2010 RFA CONFERENCE SPEAKER PRESENTATIONS:
Scroll down to view details on the 2010 Conference speaker presentations.
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Conference Links:
• Conference Schedule • Registration Info • Online Registration • Hotel Information • Photos from the 2009 Conference in Orlando |
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2010 RFA CONFERENCE SPEAKER PRESENTATIONS: Scroll down to view details on the 2010 Conference speaker presentations. |
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Becoming A Category
Of One: How Market Leaders Sustain Success and Escape the Commodity
Trap What do all market leaders have in common? What do they do and how do they think that sets them apart from their competition? Joe Calloway's presentation "Becoming A Category Of One" is a conversation about what any of us can do, if we only choose to, to take performance to another level. It's not just about strategy and tactics, it's about mindset - the ultimate driver of differentiation. The "Category Of One" mindset includes: This is a dynamic, interactive presentation that calls on you to think about what you'll do differently that can significantly differentiate you from your competition and help you grow your business. Joe Calloway is a partner in Engage Consulting Group, a nationally known speaker, and an author of best-selling business books including, Becoming A Category Of One, which received rave reviews from The New York Times, Retailing Today, Publishers Weekly and many others. As a consultant, Mr. Calloway helps companies align people and strategy to drive results. As a speaker at meetings and events, he shares best practices from successful companies in a conversational, interactive way that truly engages people and inspires them to challenge assumptions and take positive action. Mr. Calloway is also a partner in IdeaBistro.com, a company that produces business videos for use in corporate meetings, training, and events. Sales And Marketing Management Magazine called Joe Calloway“an expert on developing customer focused teams,” and a National Customer Services Advisory Board called him “one of the most innovative and compelling people in customer service.” Mr. Calloway’s client list reads like a “Who’s Who” in business. From Saks Fifth Avenue and BMW to American Express and IBM, a wide range of companies depends on him for insight into today’s marketplace. Coming in from
the Cold: How Sustainability Attributes are Redefining Refrigerated
Foods in a Tough Economy How are consumers altering their spending and purchases in light of the economic downturn? Has the sustainability trend lost its luster during these tough times? What might this mean for the refrigerated foods category? Drawing from several Hartman Group studies and cutting-edge trends work, Tamara Barnett, Senior Ethnographic Analyst for The Harman Group, Inc. will address these questions from a consumer perspective. Her presentation will explore the broader cultural shift taking place in consumers' awareness, acceptance and practices related to sustainability and the economy, applying these learnings to trends observed in the refrigerated foods category specifically. With work in public relations and marketing, Tamara Barnett comes to The Hartman Group with a versatile background in communication and a broad interest in how individuals construct and reflect various facets of identity in culturally significant ways. She has an MA in Communications from the University of Washington. Technical Update - U.S. & Canada Led by the RFA's Technical Director, Martin Mitchell, this presentation will bring you up to date on the current technical and regulatory issues impacting the refrigerated foods industries in both the United States and Canada. Building on the success of the RFA's 2007 Food Safety Training DVD, the Technical Committee is pleased to present a new 2009 Food Safety Training DVD that is geared toward senior-level employees and supervisors and covers HACCP, Personal hygiene, Microorganisms in the plant, Sanitation and Equipment Cleanliness, Allergen control, Food defense, Audit preparation, and Traceability. Martin Mitchell has been the Technical Director of the RFA for the last 26 years and is the managing director of Certified Laboratories, Inc., a group of independent laboratories specializing in the microbiological and chemical analyses of food, beverages, and other products. In addition to this position, Mr. Mitchell serves as director of the National Coalition of Food Importers Association and the Technical Committee of the American Spice Trade Association (ASTA). Panel Presentation:
Closing the Produce Gap Moderated by Dr. William Schwartz, Orval Kent's Chief Food Safety Officer and the RFA's Technical Committee Chairman, this panel presentation of great significance to the refrigerated food industry will offer insights into the state of food safety in the produce industry from four different perspectives. GAP audits: What should the user expect? Robert Stovicek, Ph.D., President of PrimusLabs.com will explain the Good Agriculture Practices (GAP) auditing process and what the audit results should mean to produce buyers. Dr. Stovicek will explain the background and history of the GAP process established to minimize food safety concerns for the fruit and produce industry. Covered also will be the international implications of the GAP process. Because of its GAP audit database, many retail and foodservice buyers rely on PrimusLabs.com for GAP information. What's the Producer View? Known for its innovative approach to the produce business, Fresh Express has taken a leadership role in addressing produce food safety. Mike Burness (not pictured), VP Global Quality and Food Safety for Chiquita Brands International/Fresh Express, will share approaches his organization has taken to address the food safety concerns of today's consumers. Mr. Burness will also share perspectives on the application of novel produce handling technologies under investigation. What's happening across the Industry? Daily there are news
