ESA - Elohi Strategic Advisors

Thought leadership in action! Stephanie Lind has been named to the Advisory Board of the Connelly Center for Entrepreneurship at her alma mater, Washington and Lee University. Next month, she'll return to campus to serve as the program's inaugural Entrepreneur in Residence. The program strives to connect current students with successful entrepreneurs who have in-the-trenches experience, and to spark innovation, share real-world insights, and build a community of entrepreneurs that continues to grow and support its members long after graduation. “I'm excited to return to W&L and contribute this way,” said Lind.“The University's tradition of teaching students to ask questions, think critically, and find creative solutions has served me well and will serve the next generation of entrepreneurs, as well.” Read the whole story on our blog -- https://bit.ly/4hunFES

The National Small Business Association represents every industry and all 50 states, with more than 85 years of advocacy. A staunchly #nonpartisan organization, with decades of #small-business advocacy expertise, NSBA is proud to be the nation’s first small-business advocacy organization. Joining its Leadership Council? That's right, our own Stephanie Lind. Check it out -- https://bit.ly/4haTsdF The NSBA Leadership Council is a select group of small-business activists who engage with #Congress, the administration, state and local government and the media. They work to build coalitions and cultivate small-business proponents in every level of government. Stephanie said, "Joining NSBA’s Leadership Council will enable me to take our collective small-business message to the people that need to hear it most: Congress. It will also allow me to advocate for a seat at the table for the 1.1 million #womenbusinessowners in America, as we work to grow that number and improve representation across demographic groups.”

A projected 9% of US adults may be taking GLP-1 drugs by the early 2030s. How does your product address this growing consumer segment and the shift in diet needs they experience? This article from FoodNavigator names out five dietary changes these drugs can cause and cites an ADM report that found 83% of GLP-1 users are very interested in products that specifically address those needs. https://bit.ly/3YbTTf2 💪🏾 Maintaining muscle mass. 🌱 Pre- and pro-biotics for easy digestibility. 💦 Hydration, hydration, hydration. 😋 Maintaining feelings of satiety during and after coming off of these drugs. 🥗 Maintaining a healthy weight as patients come off these drugs. Manufacturers and operators both win when consumers can find meals and snacks away from home that fit their health and weight loss goals. Looking for more information about ways your brand message can speak to operators and help them develop menus for current consumers and the consumers of the future? Let ESA - Elohi Strategic Advisors help. info@elohi.us ➕ Follow ESA - Elohi Strategic Advisors to keep up with the latest. 🔔 Get notified when we post about #sustainability, #innovation, #foodandbev, #foodwaste and other topics that impact the #foodservice space. 💻 Get more info: https://bit.ly/3YbTUj6

Speaking at Bridge2Food's North America 2024 Summit today: Stephanie Lind, about one of her favorite subjects, #innovation. 85% of new products fail, including in the #foodandbeverage industry. While the details of those failures differ, they share common themes: • Lack of cross-functional input, communication and strategy from the very beginning. • Failure to evaluate the merits and opportunities in each of the industry’s three channels – #retail, #foodservice and industrial/ingredient. • Insufficient, misunderstood or misinterpreted data and insights about the customers and consumers in each #foodandbev channel and their respective needs. • Broken or nonexistent feedback between strategy and execution that would otherwise allow for the necessary pivots and course changes. Want to know more about the ways innovation can SUCCEED? Reach out! ➕ Follow ESA - Elohi Strategic Advisors to keep up with the latest. 🔔 Get notified when we post about #sustainability, #foodandbev, #foodwaste and other topics that impact the #foodservice space. 💻 Get more info: https://bit.ly/3YflZHz

This great article from SmartBrief looks at the ways plant-based food makers reach retail consumers and #foodservice customers through the lens of Plant Based World Expo North America. https://bit.ly/4eUaeMp From post-pandemic changes to grocery shopping trends, shifts in consumer attitudes, and market consolidation, the show focused on ways manufacturers speak to shoppers and diners about their products. For their part, whether consumers find plant-based products for home or away-from-home, they want taste, convenience and value. Burger King's Impossible Whopper gives consumers a convenient way to try a product in foodservice that they can purchase later in retail. Aramark's campus programs both cater to and incrementally increase students' demand for plant based. Grocery store sampling remains a tried-and-true way to build interest and dispel doubts about taste. #TasteIsKing, and brands are finding ways to entice consumers. Watch out for more information soon about the innovations and opportunities our own Stephanie Lind finds next month at Plant Based World Expo Europe. ➕ Follow ESA - Elohi Strategic Advisors to keep up with the latest. 🔔 Get notified when we post about #sustainability, #foodandbev, #foodwaste, #plantbased and other topics that impact the #foodservice space. 💻 Get more info: https://bit.ly/4gTWEKI

Are you innovative? If you're bringing something new into the world, don't miss Stephanie Lind's thoughts on ways to avoid pitfalls and bring your innovation to success. See her at Bridge2Food next week!

Consumers -- and that's all of us -- care about #foodwaste. We care about #climatechange. And we care about #foodinsecurity. What if the cold chain could help provide answers to all those problems? Anthropocene Magazine reports on a study from the @international-institute-of-refrigeration about the possible effects of changing the temperature of frozen food by just three degrees Celsius. -- https://bit.ly/3TEmAQk ❄️ "On the one hand, by preserving food, freezing prevents a large chunk of emissions that would result from fresh produce going bad and wasting away. On the other hand, freezing food consumes huge amounts of energy, and therefore contributes to global emissions itself." The -18-degree Celsius standard for freezing food corresponds with 0 degrees Fahrenheit, making it an easy number to remember when the standard was set in the mid-20th century. But all microbial growth is deactivated at only 12 degrees below zero Celsius. Food safety doesn't require us to go so low. ❄️ "If we found a way to refrigerate the 12% of produce that is wasted annually and prevent its spoilage, that food alone would feed an estimated 1 billion more people." The cumulative effects of raising cold chain temperatures just a few degrees add up, which matters for a growing world population that will need to be fed, even as limiting emissions becomes ever more critical. ❄️ "Increasing the global set point by a mere three degrees could avoid emissions equivalent to the amount that 4 million cars produce each year." As the study itself says, our food system is broken and needs to change radically. At ESA - Elohi Strategic Advisors, guiding new innovation into the marketplace is our specialty. Reach out and tell us about your idea that can change the #foodandbev world -- info@elohi.us.

Don't miss this chance to hear Stephanie Lind and James McCollum discuss protein trends with Bob Garrison from Prepared Foods Magazine. 📆 It's TOMORROW! ⏲️ We anticipate a lively conversation that ranges over the full range of perspectives across protein types and across food and beverage channels -- #foodservice, #ingredient and #industrial, and #retail. 🍗🌱🍄 Mark your calendars for this Wednesday and don't miss this wide-angle view of proteins -- where they are now and where they're likely to go next -- from knowledgeable veterans of the #foodandbev industry. Register here: https://bit.ly/4gtYL7T

"Foodservice research reflects the 🤯 complexity of the channel. Attempting to use retail methodologies – or to read food service data with retail data expectations – leads to insights that lack meaning in a foodservice environment." Amen and hallelujah, Mark DiDomenico! Do you need #foodservice data? Have you bought #foodserviceindustry data, but suspect you aren't learning all you could from it? Do you want 🔸 more information, 🔸 better insights about what it means, 🔸 to know how you can use it in your business? We're here to help -- info@elohi.us!

Cheers to Longbottom & Co. USA and to Tara O'Brien!