Seminars

Recent years have shown dramatic increases in sales of plant-based foods, but are customers actually eating less meat as they shift to plant-heavier diets? In this session you will learn:

• Learn what shoppers expect from plant-based foods.
• How shoppers are shifting based on household shopper data.
• What those shoppers say about why.
• Develop a best in class merchandising strategy to meet consumer needs and grow your plant-based business.

Now more than ever, success for retailers is found in customizable strategies and creative partnerships with the product manufacturers offered on their shelves. In his many years with Target, and now independently with Retail Optics, Ryan Rogers is a food buyer with a passion for outside-the-box thinking and collaboration. In this fireside chat, we invite retailers to learn how to best understand your product-partners' strengths and goals. Use these resources to most effectively find shelf space for plant-based products and entice your customers to give them a try.

Effective pricing is key to profitability. In this session, tap into the wealth of research conducted by Mintec for pricing plant-based products across a variety of applications. Learn how this economic cycle differs from those in the past and how to navigate it, from modeling and real world examples.

Customers in 2022 want more plant-based options to choose from in their grocery stores. At the same time, there is also major demand for less processed foods - a category that many plant-based offerings, to some degree, fall into. In this session: 

• Learn how retailers can navigate a confusing landscape where not all plant-based products are created equal.
• Learn how to find a healthy balance on your shelves and see how leading retailers are providing in-store nutrition support to guide their customers choices.

Success in foodservice requires more than simply serving plant-based options, or even good plant-based options. In order to entice customers to try something new, your plant-based offerings must turn heads as they leave the kitchen. Learn how to make your plant-based offerings make dollars and sense from this roundtable of foodservice and culinary leaders.

Case Study #1: Infinite Cafe with Michelle Adelman

Embracing the plant-based movement goes beyond just vegans or vegetarians. It is so much more than strict diets and kale salads. In this restaurant case study session, learn how Infinite Cafe has used creative menu development, collaboration with leading plant-based product manufacturers, and a deep understanding of their client base to deliciously cater to eaters across all spectrums in Cape Town, South Africa.

 

Case Study #2: First Supper - Serving Culturally Appropriate Foods with Fred "Doc G" Beasley

Foodservice operators of all shapes and sizes are seeking ways to entice new diners with plant-based dishes. This case study session will share data, feedback and insights from over 50 "First Suppers" which worked directly with the NYC school system to introduce at-risk youth to the benefits of plant-based eating. Hear what the children shared about their experience and learn what it means to identify and serve culturally appropriate menu items to effectively convert new diners into repeat customers.

What do foodservice and distribution operators need to lean into expanding plant-based options? Hear from foodservice and distribution experts, and plant-based companies on strategies they have adopted that supported their success in foodservice.

By attending this session, you will be able to:

• Identify key opportunities and pain points from foodservice operators on expanding plant-based foods
• Learn common pitfalls and how you can overcome for plant-based food companies and operators
• Identify at least three strategies to consider in expanding your foodservice portfolio

The foodservice industry is facing unprecedented challenges while adapting to ever changing consumer preferences.

By attending this session, you will be able to:

• Review the key challenges foodservice operators are facing today
• Understand the pros and cons of plant-based items in relation to operational challenges such as staffing, waste, and supply chain
• Learn strategies to address operational challenges related to incorporating plant-based menu items

Food in American schools tends to reflect American food culture. At the same time, schools are responsible for shaping healthy, growing minds and food culture is not always in alignment with the healthiest lifestyle. From New York City schools to universities across the country, school food departments are looking to plant-based options as a way to feed kids wholesome foods that they actually want to eat. In this panel session, discover how leaders across the school food landscape are learning to better serve their unique clientele in a way that makes their customers both happy and healthy. Apply these strategies to grow your plant-based offerings in your foodservice operation or restaurant.

Calling all BIMPOC (Black, Indigenous, Multi-Racial, People of Color) leaders in plant-based foods! Join us for an exclusive discussion on key steps you can take to grow your plant-based brand. Learn relevant strategies from leaders who are creating opportunities for businesses in the space, whether you are creating a delicious CPG product, or meals. You’ll hear about how to be retail ready, how to best navigate financial landscapes to help build capital, and how you can pave your own path.

By the end of this session, attendees will be able to:

• Identify key components of your brand that help you stand out in retail
• Learn about key financial tools to consider as you are growing your business
• List factors to consider if you are going out on your own to launch a business
• Reflect on examples of how your fellow BIMPOC leaders have raised awareness of plant-based foods in their communities

During this interactive session, we'll hear from leaders across the plant-based foods industry - from farm to store shelves - about current supply network challenges and opportunities to source U.S.-grown ingredients. The panelists will share insight on resilient supply networks, role of sustainable farming and business practices, and offer their experience while participating in PBFI's Domestic Sourcing Initiative (DSI). The DSI connects plant based-food companies with domestic supply network partners, such as farmers, processors, ingredient suppliers and manufacturers, creating collaborative opportunities for American farmers and rural communities.

How sustainable is your product? This session breaks down the nuances between different plant-based products and their footprints. Learn how to measure the level of impact your company has and make strides towards communicating a true sustainability message to your customers.

Money is being poured into the plant-based space at incredible rates, and for the first time ever there are real opportunities to get involved at any level. In this action-packed session with The Plant-Based Business Hour's Elysabeth Alfano, learn how to dive into the plant-based market from personal investments to venture capital and public trading on the New York Stock Exchange! Elysabeth will share current investment trends and where the public and private markets are headed. Join us!