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Dave Stangis, former Chief Sustainability Officer for Campbell’s, on the future of food

In this thought-provoking two-part podcast from Forbes Insights’ Michael Gale, Stangis discusses current challenges and opportunities for food companies globally – notably, the transition to a more tech-driven, sustainable approach to food production, processing, delivery and consumption.

In Part 1, Stangis talks about the new focus on streamlining decision-making and product design; consumer-driven change – from organics and plant-based foods to more sustainable packaging and delivery systems; and macro trends including the move towards genuine purpose and mission in food companies; ‘sustainability stories’ – large agricultural multinationals publicly striving for carbon-positive agriculture; new solutions in packaging and single-use plastics that combine convenience and sustainability; and the rise of big data and analytics in agriculture.

In Part 2, Stangis looks at what consumer food brands are thinking and doing around innovation, sustainability and consumer appeal – from eco-friendly packaging to personalised medicine; from fast, convenient last-mile delivery systems, ‘smart’ kitchens to 3-D printed food and new forms of protein (plant and insect).

Source: Soup Is Far More Than Just A Product. It Represents The Tip Of The Spear For Branding, Conservation And Defining New Food Production Models – Podcast With Dave Stangis | Forbes