Friday, June 5, 2020 | 3:00 PM - 4:00 PM
Open to All Attendees!
What the Modern Flexitarian Diner Wants (and How to Offer it to Them)
Co-Founder, Owner, Chef, Vedge
Executive Director, NYC Hospitality Alliance
VP Culinary Excellence, Spectra
More than one in five US consumers identifies as a flexitarian, representing a large market opportunity for plant-based food and beverage brands, retailers, and foodservice operators. Understanding this market segment is key to unlocking the potential for sales growth. Do flexitarians value taste, craveabilty, sustainability, health or all of the above? This panel will explore how to communicate the value of plant-based foods in a way that will appeal to the modern flexitarian diner and shopper.