PROGRAM

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Wednesday, October 3

3:00 PM - 5:00 PM

Pre-Summit Expert Session (pre-registration required)
This two hour session focuses on many aspects of sourcing more sustainable products/commodities and will be in two parts, moderated by Hal Hamilton, Director, Sustainable Food Lab.

Part One: Unraveling the Complexity of Sustainable Agriculture
Retailers and suppliers are being held accountable for not only the sustainability of their own company, but also the sustainability of the vast array of products they sell. This emerging trend of focusing on sustainable agriculture can be particularly challenging to address, especially considering the complex supply chains involved. An expert panel representing the entire supply chain from farmers, ranchers, NGO’s, suppliers, retailers and academics will help attendees understand how to (1) incorporate new research and perspectives into their company’s approach to sustainability (2) better answer customer and stakeholder questions from farm to fork (3) see how collaboration with the environmental community and farmers/ranchers can meet consumer’s growing demands for sustainable food choices that can translate into bottom line benefits.

Panelists:
Cristian Barcan, Head of Applied Sustainability, BASF Nutrition and Health
Suzy Friedman, Director, Agricultural Sustainability, Environmental Defense Fund
Rick Stott, Executive Vice President, Agri Beef Co.
Jason Wadsworth, Sustainability Coordinator, Wegmans Food Markets, Inc.

Part Two: Sourcing High Impact Commodities
An increasing number of companies are making public commitments to sustainable sourcing of high impact commodities like palm oil, cocoa, coffee, soy, beef, and paper products. This session will highlight how and why companies choose their sourcing commitments, what has worked and not worked in their methods, and emerging trends in sustainable commodities to watch in the future. The session will help attendees answer questions including: (1) How do I identify risk and potential impact in my supply chain? (2) Once I’ve identified the critical commodities, how do I decide what targets and commitments to make? (3) What are the different ways to make commitments – public/private, partial/complete? (4) Who can I look to for assistance and guidance in executing my sustainable sourcing plan?

Panelists:
Maya Albanese, Associate Sustainable Agriculture, North America, Rainforest Alliance
Jonathan Atwood, Vice President, Sustainable Living and Corporate Communications, Unilever
Kendrick Repko, Social Compliance Manager, Ahold USA, Corporate Brands
Linda Walker, Manager, Global Forest and Trade Network – North America, World Wildlife Fund

