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Supplier Diversity

Market Perspectives: Supplier Diversity in Retail with Le’Spencer Walker (Part 2)

Written by PBWPulse on . Posted in Market Perspectives, Retail.

Resources for a Diverse Supplier Base

In the continuation of our Market Perspectives series, we have the pleasure of speaking with Le’Spencer Walker from Target about the resources and strategies Target employs to support and grow its diverse supplier base. Here, Walker delves into the specific programs and methodologies that underscore Target’s commitment to diversity and inclusion, and how these efforts integrate with the company’s overarching business strategy.

Supporting Diverse Suppliers: A Comprehensive Approach

Target’s commitment to supplier diversity is evident in the robust resources and programming it offers. According to Walker, “Target has industry-leading resources and programming that will be accessible to help curate the right experience with our business partners.” Among these resources are the Target Accelerator programs, Forward Founders and Target Takeoff, which provide invaluable information to participants. These programs cover essential aspects of business development, from prelaunch planning to crafting effective pitch decks that can secure business purchase orders (POs).

Walker highlights that beyond these foundational programs, Target offers on-shelf support where his team acts as consultants and mentors throughout the supplier’s journey. This includes connecting suppliers with the appropriate NGOs for certification and leveraging these networks to amplify their unique offerings. This comprehensive support ensures that diverse suppliers can effectively reach and resonate with Target’s customers, who make purchasing decisions that reflect their values. 

Integrating Diversity into Target’s Business Strategy

Walker explains that the efforts to support diverse suppliers are deeply embedded in Target’s overall business strategy and contribute to profit growth. “We connect with our merch peers in categories to drive activations for our partners to ignite or sustain growth,” says Walker. This connection helps ensure that diverse suppliers can take full advantage of Target’s extensive marketing and promotional opportunities.

Target’s dedication to celebrating diversity is reflected in its marketing activations, which are aligned with significant cultural moments such as Black History Month, Latino Heritage Month, PRIDE Month, and AAPI Heritage Month. These initiatives are not only about celebrating these communities but also about ensuring that diverse suppliers have visibility during these key periods.

Creating Meaningful Shopping Experiences

Walker emphasizes that Target’s relationship with its suppliers is closely tied to the shopping experience it creates for its guests. “We have other core business marketing activations that deliver additional moments in-store and online to make sure our partners have opportunities to tell their stories and communicate to their followers,” he notes. This includes promoting diverse suppliers’ products, from plant-based foods to personal care items, ensuring they are part of the everyday shopping experience at Target.

The goal is to make the partnership with Target beneficial not just for the suppliers but also for the customers, who value having access to diverse and innovative products with an authentic cultural connection. By integrating these products into the regular shopping routine, Target helps build a loyal customer base that sees the store as a destination for discovering products that speak to their needs.

Looking Ahead

Target’s comprehensive support for diverse suppliers and its integration of diversity into its broader business strategy demonstrates a commitment to fostering an inclusive marketplace. As Walker points out, these efforts are designed to create a symbiotic relationship where both Target and its suppliers can thrive.

Stay tuned for more insights from industry leaders in our Market Perspectives series, where we continue to explore the dynamic landscape of supplier diversity and inclusion in retail.

Culinary

Bridging Culinary Traditions with Chef James Corwell (Part 2) Culinary Advocacy for Sustainable Change

Written by PBWPulse on . Posted in Foodservice, Market Perspectives.

In the second part of our interview series with Certified Master Chef James Corwell, we delve into the actionable steps chefs and culinary professionals can take to advocate for reallocating farming subsidies to support plant-forward diets. Chef Corwell’s insights provide a roadmap for industry leaders to drive meaningful policy changes at both local and national levels, ultimately transforming our food system for the better.

Understanding the Drivers of Change 

Chef Corwell emphasizes that significant changes in our food and healthcare systems are driven by multiple factors. Corporate mandates aimed at reducing greenhouse gas emissions, particularly scope 3 emissions, play a crucial role. Similarly, the insurance and healthcare industries are increasingly focusing on the role of diet in managing lifestyle diseases and aiding recovery and healing. Government mandates are also essential, as they are responsible for ensuring the well-being of citizens. Unhealthy populations strain government resources and the nation.

“Given government subsidies are not going away, they are going to shift away from animal food to more sustainable foods from the farm directly to the table,” says Corwell. This shift is exemplified by new legislation like the Green Energy Law, which incentivizes farmers to adopt cleaner energy sources and diversify their agricultural production. This framework, still in its early stages, promises long-term benefits for community health and agricultural sustainability.

