Future Food Cast

Our latest podcast episode features Ryan Zinn, Regenerative Projects Manager at Dr. Bronner's, where we explore their deep commitment to sustainability and social responsibility. Learn about their vertically-integrated supply chain, fair trade practices, and positive impact on farmers and the environment in 15 countries. As a family-owned company with a salary cap, Dr. Bronner's donated $12 million to charity last year, and is investing in projects that affect how people eat, including promoting regenerative agriculture through tree planting and natural forests. Join us for an inspiring conversation about organic farming, regenerative agriculture, and building a sustainable food system. Tune in now!

In this episode, Robert Saik, CEO of AdvisorPRO, shares how their agricultural network is driving success for farmers by connecting them with experts through their technology platform. Their vision is to build the most credible independent agricultural network, while their mission is to enhance sustainability, profitability, and global food security. Robert emphasizes the importance of finding common ground between different religious and denominational beliefs to make agriculture sustainable. He also discusses the communities within their organization and how teachers align with their vision. Other topics covered include the sustainability index on the packaging, organic labeling, genetic modification, and ESG efforts toward transparency, traceability, and trust.

In this episode, we hear from Tony Argiropoulos, the Founder of Ambros Coffee Roasters, about his journey in the coffee roasting industry. Tony discusses the importance of high-quality beans and how technology has improved the consistency and quality of coffee roasting. He also explains the concept of "the third wave" in coffee and how it has elevated the industry with specialty coffee. Tony shares Ambros Coffee Roasters' unique marketing approach, emphasizing the role of storytelling in their brand, which allows them to connect with their audience on a deeper level. Through this episode, listeners will gain valuable insights into the coffee roasting industry and the importance of quality, technology, and storytelling in building a successful coffee brand.

In this episode of the podcast, we speak with Art Bell, President at Kinetic 12, LLC, about their efforts to drive growth in the food industry. Art shares insights on the trends post-pandemic, including the increasing focus on sustainability and the importance of collaboration and connectivity across the industry. He also discusses the role of technology and automation in the food industry, as well as supply chain issues and the importance of sourcing and providing high-quality products to consumers. Kinetic 12 works with all partners in the industry, including restaurant operators, commercial food service places, distributors, and manufacturers, to provide end-to-end solutions and drive growth. Art also touches on the Emergence program, which helps emerging chains build opportunities for manufacturers and distributors to grow their businesses. Overall, this episode offers valuable insights for anyone interested in the food industry and the current trends shaping its growth.

In this episode, we talk to Julien LeBlanc, Founder & President of Blueprint North America, about applying insights from other disrupted sectors to future-proof the food and beverage industry. We discuss attracting and retaining the right talent, partnering effectively, and implementing processes to achieve goals. We also delve into the importance of transparency and balancing risk and innovation. With insights from conferences and international examples, including Holland, we explore strategies for regaining clarity and purpose in the industry, touching on the supply chain and the potential of ghost kitchens. This episode provides valuable insights and practical strategies for success, whether you're a seasoned industry professional or just starting out.

In this episode, we sit down with Alison Patt, President and CEO, and Chris Nicholson, VP of Thomas Cuisine, to discuss the Real Foods Initiative. They share insights on their efforts to drive local sourcing, sustainability, and food as medicine in all their operations, and control the waste stream. We also delve into their diversified client mix, including healthcare, corporate, and education, comparing and contrasting their catering in all verticals. We discuss their mission of transparency and sustainability, as they strive to be a sustainability leader in the contract food services space, both in sourcing and food waste. The team also shares the challenges they've faced with supply, causing menu replacements, and how they're working to stabilize the situation. Finally, we touch on the issue of waste, looking at ways to improve production and divert it, as well as reducing post-consumer waste through correct portion sizes, before redirecting it to composting or other options. Tune in for an insightful conversation on how Thomas Cuisine is leading the way in sustainable food services.

Listen to the latest episode of our podcast where we dive into how Areterra Wines Canada is revolutionizing the wine industry with technology! Hear from Dan Dickinson, Executive Vice President & CIO, about their journey to direct-to-consumer sales, incorporating technology into the viticulture process, and making wine more accessible to consumers

In this episode, we interview Brian Hofemeier, the Vice President of Government Sales and Education at JTM Food Group. He discusses the government's regulation of the food industry, the supply chain and ingredient sourcing, and how JTM Food Group provides nutritious food to K12 schools. Brian also explains his role at JTM and how the company offers a variety of food products for restaurants, schools, colleges, and universities, focusing on kettle-cooked items such as macaroni and cheese and ethnic sauces. He touches on the importance of following government rules and regulations for food businesses that receive funding from the government. We also talk about JTM's efforts in reducing fat and sodium in their food-for-school programs and how they work with multiple suppliers to maintain ingredient quality.