items about the safety of produce. Representing the Produce Marketing
Association (PMA), Robert Whitaker, Ph.D. ("Doctor Bob")
will provide an up-to-date discussion on what's currently happening
in the produce industry. As Chairman of the Technical Committee for
the Center for Produce Safety, Dr. Whittaker will share what the industry
is doing to build a food safety culture. Panel Member Bios: Robert Stovicek, Ph.D. - Since May of 1988, Robert Stovicek has served as President of PrimusLabs.com. As such, he has established a pesticide and microbiological analytical laboratory with the primary focus on fresh produce. This included the development and use of in-house analytical methods as well as the utilization of the FDA, USDA, AOAC and EPA procedures as appropriate. In addition, he developed a comprehensive auditing program to assess compliance with Good Agricultural Practices (GAP) in field operations, Good Manufacturing Practices (GMP) and HACCP principles in cooling facilities, packinghouses and other processing facilities. Based on the development of these audit questions, PrimusLabs.com presented these questions to Western Growers Association (WGA), which in turn presented these questions to the Federal Drug Administration (FDA) on PrimusLabs.com’s behalf. These questions were incorporated in the FDA’s Guide to Minimize Microbial Contamination, in which PrimusLabs.com is listed as a contributor. Dr. Stovicek serves as a technical support and consultant for the following advisory committees: Western Growers, Produce Marketing Association, United Fresh Produce Association, and International Fresh Produce Association for field through distribution food safety programs, addressing potential vectors of contamination throughout the supply chain and creating systems to help mitigate risk. Mike Burness - Mike Burness currently serves as VP-Global Quality & Food Safety for Chiquita Brands International, a global producer, distributor, and marketer of premier bananas, salads, healthy snacks, and other year-round fresh produce under the Chiquita and Fresh Express brand names. In this role, Mr. Burness leads Chiquita’s corporate efforts in food safety and security, quality assurance / quality systems, and regulatory compliance across the supply chain. This includes agricultural operations, manufacturing / co-manufacturing, and distribution. Prior to joining Chiquita, he held various quality and food safety positions within PepsiCo, starting in carbonated soft drinks and eventually expanding his responsibilities to include Gatorade, Quaker Foods, and Tropicana beverages. Mr. Burness is a native of New Jersey and a graduate of the Pennsylvania State University, where he majored in Biology. He earned an M.B.A. from the University of Bridgeport in Connecticut. Robert Whitaker, Ph.D. - In April 2008, Dr. Whitaker became the Chief Science Officer of the Produce Marketing Association (PMA). In this role Dr. Whitaker has responsibility for food safety and security, environmental sustainability and technical innovations relative to the produce supply chain from field to fork. Prior to PMA, Dr. Whitaker worked for NewStar for 10 years, holding positions in product development, processing, and food safety. As Vice President of Innovation and Food Safety, he worked to drive NewStar’s strategic development of new products and oversee the ever important food safety programs. Dr. Whitaker received his Ph.D. in Biology from the State University of New York at Binghamton in 1982. He has authored over 50 articles on microbial and plant biochemical genetics and biotechnology and has participated in over 40 scientific seminars or symposia. James Gorny, Ph.D. - Dr. Jim Gorny currently serves as Senior Advisor for Produce Safety at the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition in the Office of Food Safety. Dr. Gorny’s primary responsibility is to advise the Director of the Office Food Safety on policies and programs affecting the safety of fresh produce. In this role, Dr. Gorny provides scientific and technical expertise to the Center and FDA in response to evolving policy, foodborne illness outbreaks, regulatory follow-up investigations, education/outreach programs and risk based research needs to improve the safety of fresh produce. Dr. Gorny received his Ph.D. in plant biology from the University of California at Davis in 1995, and his B.S. and M.S. degrees in food science from Louisiana State University in Baton Rouge. He is the author and editor of numerous scientific and technical publications pertaining to the quality and safety of fresh produce. Understanding
