FPSA Industry Councils at Full Throttle at Conference

Hearing directly from their customer, members learn what the food processor is looking for in a supplier.

So how does one become the largest supplier to Subway Restaurants?  "I guarantee performance to my customers", said Ed Garrett, President of West Liberty Foods who was the keynote speaker of the MISA (Meat Industry Supplier Alliance) break out session.  "And if my customers expect that of me, why should I expect less of my suppliers", he continued.  There are six keys to being a supplier to West Liberty Foods said Garrett.  They are guarantee what you tell us; be a true partner; know our business as well as you know yours; bring something new that impacts the consumer; bring something new to West Liberty Foods; and always remember, Food Safety is always first.

Mike Alagna of Nation Pizza Products, the keynote speaker for the Bakery Council breakouts echoed Garrett's remarks.  We are looking for suppliers to be our partners, to work with us, to help us control costs and to deliver a better quality product to our customers.  Price alone is not the sole determining factor in selecting suppliers said Alagna.  We are looking for suppliers who deliver what they promise, when they promised it.  It's a relationship built on trust and mutual respect.

Chuck Hollingsworth of Coca-Cola spoke to a packed house at the General Session at Conference 2008 emphasizing that Coke's commitment to sustainability begins with its Chairmen and impacts the total organization.  Hollingsworth revealed the company's vision that included a desire to "work in partnership with the others to provide jobs, world class quality beverages and a healthy environment."  Hollingsworth urged suppliers to help Coca-Cola achieve its goals. "Provide solutions that value for both of us," he emphasized, "through innovative business models not only through innovative products."  Quoting Neville Isdell, Chairman and CEO of Coca-Cola, he said, "We want suppliers who understand what we are trying to do, and we have to help them understand, and then are able to bring their technologies and their ideas to us so we can develop them together to try to grow our over all business."

Sustainability is the theme most repeated at all the Council Sessions

"Sustainability," said Hendrik Eyselee, Director of Packaging and Process Technologies at Kraft Foods, "becomes a part of of every business decision we make."  Mr. Eyselee was a featured speaker at both the Dairy Council and the MISA (Meat Council) breakouts.  To define "sustainabilty", Mr. Eyselee employed the definition of the Brundtland Commision as 'development that meets the needs of the present without compromising the ability of future generations to meet their own needs.'  Eyselee discussed various initiatives underway at Kraft Foods aimed at achieving packaging reduction.  We should all embrace sustainability because it makes good economic sense. 

For Marty Margherio of Farmland Dairies, the appeal of sustainability is quite clear.  Consumer demand for eco-friendly food products continues to grow, especially in the dairy industry.  Furthermore, efforts to reduce a company's carbon footprint can provide opportunities for cost savings that benefit the company's bottom line.  This point was echoed by Hendrik Eyselee who was able to point to significant decreases in energy and water consumption at Kraft over the last seven years.  By undertaking initiatives that are environmentally, socially and economically responsible, Kraft is better able to manage costs and drive growth in their business.  Jay Wilson explained that by building Aurora Organic Dairy's operations with conservation in mind, through each step of the production cycle, they are able to ensure a high quality product, at the lowest cost to the environment.