Empowering Culinary Professionals

To expedite this transition, the culinary industry must embrace and advocate for these changes. Chef Corwell stresses the importance of educating culinary professionals about emerging trends in schools, healthcare, and corporations. “Chefs need clear talking points and models to effectively communicate and embody the rationale for transitioning to a more plant-forward diet in their establishments,” he explains.

Chefs must understand that the shift towards plant-based options is driven not just by resource scarcity, but by the industry’s evolution towards more efficient, healthful, ethical, and bountiful dining experiences. With knowledge and concrete examples, chefs will be better equipped to promote the necessity of these changes.

Integrating Sustainability into Culinary Education

Expanding the reach and impact of sustainable practices requires comprehensive training and support for chefs. Educational institutions should integrate sustainability into their curriculum, ensuring that future culinary professionals are well-versed in regenerative agriculture principles and the benefits of a plant-based diet. Ongoing professional development opportunities can help current chefs stay updated on the latest trends and best practices in sustainable cooking.

Corporate leaders in the food industry must also play a pivotal role. Companies like Unilever and Compass Group are setting clear sustainability goals and providing the necessary resources to achieve them. “Large food service providers are working towards ambitious sustainability targets, including reducing food waste and sourcing more plant-based options,” says Corwell.

Public Awareness and Consumer Behavior

Public awareness campaigns are vital in shifting consumer behavior towards more sustainable dietary choices. By highlighting the environmental and health benefits of plant-based diets, these campaigns can encourage individuals to make more informed food choices. Governments and independent organizations can support these efforts by funding research and public education initiatives that promote sustainable eating.

A Call to Action for Culinary Professionals

The convergence of corporate mandates, healthcare initiatives, and government policies sets the stage for a transformative shift in our food systems. Chefs and the culinary industry, with their unique ability to influence food culture, have a vital role to play in this transition. Through education, advocacy, and innovation, culinary professionals can lead the way toward a more sustainable, healthful, ethical, and secure culinary future.

“Like checking the label of a product before purchasing it, showing the world how you understand the need for positive sustainable change is just good business because people are watching,” concludes Corwell. By embracing these practices, chefs can drive the change needed to create a better food system for all.

Read Part 1 of our Market Perspectives interview series with Certified Master Chef James Corwell and stay tuned as we dive deeper into these topics in future articles.

Supplier Diversity

Market Perspectives: Supplier Diversity in Retail with Le’Spencer Walker

Written by PBWPulse on . Posted in Market Perspectives, Retail.

In this installment of Market Perspectives, we explore the concept of Supplier Diversity with insights from Le’Spencer Walker, Director of Merchandising Vendor Development at Target. Readers will understand the importance of supplier diversity, the core challenges faced by diverse-owned businesses, and how Target is working to overcome these barriers to create a more inclusive marketplace.

What Does Supplier Diversity Mean?

Le’Spencer Walker, Director of Merchandising Vendor Development at Target, offers an insightful perspective on the meaning and significance of supplier diversity within the retail industry. Walker explains, “I developed a deeper understanding of ‘Supplier Diversity’ when Target launched the Merchandising Vendor Development Team, the team I helped stand up. I learned that Supplier Diversity (SD) is a national community of hard-working industry leaders and National Government Organizations (NGOs) that develop processes, and programs, and build awareness that drives equity with and for businesses/enterprises with a majority owner who is of a diverse background.”

These businesses, often classified as small-business enterprises (SBEs), minority-owned enterprises (MBEs), and woman-owned enterprises (WBEs), represent a wide array of diverse ownership, including BIPOC, LGBTQ+, Veteran, and People with Disabilities owners. Walker emphasizes that the SD community is “closely connected across all dimensions of differences aligned to driving success for those who have been underserved.”

At Target, the Target Accelerator: Activation and Growth team (formerly known as Merchandising Vendor Development) aligns with the national definition of SD and is committed to fostering equity within their business models to support the growth and success of diverse-owned business partners. This commitment is part of a broader effort to create a more inclusive and equitable retail environment that benefits both the suppliers and the consumers they serve.

What Challenges Do Diverse-Owned Businesses Face When Applying for Shelf Space?

