On June 13, quench hosted the Philly Supper Club at Porta restaurant in Center City Philadelphia.
The evening of food, drink and lively discussions among 30 high-level food industry leaders across many categories began with a short keynote by Jonathan Deutsche, PhD of Drexel University's Food & Hospitality Management & Dept. of Nutrition Sciences, that cited inspiring examples of local, responsible and sustainable food product development.
"We operate under three core principles: Do good, feed well, sustain. Why? Because of astonishing rates of food insecurity in our country (1 in 7) and especially in our hometown [Philadelphia] (1 in 4). Meanwhile, food waste from production is between 30%-40% in the US and we're finding new ways to decrease these numbers."
This was followed by table discussions by attendees who exchanged insights about specific topics that included conscious consumerism, brand protection, shifting consumer palates, supply chain adaptation and more. The discussions covered all aspects of finding inspiration in different industries to calculating risk in new opportunities and how to quantify the benefits.
Supper Club allows quench to connect some of the brightest minds working in the food industry, and engage them around topics and trends that drive today's and tomorrow's food business concerns, activity and consumer outlook.
Quench plans to host future Supper Club events and we hope you'll join us. Keep an eye out for a future invite!
Thanks to our Speakers
Jonathan Deutsch, Ph.D.
Professor, Center for Food and Hospitality Management and Department of Nutrition Sciences
Jonathan is a professor in the Center for Food and Hospitality Management and Department of Nutrition Sciences at Drexel University. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. He is the author or editor of eight books and numerous articles in journals of food studies, public health and hospitality education.
Round Table Leaders
Director, Consumer Test Kitchen
How to adapt to shifting consumer palates for retail
Jane Freiman leads the Consumer Test Kitchen, which provides Campbell’s businesses day to day support that grounds the teams in the Consumer Kitchen’s realities when it comes to food preparation in home. Jane joined Campbell Soup Company as a Senior Product Specialist in the Test Kitchen, and over the years, has worked on every brand. She has developed a keen understanding of consumers’ cooking needs and behaviors. Jane has consulted with our global teams sharing best practices for recipe development. For the last eight years, Jane has led the Consumer Test Kitchen, with a mission to bring it to life.
Vice President of
Marketing & Retail Solutions
How does the supply chain need to adapt to consumer demands
At AgroFresh, a global leader in food waste reduction solutions, Bill is the Vice President of Marketing & Retail Solutions where he has responsibility for how the company presents itself internally and externally, as well as P&L responsibility for AgroFresh’s offering to national retailers. Prior to AgroFresh, Bill was with Newell Brands, managing a variety of businesses, such as the Oster & Sunbeam kitchen appliance and Paper Mate pens & pencil portfolios. Previously, Bill was with Lexmark printers and Kraft Foods where he had roles of increasing responsibility in Marketing and Product Development.
Senior Brand Manager
How can you protect the brand while appealing to the food conscious consumer
Passionate brand marketer with 10 years of experience including P&L, strategy, innovation, brand building, creative development, media planning, strategic partnerships, and people leadership. Experience on iconic global brands such as M&M’S®, SNICKERS®, MALTESERS®, and TWIX®, leading cross-functional and agency teams to tackle challenges with an entrepreneurial and innovative approach through growth, turnaround, and new brand development.
Alissa Purcell Davis
Vice President, Marketing
J&J Snack Foods
How do consumer insights and trends help drive product innovation and marketing