Why Not Soda’s Post

WineGB’s Roadmap: Cultivating Success Under Nicola Bates. We chat with her on 'Building a sustainable future for British winemaking'. Nicola Bates, the CEO of WineGB, brings a wealth of leadership experience and a fresh perspective to the UK’s wine industry. With a background that spans policy advocacy, strategic growth, and championing diversity, Nicola is poised to lead WineGB into an exciting new phase. As the first female CEO of the organization, her tenure begins at a time of remarkable expansion for the English and Welsh wine sector, with production and sales climbing to unprecedented heights. In this interview, Nicola shares her vision, the strategies underpinning WineGB’s newly launched three-year plan, and how she aims to navigate the challenges and opportunities ahead. Here are the questions she answers: 1) Nicola, as the CEO of WineGB, can you share your initial vision and key priorities for the organization in the coming years? 2) In your previous role at the Portman Group, you were instrumental in driving significant policy changes. What are the key policy and regulatory matters within the UK wine industry that are your primary focus right now? 3) You've been a vocal advocate for diversity and inclusion throughout your career. How do you see yourself incorporating these values within WineGB and the wider UK wine industry? As the first female CEO of WineGB, how do you view the role of women in the wine industry, and what initiatives might you pursue to support and empower more women to enter and thrive in this field? 4) The launch of the £1.5m 'Future Winemakers' Scheme aims to boost the UK wine industry. What are your thoughts on this initiative, and how do you see it shaping the future of UK winemaking? How will WineGB support this initiative and ensure its success? 5) Could you tell us about any programs to encourage and champion sustainable practices within the UK wine industry? 6) Looking at the current trends and challenges within the UK wine sector, what do you see as the most significant opportunities for growth and innovation in the next decade? ....more....here. Click on the below link.

Over the past 5 months, a dedicated group has convened to discuss how the state (and the broader ecosystem) can better support and connect Oregon's incredible food & beverage community -- a community that touches every region and part of the state. It's been an honor to serve as co-chair of the Growth & Innovation committee with Nikki Guerrero. We have helped to oversee committees focused around Innovation, Trade, Capital and Copacking/Distribution. These are all big issues to tackle, and while we most likely won't be able to address all of them in deep ways, our hope is that this work creates programs that can have immediate impact, but just important lays the foundation upon which to help create the framework to help more Oregon based F&B companies become long term sustainable/profitable companies. Big thanks to the folks who have dedicated their time to working on all these issues - Hannah Kathryn Kullberg, Kristen Penner, Sheri Cole, Thomas Angel, Paul Evers, Joth Ricci, Sam Tannahill, Amori Rix, Chris Joseph, Lois Cho, Chris Nemlowill, Erik Andersson, Erick Garman, Jess Paulson, Jaime Lynne Tulley, John Boyle, Katherine Lam, MBA, Martin McClanan, Nathan Kadish, Chris Barhyte, Lindsey Morse. And a note of thanks to Andrew Desmond from the Oregon Business Council (OBC) for helping to steer all of us towards some actionable outcomes. This work is critically important to Oregon, and I'm humbled to be able to play a part in helping to create some impactful and meaningful initiatives. https://lnkd.in/gTj_HJfS