In today's episode, we speak with Travis Day, the Executive Director of the New Mexico Chile Association. We discuss how the association innovates in the chili industry and provides quality products while supporting farmers, growers, and manufacturers. Travis shares the background of NMCA as a non-profit organization supporting the chili industry and its efforts to promote the industry through advocacy. He also talks about the New Mexico Certified Chili Program and its use by authentic farmers, processors, and restaurants. Travis highlights the challenges of addressing labor shortages and the process of mechanical harvesting of chili peppers from plants. He shares information on new varieties that offer increased yields, worker programs, and water issues, as well as distribution and inflation challenges. Travis emphasizes NMCA's commitment to preserving cultural significance, supporting farmers, and ensuring quality products.

In this episode, we spoke with Jason Freeman, Founder and CEO of Farmer Direct Organic about how they are creating a product that is 100% organic, 100% traceable back to the family farm, and 100% tested for pesticides and herbicides. We discuss offering both gluten and gluten-free options. The company is focused on social justice and promoting fair treatment for farm workers, as well as animal welfare. We also delve into government regulation surrounding these issues and the difference in hydroponic practices between the US and Canada. The moral of the story is that building integrity in the supply chain will be rewarded by the market. For aspiring entrepreneurs, control over decision-making is important, and setbacks and failures are inevitable. The company is also exploring ways to scale sustainably, including the implementation of ancient technology from Amazon.

In today's episode, Martino Brambilla, President of Embassy Ingredients Ltd, discusses how they create innovative flavors and baking ingredients. Martino gave a brief history of his journey and discussed how the Harvard course helped him make critical business decisions that led to his success. He mentioned how he focuses on tastes in the baking sector, which accounts for only 2% of flavor sales, and the remaining 98% is in beverages. We discuss the procedure as well as the baking components and tastes change in the beverage flavors. He explained how they assist customers in picking flavors for their products. He provided brief insights about taste trends and marketing tactics for business success. We discussed why certifications are essential in the company and how cleaner ingredients aid in concentrating on a better lifestyle. We talk about the supply chain challenges and how they keep enough supply for the suppliers.

In this episode, Moses Akingbade, Vice President of Quality at VersaCold Logistics Services, covers how they ensure food safety, quality, and freshness in the logistics industry. He highlighted, in brief, how are they assisting customers in the supply chain as well as transportation networks. He also explained how they manage the cold chain and prevent food contamination during delivery. We discuss the method of tracking the warehouse management system process. He further emphasizes how environmental circumstances play a role in keeping food fresh throughout transit. We also discussed the alarm system and how the items are delivered to their clients securely while adhering to all standards.

In this episode, we talk with Elaine Kellman, Vice President of Citromax Flavors, about how changing consumer tastes are driving innovation in the flavor sector and how the Citromax Group is delivering solutions in the food and beverage industries. She gave a brief history of how she followed her passion for the flavor industry. She described how the food technologists' team works to produce prototype formulations by adding tastes in beverage bottles. We discuss how they not only manufacture finished goods but also sell to people all around the world. She explained about the production plant that manufactures finished flavors. She added that the parent firm has 1.1 million lemon trees in Argentina, the world's largest lemon-growing region and that this company is the world's second-largest (and the only American-owned company in Argentina) for organic lemons. . She discussed the many drinks and foods for which they create flavors and their ability to produce extracts and emulsions and share information on the technologies and product varieties. We discussed consumer trends and how they promote their products through various R&D to learn more about what customers desire in flavor.

In today's episode, we spoke with Philip Radford, SVP- New Product Development and Innovation at Welbilt Inc, about technological innovation shaping the future of the food service industry and how Welbilt is working toward creation in manufacturing and distributing most commercial food service kitchen equipment. Phil stated that they are 12 companies that create food and beverage equipment in various sectors. He discusses the challenges in the supply chain during a pandemic in manufacturing and raw material delivery. He provided a quick overview of the new controller platform, which was launched in early 2020 to assist with supply chain difficulties. He highlighted insights and details about food waste and the need for product recycling in commercial food service kitchens. He spoke about collaborating with a third-party company and how the entire process works when a customer requests a particular piece of equipment. He also provided specific examples of vending machines, refrigeration processes, coffee machines, and how the Welbilt team is working on them.

In this episode, Nicole Pavlica, VP-Marketing and Innovation at Hope Foods, discuss how food is related to mental health and why consumers should follow healthy diets. She discussed her love of healthy eating and how she joined Hope Foods. We go into great depth about Hope Foods' aim, which is to provide plant-based foods focusing on hummus and other American dips. She mentions Hope Foods' commitment to more than just food, including how they care for the mental health of their staff members and how they help the local community and consumers through their company. She discussed the link between gut health and mental well-being. We discuss the food solution and its potential benefits. She also outlines how customers are becoming more health conscious due to the epidemic and how nutritious foods may be a part of their daily lives.

