Food Vision 2014 programme
Our all-inclusive event covers delegates' accommodation, transfers from Nice airport and access to all sessions and networking events below.
Tuesday 1st April
- Chairman’s presentation - Feed the world: The need for a sustainable food future
James Bellini, futurologist, broadcaster and author
James Bellini sets the scene for Food Vision’s discussion of changing consumer appetites, innovative approaches and commercial imperatives. Today’s food industry faces a dilemma; it must find a sustainable way to feed a growing population. The food we eat, the way it is produced, processed, packaged and distributed must all change.
CHANGING THE WORLD – THE PURSUIT OF DISRUPTIVE INNOVATION
True innovation doesn’t just move markets, it changes them beyond recognition. We take a look at companies that are leading the search for breakthrough innovations, transforming categories and unlocking new potential for revenue gain.
Michelle Greenwald, Associate Professor in the Stern School of Business, New York, and CEO of Inventours
- Fresh, organic and delivered to your door: How OTTO is transforming baby food – and working directly with consumers to do so
Peter Wennstrom, founder and President of The Healthy Marketing Team and author of ‘Four Factors for Success – How to innovate healthy brands’
Last year Peter challenged the Food vision audience to consider how their organisational culture might be stifling their ambitions for innovation. Since then he’s worked with delegates to identify the cultural factors that dictate innovation strategies.
- Securing consumer confidence: As trust is undermined by repeated food scandals, new and sometimes controversial innovations and questions are raised about manufacturers’ claims for food benefits, how can the industry maintain consumer trust?
Extend your horizons with a series of four minute meetings with your fellow delegates. Introduce yourself to a new contact every time the bell rings and find out if you have got mutual interests that would make a subsequent, more in-depth meeting worthwhile. Speed networking has been introduced to our programme at the request of our 2013 delegates.
LUNCH DISCUSSIONS – hosted interactive roundtables
How do you win consumers’ hearts and influence their buying decisions? We take a close look at companies forging ahead in new markets.
- Creating ICE in a melting company: how a 26-year old business went from near failure to international sensation in just three years
Kevin Klock, CEO of TalkingRain, parent company of Sparkling ICE
Jenny Westerkamp, RD, Nutritionist and author of ‘You Are What you Retweet: 140 social media rules to eat by’
Phil Hood, Consumer Engagement Centre Lead – Europe, Unilever
THE VOICE OF THE CUSTOMER
So long as retailers and food service providers own the face to face relationship with the consumer, food manufacturers have a lot to gain from understanding the insight that close proximity gives them.
Mike Greene, founder of leading food related consumer research business, Him!, business mentor and author of ‘Into the Eye of the Storm’
Len Van Popering, Senior Vice president of Product Development & Innovation, Arby’s
Evening - Champagne reception and dinner
Wednesday 2nd April
A CRISIS OF CONFIDENCE
Food scares and food fraud damage company revenues and consumer confidence. We take a look at what best practice organisations and governments are doing to keep food safe and consumers shopping.
David Croft, Director of Food Technology & Technical Services, Waitrose
David Jago, Director of Innovation & Insight, Mintel
FOOD AT THE CUTTING EDGE – THE SEARCH FOR SUSTAINABLE PROTEIN SOURCES
With a growing global middle class population placing pressure on resources and production methods. We hear from pioneers leading the way in the development of new, sustainable and often controversial ways to feed the world.
Professor Arnold van Huis, Tropical Entomologist, Wageningen University, and advisor on edible insects to the United Nations’ Food & Agriculture Organisation
Professor Mark Post, Professor of Physiology, Maastricht University and of Biomedical Technology at Eindhoven Technical University
WHY CONSUMERS BUY – AND HOW WE CAN INFLUENCE THEIR DECISIONS
Typically consumers’ food buying decisions are made quickly and governed by emotion. An expert marketer and psychologist share their insights on what makes a brand a winner.
Professor Charles Spence, Head of the Crossmodal Research Laboratory, Oxford University; Head of Sensory Marketing at J Walter Thomson; Condiment Junkie & Professor in Residence at The House of Wolf restaurant, London.
Chris Cornyn, Founder and President of food and drink agency, DINE, and mentor on Lifetime TV’s ‘Supermarket Superstars’