Retail & Consumer Group
Retail Under Pressure
Wednesday 18 September
This event is supported by Sustainable Workspaces
Barely a day goes by when there isn’t some talk about what we are doing to our planet and how we must develop more sustainable ways of living and working. Retailers, restaurants and brands are often on the front line, on top of the perfect storm of escalating costs and digital transformation there is consumer and regulatory pressure. Are they doing enough to reduce plastic? Are they giving enough attention to eco issues? With consumers clamouring for change, why are the solutions not as obvious as they seem? We speak to some pioneers in the field to get the behind the scenes story.
Olivia O’Brien – Business Development Director, Growing Underground
Growing Underground is a pioneer in the drive to deliver sustainable food systems, using hydroponics and LED technology they get salad products from farm to fork in under 4 hours. Olivia joined in March 2016 to help steer its strategic trajectory through its key growth period with a focus on Operations, Sales and Technical Compliance. She is currently leading its Business Development, driving forward retail sales and partnership opportunities.
Al Overton, Buying Director at Planet Organic, qualified as a Medical Herbalist in 1999 and has been involved in health retail ever since. After 18 years at Planet Organic doing every job imaginable he now manages their buying, marketing, brand and e-commerce functions.
Louisa Ziane set up Toast Ale in 2015 with environmental campaigner Tristram Stuart to brew beer that’s better for the planet. The company uses surplus fresh bread and donates all profits to food charities. Louisa is the Global Brand and Sustainability Director. She was previously a sustainability consultant at the Carbon Trust, and prior to that had a career in financial services having qualified as a management accountant.
Having led the consumer and sustainability practices at McKinsey, Marc Zornes (MBA 09J) founded Winnow five years ago to help the hospitality sector cut waste using technology. Winnow builds tech to help chefs run their kitchens more efficiently, helping them understand and prevent food waste. Winnow is now deployed in 40 countries and has saved its customers $33m.
Moderator: Teresa White (MBA 88D), Director of Partners in Retail
VENUE Sustainable Workspaces
25 Lavington Street, London SE1 0NZ
Nearest tube: Southwark
TIME 18:30 for 19:00
COST Members £25 Members’ guests (non INSEAD) £35
REFRESHMENTS Toast Ale, wine and canapés