In this episode Erin Lee, Chief Sales Officer of Sambazon, about how they are promoting zero-waste and sustainability in the food industry. She mentions that Sambazon stands for the sustainable management of the Brazilian Amazon using the triple bottom line concept (environment, socio, and economic). She provided an overview of the three key teams: the food service team, the college and university team, and the hospitality team, which includes Sambazon cafés. She talks about manufacturing plants and how they obtain and maintain product standards, which is essential for their organization. She explains how the teams help farmers educate themselves and obtain Fair Trade and Organic certifications. She briefly describes the manufacturing plants and how wasteful seeds are sent to other manufacturing companies to fuel their plants. We talk about customer preferences and how they are experimenting with packaging with compostable ready-to-eat bowls while keeping food safety at the forefront.

In the latest episode, we speak with Jay Ashton, National Brand Activation Manager at Sysco Canada Inc, about technological advancements in the food space and how the industry has advanced. Jay provided brief insights into his experience, which includes 33 years in the restaurant sector and the creation of business resources for Sysco Canada. He discussed the SVK show, which debuted on May 14, 2020, and how he has grown, as well as the interview insights of the speakers he has spoken with. We also talk about leadership in the industry and current affairs. He also discussed the adoption of artificial intelligence in the restaurant sector. He emphasized the importance of marketing techniques and brand creation in the industry. He also discussed how innovation is essential in the food industry and how it makes a difference in today's world.

We speak with Martin de Dreuille, Grey Goose- Bacardi- Global Vice President of Marketing, on how they are innovating in the premiumization, quality, and natural ingredients in the vodka industry. Martin spoke about his background and how he got into this industry. He goes into depth about the distillation process and how specific elements like water and wheat are utilized. We discussed how Grey Goose emphasizes product quality and sourcing from consumers' perspectives. He discussed Grey Goose's unique approach to manufacturing and the products they have created. We went through the Essence category and the use of natural ingredients in great depth. We also discuss consumer trends and how they help keep an experiential approach.

In this episode, we speak with Anna Tibbits, Senior Manager-Partnerships of Crumble Cookies, about how they are enhancing their growth with technology in driving expansion and distinctive taste in their products to customers. Anna gave a brief history of Crumbl Cookies, which was founded in 2017 by two cousins in Logan, Utah. She provides insights on how they prepare social media marketing tactics to capture customers' attention. She talks about how the cookies taste and the various flavors. She talks briefly about how the cookies are made and how, six months before they go on the market, they conduct intensive testing. They have fifty testing locations around the country, and they conduct surveys and collect feedback. We spoke about how the supply chain functions, what ingredients are used, and how they ensure the quality of cookies at all franchise sites. She mentions the user-friendly app for customers, where they can see what ingredients are used and how the process works. They also have an app for franchisees, where they can submit photos of cookies and let them know if the cookies were good or bad, and an Ai system that was built in-house by their tech team, if enough cornbread cookie say doesn't have top to it, or the syrup was missing. They may then take it back, and the AI will notify them. Anna also talks about expanding new flavors, and they keep introducing new things to the menu every week.

n this episode, we speak with Brooke Baevsky, Founder and Private Chef of In the Kitchen with Chef Bae, on the significance of a nutritionally balanced diet. She discussed her background, her interest in the food space, how she started her company and how she started the sharing in New York, after-school program, the importance of a healthy diet, how to efficiently use food stamps that go twice as far as farmers markets, grocery stores, and how to eat healthy on a limited budget. Cleaner goods with traceable ingredients are a trend in the food sector. Brooke discusses how 50 million people in the United States are allergic to gluten foods and how she helps restaurants and businesses develop gluten-free foods. She talks about catering to dietary needs and constraints. She has a great list of incredible high-profile clients, athletes, and royalty. We discuss food science trends, clean labeling, and ingredients. She underlined the importance of buying seasonal foods and predicted that cultivating one's own organic food would be a continuing trend. She gave a quick overview of the benefits of organic and green foods in maintaining a healthy diet and how nutrition is crucial in meals. We also speak about We also discuss how customers are concerned about where their food originates from and how maintaining a healthy lifestyle benefits them.

We talk with Al Liu, Vice President of Coffee at Colectivo Coffee Roasters, about production, traceability, and building customer connections in this episode. Colectivo Coffee has been roasting coffee for almost thirty years and specializes in specialty coffee roasters. They presently have 20 retail outlets and a variety of wholesale clientele that range from local cafés that do not roast their own coffee to large-scale store chains. We discussed having a production section that roasts five days a week and a café where people can come in and see what's happening. Al talks about consumer experiences and how the coffee business is built on relationships between growers, importers, and farmers. He talks about coffee belts and has gone to places where coffee is grown. He discussed numerous coffee bean varieties as well as processing processes. We discuss consumer perceptions and current coffee business developments.

