The Business of Alt Protein: Building successful relationships with foodservice companies
Event description
Join GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector.
GFI’s senior market research analyst, Ben Pierce, will kick off the event by sharing key insights from GFI’s latest U.S. plant-based foodservice market report. Following his presentation, GFI’s corporate engagement foodservice lead, Marika Azoff, along with three other industry experts, will discuss best practices for positioning plant-based proteins, strategies for approaching foodservice companies, common pitfalls, and more. This conversation will be focused on the U.S. plant-based market, but all are welcome to join.
Meet the speakers
Alex Weissman
CEO, PALATE INSIGHTS
Alex is the founder and CEO of Palate – an agile, authentic product feedback platform focused on accelerating the adoption of sustainable foods. Through Palate’s Chef Panel, brands can connect with over 150 Executive Chefs across foodservice verticals, cuisines, and geographies to develop their innovation pipeline, improve formulation, refine GTM strategy, and improve their sales motion.
Edwina Hughes
HEAD OF COOLFOOD – SUSTAINABLE DIETS, WORLD RESOURCES INSTITUTE
Edwina Hughes is a sustainable food system specialist. She is head of Coolfood at the World Resources Institute; previously, she led the corporate responsibility function for Sodexo in the UK and Ireland. In her current role, Edwina acts as a trusted advisor to member organizations on their sustainable food commitments. Alongside strategic relationship management, Edwina leverages WRI’s considerable environmental and behavioral science insights to inspire practical action amongst the Coolfood community. Edwina has a 2.1 in Economics and Business and a Masters of Literature in corporate philanthropy from the Business School, Trinity College Dublin, Ireland. She lives on the south coast of England and is a year-round sea swimmer.
Jennifer DiFrancesco
DIRECTOR OF CULINARY INNOVATION, SODEXO CAMPUS
Jennifer DiFrancesco is director of culinary innovation for Sodexo Campus, leading the development of crave-worthy student menus using insights and innovations to transform dining on campus today and tomorrow. Prior to this position, Jennifer was the culinary program manager for the Humane Society of the United States. Today, Jennifer continues to drive plant-based developments and sustainability actions through Sodexo Campus menus with a goal of helping achieve the company’s campus commitment to make 50% of menu offerings plant-based by 2025. She has spent over 20 years in the foodservice industry, starting her culinary career at Wegmans Food Markets, before transitioning to the college and university segment. Jennifer’s previous higher education experience includes the University at Buffalo, Canisius University, and Buffalo State University.
Marika Azoff
CORPORATE ENGAGEMENT LEAD – RETAIL AND FOOD SERVICE, GFI
Marika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships.
Ben Pierce
SENIOR MARKET RESEARCH ANALYST, GFI
Ben supports the Corporate Engagement team’s efforts in research and analysis, bringing experience from the CPG and food industries. Prior to joining GFI, he served in various sales and marketing roles at General Mills focused on developing category insights, building customer relationships, and brand management. Ben’s interest in global food systems was ignited by his time volunteering with Partners in Food Solutions. He earned his BBA in Marketing from the University of Wisconsin-Madison.
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