Meeting the shifting needs and preferences of a consumer is challenging – especially when deciding which global market to target. Consumers across Aotearoa New Zealand and around the world are becoming more environmentally conscious, which typically means eating less meat, wanting products without plastic packaging and much more. With these changing habits and the growth in numbers of vegetarians, vegans and flexitarians, what do our food producers need to be thinking about? What other shifts in habits are taking place?
In this Innovation Series events, we will look at consumer trends in New Zealand and show the statistics behind these changing consumer preferences. It is no secret that our climate is changing and resources are under pressures – how can we collaborate and innovate in order to optimise land use and increase the value of the products we create?
Timings:
8.30am: Arrival
8.45am: Networking
9.05am: Welcome & introduction (virtual streaming starts)
9.15am: Keynote address 1 - Samantha White, Lincoln University
9.30am: Keynote address 2 - Holly Lloyd, Foodstuffs South Island
9.45am: Keynote address 3 - Hamish Guild, High Peak Station
10.00am: Panel discussion/interative Q&A session with the audience
10.30am: Live streaming ends. Speaking finishes, networking
11.00am: Event finishes
About Our Speakers
Holly Lloyd, Senior Category Manager, Foodstuffs South Island
A young rising leader, Holly Lloyd is a Senior Category Manager for Grocery at Foodstuffs South Island and has been with Foodstuffs for 3 years. She started her career as Wholesale Produce buyer at FSSI and then quickly moved in to the Category team and before long became a Senior Manager, driving and overseeing category growth for a number of categories. Holly has a BSc in Consumer Food Science with Marketing & Statistics from Otago University, has been involved in Foodstuffs Foodstarter initiative - giving small businesses opportunities within stores and has also been a key member of our culture and values project at FSSI. Holly is in the detail of changing consumer habits everyday in her role as Senior Category Manager and has a wealth of knowledge on this subject
Samantha White, Lecturer in Marketing, Lincoln University
Samantha has spent the best part of the last 10 years studying, working and researching in the area of marketing and consumer behaviour. Inspired by her own personal transformation to a plant-based diet, Samantha is passionate about communicating the increasing importance and positive externalities of sustainable foods. As a consumer and market researcher, her work focusses on discovering market-based strategies to reduce the adverse impacts of our diets and consumption behaviour on the planet and its inhabitants. Current research projects address the consumer behaviour surrounding meat avoidance, reduction and substitution with commercially available alternative products, or ‘meat substitutes’. Specifically, exploring consumer attitudes, motivations and deterrents for the consumption of meat substitutes with the intention of determining effective persuasion and promotional techniques to facilitate behavioural change towards meat substitution and reduction.
Hamish Guild, Operations Manager, High Peak Station
Hamish Guild runs the farming side of High Peak Station, the Guild family property in the headwaters of the Selwyn river farming deer, cattle and sheep. The business also includes apiarism and tourism activities managed by other family members, as well as directly exporting products from the property. Studying at Lincoln was followed by 2 1/2 years travelling overseas. Seeing how some New Zealand products were sold has shaped the way that Hamish and the Guild family look at their own products and the value that can be created.
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