2013 Sustainability Summit

PROGRAM

Final Program

Speaker presentations we have permission to post will be linked to the titles below.  Please click on the title to review.  As we receive additional presentations and permissions, we will post them below.   

Preview additional information and details about:

Wednesday, August 14

1:00 PM – 4:00 PM – Pre-Summit Sessions

  • Moving Deforestation and Refrigeration Commitments From Ideas to Action
    In 2010 the Board of Directors of The Consumer Goods Forum committed to helping achieve net zero deforestation by 2020 and to phasing out certain refrigerants that can harm the environment. Those landmark commitments were many years in the making. In this first of its kind pre-Summit session, leadership from The Consumer Goods Forum and the Sustainability Steering Group will educate participants as to how they achieved such commitments, the details of the commitments themselves including the deforestation focus on palm oil, soy, beef, paper and pulp, and work underway to put those commitments into action worldwide.
    Diane Holdorf, Chief Sustainability Officer, Kellogg Company
    Jerry Lynch, Chief Sustainability Officer, General Mills, Inc.
    Jeffrey Rice, Senior Director, Sustainability, Wal-Mart Stores, Inc.

    Jeff Seabright, Vice President, Environment and Water Resources, The Coca-Cola Company

  • Conquering Food Waste: An Interactive Dialogue with Thought Leaders
    Food Waste was identified by Supermarket Guru, Phil Lempert, as the number one issue for 2013.  In this informal, fast paced session, you'll engage in direct dialogue with today's leading food waste experts and learn about the work of the Food Waste Reduction Alliance (FMI/GMA/NRA) and how you can engage and benefit from their research and best practices.  You'll walk away with a clear understanding of why this is an urgent issue for your company; what barriers and opportunities to expect; tools and ideas on how to assess your company's food waste; first hand experiences and success stories from your peers throughout the value chain; recommended tools/strategies that work; new relationships to spur innovation and progress for your company; and an action list of what to do when you get home.
    Facilitator: Kai Robertson, Senior Corporate Sustainability Advisor

Expert Session Resources:
Bridgette Bell, Senior Manager, Global Sustainability, Yum! Brands, Inc.
Jerry Bingold, Director, Renewable Energy, Innovation Center for US Dairy
Robin Connell, Sustainability Programs Manager, Del Monte Foods Company
Elise Golan, Director, Sustainable Development, U.S. Department of Agriculture
Dana Gunders, Project Scientist, Natural Resources Defense Council
Karen Hanner, Director, Manufacturer Partnerships, Feeding America

Amy Kirtland, Vice President, Nature’s Best
Susan Kujava, Director, Industry Relations and Business Development, General Mills, Inc.
Suzanne Lindsay-Walker, Director, Sustainability, Corporate Affairs, The Kroger Co.

Adamy Shakman, Co-Founder and President, Lean Path
Gail Tavill, Vice President, Sustainable Development, ConAgra Foods, Inc.
Brandon Tidwell, Manager, Sustainability, Darden Restaurants
Jeanne von Zastrow, Senior Director, Sustainability, Food Marketing Institute
Jason Wadsworth, Sustainability Manager, Wegmans Food Markets, Inc.
Wanda Williams, Director Customer Alliances, Waste Management, Inc.
Ashley Zanolli, Environmental Engineer, U.S. Environmental Protection Agency

  • Sustainable Sourcing
    The food industry is increasingly applying innovative techniques to manage the expanding material business risks and opportunities in their supply chains. From NGOs to the private sector, this workshop offers an opportunity to hear case studies and learn from leading experts in sustainable sourcing. Moderated by sustainable supply chain experts from PricewaterhouseCoopers, this panel of sweet resource enthusiasts from Starbucks, The Hershey Company, Cargill, World Wildlife Fund and their partner in sugar cane production, CSC Sugar, will engage and stimulate you during this interactive session fit for any organization - no matter how far along the sustainable sourcing journey you are.
    Moderators: Judith Hochhauser Schneider, Manager, PwC and Cope Willis, Director, PwC

Kelly Goodejohn, Director, Ethical Sourcing, Starbucks Coffee Company
Andy McCormick, Vice President, Cocoa Sustainability, The Hershey Company
Kevin Ogorzalek, Manager, Agriculture Field Programs, WWF-US; Board of Directors, Bonsucro