In this episode, we talk with Einav Gefen, Senior Vice President - Chef| Innovator of Restaurant Associates, on sustainable methods for food waste reduction and innovations in the food service industry. Eiven highlighted how they focus on healthier eating to prevent food waste and how they can reuse it in dining. She goes into depth about how they work with businesses and institutions to invest in the quality of food and make the most of healthy food in innovative ways by maximizing food usage and minimizing waste in the backend. She also discusses how they are working to reduce the use of animal protein. She emphasizes the importance of sustainability and delivering nutritious meals to people without harming the planet. Eivan discusses the culture of caring, which involves not just the clients but also the individuals they feed. She discussed training efforts and opportunities. She outlines how digitalization and technology are gaining traction in the food sector, with a focus on food waste reduction, and how consumers want to understand more about the food they eat.

In this episode, Nathanael Hausmann, President of Laderach North America, discusses how they are expanding the fresh premium Swiss chocolate and ongoing retail expansion in North America. He mentions Laderach as the largest premium chocolate store in Switzerland and one of the largest in the United States. He gave a brief history of Laderach, a third-generation family-owned business best renowned for fresh and seasonal chocolates. Laderach has built 40 outlets in the United States in less than two and a half years and continues to grow in the industry. He discusses the lessons they learned when they expanded to the US market, their challenges, and how they worked to expand Laderach. He delves into depth on embracing responsibility, market availability, and organizational adaptation. He highlights four or five private lessons learned in growing into a new market, learning in it, and how to be successful in most of it during a pandemic, as well as in establishing a brand. He briefly discusses consumer and industry trends, as well as how consumers are concerned about understanding where their food originates from. He also discusses the importance of store experience in retail and how they strive to maintain customer loyalty.

In this episode, Deep Silver, Senior Director of Marketing and Product Development at Boskovich Farms Inc, discusses how they innovate and sustainably produce their fresh produce. She discusses the history of Boskovich Farms and how the company is expanding in the fresh produce market. She talked about Fresh Prep, the company's processing arm that grows, prepares, packs, and delivers green onions, cilantro, radishes, and other produce. She talked about how compostable packaging in products helps to reduce food waste while retaining quality and freshness. She discusses the products in the pipeline and how they are innovating in the plant-based food industry. She discussed the consumer perspective and how trends influence the food business. She also mentions Green Fork, a firm that offers salad kits, mixes, and delicate leaves in totally compostable packaging. She adds that they will soon launch Fair Earth Lines, certified CCOF, farmed organically, and feature chef-driven recipes.

We speak with Demir Vangelov, CEO of Soylent, about plant-based nutrition and how the sustainability of their products benefits consumers in the modern era. Soylent began in 2013 when an innovative foodtech company began producing powders that provide complete nutrition. We discuss how technology is essential for achieving exceptional taste in their products. He spoke briefly about the nutritional advantages of soy products over animal-based products. We go through consumer lifestyle trends in depth and how nutrition plays a key role in health. He discussed how Soylent focuses on supply chain and competitive pricing to deliver consumers comprehensive nutrition and product accessibility. He explained the four Soylent concepts in detail: nutrition, innovation, sustainability, and affordability. He discusses the importance of sustainability and the environmental impacts of animal diets, as well as how Soylent is striving to help the planet. He spoke briefly on product sourcing and how animal products are being replaced by plant-based foods, as well as significant food industry trends. He also mentioned that their focus was not just on creating the product, but also designing a food system that could feed the planet.

Hauke Feddersen, VP- of Operations at PreciTaste, talks about how their disruptive technology is creating change in the food service industry. He provided some context and explained how PreciTaste is an emerging tech business focusing on the future of food, how they differ, and how they integrate visual AI to improve restaurant customer experience. He talks about how they automate operations in modern kitchens and how they optimize artificial intelligence. He briefly overviewed the three solutions they provide in quick service and fast food restaurants. We talk about labor challenges and how economies can scale with the help of artificial intelligence. He explains the market trends, how they optimize in the professional kitchen, and how technology helps teams perform a better job.

In this episode, we speak with Maria Frank, Marketing Director of Baton Rouge's Grillhouse and Bar, about the importance of food quality and how the restaurant is refining their services and creating a stellar guest experience. She discussed Baton Rouge has a presence in 28 locations and how they are developing, as well as how their core cuisine is known for ribs, signature barbeque, and pork ribs, which reflect their sales mix. We also discussed how they handled challenges during the pandemic and worked on marketing strategies on social media and built relationships with their customers. She discussed supply chain concerns and how to collaborate with suppliers to sustain an additional increase in supply chain staffing. We spoke about how they attempt to establish brand loyalty and retain it through marketing campaigns. She also discusses how the company helps its employees and franchisees.

