Pioneers & Leaders Roundtable Small Change Big Impact

Published by Ethan Fletcher on

Organizations of all sizes collectively have the ability – and responsibility – to effect change in our food system. Even small, incremental changes can have a huge impact.

Critical issues and questions: “Big food” is seen as an impediment to change. These leaders will upend and challenge that idea. Large corporations are constantly looking for innovation that leads to providing better and healthier food for more and saving resources.

David Bell
David Bell

George M. Moffett Professor of Agriculture and Business, Harvard Business School

Jim Snee

Chairman of the Board, President and CEO

Jim Borel

Former EVP,  DuPont

Geoff Freeman

CEO, Grocery Manufacturers Association

Key Takeaways

Food companies are figuring out ways to better tell the story of the good they are contributing to the food system.

David Bell asked:

“Do you think there is an opportunity for younger generations to make a big change in larger companies?”

Jim Borel said:

“How we sustainably nourish our growing population is going to take advancements in lots of fronts.”

Geoff Freeman had a new approach for his organization:

“We need to think like brands think. We need to think about being consumer-centric organization. That is radically different than how most industry groups in Washington think, but it’s exactly how we need to think.”

Jim Snee shared:

“It’s not only data, but the speed of change and the expectation from the consumer today, and ‘I want it now.’ The pace of change is faster than ever. We have to make sure we can adapt.”