 2023 · In this episode, we examine the impact of a “connected system” on producers, suppliers, and retailers and how collaboration and competition are reshaping how food is produced and delivered. Our expert guests Adam Anderson of Avery Dennison and Steve Basili of Ernst & Young discuss resiliency, agility, supply chain, risks and opportunities in a highly connected and reimagined food system. Guests: - Adam Anderson, Avery Dennison's Vice President of Global Food - Steve Basili, Ernst and Young's Innovation and Business Transformation Leader

13 FEB. 2023 · In the inaugural episode of this podcast series, we’ll discuss how changing consumer tastes, preferences, and behaviors are driving disruptions across the food industry. Our guests, Nigel Hughes, Kellogg Company’s SVP of Global Innovation and Research, and Rob Dongoski, Partner, Food, & Agribusiness Leader at Ernst & Young, share strategies to help you deliver key consumer priorities–from ethically sourced functional ingredients and shorter ingredient lists to clean labels. Guests: - Nigel Hughes, Kellogg Company’s SVP Global Innovation and Research and Development - Rob Dongoski, Partner, Food & Agribusiness Leader at Ernst and Young