Pre-Venture

This 3-part live course is a collaboration between Katie Mleziva of Real Food Brands and the Edible Alpha team. Katie is a Food & Beverage Brand Strategist with twenty years of experience with businesses from fortune 500 companies to small local food and farm businesses. She is passionate about supporting food companies to help more people get access to good food. During the three live 2-hour sessions Katie will share her step-by-step process to streamline complex brand strategy topics for emerging food brands – why let big brands with big agency budgets have all the fun?! Topics covered include Vision & Values, Competitive Set, Most Valuable Consumers, Company Advantages, Brand Strategy Synopsis, and Plan to align your team & activate your strategy.

The food and beverage sector is a hotbed of innovation, a big reason why investors have flocked to it in...

Adam Bent of Scout Canning talked with Tera about shaking up the stale canned seafood category and taking on the problematic industry by operating sustainably.

Food and farm entrepreneurs are taking action against food waste and its impact on climate change by championing upcycled food. Repurposing otherwise-discarded food into value-add ingredients and products is both sustainable and a smart business strategy. Learn about brands making real change and how you can join the upcycled food movement.

Tera chats with Paul Evers of Riff Cold Brewed Coffee about the importance of branding and connecting with consumers, turning otherwise-wasted ingredients into value-add products and reducing the coffee industry’s carbon footprint.

COVID-19 has exposed vulnerabilities in the food and beverage supply chain and caught many brands off-guard. To better withstand future interruptions to the flow of goods, food businesses should take action now to map out their value chain, identify risks, craft contingency plans and monitor movement closely.

Brad Rostowfske, of Raise the BAR Innovation and FaB Wisconsin, sits in with Tera for an in-depth discussion on the food and beverage supply chain before COVID-19, currently and going forward. They discuss the many preexisting pain points and inefficiencies that the pandemic has now exacerbated and map out a more dynamic, interconnected, transparent system for the future.

The COVID-19 pandemic has impacted every food and farm business in some way. But for all the roadblocks this situation has caused, it has also opened up new opportunities. That is why FFI has been talking about shifting business strategies in response to the pandemic and predicted recession. Could alternate sales channels, product offerings, or distribution models keep your company rocking?

The COVID-19 pandemic has impacted every food and farm business in some way. But for all the roadblocks this situation has caused, it has also opened up new opportunities. That is why FFI has been talking about shifting business strategies in response to the pandemic and predicted recession. Could alternate sales channels, product offerings, or distribution models keep your company rocking?