Steve Polski, Senior Director, Corporate Sustainability, Cargill
Diane Stevenson, Director, Sustainability,  CSC Sugar; Board of Directors, Bonsucro

4:30 PM – 4:45 PM Welcome and Conference Overview

Meghan Stasz, Senior Director, Sustainability, Grocery Manufacturers Association
Jeanne von Zastrow, Senior Director, Sustainability, Food Marketing Institute

4:45 PM – 5:30 PM  Opening Keynote Session

  • From Here to Sustainability: The New Language of Risk and Opportunity
    Sustainable business has come a long way from "doing well by doing good" and "doing the right thing", to addressing risk, increasing resilience in a dynamic world, and serving as a platform for innovation. At the same time, a convergence of technologies is enabling companies and industries to accelerate efficiencies while creating new products and services. Makower has been watching these trends unfold for nearly 25 years.  He will provide insights and inspiration about how companies — and their customers and stakeholders — are shifting their view of how sustainability fits in the business agenda.
    Joel Makower, Chairman and Executive Editor, GreenBiz Group, Inc.

Thursday, August 15

8:15 AM – 9:00 AM

  • Sustainable Design is Good Business
    Starbucks believes that it can and should have a positive impact on the communities it serves by inspiring and nurturing the human spirit.  As the company has grown to more than 18,000 stores in over 60 countries, so too has the commitment to corporate citizenship, particularly related to environmental impact.  Starbucks is committed to minimizing its environmental footprint and inspiring others to do the same. Nowhere else is this lens more clearly demonstrated than in Starbucks stores around the world, where 60 million people visit every week to be immersed in locally-relevant sustainable store design; products that ensure quality; operations that reduce the energy, water and waste associated with delivering a great cup of coffee.
    Arthur Rubinfeld, chief creative officer; president, Global Development and Evolution Fresh Retail, Starbucks Coffee Company

9:00 AM – 9:45 AM

  • Looking Around the Corner: Emerging Sustainability Issues
    Get a fresh perspective on emerging sustainability issues that are "around the corner" for the retail and consumer products industry.  The perspectives shared will be based on brand new  research McKinsey has performed in concert with FMI specifically for the summit.  McKinsey will  also leverage a view of global macro forces, cross-sector trends, and access to global thought leaders from NGOs, government, and the private sector.  The session will help you  anticipate and refine your own sustainability strategy.   
    Steven Swartz, Partner, McKinsey & Company

9:45 AM – 10:30 AM

  • Bridging the Sustainability Gap: When Personal Aspiration and Shopping Behavior Diverge
    Discover how companies can bridge the gap between the sustainable products consumers say they want and what they actually purchase by addressing consumers’ barriers to purchase. In this engaging presentation, Demeritt provides compelling consumer evidence from new research that shows how sustainability behavior at the shelf comes together at the category level in a meaningful way for CPG companies and retailers.
    Laurie Demeritt, Chief Executive Officer, The Hartman Group

11:00 AM – 12:00 PM  Concurrent Interactive Workshops

  • How Seafood Is Paving the Way for Embedding Sustainability Into Your Company 
    How can you embed core values and expertise from your sustainability department into your buying functions?  FMI’s Seafood Committee members have created a model that can be duplicated to truly connect sustainability and buyers/category managers.  Learn how three companies have overcome barriers, engaged with diverse stakeholders and are actively sourcing more sustainable product in one of the most complex supply chains in the world.
    Moderator: Jeanne von Zastrow, Senior Director, Sustainability, Food Marketing Institute
    Bob Chant, Senior Vice President, Corporate Affairs and Communications, Loblaw Companies Limited
    Chris Lischewski, President and CEO, Bumble Bee Foods, LLC
    George Parmenter, Manager, Sustainability, Delhaize America

  • Sustainable Sourcing: A Practical Guide
    In an increasingly complex operating environment, companies are seeking ways to bolster their supply chain programs to deliver more value to their business and supply chain partners. This session will present a step-by-step approach to sustainable sourcing, with a specific focus on two critical areas: effective prioritization of risks and opportunities and integration with procurement. Drawing on company experiences and existing tools, participants will leave with concrete examples of how to better incent more sustainable practices in their supply chains.
    Ryan Flaherty, Manager, Advisory Services, BSR
    Jeffrey Rice, Senior Director, Sustainability, Wal-Mart Stores, Inc.
    Kristine Young, Sustainability Manager, Ocean Spray Cranberries, Inc.

