IBIE - The Retailer's Guide to IBIE - July 2022 - 31

IBIEDUCATE
1:30 PM - 2:30 PM
The Pivot: Cultivating Agile Thinking
in a Time of Disruption
Speaker: Kelvin McCree, Chief Learning
Officer, Laser Focus Leadership Solutions
Room: W311-312 | Price: $30 if purchased as a
single session; or included in the Super Pass
The Pivot: Leading the Future of Work is
intended to help you, and your organization,
think more critically about the future
workforce, and provide you a blueprint for
how to leverage your people power. It's
time to rethink how, where and why we all
work. It's time to think differently about the
potential of your people, and what they need
to be more productive, and create more
value. Eric Hoffer sums it up best, " In times
of change, the learners will inherit the earth,
while the learned will live in a world that no
longer exists. " This presentation is essential
for leaders of organizations to understand
the role of emotional intelligence (EQ), how
to lead a multigenerational workforce and
gain strategies on leading during change.
Audience: All Audiences, Exhibitors
Track: Workforce
2:45 PM - 3:45 PM
Regenerative Ag
Speaker: Shrene White, General Manager,
Ardent Mills
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
Regenerative practices seek to improve
soil health, water infiltration and reduce
erosion. Looking at sustainable solutions
trends and impacts on the rise of the plantforward
movement, longer-term concerns
for the health of the planet, dietary wellness
and healthiness goals as well as consumer
interests in purchasing sustainably.
Audience: All Audiences, Exhibitors
Track: Sustainability
Sponsored by:
2:45 PM - 3:45 PM
Social Media, Schmocial Schmedia
Speaker: Michelle " Mitchie " Curran, Cake and
Sugar Artist, Mitchies Munchies
Room: W305-306 | Price: $30 if purchased as
a single session; or included in the Super Pass
What am I doing right? We'll discuss that first
and then we'll tweak a few things. All seminar
attendees should bring their cell phones,
tablets, ipads and laptops for this one. We are
going to tackle some insights and algorithms
in a Basic 101 method. You'll discover useful
applications, how to stay on or above trend,
how to hashtag, how to engage your current
following and more. And yes, there will be
some assignments, but they'll be fun!
Audience: Retail - Sales and Marketing
Track: Sales and Marketing
SUNDAY, SEPT. 18
8:30 AM - 9:30 AM
Baking in Sustainability Practices: A
Guide to a Sustainable Manufacturing
Facility (Repeat)
Speaker(s): Renee Benson, Packaging
Engineer, crb; Adam Walker, Senior Manager of
Sustainability, crb
Room: W313 | Price: $30 if purchased as a
single session; or included in the Super Pass
Consumer trend reports are loud and clear
when it comes to the words eco, green and
sustainable; conscious consumerism is on
the rise. Luckily, food manufacturing facilities
are laden with opportunities for sustainable
operating practices.
Whether you prefer a CapEx or OpEx
approach, sustainable manufacturing
opportunities are available to you. These can
be found anywhere from equipment and
material selection to regular maintenance,
scheduling and operational practices. New
and existing facilities can mitigate waste,
reduce their carbon footprint, and be a part
of the sustainability conversation.
This session will examine a baking facility
from the design phase to daily operations
to highlight actionable items for a greener
manufacturing process. Experts Renee
Benson, Packaging Engineer, and Adam
Walker, Senior Manager of Sustainability,
will leverage lessons learned from food
manufacturing facility planning and
sustainability efforts to provide attendees
with real-world implementation strategies to
take home.
Audience: All Audiences
Track: Sustainability
8:30 AM - 9:30 AM
Inside the Plant-Forward Trend:
Pathways for Snacking & Bakery...What
Do Consumers Really Want?
Speaker: Suzy Badaracco, President, Culinary
Tides, Inc.
Room: W309-310 | Price: $30 if purchased as
a single session; or included in the Super Pass
The plant protein food trend is not new but is
evolving in ways food industry players must
understand to evolve with it, or risk falling
behind. It is one of the only food trends that
is experiencing a type of infighting between
animal protein and vegetable protein. This
battle draws into it significant clinical health
trends, social trends, government trends
and technology trends, not to mention how
the rivalry spills onto the plate. Behavioral
and survey research will also be showcased
to further explain consumer drivers and
how best to communicate with them while
still showcasing trend-forward flavors and
cuisines which bakery and snacks can engage.
This presentation will explore how to navigate
the plant forward trend to employ their
strengths and satisfy consumers engaged in
the trend. Snacks and bakery have pivotal
voices which support the plant forward
movement
Audience: All Audiences
Track: Business Trends
8:30 AM - 9:30 AM
THE ELEPHANT in the MILL:
Addressing Pathogen Risk in Grain &
Flour Production
Speaker: Darin Jensen, VP, Food Safety &
Quality, Quality Assurance, PHM Brands
Room: W314 | Price: $30 if purchased as a
single session; or included in the Super Pass
Flour recalls amount to millions of dollars
each year. This presentation covers the
pathogen issues facing the milling industry
and how to mitigate risk for your facility. See
what solutions are out there and how to
implement them.
Audience: Food Safety and Sanitation
Track: Food Safety and Sanitation
RETAILER'S GUIDEBOOK | 31
IBIE - The Retailer's Guide to IBIE - July 2022

Table of Contents for the Digital Edition of IBIE - The Retailer's Guide to IBIE - July 2022
