Posts Tagged ‘Food & Ag’
Making a Business Case for Environmentally Sustainable Practices
Sustainability is a key selling point for many food businesses, offering reduced costs, increased brand equity and consumer loyalty, and ultimately sales growth. But as Faith Son notes in a new piece for The Food Institute, the biggest challenge is creating consistent momentum and discipline – sustainability initiatives shouldn’t be a one-time effort. #sustainability #foodindustry…
Read MoreRetailers are turning to AI for in-store marketing
Facial recognition and AI can help brick-and-mortar stores compete with e-commerce by enabling more personalized customer experiences. But there are some risks to watch out for, which Clareo’s Lauren Raouf outlines in this latest piece for Modern Retail. Read the article.
Read MoreThe Future of Food
A recent WebMD series explores how sustainability, food technology, and food as medicine will transform the future of food. As Scott Bowman put it, “We’ve gotten exactly what we designed our food system for. We’ve optimized for low-cost, mass-produced calories. Now we need to optimize for human health and planetary health.” In this series, Scott dives into what’s needed…
Read MoreIn the Future, Will You Get Food by Prescription?
Our diets are a major driver of our health — for better or for worse. Scott Bowman makes the message loud and clear in this article for WebMD: “We are facing a far deadlier global pandemic than COVID-19, but it’s happening in slow motion and it receives too little attention and too little collective action. Our…
Read MoreCan Food Brands Innovate Their Way Out of Inflation?
How can food brands move beyond mere band-aid solutions to building resilience amidst inflation and market uncertainty? Talia Soffer shares 4 innovative operational methods that have the potential to transform the value chain in this article for Food Industry Executive. Read the article here.
Read MoreFoodNEXT: Responding to Changing Demand and a Transforming Ecosystem
The food industry is poised for radical transformation. Foodservice is going virtual, digital, off-premise, and on-demand. Food retailing is becoming unattended, automated, and autonomous. Channels are converging and new models are springing up. How are themes like convenience, proximity, ghost kitchens, and consumer data reshaping current business models? What innovation systems are needed inside established organizations…
Read MoreConvenience 2.0, Proximity & the Transformation of Food
The worlds of food service and food retail have undergone a profound transformation in recent years, driven by consumers’ desires for simplicity, accessibility and immediacy. Technology-enabled business models, and now the spread of COVID-19, are only accelerating the changes we’ve been witnessing. Many food companies have hesitated to proactively embrace these changes, but they no…
Read MoreTWIN Perspective: Restoring Trust in Food
Empowering human health through food demands the involvement of all stakeholders, including global food players. But today, we face an epidemic of mistrust across our food system – from the core science, to what is produced, packaged and delivered to consumers. This mistrust in our food system is a major barrier to achieving global progress.…
Read MoreNourishing the World: Exponential Challenges, Exponential Technologies
Global population levels will reach 10 billion or more by 2050. In the next 30 years, we have to solve the most important challenge in the history of the human population: How do we nourish the world? That means both providing the proper level of nutrients and sustenance, and leveraging the food system to power…
Read MoreExploring the Social License to Operate in the Ag & Food Value Chain
KIN convened a group of 20 leaders from a variety of stakeholder groups as a follow up to the successful KIN Forum Innovation in Ag and Food (sponsored by Intel and John Deere) held in June 2016 prior to KIN Global 2016.
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