5:30 PM - 7:00 PM

Summit Welcome Reception in the Sustainability Exhibitor Showcase

Thursday, October 4

7:00 AM - 8:00 AM	Welcome Continental Breakfast in the Sustainability Exhibitor Showcase
8:00 AM - 8:15 AM	Opening Welcome from FMI and GMA Pamela G. Bailey, President and CEO, Grocery Manufacturers Association Leslie G. Sarasin, President and CEO, Food Marketing Institute
8:15 AM - 9:15 AM	CONSUMER FUTURES 2020: What Does This Mean for Sustainability? Dr. Sally Uren will present a roadmap to help future-proof your business and build trust and brand loyalty. This highly visual and entertaining session contains four different but entirely plausible scenarios which explore how patterns of consumption and consumer behavior may change by 2020. Sally's presentation will be an invaluable tool for forward thinking businesses to use when planning ahead, to help identify risks and opportunities, inform strategy development, and stimulate innovation. Dr. Sally Uren, Deputy CEO, Forum for the Future
9:15 AM - 10:15 AM	Global Food Security and Sustainability: Links, Solutions, and Partnerships Global food security and environmental sustainability are inexorably linked. As the population grows and our resources shrink or remain the same, we will have to continue to innovate and develop effective partnerships across industries and around the world to meet demand. Almost no one understands this better than the sectors who work on the front lines of the global supply chain and with some of the world’s most vulnerable populations - global NGOs, leading aid agencies, and the food and consumer products sector. This session will give real-world examples of both the trends of this issue and the innovative public-private partnerships that are leading to effective solutions around the globe. Listen in as three global leaders, each representing a critical sector, discuss how their organizations are addressing food security through sustainable solutions and the partnerships they have formed to meet the needs of future generations. Moderator: Kersten-Karl Barth, Director of Sustainability, Siemens AG Caroline Hermans, Ph.D., Head, Energy and Ecosystems, Clinton Global Initiative Thomas Langan, Vice President, Government Relations and External Affairs, Unilever North America Paul Weisenfeld, Assistant Administrator, U.S. Agency for International Development and Head, Bureau for Food Security
10:15 AM - 10:45 AM	Networking Break in the Sustainability Exhibitor Showcase
10:45 AM - 11:45 AM	Concurrent Interactive Workshops (click here for complete workshop descriptions) Telling a Complicated Story: Stakeholder Engagement and Sustainability Results in Theory and Practice The Business Case for Water Sustainability: How to Manage Risk and Create Value It’s Only Waste If You Waste It: Energy Recovery as a Solution for Food Waste and Non-Recyclable Packaging Unraveling the Complexity of Sustainable Agriculture Six Growing Trends In Corporate Responsibility
12:00 PM - 1:15 PM	Networking and Idea Exchange Lunch Lead by subject matter experts serving as table hosts, select from a menu of the hottest topics in sustainability for a dynamic, casual deeper dive discussion over lunch. Participation in the interactive dialogue will expand your knowledge and help you find the answers you are searching for. Seating is limited at each table so plan to arrive on time for lunch and be prepared to share and learn.
1:30 PM - 2:30 PM	Concurrent Interactive Workshops (click here for complete workshop descriptions) Sustainability in a Sound byte World: A View From the Barn Trouble in Aisle 5: A Look at Changing Attitudes and Patterns of Millennials and Baby Boomers Recycling and Composting Power Hour: Experts Focus on Zero Waste War on Waste: How to Sustainability Manage Materials and Waste in the U.S. Partnering with Purpose: McDonalds', Keystone Foods and Sustainability in the Global Supply Chain
2:30 PM - 3:00 PM	Networking Break in the Sustainability Exhibitor Showcase
3:00 PM - 5:00 PM	Having It All: Competitive Advantage and a Triple Bottom Line – An Executive's Business Case As a leading expert on quantifying and selling the business value of corporate sustainability strategies, Bob applies his business and leadership experience from his 34-year career at IBM Canada to engage the business community in proactively avoiding risks and capturing opportunities associated with environmental and social issues. An author of four books on Sustainability and numerous DVDs, his worksheets and extensive research provide capacity-building resources for champions of sustainability. They provide quantified business justification for embracing sustainability strategies and proven guidance on how to transform organizations to sustainable enterprises. Bob Willard, Consultant and Author, The New Sustainability Advantage
4:00 PM - 5:00 PM	Harnessing the Power of “And” Coca-Cola Refreshments (CCR) is on a journey to build sustainability into its culture at all levels of the organization through a large vertical integration process following the formation of CCR. Kelly, Chief Product Supply Officer, will describe the company's standardized processes and objective to harness the power of “and”; specifically, that sustainability and cost can co-exist. A distinguished leader in the industry with decades of experience with some of the country’s most notable brands, Kelly has spoken to countless audiences of business students, executives, and everyone in between. Join us as he shares examples of successes and challenges faced in the sustainability space and Coca-Cola's vision of the future. Brian P. Kelley, Chief Product Supply Officer, Coca-Cola Refreshments
6:00 PM - 10:00 PM	A Capitol View Reception - 101 Constitution Rooftop Enjoy an evening with unparalleled views of the U.S. Capitol and monuments while enjoying foods prepared by Main Event Caterers, renowned for thier low environmental and sustainable approach to entertaining.