Yesterday, I had the pleasure of speaking at the Scottish Distillers Conference with David Lee, where I shared Pernod Ricard /Chivas Brothers journey in sustainability. I focused on concrete initiatives such as reducing energy consumption and carbon emissions through Mechanical Vapor Recompression (MVR), promoting responsible water use and biodiversity with our #TheRiverWithin project, and collaborating with Grower Groups. The key takeaways from my presentation were the importance of collaboration and the effectiveness of quick wins and prioritising high-impact areas. I had the opportunity to listen on following enlightening discussions: Mark Thomson (TRKR - Food and Drink), Lesley Ann Gray (Kantar) and Phillip Montgomery (@CGA) talked about consumer trends.   Moderation is on the rise, with fewer drinking occasions and fewer drinks per occasion, but with a focus on quality over quantity. Key takeaways: Make No Assumptions: Always challenge preconceived notions.2. Know Your Customer: Ask the right questions to deeply understand consumer behaviour. 3. Clear Brand Proposition: Differentiate your brand with a clear and compelling proposition. Jason Dobson @Contagious UK Ltd on Transforming Tourists into Brand Champions. Conviviality, Fun, and Storytelling are crucial for creating a memorable brand experiences. Dr Anne Brock (Bacardi) opened and closed the debate on whether Gin needs a unified definition. Each country or region has its own standards, but the consensus remains on the importance of juniper as the defining botanical, aligning with consumer expectations. For more info on : MVR: https://lnkd.in/eUDwM37G The River Within https://lnkd.in/ej75GE4G #Scottishdistillersconference #foodanddrink #pernodricard #chivasbrothers 

Did you know that Brewerkz, Singapore’s oldest craft brewery, once came close to closing down? Brewerkz was really successful in the earlier days when it was started in 1997 but over time, the business suffered. “Everybody felt that the brand was tired, it was old, it was kind of lacking in dimension in terms of what we offer for food; it was not comfortable for people other than guys. That was a real wake-up call,” recalls Wee-Tuck Tan, Co-owner of Brewerkz. So it transformed – from its original American sports bar concept, into a contemporary brand that pays homage to its Singaporean roots. Beyond that, it also made the decision to ramp up on sustainability. Today, Brewerkz is on a mission to make every pint of beer a touch more sustainable by upcycling brewers' spent grain into something yummy – such as can’t-put-them-down nachos and crusty, pillowy loaves of sourdough bread. Be it sustainability efforts or revitalising a tired brand, their advice is that it helps to start small, go for the small wins, and keep an eye on the big vision. “Having that vision is very important. It really would help you last, help you wake up and continue to do it every day. By some point you will be able to get there, and when you get there, you will know that you have a differentiation that your peers don't have,” shared Wee Tuck. Brewerkz is a recipient of the 2022 DBS Foundation Grant Award. Learn more about their story on The Next Impact Maker: https://go.dbs.com/49Ku75C #Sustainability #Innovation

🚀 How Staying True to the Mission Helped Naman Tekriwal Elevate Breer to the Top Sustainable Craft Beer Brand Within Just Four Years 🚀 Today, we had the privilege of sitting down with Naman, Co-founder and COO of Breer, a pioneering food upcycling startup that turns surplus bread and pizza into craft beer to combat food waste. Naman shared his journey of launching a company at 13, addressing Hong Kong's food waste problem, and building Breer into a leader in sustainable craft beer. Here are the highlights: 🔍 Highlights Include: - How Breer turns surplus bread and pizza into delicious, award-winning craft beer. - The challenges faced and overcome in the early stages of Breer. - How Naman Secures Partnerships with Hong Kong Maxim's Group and City Super Limited Using the Right Strategies - Customer-first and iterative go-to-market strategies that drive success. - Key strategies for building brand loyalty through honesty and transparency. - Naman's vision for Breer's future, including product expansion and international market reach. Whether you're an entrepreneur, a sustainability advocate, or someone interested in innovative solutions to food waste, this interview is packed with actionable insights and inspiration. 📚💡 👉 Read the full interview here - https://lnkd.in/gYN7Vz6B

Wine is at its best when the environment and workers are respected in its production 🍇🤝🍷 "We want our products to be enjoyed knowing that it's not done at the cost of our planet or people. For wines, this means, for example, that we choose our partners carefully, and we continuously look for certified producers," says Catarina Weckman, Sustainability Manager for wines at Anora. One such producer is Montlaiz, an Argentinian family-owned Fairtrade-certified winery, and a partner of Anora. "In Fairtrade, we are part of a chain of doing good, and we know that we are not alone. Together with the management of the farm, we improve the conditions of our employees, our families, and the entire community," says Bruno Costa, an employee at Montlaiz winery. Click the link in the comments to read (in Finnish) Catarina and Bruno Costa’s interview! 💙💚   #FairTrade #HumanRights #SustainableFarming #Biodiversity #Equality #Reilunkaupanviikko Fairtrade Finland – Reilu kauppa ry

