Day 1  | Day 2 | Day 3  

Monday 24 November, 2008 

09.10  Chairperson’s opening remarks
Leon Pieters, Partner Consumer Business, Deloitte Netherlands

Industry Overview

09.20 The end of cheap food – what does it mean for the industry?
• Examining strategies for cost management, consumer engagement and brand differentiation
• Successfully evaluating suppliers sourcing strategies for cost, sustainability and security of supply
• What sourcing strategies should we adopt to ensure high levels of availability of product at the right price?

Tim Wilson, Director Consulting & Co-Author ‘Food and Beverage 2012’,
Deloitte

Supplier Collaboration

10.00 Successful supplier collaboration
• Developing a balanced portfolio of alliances to deliver the innovation strategy
• Building collaborative relationships across the spectrum of partner types

Graham Cross, Collaborative Innovation Director,
Unilever

10.40  Refreshments & Networking

New Supplier Identification, Emerging Markets & Risk Management

11.00 Analysing the latest trends for successfully sourcing ingredients from emerging markets
• Exploring developments in production and the availability of new ingredients
• Sourcing the best ingredients available using the latest industry information
• Analysing new suppliers’ capabilities, past performances and areas to avoid

Joost Pierrot, Industry Expert, Organic & Conventional Food Ingredients,
CBI (Centre for Promotion of  Imports from Developing Countries)

11.40 Delivering a robust risk management strategy to ensure continuous supply in a fluctuating market
• Successful risk assessment, risk management and protection against shortages in supply
• Guaranteeing the continuing supply of ingredients by managing and reducing sourcing risks
• The futures market for ingredients – how future buying of ingredients can protect against price increases

Kaustubh Wadekar, Director of Direct Materials Procurement,
Kraft Europe

12.20 Successful supply chain risk management Part II
• Guaranteeing the continuing supply of ingredients by managing and reducing sourcing risks
• The futures market for ingredients – how future buying of ingredients can protect against price increases

Julie Steward, European Procurement Director, Mars   

13.00   Lunch & Networking

Strategic Sourcing

14.00 Countering commodity price rises through strategic sourcing models
• The advantages of strategic sourcing in a rising commodity market
• How to automatically achieve the best prices available with strategic sourcing
• The return of e-auctions – taking advantage of online sourcing to reduce costs

Pia Madsen, Director, Raw Material Purchasing, Emulsifiers,
Danisco

14.40 Fully utilising E-Sourcing and E-Auctions to maximise efficiency while ensuring the quality of ingredients
• Exploiting e-sourcing, e-auctions and online sourcing to reduce costs
• Evaluating the use of purchasing performance metrics to gauge levels of success
• What are the limitations of e-sourcing? Is success dependant on the organisation or ingredient?

Simon Oldcorn, Sourcing Development Manager,
United Biscuits

15.20      Refreshments & Networking

Supplier Relationship Management

15.40 Exploring the need for your SRM strategy to follow your relative power position
• Understanding the importance of a SRM programme and the potential benefits that are achievable
• Effective supplier management starts by the mutual power balance between you and your supplier
• Successfully determining your supplier relationship management strategy

Nicolai Giling, Principal Consultant Sourcing & Procurement, Supply Chain Management,
Capgemini

16.20 Closing panel discussion
SRM best practice – designing, implementing and driving your SRM strategy forward
• Overcoming the industry specific challenges of SRM in the food and beverage market
• Developing SRM programmes for emerging market suppliers
• Devising a successful SRM programme for strategic suppliers

Chaired by: Nicolai Giling,
Capgemini

Close of Day One