Interview with the Experts: Sara Menker, Gro Intelligence– See the extreme price volatility in the produce market!
VP of Technology, Vonnie Estes sits down with Sara Menker of Gro Intelligence to discuss new data sets and interpretation showing price volatility in our industry. Using data from weather to exchange rates to price points, Sara shows examples of produce product volatility by variety, seasonality, location as well as packaging size. She also tracks year over year data with historic maximum and minimums. Sara helped explain that these data analytics can be used to understand and predict pricing and supply anddemand. It is a tool that can help the produce industry reduce volatility and smooth out supply and demand cycles.
Interview with Experts: Dr. John Branch discusses Marketing to the industry and consumers, and how to make sure you are best prepared to make a difference with your brand.
Lauren M. Scott, PMA chief marketing officer, recently sat down with Dr. John Branch, clinical assistant professor of business administration, co-director of Yaffe Digital Media Initiative, Ross School of Business, and faculty associate, Center for Russian, East European & East Eurasian Studies to have a conversation about marketing, how it has changed throughout COVID-19 and what it will look like moving forward. Topics of discussion included what the industry will need to do differently to capture consumer interest and examples of the best educational tools out there for marketers to keep up with the latest trends and innovations.
Lauren Scott, PMA Chief Executive Officer sat down with Tony Ferreira. Culinary Operations at Black Sheep Restaurants, to discuss how Black Sheep Restaurants got on top of the COVID-19 situation, stayed ahead of the curve and are looking to come out the other end of it as a team with their values intact.
Adaptation has always been the key to survival and if you are a small organisation this is easier for you, so maximize your strengths. What you lack in resources you can make up for in agility. If you are bigger and traditionally have many layers of approval to push decisions through, consider even a temporary restructure that allows you to be swift and use your resources to get creative. Download this manual to read more.
Well known for his expertise in microbiological food safety, Dr. Ben Chapman’s also excels at understanding and communicating the social and cultural aspects of food safety in food service. Dr. Chapman is a professor and extension specialist at North Carolina State University, and is also a contributing author at “Barf Blog: Safe Food from Farm to Fork.”
Here, Dr. Chapman discusses existing food safety best practices that address food-borne pathogens, and how COVID-19 safety requirements are supplementary to these practices. Specifically, restaurant workers will need to ensure that non-food related high touch surfaces are sanitized both in the kitchen as well as in the front of house. Dr. Chapman also points out that communication will be critical for the food service industry to convey their new safety protocols, and build trust with wary customers.
PMA CSO Dr. Max Teplitski sat down with Dr. Justin Kastner and Dr. Daniel Unruh of K State University to discuss how the produce industry can assuage public concerns and fears, as well as ways for our industry to provide access to fresh produce during the COVID-19 pandemic. They outline food system resilience and how to address ways to reemerge after a catastrophe, such as the current pandemic.
Well known in the industry for his New York Times best seller Eat to Beat Disease – New science on how the body can heal itself. Dr. Li’s ground breaking work has lead to thirty new medical treatments and impact care for more than seventy diseases including – Cancer, diabetes, blindness, heart diseases, and obesity.
When it comes to food, Dr. Li has 3 key recommendations: Choose foods that resonate with you, Eat mainly whole foods – fruits and vegetables, Break barriers – “get cooking” and explore new things.
Megan Nash, Program Director with Center for Growing Talent sat down with Satri Alpine, Director, Talent & Culture with The Oppenheimer Group, to discuss the health and safety of our work forces, adjusting to the new normal, and planning for re-entry back into the office.
Kansas State professor Dr. Richard Rosenkranz discusses unhealthy habits of those of us who work from home during the lock-down, whether better nutrition can compensate for the lack of exercise, opportunities to teach kids how to eat healthy and measures to take to reduce the risk of COVID-19 infection.
Rutgers Distinguished professor Dr. Don Schaffner clarifies how to interpret data on SARS-CoV-2 persistence on surfaces and what the persistence data means to the food industry and consumers; how to handle groceries during the pandemic and how to minimize the risk of COVID-19 transmission from person-to-person in food production facilities, in retail and at home. We also learn what we are doing wrong while washing hands.
Dr. Max Teplitski regularly talks with experts in virology and public health, such as Dr. Don Schaffner, distinguished professor at Rutgers University.