What Really Matters in the Specialty Food Business?
At the Fancy Food Show this year, I noticed something was missing. Even though we have blended the natural and specialty sectors into one cohesive industry, there still hasn’t been much progress building sustainability into manufacturing practices and packaging options. Even the simplest of solutions, sampling vessels, don’t seem to have made much of an appearance.
I keep asking myself, “Why?”
Could it be that the consumer says they care, but really isn’t seeking out or supporting companies who’ve made the commitment to reuse, reduce and recycle?
Could it be that it’s hard enough for most small companies to get their product to market without adding the additional expense of sustainability?
Could it be that producers can’t find resources that are sustainable?
Could it be that co-packers aren’t leading the charge; again, their customers aren’t requiring change; they have older facilities they can’t afford to update?
Could it be that those companies who have green initiatives aren’t touting it as loudly as they could?
Could it be that the rest of the world cares, but not the USA?
Could it be that sustainability isn’t well defined? sustainable-foods-biggest-
I researched the subject, and found 81% of global consumers surveyed are willing to pay extra for it. stakeholder_trends_insights
The good news is that US manufactures of food equipment are creating sustainable machines that help them compete in the global market. manufacturers-embrace-
What are you finding in your business? I’d love to have some feedback from those of you in the trenches.
Here’s one company’s commitment to sustainability that is comprehensive and believable Kellogg Company Corporate Responsibility. If you’d like to build one that fits your company’s mission and resources, CoachMaz can help.