Deli Sales and Opportunities Growth of supermarket deli sales is increasing as consumers continue to look for ready-to-eat prepared foods and meal solutions. Sherry Frey of the Perishables Group, a leading market research firm specializing in the fresh food industry, will explore the latest sales trends in fresh deli sales. Her presentation will identify the hottest trends and opportunities in perishables categories, outline consumer behavior changes and share industry best practices in category management. Sherry Frey is the vice president of account services for the Perishables Group, a Chicago-based marketing and consulting firm. Her primary areas of focus are developing innovative category development techniques for clients in the fresh food industry, as well as new product development - from conception through execution and launch. Ms. Frey manages the Perishables Group supplier client base and account team. Through targeted strategic planning and market research efforts, she ensures PG programs deliver actionable insights to guide critical business decisions. Changing the
Face of Healthcare Based on our current Healthcare environment, what can we expect in the future? What changes will legislation bring? How will it affect our employees? How will this affect our bottom line? Will the new legislation affect premium plans and self-funded plans differently? In this session, Kurtis Kossen of Health Care Service Corporation will address these topics and more. Kurt Kossen joined Health Care Service Corporation in 1993, and is currently Vice President of Product and Program Commercialization with overall responsibility for developing and commercializing new products and capabilities. Mr. Kossen has worked in the health care industry over 17 years and has held positions in information technology, e-commerce, health care management, consulting and customer service. Kurt has also worked for EDS and Deloitte Consulting. He has a degree in mathematics from Hope College and an MBA from Northwestern's Kellogg Graduate School of Business. Panel Presentation:
Bridging the Regulatory Changes The world of Food Safety has undergone major changes over the last several years. In response to public criticism the regulatory agencies have gotten more aggressive in the assertions of their authorities. The RFA has invited two well-known Washington lawyers to explain what we should do when either of the regulatory agencies makes demands for action and/or documents. Moderated by RFA Technical Director Martin Mitchell, this panel presentation will cover what our responsibilities are and what authorities the agencies have. The presenters have also prepared a detailed "white paper" outlining these areas. Melvin Drozen is a partner with Keller and Heckman law firm in Washington, D.C., where he advises clients on a broad spectrum of FDA, FTC, USDA and EPA (pesticides) regulatory matters, ranging from premarket approval requirements for food additives, dietary supplement ingredients, drugs, and medical devices to advertising and labeling provisions applicable to all of these products. John Bode is a Principal at Olsson Frank Weeda Terman Bode Matz PC and chairs its 14-person public policy practice. Mr. Bode concentrates his practice in legislative and regulatory matters. He represents leading food companies and trade associations in government relations matters, as well as serving as general counsel to several food trade associations. Mr. Bode has played a significant role in every major change in federal food law over the past 20 years and every Farm Bill since 1981. He has extensive experience representing companies in congressional investigations. European Influence
on the Food Chain Europe has led the world in recent decades in providing consumers with a myriad of prepared foods. Amongst the European Union, the UK has been at the forefront of this revolution. Retailers such as Marks & Spencer and Tesco in the UK, Carrefour in France and Albert Heijn in Holland have led the way in merchandising, category management and consumer understanding. This has had a knock-on effect within the supply base with a number of leading suppliers across Europe focusing on just-in-time supply, product innovation and modern production techniques that allow these and many other retailers to bring the freshest food to the supermarket shelves. In this presentation, Robert Kedzlie of NPD Direct Ltd. will look behind the scenes at the revolution and evolution of food production, supply chain, product innovation and procurement. Robert Kedzlie entered the UK food manufacturing industry in 1985, working in product development for R.F Brookes, a leading producer of chilled ready meals and Geest (Bakkavšr). In 2000, Mr. Kedzlie set up and now runs a leading consultancy practice NPD Direct Ltd. The company supplies leading retailers, brands and manufacturing businesses with bespoke support within the R&D, food technology, supply chain and manufacturing, across the UK, Europe and North America. NPD Direct also hosts the RFA International Tour. Let Us Praise
Packaging In the beginning were the skins and leaves - and then came the ceramic, glass and steel - and more recently, paper -- and during our lifetimes, horrors - plastic, light weight, malleable and protective of chilled and other foods. When self-service food distribution arrived, packaging spread from protection to marketing - and convenience. With the arrival of microwave ovens, packaging became the all-encompassing do-it-all mechanism leading to the grazing evolution. Although matters of food safety had been visible since Biblical times, only since the early 1900s and re-reinforced in this decade, have they become headlines. Despite packaging's incredible ability to have changed society, no packaging, by itself, can totally address food safety. In concert with food technology and distribution, our packaged food products are safer today than before, but our refrigerated channels are still challenging us. Reduced oxygen cannot do it all. Active and intelligent packaging have potential, but where will the next level that integrates safety with quality and convenience come from? Or is such a product/packaging/distribution breakthrough on the horizon - possibly, soon? Dr. Aaron Brody, President and CEO of Packaging/Brody, Inc., is a consultant with more than forty years experience in global food processing, product development and packaging as a member of industry, academia and consulting. His industry experience covers food companies including General Foods, m & m/ Mars and packaging supply companies such as Mead Packaging and Container Corporation of America. He teaches undergraduate and graduate food packaging and advanced food packaging and food product development, processing, shelf life, chilled foods and marketing courses at The University of Georgia and MBA strategic marketing and product development courses at St. Joseph's University. Innovate or