𝗚𝗹𝗼𝗯𝗮𝗹 𝐁𝐞𝐞𝐫 𝐏𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐑𝐞𝐩𝐨𝐫𝐭 (𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟐) The global beer packaging market size reached US$ 25.1 Billion in 2023. Looking forward, IMARC Group expects the market to reach US$ 33.2 Billion by 2032, exhibiting a growth rate (CAGR) of 3.06% during 2024-2032. The market is experiencing stable growth driven by rapid proliferation of craft breweries and unique beer offerings, escalating online beer sales and increasing environmental awareness that pushes the beer industry toward eco-friendly packaging materials and practices. 𝐆𝐫𝐚𝐛 𝐚 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅: https://lnkd.in/gFfunGWG 𝐌𝐚𝐫𝐤𝐞𝐭 𝐃𝐲𝐧𝐚𝐦𝐢𝐜𝐬: ● 𝐂𝐨𝐧𝐯𝐞𝐧𝐢𝐞𝐧𝐜𝐞 & 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: Consumers, especially younger demographics, are opting for cans due to their lightweight, portable, and recyclable nature, aligning with preferences for convenience and eco-friendliness. ● 𝐒𝐭𝐚𝐧𝐝𝐢𝐧𝐠 𝐎𝐮𝐭 𝐨𝐧 𝐒𝐡𝐞𝐥𝐯𝐞𝐬: Craft breweries are using creative can designs and eye-catching graphics to grab attention in a crowded market, along with unique bottle shapes and vibrant labeling. ● 𝐏𝐞𝐫𝐬𝐨𝐧𝐚𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 & 𝐂𝐮𝐬𝐭𝐨𝐦𝐢𝐳𝐚𝐭𝐢𝐨𝐧: The rise of personalized experiences extends to beer with customizable packaging options like mix-and-match packs and limited editions, catering to individual preferences. 𝐓𝐨𝐩 𝐂𝐨𝐦𝐩𝐚𝐧𝐢𝐞𝐬 𝐒𝐡𝐚𝐩𝐢𝐧𝐠 𝐭𝐡𝐞 𝐆𝐥𝐨𝐛𝐚𝐥 𝐁𝐞𝐞𝐫 𝐏𝐚𝐜𝐤𝐚𝐠𝐢𝐧𝐠 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲: AMCOR UK FINANCE PLC Ardagh Group S.A. Ball Corporation Berlin Packaging Carlsberg Group A/S Crown Holdings, Inc. Nampak O-I BJC Glass PLASTIPAK HOLDINGS INC ET AL WELFARE BENEFIT TR Smurfit Kappa Group plc Verallia WestRock Company 𝐄𝐱𝐩𝐥𝐨𝐫𝐞 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭: https://lnkd.in/gY5gd_mN #beerpackagingmarket #marketresearch #business #marketanalysis #markettrends #researchreport #marketreport #marketforecast #marketgrowth #imarcgroup #businessgrowth #investmentopportunity #industryanalysis

In an insightful exploration of sustainable practices within the New York food and beverage sector, Irine Gujabidze, our Head of Growth Marketing, shares her expert insights in this enlightening article. As the company leads the charge in integrating eco-friendly solutions, Irine delves into the impactful strategies that not only shape industry standards but also promote a sustainable future. Discover how Whatever Brands is making a difference through innovation in this must-read piece. https://lnkd.in/ebG2Cas8