Diverse-owned businesses face a myriad of challenges when seeking shelf space at major retailers like Target. According to Le’Spencer Walker these challenges are not singular but a combination of various factors that evolve over time. Walker explains, “Often times there isn’t one set of challenges but an organic selection of a few at once that change over time. We assess these aspects in our Supplier Intake Form and when the time is right the process moves forward fast. We often say, ‘no today doesn’t mean no forever.'”

The core challenges typically fall into two main areas: retail-readiness and Target merchandising strategic alignment, with a mix of financial preparedness. Retail-readiness encompasses several critical factors, including product manufacturing/production, logistic excellence, marketing planning, partnership aptitude, and overall experience in mass retail. Walker emphasizes, “We do not want to bring a partner to an assortment possibility when they are not set up for success or not prepared for the expectation of the buying team/mass retail. If you are firing on all cylinders in a positive direction in all these, you most certainly enabled an unlock to the next step towards assessment of an assortment opportunity but if not will most certainly keep you in our ecosystem.”

Merchandising strategy, on the other hand, is described by Walker as both an art and a science. It involves aligning a product’s success with Target’s merchandising direction for a given assortment during a specific period. This alignment can be challenging but is crucial for long-term success. Walker notes, “A product may be built with immense quality and sells well but the true challenges come with the Venn diagram model of that success with Target’s merchandising direction for that assortment in that given year or two model.”

Target’s Support and Business Strategy

Target remains committed to fostering open dialogue and assessing the capability, viability, and feasibility of potential partners through their Supplier Intake Form and tailored introduction/pitch deck documents. This approach ensures a thorough and supportive assessment process, enabling diverse-owned businesses to navigate the complexities of mass retail and achieve success.

In the next article Le’Spencer will dive deeper into the specific resources Target provides for diverse-owned suppliers and discuss how these initiatives impact the company’s overall business strategy. Stay tuned!

Is there is a question or topic you would like to see covered in this series? Email [email protected] with subject line “Market Perspectives”.

Palak Patel

Market Perspectives: Food is Love with Chef Palak Patel

Written by PBWPulse on . Posted in Foodservice, Market Perspectives.

In the ever-evolving world of culinary arts, Chef Palak Patel’s voice stands out as exceptionally compelling and authentic. Her journey, from the bustling kitchen of Dash & Chutney in Atlanta to the quiet introspection of writing her cookbook, encapsulates a profound lesson in resilience, adaptability, and the emotive power of food.

Lessons from Restaurant Ownership

Reflecting on her experiences, Patel shares, “One lesson that continues to inspire my journey moving forward from my time running a restaurant is the importance of resilience and adaptability.” Her tenure at Dash & Chutney was a masterclass in navigating the unpredictable tides of the restaurant industry, from “unexpected supply chain disruptions, fluctuations in customer demand, or navigating through unforeseen crises…” This resilience, she notes, was foundational, teaching her the critical importance of staying flexible and resilient in the face of adversity.

“I learned that during challenging times, my ability to remain calm, communicate transparently with my team, and make tough decisions while prioritizing my well-being was key. I now employ that adaptability, and my experience in the restaurant business to inspire and guide me on my journey forward, no matter what challenges or opportunities lie ahead.”

A New Cookbook

As Patel transitions from restaurant ownership to authorship, her forthcoming cookbook, “Food Is Love: Indian-Inspired, Plant-based Recipes to Feel Joy and Connection,” promises to be a mosaic of culinary traditions, personal anecdotes, and the universal language of food. “I’m thrilled about my new cookbook,” Patel expresses, aiming to reach “a wide range of audiences because, at its core, it’s describing our collective relationship to food.”

The Link: Food and Emotion

At the heart of “Food Is Love” lies the theme of emotion, a deliberate choice by Patel to weave the fabric of human experience through her culinary narrative. “This cookbook is not just about creating recipes; it’s a journey through my past, designed to evoke the most cherished food memories of my life,” she explains.

“Food has a unique power to transport us back to moments of joy, comfort, and connection. Whether it’s the aroma of freshly baked bread that reminds us of our grandmother’s kitchen or the taste of a favorite childhood dish that brings back memories of family gatherings, each recipe in this book is carefully crafted to help you relive those special moments.”

The book features a collection of recipes inspired by a diverse range of culinary traditions and personal anecdotes, encouraging readers to embrace the nostalgia of their food memories and create new ones to cherish for years to come.

“From comforting classics to inventive twists on old favorites, every dish is an invitation to celebrate the richness of our culinary heritage and the joy of sharing meals with loved ones. So, whether people are flipping through these pages for inspiration in the kitchen or simply looking to reconnect with the flavors of their past, “Food Is Love” is going to take them on a delicious trip down memory lane.”