In today's episode, we chat with Jean Sebastien Crevier, Senior Director of Digital Marketing and Growth at WeCook, about the latest innovations and unique marketing strategies and how their meal delivery platform is providing nutritious meals to consumers. He explained the company's founding concept and how it began with the food delivery service. He offered brief insights on obtaining fresh meals and locating ingredients for cooking. We discussed the difficulties they encountered and how they worked on their prediction algorithms and menus. He also discussed why data monitoring is vital in corporate marketing and branding, and how it has helped their teams function more effectively. He also spoke about data optimization and how they create fresh, nutritious, and delicious meals. We also spoke about the compelling marketing mix, which is built on two things and aids in promotional efforts for their meal delivery services.

In today's episode, we speak with Axel Lundstrom, Vice President of Indirect Procurement at Danone. He discusses what indirect procurement is and does not go into the product, including services purchased around the company and parts that go into making products, such as logistics, manufacturing, transportation, marketing plans, HR, and warehousing. We talked about supply chain procurement and how they make things available on the shelf. We discussed how they embrace digital technologies and automate logistics and shipping interactions with carriers. He also gave ideas on procurement solutions for seamless product acquisition and installed B1 to track the progress of their job. He spoke briefly about logistics and offered information about a wide range of products and how they operate on their divisions in dairy and plant-based products, water, and medical nutrition. We discussed how they are moving toward sustainability and aiming B-Corp certification. We discussed his team's work in indirect procurement and how they support ESG initiatives to ensure their suppliers have a sustainable business model.

In this episode, Alfred Scoglio, Founder of ALSCO Food Check Group, discusses the importance of food safety and how they provide a comprehensive plan in the food industry. He explained how they ensure food safety at supermarkets and restaurants, as well as suppliers and farms. We discussed the food code, which focuses on the causes of foodborne illness. We went through the regulations and compliances in great detail. He expressed his thoughts on how to assure food quality and safety in eateries. We went over the federal food code and the certificates that are necessary for great detail. He gave a quick overview of the food management certification programs, including training, tests, food allergens, and food handlers. He discussed the various food precautionary measures that restaurants and consumers can take at home.

In this episode, we speak with Carlos De Valdenebro, Vice President and Managing Director of North America of Caravela Coffee, on how the company is supporting farmers and the entire process of exporting and importing coffee from smallholder coffee producers. He gave a brief background of how the word Caravela derives from the caravan. We discussed how they bring the most excellent coffee from seven different South American nations to the United States. His network transports coffee to around 40 other countries throughout the world. He provided a brief overview of how coffee is sourced and how it differs from regular coffee. We also discussed the importance of transparency and traceability in the coffee supply chain and how Carvela strives to achieve it. He talked in precise detail about green coffee's good friction process, dry parchment, and fermentation process. He discussed how they empower farmers by providing financial and educational support so that they can invest in their infrastructural operations. Carlos highlighted that Caravela Coffee is a B-Corp and that they are focusing on environmental sustainability. He discussed the supply chain difficulties they had during COVID and how they overcame them. We also discussed current consumer and younger generation tendencies in the desire to understand where their coffee comes from.

In today's episode, we speak with Tapan Shah, Head of Venture Capital, Snack Futures, at Mondelez International, on sustainable trends, innovation, and the future of snacking in the food market. We talked about his expertise in investment and how Snack Future Ventures, a multifunctional team for Mondelez, watches after the tip of the spear of the future of food. He discussed the three basic tenets in depth, which are innovate, accelerate, and ventures, as well as how each group performs. He went into various points regarding consumer patterns and how he distinguishes between current trends and long-term trends.Tapan gives insight into the trends in plant-based food and the concept of sustainability in regenerative farming. He discussed his thoughts on healthy eating, which he described in two ways: cleaner ingredients and more beneficial reduction. He discussed how tastes matter a lot for any brand in the food sector and how the ethos is followed in terms of Taste at Mondelez. He gave a quick overview of the coLab program and how they help brands on the investment side of ventures.

In this episode, Kate Brooks, SVP of sales at Calavo Growers, discusses how they are advancing in the fresh fruit and vegetable market for customer growth and nutrition. She gave a quick overview of Calavo, a 100-year-old avocado supplier with two business units: Calavo commodities, tomatoes, and papayas, and other is guacamole and salsa. She briefly discusses the value-added fresh food side, which has a limited shelf life and is supplied exclusively in the United States. She goes into depth on the manufacture of fresh-cut fruits and vegetables held in cold chain storage for distribution in warehouses and retailers. She discusses in detail on the production of fresh cut fruits and vegetables held in cold chain storage for distribution in warehouses and retailers. She told us about how logistics is vital for their business and how it is carried out so that it can reach on time to customers. We also went through how food safety and quality are handled at the Calavo growers. We discussed the marketing initiatives used to increase brand awareness among retailers. Kate spoke on the packaged food sector and consumer behavior trends.

