The FBS FOODBIZ+ Series Hosts Sangita Forth and Sophie Egan
Monthly Online Conversation to Discuss Why Mission-Driven Food Brands Win Hearts and Wallets
Napa, CA – The Food Business School (FBS), the center for executive education of The Culinary Institute of America (CIA), invites entrepreneurs, industry insiders, and graduate students in food studies to join FBS Dean Will Rosenzweig for a free online conversation on August 3 from 5–6 p.m. PT.
Sangita Forth, an expert in building mission-driven brands, will discuss the steps business leaders can take to craft authentic, values-driven brand strategies that yield a sustainable competitive advantage. She will be joined by Sophie Egan, best-selling author of Devoured, who will share valuable and timely consumer insights that every food marketer should be keen to understand.
“This session should appeal to anyone responsible for designing and delivering a business that is rooted in purpose,” says Dean Rosenzweig. “Mission-driven food brands are growing exponentially faster than traditional incumbents. Our guests this month understand relevant consumer insights and the ways innovative leaders can operationalize organizational values to create value in the highly competitive food marketplace.”
Sign up for this free event and receive a link to join the conversation at FOODBIZ+ Mission Driven Branding.
The FOODBIZ+ series is a monthly program of online talks with food industry experts that explore the latest opportunities and challenges in the food business. Upcoming events and classes are listed on The Food Business School’s events page.
Sangita Forth is a marketer and entrepreneur whose passion is building mission-driven lifestyle brands. She played a significant role in building the Plum Organics brand prior to its sale to Campbell’s. She also teaches the FBS class Mission Driven: Developing a Values-Based Food Brand, open for registration this fall.
Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America, and a contributor to The New York Times’ Well blog. The San Jose Mercury News said about her book, “Devoured could change the way you eat.”
Moderator and series host Will Rosenzweig has spent his career as an educator, serial entrepreneur, and venture investor. He was founding CEO of The Republic of Tea and co-founder of Physic Ventures. He also helped grow Odwalla, Leapfrog, Revolution Foods, Yummly, and many other businesses. Rosenzweig is a longtime faculty member at the Haas School of Business at UC Berkeley. In 2010, he was honored with the Oslo Business for Peace Award for his accomplishments in the area of ethical business.
Last month’s guest on the FOODBIZ+ series was Justin Siegel, acting director of the Innovation Institute for Food and Health at the University of California, Davis. He discussed topics related to his FBS course Technology, Trends, and Policies Transforming the Food System and addressed how these factors impact the dynamic and treacherous challenges our food system faces. To watch a recording of the event, go to FOODBIZ+ Tech, Trends, & Policies and check out our past FOODBIZ+ sessions under Archives.
Photo Caption and Hi-Res Image:
Sangita Forth (left), chief operating officer of Pique Tea, and Sophie Egan, director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. (Photo credit: CIA)
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About The Food Business School
FBS is the new center for executive education of the CIA. FBS broadens the CIA’s commitment to the future of food education and leadership by providing cutting-edge, practice-based business education to corporate professionals, recent graduates, and mid-career explorers. The mission of FBS is to enable and empower entrepreneurial leaders to design, deliver, and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities. FBS is located at The Culinary Institute of America at Copia in Napa, CA. For more information on FBS, follow along on Facebook, Twitter, and Instagram.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
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