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SXSW 2020

Turning Over A New Leaf- How Data Helps SweetGreen

In 2020 the demand from consumers for food provenance and sustainability credentials will be overwhelming. From supermarkets, to restaurants, farmer stalls and food halls, If I can’t track its origins, can I trust it?

For the industry to achieve this on a mass, international scale. There needs to be some ‘seed capital’, investment into the very farms growing fresh produce, rearing the livestock, into the very first step of the supply chain. It’s only from here that companies can work alongside farmers to develop the best ingredients, shine a light on freshness/taste from picking, precise traceability during recalls and ultimately help reduce food waste.

By starting at item level, traceability and sustainability can flourish, helping to make food waste a thing of the past.

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Takeaways

  1. By starting at item level, traceability and sustainability can flourish, helping to make food waste a thing of the past
  2. There needs to be some ‘seed capital’, investment into farms growing fresh produce, rearing livestock, into the very first step of the supply chain
  3. In 2020 the demand from consumers for food provenance and sustainability credentials will be overwhelming

Speakers

  • Julie Vargas, Head of RFID Food Solutions, Avery Dennison
  • Kevin Quandt, Vice President of supply chain & sustainability, Sweet Green

Organizer

George Webb, Account Executive, FieldHouse Associates

Meta Information:

  • Event: SXSW
  • Format: Panel
  • Track: Tech Industry & Enterprise
  • Level: Intermediate
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