  • Emerging Trends and Technology in Food Packaging Recycling
    See how emerging technologies are lending directly to consumer recycling of food packaging in a time of ever-evolving packaging types and product designs. Study graphical representations where large scale gaps in food packaging availability coverage regionally leave no recycling opportunities for consumers.
    Sandra Lewis, Vice President, Government Relations and Industry Affairs, Earth911, Inc.

  • The CGF: Climate Commitments
    In 2010 the Board of Directors of The Consumer Goods Forum (CGF) committed to helping achieve net zero deforestation by 2020 and to phasing out certain refrigerants that can harm the environment.  Seabright, a member of the CGF Sustainability Steering Group, will dive deeper into how they achieved such commitments, details of the commitments themselves including the deforestation focus on palm oil, soy, beef, paper and pulp, and work underway to put those commitments into action worldwide.
    Jeff Seabright, Vice President, Environment and Water Resources, The Coca-Cola Company

  • Demystifying Sustainability Risk
    While companies are facing increased environmental and social risks with great potential to impact their business, executive recognition of these material sustainability risks is not keeping pace. Leading organizations are creating competitive advantages by embedding sustainability into their ERM framework to create and protect business value. Drawing on industry perspective and a recent collaborative effort between EY and the Committee of Sponsoring Organizations of the Treadway Commission (COSO) — panelists will discuss the challenges of securing greater risk recognition inside companies, and provide attendees with ideas on how to integrate sustainability into risk management to improve their resiliency.
    Kate Baker, Manager, Ernst & Young LLP
    Adam Carrel, Senior Manager, Ernst & Young LLP
    Nancy Gillis, Senior Manager, Ernst & Young LLP
    Dave Stangis, Vice President, CSR and Sustainability, Campbell Soup Company                       

12:00 PM – 1:15 PM 

1:30 PM – 2:30 PM Concurrent Interactive Workshops

  • Leading European CPG and Retail Companies Harvest the Profits of Their Sustainability Efforts
    European CPG and retail markets are to a great part fiercely competitive and low-margin. Price has long dominated consumers’ buying behavior. Concurrently, European countries are the frontrunners in many sustainability dimensions, and consumers’ expectations towards companies acting responsibly in every dimension are high.  Be introduced to a sustainability framework for CPG and Retail that quantifies the key levers for a profitable improvement of a company’s sustainability program. Follow companies acting in this challenging environment and how they have prospered. The findings are highly relevant and immediately actionable for anyone with a bottom-line responsibility.
    Carsten Gerhardt, Principal, A.T. Kearney
    Joy Peters, Partner, A.T. Kearney

  • Making the Business Case for Sustainability 
    Focused on making the business case for sustainability, from the C-suite and throughout the organization, this interactive workshop will equip participants  with tools and techniques to help engage their leadership team to broaden and accelerate sustainability initiatives.  Experienced Blu Skye consultants will present strategies, including key elements of successful “elevator speeches” for building internal allies to support you and training on a real-life business cases. 
    Moderator: Susan Ghertner, Director, Environmental Affairs, H-E-B
    Erin Billman, Principle, Blu Skye Sustainability Consulting
    Julie Menter, Manager, Blu Skye Sustainability Consulting

  • Too Valuable to Waste: Strategies For Extracting Value From Food and Packaging Waste 
    Brand owners and retailers continue to face pressure to reduce or recover their waste and improve the sustainability of their products. Yet, it is an exciting time for advancements in recycling, composting, and energy recovery.  An interactive panel with a representative from the plastics industry, a leading North American municipality driving towards 90% landfill diversion, and a leading company converting difficult to recycle packaging and materials to useful products will engage participants in a thoughtful discussion about what these exciting advancements.
    Jon Angin, Vice President, Business Development, Agilyx Corporation
    Craig Cookson, Director, Sustainability and Recycling, American Chemistry Council
    Jim Schubert, Director, Business Planning and Central Operations, City of Edmonton, Alberta