Perish: How Innovation Can Keep Perishable Food Brands Fresh Today's consumer is much more savvy than she's ever been. How do you keep your brand or category evolving at the same rate? Join Barb Stuckey of Mattson, the country's largest independent developer of foods and beverages for the chain restaurant and retail grocery foods industries, as she share unique insights her company has gathered from refrigerated foods consumers with regard to innovation and new products. Barb Stuckey has worked in the food industry for 19 years. She is currently Executive Vice President of Marketing at Mattson, where her daily job requires her to taste food and figure out how to make it better. After more than a decade of doing this, she's honed her ability to taste and help others make food taste better. Ms. Stuckey speaks at industry conferences and events as a food trend and development expert. In addition, throughout her career, she has written articles for journals such as The Morning Cup, an industry newsletter, and Culinary Currents, the newsletter of the Research Chefs Association. She's also written opinion pieces for the San Francisco Chronicle and a Q&A column for Chow Magazine (now Chow.com). In 2008 Ms. Stuckey was awarded co-authorship of the opening chapter, The Business of New Product Development, of the first textbook to be published by the Research Chefs Association. When published in 2010, it will be called Applied Culinology¨: The Blending of Culinary Arts and Food Science & Technology in Food Product Development. For years Ms. Stuckey volunteered regularly and now serves on the Board of Directors at La Cocina, a nonprofit incubator kitchen in San Francisco, whose mission is to cultivate female entrepreneurship in the food industry. The Impact of
Climate Change on the Food Industry Why Care About Climate Change? The Decarbonization of the world's economy will be one of the most disruptive forces of the next 20 years. Consumers, governments and retailers are making demands of the food industry to change its business practices. There will be a large creation and re-distribution of shareholder value in the transition to a low carbon economy - with winners and losers in the food industry. The winners are more likely to be the businesses that take time to understand and address this complex area. Impact of Climate Change on the Food Industry: The food industry is particularly vulnerable to climate change. Higher temperatures and changing weather patterns are expected to disrupt agriculture patterns around the world. Changes in the availability of fresh water resources will harm selected areas quite intensely. Land management practices directly impact the carbon balance in the atmosphere. This is why the food industry is under the greatest scrutiny of any industry on earth. Projected Cap and Trade Risks/Upside: Standards are emerging in each region as the carbon credit market is expected to exceed $1 Trillion in the US by the end of 2020 and the global market to be more than twice that size. There are steps the companies can take today to profitably capitalize on this trend. Companies that do not prepare will face still penalties and cost increases. In this progressive presentation, John Utech, Executive Vice President, Consulting for Carbon Vision, will explain how your company can begin to consider and prepare for dealing with climate change and its impact on the food industry. He will share several best practices from leading food companies and explain a five-stage model that outlines an approach to developing a strategy for dealing with climate change, including practical actions for each stage. There are profitable ways of acting on many levels: understanding your exposure, decarbonizing your products, looking for opportunities in carbon markets and engaging stakeholders. Jon Utech is a sustainability, renewable energy and carbon footprinting consultant who oversees Carbon Vision's consulting practice. His areas of expertise include carbon policy analysis, carbon footprinting, renewable energy feasibility, tax-equity finance and sustainability. Mr. Utech co-founded Carbon Vision in 2008, and now consults with dozens of companies on emerging GHG legislation and how it impacts their business model. He primarily focuses on food, transportation and manufacturing industries. He has worked with companies such as Heinz, Nestle, Kroger, Orlando Baking, Miceli Dairy, PierreÕs Ice Cream, Walmart, Hyster, Kitchen Collection, Hamilton Beach, Clarke Mosquito Control, Forest City, Invacare and others. He serves on the World Resources Institute GHG Protocol Product and Supply Chain Initiative, a multi-year carbon professional group determining the proper protocol for Scope 3 emissions at the company and product level. |
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