Grocery Dinner
Hush Mayfair, 8 Lancashire Court, London, England, W1S 1EY
London
Summary
Too fast? Too expensive? Too important not to?
A deluge of new business models, sustainable transformation programs, NPD projects de-railed by indecision or reactive thinking. Just when you thought Grocery might return to normal - well it’s not going to.
Out of all our discussions in 2020 and 2021 within grocery, sustainable selling resounded the most, from supermarkets through to brand owners, and the whole supply chain. But instant Grocery is not sustainable, anywhere it seems. So - How do grocers and brands start to unpick this long-term ambition alongside ever-increasing service levels.
Over dinner we discussed:
- Balancing competitive responses with long-term sustainable goals
- Delivering on an Instant promise whilst balancing the supply chain demands
- Reporting sustainability to consumers - how can you build loyalty?
Jamie Crummie
Co-Founder
Too Good To GoRead Full Bio →
Jamie Crummie trained as a lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go, the world’s largest marketplace for surplus food. The app lets consumers buy unsold food from restaurants and retailers so that it doesn’t go to waste.
AGENDA
18:30: Arrival & Welcome Drinks
19:15: Welcome - Commerce Futures
19:20: Introduction - Kristof Van Beveren, Deputy General Manager UK at Getir and Jamie Crummie, Co-Founder of Too Good To Go
20:00: Starters (Topic one - Discussion at individual tables)
20:20: Topic one discussed as a collective
20:40: Mains (Topic two - Discussion at individual tables)
21:10: Topic two discussed as a collective
21:30: Desserts and Networking
Jamie Crummie
Co-Founder
Too Good To GoRead Full Bio →
Jamie Crummie trained as a lawyer before pursuing his mission of fighting food waste. He is the co-founder of Too Good To Go, the world’s largest marketplace for surplus food. The app lets consumers buy unsold food from restaurants and retailers so that it doesn’t go to waste.
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