Doug Baker is a food retail industry relations vice president for FMI – The Food Industry Association, where he facilitates professional, non-competitive collaboration among member communities across private brands, technology, and grocery resilience issue areas.
In addition to his facilitation of the private brands leadership council and their efficiency-driven initiatives to encourage brand owner innovation, Doug also oversees FMI’s CIO Council, the Industry Collaboration Council and joint industry initiative, SmartLabel. Prior to FMI, Doug began his career in the food retail industry in 1984 with Fry’s Food Stores. His 30+ years in food retail have included leadership roles at Fry’s (a division of Kroger), Kraft/Nabisco and Federated Group with focuses on retail operations, consumer packaged goods and private brand development and marketing.
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Day 1: Jun 9, 2021
AFTERNOON KEYNOTE: CONSUMER TRENDS
Exploit the Relationship Between Consumer Concerns and Food Safety Trends to Gain Competitive Advantage
Will robots handle all of our future deliveries? Who – or what – is flipping the burger you just ordered? Optimize your food safety systems based on recent advances in mapping consumer trends. Improve your understanding of how technology is developing to specifically address customer concerns and spark creative thinking. Benchmark best practices to:
- Enhance and prioritize innovative thinking across the supply chain
- Acknowledge the correlation between consumer trends and food & beverage safety
- Navigate organizational roadblocks when adopting this approach to innovation
Uncover how consumer feedback can help you overcome food safety challenges.