November 12, 2020
In this episode, we speak with Ellen Karp, founder of Anerca International as she deep dives into the underlying drivers behind food trends among Millennials. Ellen is a cultural anthropologist, formerly with the National Museum of Ottawa, who specializes in understanding consumer behaviours and motivators and then provides consulting to businesses to help them succeed with insights.
November 12, 2020
In this episode, we speak with Ellen Karp, founder of Anerca International. Ellen is a cultural anthropologist, formerly with the National Museum of Ottawa, who has a deep understanding of the underlying drivers of consumer trends across various industries. Listen to her perspective on the past, present and future of food trends.
November 11, 2020
In this episode, we speak with Thierry Bransi, co-founder of Stop Gourmet, a Montreal based food catering company. Thierry started his career in marketing research in different industries but decided to leave his corporate career to dedicate himself full-time to his passion for food in helping to grow Stop Gourmet. Hear the interesting dynamics of going plant-based on inter-personal relationships and the implications of experimentation for his business.
November 11, 2020
In this episode, hear from Joe Lyons-Rising, an Insights and Category Management expert with over 15 years in the CPG industry. He has advised and managed on over 70 food and non-food categories during his time at Nielsen Canada, McCain Foods and most recently as Director of Customer Insights with Sofina Foods. Joe has vast category and shopper experience in the food industry working with such iconic brands as Janes, McCain, Mastro, Lilydale and President’s Choice.
November 11, 2020
In today’s episode of Food Futures, where we discuss consumer trends from the perspective of different industry experts, we have two special guests: a dynamic duo of a father (Tony Way) and son (Caleb Way), who are both professional chefs. Get an insider view of the COVID-19 challenges in food service and what they see as the big food trends.