  • Sustainable Supply Chains: Dealing With the Right Projects
    Achieving world class leadership in creating and operating sustainable supply chains implies an understanding of corporate strategy, systems thinking, constrained resources and understanding that it does not always pay to be green.  We have to find and create the right opportunities and  add value through sustainability. Review a proposed framework for corporate sustainability projects, enriched with business cases, and leading practices from CPGs, retailers and food producers.  Consideration will be given to the sourcing phase, as it commonly embeds some of the main challenges.
    Omar Romero-Hernandez, Faculty on Corporate Sustainability, University of California – Berkley, Haas School of Business, Center for Responsible Business

  • Sustainable Livestock Production:  A Key Component in Sustainability Strategies
    Sustainable production of food, including protein, is of increasing interest to consumers.  Zoetis, a leading animal health company (formerly a division of Pfizer, Inc.), and The Prasino Group, will share how new research and practices, including life cycle assessments, are applied to new products and services that enable livestock producers to enhance their sustainability efforts in caring for animals. This engaging session with global experts will give insight into the range of factors that go into product development and will provide a case study in how to build a communication platform across a range of stakeholders.  
    Garth Boyd, Senior Partner, The Prasino Group
    Christi Calhoun, Senior Manager, Food Chain Outreach, Zoetis
    Paulo Moraes, Senior Marketing Manager, Zoetis

  • Green Chemistry
    The consumer products industry has a long and distinguished history of bringing safe and effective products to market that enhance consumers’ lives. As demand for environmentally safe products continues to rise and regulation becomes more complicated, the industry and its partners are playing a critical role in efforts to test and vet chemicals and ingredients.  Currently, there is no definitive process in place for testing many products or inputs and so the expertise and resources of the CPG industry are a vital part of this complex system.  This presentation will demonstrate how manufacturers and suppliers have approached this challenge from different angles, as well as how a newly developed alternatives assessment may revolutionize the way companies evaluate the chemicals they use in order to ensure the safety of their products.
    Moderator: Cindy Drucker, Executive Vice President, Weber Shandwick
    Jack Linard, Head of Regulatory Affairs, Personal Care Products, Unilever
    Ken Miller, Global Sustainability Manger, SABIC

3:00 PM – 4:00 PM Concurrent Interactive Workshops

  • Creating a “Supply Draw” to Increase the Supply of Responsibly Sourced Material
    Leading brands are looking at the environmental attributes when it comes to paper and package purchasing.  As these commitments are made, the demand for responsibly sourced materials increases and supply must be ensured. Forest certification standards like the Sustainable Forestry Initiative (SFI) provide a proof point that the paper comes from responsibly managed forests.  But finding a steady supply is often a challenge.  Presenters will share insights about how supply chains can work together to increase the supply of sustainable materials.
    Jason Metnick, Vice President, Customer Affairs, Sustainable Forestry Initiative, Inc.
    Hans Wegner, Chief Sustainability Officer, National Geographic Society

  • Five Ways to Find More Green ($$$) in the Grocery Aisle
    While interest in environmental responsibility is rising, grocery shoppers say eco-friendly choices are getting harder to make, not easier!  Participants will use a scorecard for big box, grocery chain, and natural grocery stores, based on the EcoFocus 2013 shopper trend study.  Work as a  team to create calls to action for these retailers based on consumer insights that can close the gap between what shoppers say, what they do and walk away with rules and tools for getting more green.
    Linda Gilbert, CEO, EcoFocus Worldwide
    Christopher Ratto, Manager, Corporate Social Responsibility and Sustainability, Safeway Inc.

  • Best Practices for Food Waste Reduction
    Food waste is a major concern for manufacturers, restaurants and retailers where the main goal is to provide consumers with the best wholesome food experience possible at the best value.  Learn from a leading manufacturer, full service restaurant and food retailer the critical steps they take to help divert and  reduce the amount of food waste going to landfill from their operations and how you can get started!
    Moderator: Tony D'Onofrio, Sustainability Director, Town & Country Markets, Inc.
    Panelists:
    Liz Baldridge, National Accounts Manager, Feeding America
    Gail Tavill, Vice President, Sustainable Development, ConAgra Foods, Inc.
    Brandon Tidwell, Manager, Sustainability, Darden Restaurants
    Jason Wadsworth, Sustainability Manager, Wegmans Food Markets, Inc.