A Journey of Silence

Patel also shared that she recently embarked on a 10-day Vipassana silent meditation retreat and encapsulated it as “Insightful, transformative, introspective, disciplined and profound.” This reflection hints at the depth of her experiences and the introspective journey that continues to shape her culinary and personal narrative as she leaps into her next chapter.

Engage with Chef Palak Patel

Chef Palak Patel’s story is one of continual growth, learning, and an unwavering commitment to connecting with others through the universal language of food. The fruits of her journey are relevant to chefs of all shapes and sizes, from professionals to everyday home cooks. Stay tuned as we dive deeper into these powerfully connected threads as we continue our dialogue with Chef Palak.

Is there is a question or topic you would like to see covered in this series? Email [email protected] with subject line “Market Perspectives”.

About Plant Based World Pulse
Plant Based World Pulse is a go-to resource for the plant-based industry. Offering high-value insights, educational content, and the latest information year-round, it compliments the annual industry events Plant Based World Expo North America in New York City and Plant Based World Expo Europe in London.

Chef James Corwell

Bridging Culinary Traditions with Chef James Corwell (Part 1)

Written by PBWPulse on . Posted in Foodservice, Market Perspectives.

Chef James Corwell, a certified master chef and a pioneering advocate for plant-based cuisine, offers profound insight into the intersection of culinary history, ethical food practices, and the future of gastronomy. Drawing from a deep understanding of the culinary traditions once reserved for royalty, Corwell’s reflections on food history serve as a guiding light for today’s chefs and restaurants navigating the complexities of modern consumer preferences and sustainable practices.

Modern Ethical Considerations

“Drawing inspiration from the historical opulence of dining, once reserved for kings and queens, profoundly influences my journey as a certified master chef,” Corwell notes. “Understanding the rich history of grand cuisine and its evolution is crucial, as it informs our approach to food in both preparation and ethical considerations. The journey of grand cuisine, once the exclusive domain of the aristocracy, underscores how certain foods symbolized status and luxury, accessible only to the wealthy.”

He emphasizes how the Industrial Revolution democratized access to foods that symbolized status and luxury, albeit at a cost. The efficiency of animal farming, while revolutionary, led to a disconnect from the origins of our food, underscoring the need for a return to ethical treatment of animals and the environment. “The modern disconnection from our food’s origins has led to practices that often neglect animal welfare, sustainable agriculture, and our health,” Corwell explains, advocating for a culinary approach that honors our past while fostering a prosperous future.

The Plant-Forward Movement Among Master Chefs

Corwell’s transition to a fully plant-based culinary philosophy marks a significant shift in the traditionally meat-centric culinary world.

He observes a growing acceptance among his peers: “I’m pleased to say that, indeed, many of us CMCs have embraced the idea of a plant-forward approach. However, changing habits is challenging for most, including the members of the master chef guild (AMCO). I anticipate that as a newer, younger wave of chefs enters the guild, there will be a more proactive embrace of plant-forward diets. I hope that this shift will also extend to attracting greater support and representation from ingredient boards and councils that advocate for plant-based commodities. Ultimately, we aim to champion the evolving landscape of food and its significance for our future.”

Resources for Today’s Culinary Professionals

Corwell exudes passion when it comes to the changes he anticipates on the horizon.

“Chef’s and society need to be on the same page. Right now I would argue that there is a class divide between those who can afford healthy plant-forward meals and those who can’t.  Here, government and industry interaction would help greatly by simply reallocating farming subsidies to crops that feed people and not just animals. Then we could provide more cost-effective plant-forward meals to households in need of better nutrition.”

Elaborating on the further need for a bottom-up approach, Corwell remarks on the role of food producers in meeting the needs of eaters in this new food system.

“Food manufacturing must continue innovating amazing center-of-the-plate plant proteins, accompaniments and sauces for chefs to create with and pass along to their customers.

Finally, chefs need to be leaders and take a firm stance on serving quality, affordable meals that fit squarely into a matrix of health, sustainability and local production.”

Engage with Chef James Corwell

Chef Corwell’s insights offer a compelling vision for the future of food, where historical awareness, ethical practices, and culinary innovation converge. We will dive deeper into these areas of discussion in future articles. If you have a specific question or topic you would like to be covered in this series, send an email to [email protected] with the subject line “Market Perspectives”.