This inspiring episode features James Cammilleri, the CEO of JSC Management Group, a renowned Burger King franchisee. James shares his remarkable journey, beginning in family restaurants and evolving into a franchisee for an impressive 70 Burger King locations across NY, CT, MA, and RI. In this episode, he unveils his unique business approach, emphasizing the…
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In this episode, Rozan Simoni, General Counsel & Corporate Secretary – North America at COFCO International, shares insights on contracts, supply chain management, and technology’s role in agriculture. COFCO International’s rapid global expansion, centered on the US, Canada, and Mexico, offers insights into navigating geopolitical challenges and commodity trading dynamics. Discover how American farmers can…
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In this episode, we speak with Dominic Fielden, Founder of Rocky Mountain Flatbread based out of #vancouver to discuss his family’s hospitality legacy and farm experiences that shaped his passion for the pizza industry. We delve into their non-profit, Earth Bites, and their commitment to local sourcing, pizza-making parties, and community support. Dominic shares how…
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In this episode, Natalie Jayroe, President & CEO of Second Harvest Food Bank of Greater New Orleans and Acadiana, whose remarkable 30-year journey in the field began as a volunteer. Natalie shares their impactful mission, distributing an astounding 40 million pounds of food annually, fostering community collaboration and resilience, and serving as first responders during…
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In this episode, we speak with Neil Dudley, Vice President at Pederson’s Natural Farms. We explore Pederson’s vertically integrated animal agriculture model, their strong emphasis on third-party verification, and their transparent approach to food production. Based in Hamilton, Texas, Pederson’s Natural Farms has been a leader in crafting fresh and smoked natural meat products since…
Read MoreIn today’s rapidly changing world, the agricultural industry faces numerous challenges, from climate change and resource scarcity to the need for sustainable practices. To address these issues and build a more sustainable future for farming, innovative solutions are required. In one of the episodes of our podcast, we had the privilege of speaking with Robert…
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In this episode, we speak with Anna Pierce, Director of Sustainability at Tate & Lyle to explore their innovative approach to ingredient solutions in the food and beverage industry. Discover how this global leader is reducing carbon footprints, promoting regenerative agriculture, and making a positive impact on the environment and healthy communities through science-led food solutions….
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In this episode, Paul Bowler, Vice President of the Bakery/Cafe, Cheese, and Deli at Plum Market, discusses how the company is using technology and sustainable practices to stay ahead of the curve in the artisan foods industry. Plum Market began as a single store in 2007 and has since expanded to include multiple locations, including…
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Explore candy innovation with Josh Rothstein, Vice President of Sales and Procurement of Redstone Foods, a family business since 1966. From LA garage origins, they’ve grown into a candy powerhouse, now led by the third generation. With a focus on customer relationships, Redstone represents vendors, utilizing techs like ERP and AI recommendations. They thrived during…
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In this eye-opening episode featuring Bryce Fluellen, Executive Consultant–Social Equity and Franchise at Everytable. Explore how Everytable, a B-Corp, is reshaping the food industry, making wholesome meals affordable and accessible to all. Discover the fresh, chef-prepared goodness served daily, backed by a commitment to local ingredients. Learn about their innovative pricing model and retail experience,…
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