Retailers seeking deeper consumer connections need to better understand how households today are sharing shopping roles, according to a presentation by Leslie Sarasin, president and CEO, Food Marketing Institute.
Retailers should consider taking advantage of an array of new produce-related concepts that have benefits ranging from reducing waste to spurring sales, according to a presentation Monday at the United Fresh 2016 Conference in Chicago.
It’s a staggering problem whose true proportions only recently became apparent. Some 80 billion pounds of food is discarded in U.S. landfills each year, with a huge cost to the environment, economy and people’s lives.
But despite his identification with restaurants, Danny Meyer, CEO of Union Square Hospitality Group, has a warm place in his heart for supermarkets, a fact he relayed during remarks at the FMI Midwinter Executive Conference in Miami.
Food retailers need to concentrate on what really benefits their customers in the face of accelerating debates about product and ingredient transparency, said James McCann, chief operating officer, Ahold USA.
Large food industry companies battling for Millennial talent are striving to create more personalized workplace experiences, according to panelists in a session at the FMI Midwinter Executive Conference in Miami.