  • Corporate Freshwater Stewardship
    As freshwater resources are challenged by overuse and pollution, food and beverage companies are seeing their water-related risks grow throughout the value chains.  Whether these risks are physical, regulatory or reputational, companies are realizing the need to develop a water stewardship plan that can begin to address and reduce these risks.  The Nature Conservancy has been working with food and beverage companies to help develop and implement water stewardship plans that address the major risks and impacts in their supply chain and operations.
    Richard Rosengren, Senior Advisor, Corporate Engagement, The Nature Conservancy
    Kari Vigerstol, Senior Hydrologist, Global Freshwater Team, The Nature Conservancy

  • Seafood Sustainability – It’s Not All Doom and Gloom
    Do you believe “Overfishing is rampant in the vast majority of the world’s fisheries,” “Ocean predators are being depleted globally” or that “Seafood production could be much higher if we solved overfishing?” If so, Dr. Branch, will dispel these myths and reveal the real truth about seafood sustainability. Walk away from this interactive session with evidence that the story of the world’s oceans is not all doom and gloom and a newfound confidence in marketing seafood.
    Dr. Trevor Branch, Assistant Professor, School of Aquatic and Fishery Sciences, University of Washington
    Randy Rice, Technical Program Director, The Alaska Seafood Marketing Institute

 4:15 PM – 5:00 PM

What Your Financial Analysts Want To See Out of Your Sustainability Program
Learn how financial analysts review and assess your sustainability program in the context of long-term economic performance and risk mitigation.
Moderator: Erika Karp, Chief Executive Officer, Cornerstone Capital, Inc.

Panelists: Jason DeRise, Equity Analyst, UBS Investment Bank
Michelle Edkins, Managing Director and Head of Corporate Governance and Responsible Investment, Blackrock
Christe Spiers, Head of US Distribution, Cornerstone Capital, Inc.

Friday, August 16

8:00 AM – 8:30 AM

Food Waste Reduction Alliance (FWRA) Update
What has the FWRA has been up to on your behalf? Find out the goals and deliverables of the joint FMI, GMA and NRA Food Waste Reduction Alliance. Take home new tools, research and an understanding of how you and your company can be engaged in reducing, repurposing and recycling food waste to avoid becoming landfill.
Bridgette Bell, Senior Manager, Global Sustainability, Yum! Brands, Inc.
Amy Kirtland, Vice President, Nature’s Best
                     

8:30 AM – 9:30 AM

Next Generation Collaboration: Harnessing the Power of Generation Y
The next generation of consumers and business leaders find themselves in a swiftly changing economy increasingly subject to the influences of social media and access to staggering amounts of information. As Generation Y enters the workforce in earnest, how do you harness the potential of this new generation of workers and the new generation of tools at their disposal?  Hear from two leaders who have set the bar for proactively engaging youth in America. Their experiences and insights into how our industry can help you tap into the tremendous potential, enthusiasm, and commitment for positive change.
Moderator: Katie Austing, Manager, Ernst & Young LLP
Liz Maw, Chief Executive Officer, Net Impact
Brent Schulkin, Founder, Carrotmob
       

9:30 AM – 10:30 AM

Owning the Conversation - Global Sustainability Panel
Each of us yearns for a job in which we can lead and shape the agenda – yet, as companies, we are too often reactive when it comes to the environment. Fearing the ‘landmine’ issue, companies feel compelled to listen and react to NGOs, customers, and politicians who all have their cause célèbre.  The most successful companies are those that don’t focus their efforts on following public opinion, but instead take a reasoned look at what matters to their core business and core values, and then put a stake in the ground around several big issues on which they can establish leadership.  This session will address how to break away from short-term, reactive thinking and how to become a recognized industry leader in the area where you can make a difference for your business, your stakeholders and society.
Moderator: Jib Ellison, Founder and CEO, Blu Skye Sustainability Consulting
Panelists:
Jonathan Atwood, Vice President, Sustainable Living and Corporate Communications, Unilever
Shawn Baldwin, Senior Vice President, GMM, Fresh, Freezer and Cooler, Fresh Ops, Sam's Club
Adam Carrel, Senior Manager, Ernst & Young LLP
Gene Kahn, Partner, Hentges/Kahn/Strauss LLC