Hans Kristian Westrum, Founder and Chief Growth Officer of Soil Steam International AS, talks about how they are restoring soil health and boosting harvests sustainably without using chemicals in the most recent episode. Hans went into depth about how they created the technique for attacking weeds, nematodes, and fungus that degrade soil health by injecting steam into the soil. He spoke briefly about his upbringing at his farm, how his father began to see difficulties in the soil, and how they discovered that steam can be used in agriculture. We discussed how the machine works to deep steam soil down to 30 cm depths in open fields and how the technique mitigates fungus, weeds, seeds, and nematodes in the soil without the usage of pesticides. He also described the problems and how they have been monitoring yield with scientists in the field. We talk about how it can make a significant contribution to organic farming and how steam can combat harmful organisms in the soil. We also had a quick discussion about soil fatigue and how crop rotation can help to preserve soil health.

In this episode, we spoke with Melinda Zoccoli, VP- Marketing & Supplier Services at UNFI Canada, Inc, about how they supply and service their customers through a variety of retail formats, including natural product super chains, independent product retailers,, and food service clients. She explained how UNFI works as a food distributor to build partnerships with retailers and provide food to every store in Canada from their warehouse. We discussed the supply chain's issues in maintaining inventories and how they overcame them. Melinda discussed the enormous increase in the dry grocery sector and how they were able to introduce some of their healthier items. She briefly highlighted the ESG Goals and committed to working on programs that improve diversity among the associate base and supplier base. We also discussed the future of the supply chain and how the UNFI ordering program offers retailers system access so that they may place their own orders. We talked about food industry trends and how consumer preferences have evolved in recent years. UNFI Canada is situated in Ontario and was created in 1976 by real pioneers. Since then, they have made significant attempts to influence the food industry via scale, service, and sustainability. It is North America's largest distributor of natural, organic, kosher, and specialty food goods.

In this episode, Craig Turner, Chief Operating Officer of Agape Automation, discusses how the company is automating kitchens to help restaurant businesses expand. He also expressed his great belief in the future of culinary innovation and automation to assist pizza operators in growing. He discussed how Jim Grote founded Donatos Pizza and invented the Peppamatic, which automatically slicked and applied pepperoni to pizza. He shared the brief, saying that they built the edge innovation hub to fuel the future of food, and the first product they produced was a smart saucer that would be the future for Agape. He discussed the Smart Saucer process, which allows anyone to see what is going on within the machine, such as when it is switched on and off, cleaned, and distributed. He talked about how smart machines may help with the restaurant labor crisis. He expressed his desire to work on the next generation of the saucer and collaborate with a manufacturing partner to help take it to the next level in order to fulfill orders for all stores and begin building units for other pizza operator kitchens. He also discussed the many formats and automation in the way that they are constructing it to be ideal for future uses.

Kimberly Schaub, Business Development Manager at Griffith Foods, discusses the importance of sustainable sourcing and consumer preferences in the food sector. She discussed her expertise in the snack and organic area, as well as how Griffith Food Works is looking for ways to change the spice market by sourcing sustainably and reducing their carbon footprint. How they individually work with their clients and help them to reduce their carbon footprint. She discussed the significance of developing customer relationships. She also discussed consumer trends and how they operate to achieve their goals. They collaborate with companies whose products end up on grocery store shelves or in food service establishments.We also discussed the importance of clean labeling and why consumers are interested in how ingredients are sourced. She discussed food traditions and customs, as well as what sorts of ingredients are used based on consumer preferences. She provided a clear outline of how to source sustainability on the front end. She suggested two types of sourcing: one from farmers and communities, and the other through collaboration with organizations that are co-operatives or distributors of the product. We talked about the research chef and culinary services at Griffith Foods in great depth. She also highlighted Griffith Foods, which has played an important role in providing taste and texture solutions for plant-based foods.

In this episode, we speak with William Madden, Co-Founder of Whole Brain Consulting, about how they assist emerging food companies with supply chain, operations management, food safety, quality, and regulatory compliance services. He gave a quick overview of Whole Brain Consulting and how they help food businesses in running smoothly and efficiently. We talked extensively about supply chain and sourcing challenges, as well as the future of the supply chain. William briefly discussed how they have been working on co-manufacturers and co-packers to support food businesses in development. He also went into detail regarding transportation challenges in the food business and how they aid in flawless logistics management. He spoke on trucking and ocean freight difficulties. We also discussed the food shortage in the grocery industry. He spoke about his views on contract negotiations and why they are vital.

