What a time we’re having. COVID-19 has changed everything – how and where we work, what we buy and how we buy it, even what we’re consuming. Nielsen Global Intelligence Leader Scott McKenzie has urged business to recalibrate, not wait and see. Consumers aren’t waiting, he said, they are acting and changing in real time.
Carman’s CEO Carolyn Creswell embodies that nimble frame of mind. In our latest print edition, we interview Crewsell and learn how a key part of the company’s success has been seeing and responding to consumer trends quickly.
It's just one of many stories in the issue that will inspire and inform. We are always keen to hear your stories, please email me on kimberry@yaffa.com.au.
So while the world spins off its axis, click here to read our April edition.
Editor’s Pick
Snacking Success
CEO of Carman’s Kitchen Carolyn Creswell is as passionate about her cereal and snacks business now as she was when it was a market stall. She talks about the benefits of an almost exclusively Australian supply chain when something like a global pandemic hits and just how long it takes to develop new products that meet current trends while still tasting good. Our interview starts on page 26.
Communicating in a crisis
We are experiencing a time when leadership and communication - both internally and to customers - is vital. Crisis communication expert John Connolly outlines actions that company boards and management need to embrace from page 18.
State of the (gin) nation
Australia’s own gin queen Caroline Chiderley writes about why Australian gins are winning on the global stage as well as profiling leading distilleries and the up and coming distillers to watch. Read from page 24.
Waste opportunities
Mark Barthel has an international reputation for transforming entire country’s food waste cultures and practices. He is now in Australia working with the Fight Food Waste Cooperative Research Centre and has been shocked at what he’s seen. But all is not lost, we talk to him about the first step in addressing our annual seven million tonnes of food waste through the Roadmap for Reducing Australia’s Food Waste by Half by 2030. We’ll be following this closely but this first instalment is on page 16.
