Education & Content
Redefining the Food & Beverage Value Chain
A place at the table creating affordable and accessible food in Africa
Our series of seminars brought a dynamic mix of learning, development and in-depth industry debate from a range of leading thought leaders across the retail ready food and beverage sector.
Attendees got the latest trends and key issues impacting the sector, discovered the latest innovation, creativity and knowledge to drive the food and beverage community forward.
Key Themes Discussed this Year Included
- Insights into the latest consumer trends – what will food look like and what is on the consumers’ plate?
- Township economy – Tapping into township retail channels and what you need to know?
- Consumer dining demands – How are menu’s adapting?
- Environmental, Social and Governance (ESG) – What does sustainable food production look like?
- What do retailers want?
Event at a Glance
SUN – 18 JUNE 2023
Feature
Audience
EXPO
ALL
INDOOR
OFFICIAL OPENING OF EXPO
FOYER BETWEEN HALLS 2 & 3
AFRICA’S BIG 7
WORKSHOP CONTENT
ALL
WORKSHOP THEATRE EXPO FLOOR
B2B MATCHMAKING (LIVE)
MEETING AREA
NATIONAL BURGERS CHALLENGE
EXPO FLOOR
SA BAKERS COMPETITON
EXPO FLOOR
NETWORKING COCKTAIL FUNCTION
EXPO FLOOR
ALL
CO-LOCATED EVENT
MON – 19 JUNE 2023
Feature
Audience
EXPO
ALL
INDOOR
AFRICA’S BIG 7
WORKSHOP CONTENT
ALL
WORKSHOP THEATRE EXPO FLOOR
B2B MATCHMAKING (LIVE)
MEETING AREA
NATIONAL BURGERS CHALLENGE
EXPO FLOOR
SA BAKERS COMPETITON
EXPO FLOOR
ALL
CO-LOCATED EVENT
TUES – 20 JUNE 2023
Feature
Audience
EXPO
ALL
INDOOR
AFRICA’S BIG 7
WORKSHOP CONTENT
ALL
WORKSHOP THEATRE EXPO FLOOR
NATIONAL BURGERS CHALLENGE
MEETING AREA
NATIONAL BURGERS CHALLENGE
EXPO FLOOR
SA BAKERS COMPETITON
EXPO FLOOR
ALL
CO-LOCATED EVENT
2023 Food and Beverage Workshops
*This is a provisional programme and subject to change
Day 1: Sunday, 18 June 2023
10:30 – 11:30
Thought Leadership: Insights into the latest consumer trends – what will food look like and what is on the consumers’ plate?
In this economic climate, what are consumer priorities, what are they thinking about costs, nutrition and taste? Join this session and gain insights into the latest megatrends driving behaviour and how these translate into F&B opportunities.
Speaker:
Richard Lawrence, Founder & Managing Director, Innovatr
11:30 – 12:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
12:30 – 13:30
Power panel discussion: Township economy – Tapping into township retail channels and what you need to know?
The township retail trade discussion will shine the spotlight on today’s retail trade sector and how you can tap into this thriving township economy value chain. We continue to see initiatives aimed at stimulating entrepreneurs gaining momentum, but how can we better integrate township vendors into a sustainable food ecosystem, and what does this mean for food accessibility, price, and the value of e-commerce? Join this session and gain insights into – route to market, pricing models, messaging, funding options, and new product categories.
Moderator:
Dr. Motshedisi Mathibe, Lecturer, Gordon Institute of Business Science, University of Pretoria
Panelists:
Lerato Ramollo, Sales & Marketing Director, Yebo Fresh
Zuziwe Maphalala, Managing Director, Zoezie Weigh and Pay Grocery Store
13:30 – 14:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
14:30
Innovation Awards presentations
Day 2: Monday, 19 June 2023
10:30 – 11:30
Power panel discussion: Consumer dining demands – How are menu’s adapting?
Join this discussion and hear from leading experts as they candidly discuss the latest consumer dining demands and what this means for retailers in terms of changing palettes.
- Value – price and accessibility.
- Health and wellbeing – how do menus adapt.
- Convenience – what is the future of online dining and what does this mean for new categories and chef-ready meals?
- Sustainability – water stewardship, alternative energy and zero food waste
11:30 – 12:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
12:30 – 13:30
Fireside chat: Environmental, Social and Governance (ESG) – What does sustainable food production look like? Are you forging the path to carbon neutrality and zero impact?
As sustainability continues to move forward, consumers are demanding more traceability around the products they buy and the brands they support. This has led to more informative labeling, detailed information about food origins, curbing food waste and circular packaging leading to the rising demand for ESG certification and standards. Attend this session and hear firsthand from F&B leaders how crucial ESG metrics are to managing supply chains, meeting rising costs and reaching net zero.
13:30 – 14:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
14:30 – 15:30
Fireside chat: Social procurement strategies – Strengths in diverse supply chains
Day 3: Tuesday, 20 June 2023
10:30 – 11:30
Fireside chat: Growth opportunities in the Halal food sector
- Growth trends – from food safety, hygiene, and reliability.
- Production, certification, and regulation – what you need to know.
- The role of Halal accreditation bodies in developing the food sector.
11:30 – 12:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
12:30 – 13:30
Masterclass: What do retailers want?
Retail is notorious for being fast-paced and highly competitive. If anything, the pandemic intensified this with evolving e-commerce shopping habits and changing consumer demands. This rapid change and volatility will continue to define the retail landscape in 2023. So, if you are a smaller independent retailer or trader come and hear from a panel of leading retailers and find out what they are doing on the future of retail.
13:30 – 14:30
Chef’s demo area
Attend this session and gain insights and inspiration from chefs as they showcase their signature dishes.
*This is a provisional programme and subject to change