In this episode, we speak with Judah Cofer, Director of Sales, PNW at Agworld, where we discussed how their software solutions provider offers a data capture and management platform for the agricultural industry. Judah explained in detail how the Agworld, Farm management software enables farmers to record data on a daily basis in the field. He gave a comprehensive overview of the platform as well as its benefits. We discussed the need for data in three areas: agronomics, finance, and operations for long-term sustainability. We discussed how Agworld enables farmers and trusted advisors to help with centralized data and why data standardization is important. Judah spoke in depth about how Agworld focuses on centralization, standardization, and collaboration. He discussed how today's farmers are eager to know about innovation and technology. We went into detail about how farmers can choose whom they share their data with. He also provided a thorough explanation of the farm data ecosystem and how it helps in the maintenance of APIs in software. Agworld's ultimate purpose is to help growers succeed.

Vanessa Snyder, Business Development Manager at Eurofins US, Food, Feed, and Supplement Testing, speaks about how she provides customers with innovative, high-quality laboratory research and advising services in the food business. Vanessa discussed her history and her interest in dietary supplements. She offered a quick overview of how they support customers in third-party testing programs that require assistance in product development or consumer sensory research on nutritional supplements, as well as information on HEMP and CBD. We also discussed the necessity of labeling in testing from the company's standpoint. She talked about the regulatory difficulties and how to get the product on the market. We also discussed the methods and techniques for determining the quality of food products. Vanessa shared her thoughts on nutritional ingredient labeling in supplements and how they establish methodologies to ensure that clients can appropriately label and identify active compounds. She spoke about the supplement market and how product testing occurs along the supply chain. She also expressed her enthusiasm for the industrial hemp sector, which supports the natural goods and supplement industries.

In today's episode, we spoke with Toni Bucci, Chief Operating Officer of AgBiome, Inc., about how they help growers protect their crops and farm sustainability. She describes how today's growers are highly knowledgeable about soil health and strategies for farming more sustainably, and they are searching for creative solutions to decrease synthetic inputs while maintaining the microbial diversity that leads to higher yield. We spoke about how they use microorganisms to improve global food production. Toni talks about AgBiome's products, agriculture's expanding biological section, and how consumer purchasing habits have changed producers' input options. We discussed the challenges in the supply chain industry and how live organisms need to be kept in cold. She also shared about they have received the B-Corp Certification and how they also work their products from the consumer buying trends perspective and why clean labels matters in the products.

Luan Blancher, Category Manager- Beverages at Givaudan, spoke with us about the various trends in tastes, taste nutritional, and functional solutions in the beverage category. She mentioned how Givaudan is not just in tastes but also in ingredients such as botanicals and nutraceuticals, and how their main goal is to collaborate with B2B customers. We also spoke with her about trends in a variety of ways, including economic, social, and political trends, as well as extensive research to identify consumer needs and how they may be met. She also discusses the significance of data research in terms of market trends. She gave a quick overview of evolving consumer patterns in the beverage market. She also discussed how Givaudan focuses on sustainable product procurement. Luan also mentioned that Givaudan is in the process of becoming B-Corp Certified, which looks at sustainability, employee wellbeing, carbon emissions, and how to decrease wastewater, among other things. We also spoke about how they are giving back to the community and ensuring that the farmers are well compensated for the future.

In this episode, we speak with Aidan Mouat, CEO, and Co-Founder of Hazel Technologies, Inc., about how they are creating innovations to increase food's shelf life and reduce waste to become more sustainable. Aidan shared a brief on how they planned to use a new category of biochemistry to improve the shelf life of perishable items and combat spoilage in order to decrease food waste. He talked about small molecule signaling processes in perishable foods and how food is safeguarded in existing packaging versus commercial packaging. We also discuss the ROI generating process flow and how waste estimations are performed for their customers to assist them in acquiring their profits. He also discusses how they collect data for logistics and how Hazel Technologies works on the supply chain side to track perishables. He discussed supply chain challenges and how they protect through chemistry in a way that gives consumers confidence.

To commemorate the 100th episode, we have a very special guest, Caroline Morissette, Vice President-Digital and Data at McCain Foods discusses how the digital revolution is transforming the agriculture industry and supporting the achievement of sustainability goals. She discussed her position at McCain Foods in collecting data from suppliers across agricultural, sales, commercial, and manufacturing. She discussed how the company is committed to sustainability and how they help growers. They aim for environmentally friendly farming and manufacturing practices. She provided brief insights into the regenerative agricultural framework, which aims to lessen environmental impact. She highlighted the data and digital technologies they are working on, as well as a project precision harvest, which is assisting farmers in understanding when to harvest in order to maximize their payables and overall output so that they can obtain the greatest quality potatoes. We also addressed the supply chain problems and how they are striving to make the products available to consumers. We talked about how McCain Foods is investing in three Farms of the Future to enhance sustainable farming techniques and explore innovative agricultural technologies. McCain Foods is based out of Toronto, is a privately held family business with over 60 years of expertise, and has a presence in over 160 countries. Their principles and culture are essential to all they do. They remain a global leader in prepared potato products, including famous French fries and appetizers.

