It's day 2 of IFE, International Food & Drink Event, and this morning New Food is reflecting on some of the key insights of day 1.
In a focused seminar entitled "Building a Resilient Food & Drink Supply Chain" we heard expert opinion that was underpinned by a theme of collaboration, and moving away from the historic competitive silos of our industry.
Speakers on the panel, moderated by Peter Wortsman, Partner at European Food and Farming Partnerships, included:
* Duncan Rawson (Partner, @European Food and Farming Partnerships)
* Dr. Emma Keller (Head of Sustainability, Nestlé é UK&I)
* Francisco Martin-Rayo (CEO & Co-Founder, @Helios)
* Tom Maidment (Group Product Sustainability Senior Manager, @Hilton Food Group)
The conversation called for long-term strategic thinking, adaptability, and collaborative partnerships to build resilient food and drink supply chains. Panellists emphasised the importance of balancing risk mitigation with opportunity creation, leveraging technological innovation, and fostering personal and team resilience to navigate future challenges effectively.
Crucially, the panel highlighted the importance of demonstrating the tangible benefits of new farming methods to traditional farmers, such as improved yields, reduced risk, and long-term financial stability. Building trust and providing practical support are essential for successful adoption.
"Resilience means optionality, ensuring varied supply despite climate changes." - Francisco Martin-Rayo, CEO & Co-Founder, Helios.
"Resilience is adapting to regulatory changes, supply shocks, and consumer demands." - Dr. Emma Keller, Head of Sustainability, Nestlé UK&I.
"Resilience is long-term thinking, considering food and national security." - Tom Maidment, Group Product Sustainability Senior Manager, Hilton Food Group.
"Resilience is learning and adapting to face future challenges." - Duncan Rawson, Partner, European Food and Farming Partnerships.