The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking
Harvard Business
SEPTEMBER 22, 2017
If that’s the kind of shift coming to the food industry, change leaders and corporate strategists will have their hands full. To prevent that, the industry needs to stop putting Band-Aids on a major bleed-out, and instead make a decision to amputate through ruthless portfolio strategy. Reducing spoilage could reduce food waste.
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