Many businesses and trade professionals in the natural products industry share a common frustration that our food system’s current structures are limiting innovation when it comes to sustainability, regeneration, and climate action. At a time when it’s never felt more imperative to disrupt business as usual, the food system and the structures within it can feel impossible to evolve. We often resort to working on incremental change, resulting in ineffectiveness and frustration. And, our business viability can suffer when we end up with conflict between our sustainability goals and business bottom line.
In recent years, our community has talked increasingly about the need for a more “regenerative” food system, but working regeneratively actually starts with a shift in mindset. In this panel, we’ll hear from key members of the natural food products industry who have been diving deep together for the last two years to evolve their business strategy and reconciling some of these frustrations. The panelists are all finding new ways to innovate their approach to climate action, regeneration, and sustainability by challenging a dominant, mechanically-based theory of change that emphasizes repetition, scale, and bite sized changes. Instead, panelists are working through a regeneration-based theory of change that focuses on transforming thinking, capability, and capacity at a system level, and finding key energetic points for strategic intervention.
Education Track: Organic & Regenerative Systems
*This session is included with Exhibit Hall Badge.