Friday, October 5

7:00 AM - 8:00 AM	Continental Breakfast in the Sustainability Exhibitor Showcase
8:00 AM - 8:30 AM	Keeping Food Out of Landfills: An Update from the Food Waste Reduction Alliance The cross-industry Food Waste Reduction Alliance has been hard at work since its launch in June, 2011 to increase the amount of food donated to the hungry in the U.S. and reduce the amount of food waste sent to landfills. This team of retail, manufacturing, and restaurant industry leaders, along with partners from the waste and anti-hunger communities have spent the past year gathering data, identifying best practices, and understanding the public policies that effect food waste and donation in America. In this presentation, FWRA leadership will update you on the team’s most recent achievement, a comprehensive survey of food waste from the manufacturing and retail sectors and where it goes. Think you know how much our industries are donating or where our waste is going? Think again! The surprising results of this landmark survey will test your understanding of waste and donation and hopefully, get us all thinking about how to make even more progress in the months and years to come. Michael Hewett, Director, Environmental and Sustainability Programs, Publix Super Markets, Inc. Jerry Lynch, Vice President, Chief Sustainability Officer, General Mills, Inc.
8:30 AM - 9:30 AM	Future Value Chain 2020 What will your consumer value chain need to look like to be competitive in 2020? Find out in this session that will feature thought-provoking findings of the Consumer Goods Forum Future Value Chain 2020 Initiative, a study based on input and insights gathered from more than 200 senior retail and CPG manufacturer leaders across the globe. Attendees will hear about the 12 global mega-trends identified by the study that are likely to have significant impacts across the future CPG value chain in the areas of technology, changing demographics, sustainability and government regulations. During this session, you will gain insights and strategies for effectively prospering in the changing consumer value chain of the future. John Phillips, Senior Vice President, Customer Supply Chain and Logistics, PepsiCo, Inc.
9:30 AM - 10:30 AM	Farming on Demand: Dialogue about Sustainability Between Farmers and Buyers Many conversations about agriculture are unnecessarily polarized. The purpose of this session is to honor the positive goals of both producers and buyers, recognize some of the challenges, and promote genuine conversation in supply chains toward achieving sustainability. The session will enable a "both/and" approach, rather than an "either/or" approach in recognition of many different options available and help you in your quest with the different perspectives to consider as you source more sustainable agricultural products. You will leave this session with new insights to facilitate stronger supply chain relationships that enhance farm to fork collaboration for your company. Moderator: Hal Hamilton, Director, Sustainable Food Lab Panelists: Debra Eschmeyer, James Beard Leadership Award Winner, Organic Farmer Harriet Hentges, Partner, Hentges, Khan, Strauss and Associates Diane Holdorf, Chief Sustainability Officer, Vice President Health and Safety, Kellogg Company Fred Yoder, Past President, National Corn Growers
10:30 AM - 11:00 AM	Networking Break in the Sustainability Exhibitor Showcase
11:00 AM - 12:00 PM	Concurrent Interactive Workshops (click here for complete workshop descriptions) Claiming the White Space in the Green Marketplace Responsible Sourcing: Key Learnings From Leading FMCG Companies Driving Innovation Through Product and Sustainability Measurement Creating Value: Lessons From the Field
12:15 PM - 12:45 PM	Ahead of the World: Innovations and Entrepreneurs This rapid fire session will feature some of the coolest, most innovative new business models emerging on the scene with a key focus on sustainability. From creating new revenue streams with food waste to new retail formats focused on sustainable living – get acquainted with these ambitious entrepreneurs and get a a glimpse “over the horizon”. Doing so will help you gain insight from these sustainability pioneers to jump start your innovative thinking for your own companies. Moderator: Jeanne von Zastrow, Senior Director, Sustainability and Industry Relations, Food Marketing Institute Panelists: Jeremy Brosowsky, Agricity, founder Compost Cab Paul Lightfoot, Chief Executive Officer, BrightFarms Inc. Joel Thevoz, Chief Executive Officer, Main Event Caterers
12:45 PM - 2:15 PM	A Conversation About the Intersection of Food, Sustainability and Social Responsibility Walter Scheib has quite a story to tell. In fact, he has two stories to tell. The first involves the rise of an American chef to one of the most storied position in the land. The second offers an intimate, human view of two First Families, the corridors of political power, international personalities, and the most famous building in the United States, from a unique vantage point: the kitchen. Chef Scheib uses his unique background as White House Chef as a platform to share his personal experiences in the food industry and speaks with eloquence and pride about America’s bounty today, praising the artisan cheese makers, green grocers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever. Also passionate about sustainable and ethical food processing, Scheib breaks down a number of trends that he believes will impact restaurants and grocers over the next 10-15 years. Among the trends he sees are people going back to old-fashioned, traditional American cuisine and customers wanting evidence that their food is made with a sustainable carbon foot print, from wholesome and fresh materials, and from animals who were humanely treated before slaughter. Ultimately, he sees food as an opportunity for friends and family to stay connected and to embrace the kitchen as not just a place to cook, but to share, encourage and experiment. Introduction: Donna Harman, President and CEO, American Forest and Paper Association Walter Scheib, White House Executive Chef (1994-2005)
2:15 PM - 2:30 PM	Closing Comments, Key Takeaways, What's Next? Meghan Stasz, Senior Director, Sustainability, Grocery Manufacturers Association Jeanne von Zastrow, Senior Director, Sustainability and Industry Relations, Food Marketing Institute