In today's episode, we talk with Olaf Van Der Veen, Co-Founder, and CEO of Orbisk talks about how they are leveraging cutting-edge technology to reduce food waste in the restaurant industry. He provided brief insights into how AI image recognition benefits in tracking food waste at scale in restaurants. From a technological standpoint, he described how the monitor screen works. We also discussed how they assist with food waste issues and advise clients on what they are planning for more sustainable resource usage. He explained why his clients want to collaborate with them to accomplish the same goal of reducing food waste. He expressed an interest in global growth and leveraging successful companies. We also discussed why transparency is important in resolving problems in the food system.

In today's show, Mitch Jacobsen, CEO of Rvitta Inc, discusses how the future of beverage packaging, recycling, and low carbon footprint is evolving. He gave a brief explanation of how he got started with Rviita Inc, while he was exploring healthier alternatives to drink. We discussed how they get the ingredients and briefly discussed the carbon footprint as they looked for eco-friendly packaging. He gave thoughts on deep diving into data and calculating greenhouse gases to improve product packaging. Mitch offered his thoughts on how they strive toward sustainability from the consumer's viewpoint while looking at and purchasing items. He spoke on market trends in terms of sustainability and sales value. We discussed marketing strategies as well as his ideas on developing the business using technology for global expansion. Mitch also expressed his interest in blockchain technology and how it could improve transparency in the food supply chain and help consumers discover more about where their products come from. He explained the obstacles as well as how they continue to innovate in recyclable and biodegradable packaging

Lonica Kufner, Chief Growth Officer of GTFO It's Vegan, highlights how technological innovations in the food industry are elevating in this episode. She discussed how she began her career in retail and moved into the food industry when the internet of things and selling online items were booming 20 years ago. She provided brief insights on the significance of certifications and recognizing what is in our food. Lonica also covered Non-GMO, high-quality items, and why people value them. She discusses the relevance of blockchain technology and how, through product packaging, one may learn where a specific meal originates from. She discusses upcycled foods and how many businesses are combating food waste. She gave an overview of how she learned about traceability, the need for tracking and tracing, and how companies may ensure the sustainability of the food supply chain. She discussed food safety and the importance of transparency. We also covered product packaging and why branding is important in the food sector while keeping social mission, environment, and emotions in mind. She also discussed clean labeling in products and why they are important to customers.

In this episode, we talk with Douglas Frazier, Executive Director of Dining Services at a university in Washington DC, about how the food service industry is evolving in the education sector and how they are offering the finest services to students. Douglas talked about his experience in foodservice and how he got into the university industry. He discusses his collaborative process with over 95 external partners, which enables students to use their declining dollars to go around, pick and choose where they want to go, so they can hang out with their friends and various locations across Washington DC restaurant tours on campus and in the surrounding campus area.He gave a quick overview of the residential dining plan, which comprises three dining halls spread around campus to ensure students have access to food late at night and early in the morning. He spoke briefly on the technological trend of developing the cashier list shop, which aids in tracking the products students demand from the store. He also mentioned how they had different food for students with food allergies. He discussed the issues in the food supply chain and how they have been resolved with food service management companies.

In this episode, Anette Larrson, Founder and Managing Director of North International discuss how she assists food brands with business consultancy, strategy, and international expansion. She gave a quick overview of her background and how she started her business consulting firm. We also discuss her interest in consumer goods products, which helps in the launch of the product, and in understanding how people in different nations perceive brands and products, as well as the manner in which they consume them. She highlights how business consulting, data, and having an affordable product for consumers are all vital for having a successful firm. She discussed net sustainability and how the company's aim now is to help the natural ecosystem. Consumers are increasingly interested in a brand's story and how they function behind the scenes. She presented her thoughts on transparency from the perspective of customers, which may help companies succeed in the market. She discusses the key movements and trends in the food sector, and how online grocery shopping has altered as a result of customers' decision-making power. She also discussed how she assists brands in terms of quality, packaging, waste recycling, and renewable energy.

In this episode, Leslie Lampert, Founder of Ladle of Love, describes how trashed food may be transformed into healthy and nutritious meals. She talked about how she started her company and how she makes healthy, tasty meals from local farms for individuals in need, such as the Mount Kisco Boys and Girls Club. She revealed her favorite methods for reducing food waste. Leslie offered ideas for transforming rotten food into tasty, healthful dinners and for reducing food waste at home. We also discussed the #restaurant industry and how no food waste is important in the food industry. She also discussed how to make excellent dishes out of refrigerated rejects and food. She discussed the need for food pre-composting. She also expressed a need for sustainability in local sourcing food.