Issues such as sustainability, health, world poverty, farm workers' rights, animal welfare, and food safety have become increasingly important factors guiding shoppers' purchasing decisions. To counteract the creeping erosion of trust, food industry players from all areas of the food chain are looking for strategies with integrity at their core. Sustainably innovative products are able to bring benefits in health and nutrition while reducing waste and costs. Sustainably innovative products are made with significant reductions in energy, chemical, water, packaging, and transport and will be reflected across the entire product lifecycle, operations, environmental and social goals of the organization. These improvements can be achieved without compromising product performance or value for the sake of a greener product. Consumers want products that taste great, offer health and wellness, good value and are made more ethically and sustainably. The trick with sustainable innovation is how to actually meet all four of those at the same time!
Graham Mitchell has 25 years of global experience working with manufacturers and retailers to innovate new products and services. His experience facilitating product innovation, development and process improvement with high performance teams has resulted in client successes and published articles in Food Manufacturing and Organic Processing, as well as speaking engagements at the Organic Trade Association and Food Marketing Institute. His clients include Ahold, Whole Foods, PepsiCo, Campbell's Soup, Costco, and Wal-Mart. Previously, Graham was Global Innovation Director for Ahold Global, where he developed Private Label programs on both sides of the Atlantic including "Nature's Promise" organic and natural products, to address consumer needs for improved health, sustainability and convenience. Graham earned his undergraduate degree in Economics from the University of Western Ontario and his MBA from the Kellogg Graduate School of Management at Northwestern University in Chicago.