KEYNOTE

Thursday, September 8, 2022  |  9:00 AM - 10:00 AM

From Functional Foods to Sourdough: the "Why" Behind Today's Food & Lifestyle Trends

KEYNOTE

Friday, September 9, 2022  |  9:00 AM - 10:00 AM

Driven by Curiosity: Chef Spike Journeys Into Plant-Based

RETAIL
Thursday, September 8, 2022
10:30 AM - 11:30 AM

Understanding the Consumer Shift from Animal to Plant-Based

Open to Conference Attendees Only

MODERATOR
 
Julie Emmett
Senior Director Retail Partnerships, Plant Based Foods Association
SPEAKERS
 
Meghan Barton
Merchandising, Kroger
 
Kate Holmstrom
Director, Business Acceleration Consulting, 84.51

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.
2:00 PM - 3:00 PM

Connecting the DOTS - an Industry Ripe for Growth

Open to Conference Attendees Only

MODERATOR
 
Benjamin Davis
VP of Content, Plant Based World Expo
SPEAKER
 
Rodd Willis
Director of Natural and Specialty, Dot Foods
"I do believe the outlook for plant-based long term is excellent and to add to that point, when we look at our growth rate across different categories at DOT Foods and different pieces of our business, it is still one of the highest performing categories in our business as of now." - Rodd Willis, Dot Foods
 
According to Rodd Willis, Director of Natural and Specialty at Dot Foods, we are still experiencing the very early stages of growth for plant-based foods. This one-on-one fireside chat will break down the long term growth potential of the plant-based foods market and offer an inside look at what the nation's largest re-distributor is seeing across different plant-based product categories. Learn which categories are oversaturated and which ones are ripe for innovation and better understand the role that redistribution plays in effectively getting products onto shelves. Bring your questions for an extended Q&A to end the session. 
3:15 PM - 4:15 PM

The Importance of Collaborating with Brands in Retail

Open to Conference Attendees Only

MODERATOR
 
Nil Zacharias
Host, Eat for the Planet Podcast
SPEAKER
 
Ryan Rogers
Founder, Retail Optics
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.
Friday, September 9, 2022
10:30 AM - 11:30 AM

Plant-Based Food Pricing and the Impact of Inflation

Open to Conference Attendees Only

MODERATOR
 
Devrim Ikizler
Director of Research, Intelligent Analytics and Modeling
SPEAKERS
 
Marcel Goldenberg
Head of Proprietary Pricing, Mintec
 
Jodie Kenny
Product Lead, Textured Plant Proteins, Kerry Group
 
Andrea Zweig Wagner
Director of Brand Management, Peapod Digital Labs/Ahold Delhaize
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.
2:00 PM - 3:00 PM

Finding a Healthy Balance in Retail

Open to Conference Attendees Only

MODERATOR
 
Bridget Goldschmidt
Managing Editor, Progressive Grocer
SPEAKERS
 
Molly Hembree
Dietitian, Kroger
 
Julie Mann
Chief Innovation Officer, Puris
 
Scott Stoll MD
Co-Founder, The Plantrician Project

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.
FOODSERVICE
Thursday, September 8, 2022
10:30 AM - 11:30 AM

What Are They Serving Over There?

Open to Conference Attendees Only

MODERATOR
 
Larry Sashin
Founder & Senior Partner, L. Sashin and Associates
 
Fred Klashman
Publisher, Total Food Service
SPEAKERS
 
James Corwell
Certified Master Chef, Blue Dot Foods
 
Kristen Hartke
Food Journalist
 
Priyanka Naik
Chef, Food Network Champion, Author, TV Personality, Meatless Monday Ambassador
 
Rocco DiSpirito
Chef & TV Personality, Tindle
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.
12:45 PM - 1:45 PM

Restaurant Case Study - Infinite Cafe

Open to Conference Attendees Only

SPEAKERS
 
Michelle Adelman
Co-founder & CEO, Infinite Foods
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.
2:00 PM - 3:00 PM

Thriving in Foodservice

Open to Conference Attendees Only

MODERATOR
 
Sabina Vyas
Senior Director, Impact Strategies, Plant Based Foods Association
SPEAKERS
 
Marika Azoff
Corporate Engagement Specialist, The Good Food Institute
 
Jennifer DiFrancesco
Director, Culinary Innovation, Sodexo Campus
 
Marie Molde
Trends Analyst, Registered Dietitian, Datassential

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
Friday, September 9, 2022
10:30 AM - 11:30 AM

Addressing Operational Challenges of Plant Based Menus

Open to Conference Attendees Only

MODERATOR
 
Scott Swiger
Director of Business Development, JBH Consulting
SPEAKERS
 
Buddy Gillespie
Director of Culinary, JBH Consulting
 
Alexis Kukuka
Director of Operations, JBH Consulting

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
12:45 PM - 1:45 PM

Feeding Growing Minds - A Foodservice Journey in Schools

Open to Conference Attendees Only

MODERATOR
 
Karyn Knox
Chief Development and Partnerships Officer, Educated Choices Program
SPEAKERS
 
Jonathan Deutsch
Professor, Dept of Food and Hospitality Management and Director, Drexel Food Core Lab, Drexel University
 
Amie Hamlin
Executive Director, Coalition for Healthy School Food
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.
PLANT-BASED INDUSTRY
Thursday, September 8, 2022
12:45 PM - 1:45 PM

Celebrating, Elevating, and Amplifying Diversity in Plant-Based Foods

Open to Conference Attendees Only

MODERATOR
 
Sabina Vyas
Senior Director, Impact Strategies, Plant Based Foods Association
SPEAKERS
 
GW Chew
Chef and Owner, Something Better Foods LLC
 
Palak Patel
Chef & Owner, Dash & Chutney
 
Deborah Torres
Founder & CEO, Atlas Monroe
 
Le'Spencer Walker
Director of Merchandising Vendor Development, Target

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
3:15 PM - 4:15 PM

Securing a Resilient Plant-Based Future: Building Domestic Supply Networks

Open to Conference Attendees Only

MODERATOR
 
Renee Smith Nickelson
Policy Associate, Plant Based Foods Institute
SPEAKERS
 
Bill Green
Executive Director, The Common Market Southeast
 
Alex Heilman
Director of Supply & Trading, Mad Agriculture
Jessica Hulse Dillon
Director, Network Engagement, Soil Carbon Initiative, Green America
 
Landon Plagge
Owner, Plagge Farms Inc.; Green Acres Seed Co.
 
Isabelle Steichen
Co-Founder, Lupii and DSI Company participant
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.
Friday, September 9, 2022
12:45 PM - 1:45 PM

Sustainability 360 - How to Measure Impact from Farm to Fork

Open to Conference Attendees Only

MODERATOR
 
Noah Hymes
Founder & Senior Partner, Vegpreneur
SPEAKERS
 
Rachel Calomeni
SVP of Growth & Innovation, HowGood
 
Albert Tseng
Co-founder, Dao Foods International
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.
2:00 PM - 3:00 PM

Plant-Based Investing in a New Era

Open to Conference Attendees Only

SPEAKER
 
Elysabeth Alfano
CEO, VegTech Invest
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!