11:00 AM – 12:00 PM  Concurrent Interactive Workshops

  • Win-Win With Waste: Maximize Nutrient Recovery and Transformation of Organic Waste
    Hear about innovative partnerships, listen to case studies and learn from real world examples about how to unlock the value of food waste.  This session will be sure to help you think differently about maximizing nutrient recovery while transforming organic waste into a valuable resource.
    Jerry Bingold, Director, Renewable Energy, Innovation Center for US Dairy
    Suzanne Lindsay-Walker, Director, Sustainability, Corporate Affairs, The Kroger Co.

    Kevin Ogorzalek, Manager, Agriculture Field Programs, WWF-US
    Jim Werkhoven, Owner, Werkhoven Dairy, Inc.

  • Emerging State and Federal Issues and Their Business Impact  
    It seems that every day we hear about a new federal or state regulation that effects or could affect sustainability programs. From the EPA to the FDA or USDA, keeping up with current and pending regulations is a full time job! In this session GMA and FMI’s government affairs experts will provide an overview of some of the regulatory burdens relevant to the industry and what they could mean for your sustainability program.
    Moderator: Meghan Stasz, Senior Director, Sustainability, Grocery Manufacturers Association
    Mike Gruber, Vice President, Federal Affairs, Grocery Manufacturers Association
    Andy Harig, Director, Government Relations, Food Marketing Institute

  • How To Accelerate Zero Waste
    Address your specific questions about how to move toward zero waste in your company. Each presenter has led successful zero waste efforts in their companies, and will share practical examples and success stories from farm to consumer. 
    Patti Olenick, Sustainability Manager, Weis Markets
    Pete Pearson, Co-Founder and Principle Sustainability Consultant, Solstice Enterprises
    Robert ter Kuile,
    Senior Director, Environmental Sustainability – Global Public Policy, PepsiCo, Inc.

  • Data Analytics, Visualization and Communications to Address Water, Energy and Food Risk
    Moving beyond discussions of the water, food, energy nexus requires quantitative data analytics and visualization coupled with effective communications.  This presentation will illustrate how data analytics and visualization of water scarcity, water quality and food production can be used to identify high risk areas and, in turn, how this information can be communicated to stakeholders.
    Kim Marotta, Director Sustainability, MillerCoors
    William Sarni, Director and Practice Leader, Enterprise Water, Deloitte Consulting LLP

  • How to Drive Business Growth and Solve the Global Food Challenge
    Working for a big corporation does not mean we have to serve only one master – we can drive business growth while solving the global food challenge together.  Together we will examine ways companies are simultaneously developing secure supply chains while boosting growth opportunities and socio-economic benefits through engagement with small holder farmers and local communities. 
    Michael Gorshe, Managing Director, Accenture
    Jessica Long, Africa Field Lead, Accenture
    Susan McNally, Sustainability Services, Accenture
    Kristine Young, Sustainability Manager, Ocean Spray Cranberries, Inc.

12:00 PM – 1:15 PM          

How Curiosity Changed My Life
Curiosity touched Adam Steltzner’s life in parallel arcs, which is why the 21 year old wanna-a-be rock star followed his curiosity and became a rocket scientist at the age of 30. Steltzner was responsible for landing the Curiosity rover on Mar’s surface, an act that demanded he use his smarts and curiosity.  Curiosity and exploration, the spark and the fire that burn from it, are powerful disruptors of human existence. Steltzner explores these topics and asserts that by following our curiosity and exploring what we might be, we are all better for it.
Adam Steltzner, Chief Engineer, NASA Mars Science Laboratory Curiosity Rover Project

1:15 PM – 1:30 PM             

Closing Remarks
Meghan Stasz, Senior Director, Sustainability, Grocery Manufacturers Association
Jeanne von Zastrow, Senior Director, Sustainability, Food Marketing Institute