How do you scale up your vegan brand while still maintaining your values and integrity?
This is the topic of discussion on a panel, ‘The Next Generation of Retail Brands: Success with Integrity’ led by Stephen Bronner, news director at Entrepreneur.com, featuring three vegan entrepreneurs who didn’t follow the typical ‘rules’ of how to get their products into retail stores.
These women started out selling at farmer’s markets, creating products in their home kitchen and launching with an online store first. They were able to turn their passion projects into profitable businesses and break into retail – all while staying true to their ethics, brand values and company’s mission.
Panelists discuss the evolving retail space and share tips and strategies for entrepreneurs looking to take their brands to the next level, while staying rooted in authenticity.
This panel discussion was recorded at the Plant Based World Conference & Expo at the Javits Convention Center, New York, 7-8 June, 2019.
Moderator Stephen Bronner is joined by:
Annie is the CEO and founder of The Jackfruit Company. She started the company in 2011 while traveling to India as a pre-med student and seeing the health and environmental benefits of this plant. Her company currently works with over 1,000 farming families to supply jackfruit to over 6,000 retailers in the US. The Jackfruit Company makes a range of vegan products from jackfruit. You can listen to my interview with Annie on the Vegan Business Talk podcast here.
Sadrah is the co-founder and Chief Brand and Innovation Officer at plant-based meat company No Evil Foods. Before relocating to Asheville and co-founding No Evil Foods in 2014, Sadrah worked in employment training and development and education for non-profit organizations in the northeast and the San Francisco Bay Area, in restaurant management in top dining destinations in Philadelphia and New York state, and as a freelance photographer. Sadrah brings and maintains a DIY and ‘punk rock’ ethos to the company.
Miyoko is the CEO and founder of Miyoko’s Kitchen. A veteran of the plant-based foods industry, Miyoko started her first vegan baking business more than 30 years ago and has run a restaurant and natural foods company. The bestselling author and chef has helped to spark the rise of the multi-million dollar plant-based cheese revolution with her innovative and award-winning cheese and butter products. You can listen to my interview with Miyoko on the Vegan Business Talk podcast here.
Recorded by Katrina Fox, founder, Vegan Business Media.
NOTE: Due to background noise in the venue, video is best watched with headphones.
Find out more about the Plant Based World Conference & Expo here.