TOM_Section F's Profile

RHA is a good example of reducing waste and making existing markets more efficient. It also showcases an innovative model that can be scaled / adopted in other developing markets.

I’m interested in hearing your point of view as to whether this model would work in the U.S. where food inaccessibility is prevalent due to poverty. I’m concerned that local government regulations on food safety may act as a barrier to implementation.

I’m also curious as to whether RHA will expand services to aid related issues in the area of poverty and health?

I really enjoyed reading this. This type of farming requires high labor and infrastructure cost…. and the product is clearly aimed toward the higher-end consumer who can afford to pay premiums for the produce. Do you think there is a way for these farms to be scaled and made affordable to the average consumer?

Really interesting article. I lived in China as an expat and there was always a big concern about food safety. I particularly enjoyed eating late night “chuar” and recently found out I may have been eating rat meat (see NYT article below).

Locals and expats are increasingly concerned about the safety and cleanliness of their food… so I see this as a big opportunity in China and other developing markets. My concern is as follows: 1) can you really assure the quality/safety of the food and 2) how expensive will this be? The process you outline is highly manual and is susceptible to fraud and human error – what controls and assurances are in place across the supply chain?

http://www.nytimes.com/2013/05/04/world/asia/rat-meat-sold-as-lamb-in-china-highlights-fears.html

I really enjoyed reading this article. It’s great to see this type of innovation take hold in the emerging SE Asia markets. While this creates opportunities for new jobs in the F&B scene, I am concerned about what role GO-FOOD has on ensuring food quality and safety. GO-FOOD should be accountable for quality and safety and consider what standards and controls they will implement as they sign on new suppliers.

It is clear that Starbucks cares about reducing their impact to the environment based off the initiatives they’ve implemented across the business. I’m particularly interested in their C.A.F.E. program, which is a comprehensive program that not only sets minimum expectations of its suppliers but promotes continuous improvement through best practices in sustainable coffee production. Through this program they’ve rolled out Famer Support Centers aimed which encourages continuous improvement and the production of high quality coffee.

Given their expertise in this space I wonder if Starbucks can increase their impact by offering consulting services to other F&B / coffee brands?

I can see a scenario where Chipotle consumers would be willing to pay more for sustainably sourced food. A 2014 study from Gartner suggest that younger consumers would be willing to pay a premium for products produced under good working conditions (27% premium on goods that are $100). I’m interested to see whether Chipotle will make updates to their marketing strategy / positioning. Will Chipotle share more detailed information around sourcing ingredients, nutritional information, and fair treatment of employees? How will they integrate these messages into their digital platforms (eg.Chick-fil-A CFA One app offers pre-ordering, customization of sandwiches (which can cue freshness) and nutritional information).

https://scsolutionsinc.com/news/is-your-supply-chain-sustainable-from-a-marketing-perspective