This week, I visited the INTERNORGA with our CEO Ana Selina Haberbosch to inform us about the latest innovations and products in the food industry. It is great to see that the industry is evolving towards more sustainability and plant-based options, particularly in the gastronomy sector. 💡 𝐓𝐡𝐞 𝐭𝐫𝐞𝐧𝐝 𝐭𝐨𝐰𝐚𝐫𝐝𝐬 𝐭𝐫𝐚𝐧𝐬𝐩𝐚𝐫𝐞𝐧𝐜𝐲 𝐚𝐧𝐝 𝐭𝐫𝐚𝐜𝐞𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐰𝐚𝐬 𝐩𝐚𝐫𝐭𝐢𝐜𝐮𝐥𝐚𝐫𝐥𝐲 𝐩𝐫𝐞𝐬𝐞𝐧𝐭 𝐚𝐦𝐨𝐧𝐠 𝐜𝐨𝐟𝐟𝐞𝐞 𝐦𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐞𝐫𝐬 This emphasis on accountability aligns with a broader shift in consumer awareness and legislative pressures, driving the prioritisation of ethical and sustainable practices. 🥩🌿 𝐀 𝐦𝐚𝐣𝐨𝐫 𝐡𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭 𝐰𝐚𝐬 𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐝 𝐛𝐲 𝐨𝐮𝐫 𝐩𝐚𝐫𝐭𝐧𝐞𝐫 Planted They officially introduced the planted.steak, made entirely from natural ingredients through a sophisticated fermentation process. The immediate adoption by esteemed restaurants across Europe is a testament to the increasing demand for innovative and sustainable food solutions. Planted joins a league of innovative players like Beyond Meat, Green Rebel Foods, Juicy Marbles, chunk foods, and many more, leading the development in meat alternatives. 🌍 As we continue to navigate the evolving landscape of the food industry, let's seize the opportunity to collaborate, challenge norms, and pave the way for a more sustainable future. It was a great pleasure to meet you and exchange ideas: Astrid Hannig, Maria Dias, Pascal Bieri, Christian Brützel, Christian Laforest and Benjamin Graßl. Thanks for taking your time. #INTERNORGA #PositiveChange #Sustainability #FoodInnovation #FoodService #Gastronomy #Innovation #FutureOfFood #SupplyChainTransparency #Traceability

Looking back before setting course for 2025 ✨   🌿 Sustainability in wine: A luxury or commercial necessity? 🌿 At Vinexposium Wine Paris 2024, we delved into one of the most pressing topics of our industry: #sustainability. With key players such as gatekeepers, monopolies, importers, and retailers now demanding strong sustainability policies, our outstanding panel explored what it takes to meet these expectations: 👥 Amazing chair : Beverly Tabbron MW Justin Howard-Sneyd Simon Mason Eudes Morgan Gad Pettersson This is the first in a series of three posts leading up to the Wine Paris 2025 edition, which will take place from February 10 to 12, 2025.   In this first post, we will reflect on the key takeaways from the 2024 edition: 🌱 Understanding sustainable development: Originally defined in the 1987 Brundtland report as “development that meets the needs of the present without compromising the ability of future generations to meet their own needs," sustainable development has now become central to our sector.   🌍 Key questions explored: What specific sustainability criteria should we consider when selecting wine suppliers? How do we guide wine suppliers who initially do not meet these criteria to improve their practices? How can we support the transition away from chemically-based monocultural agriculture that is detrimental to the soil and local ecosystems, towards regenerative agriculture? How viticulture can be a tool to reverse climate change by working collectively across the supply chain.   🚀 What’s Next? Join us next Tuesday for the second post in this series, where we will focus on concrete actions taken since the conference, and how collaborative efforts or industry-wide initiatives are essential for advancing sustainability in the wine sector.   Stay tuned, and let’s continue this important conversation together. 💬   #Wine #Viticulture #Regenerativeagriculture #Climatechange #Wineindustry #Collaboration #Leadership #Winesustainability