Monday, October 6th | 4:00 PM - 5:00 PM

As GLP-1 medications reshape consumer health and wellness behaviors, the ripple effects are being felt across the entire CPG landscape. Join NIQ’s Sherry Frey, as she explores the latest insights into the evolving profile of GLP-1 shoppers. This session will unpack how these consumers are redefining food, beverage, and lifestyle choices, and what that means for brands looking to stay ahead. From shifting purchase patterns to emerging product preferences, Sherry will highlight key data-driven trends and uncover actionable opportunities for innovation, marketing, and product development. Whether you're in strategy, innovation, or brand management, this session will equip you with the knowledge to navigate and capitalize on this transformative moment in consumer behavior.

Monday, October 6th | 5:00 PM - 5:45 PM

This is a great networking event giving participants the opportunity to discuss relevant industry topics in a round table format with fellow industry professionals sitting at the table.
Over the 45 minutes, participants can choose a table with an assigned topic to discuss. After 20 minutes we will pause and ask everyone to switch to a second table topic. 

Partnering for Growth: Collaborative strategies between buyers (universities and retailers) and suppliers in health-conscious categories

• Discus how universities, retailers and suppliers can partner to expand the reach of healthy food products
• Examples of co-branding, joint promotions, and other strategies that are win, win

The Rise of Health Conscious Eating: Staying ahead of consumer trends

• Discuss the emerging trends and consumer preferences of today and ways to adapt to meet future needs.
• Explore up and coming trends

Rise of the GLP-1 Shopper: How to support the needs of this growing group of consumers

• Review the needs of the GLP-1 shopper and how it shaping consumer preferences and behavior
• Best practices and trends at shelf and marketing to these shoppers

Sustainability in Food & Beverage Industry: Challenges & Opportunities

• Explore how consumers are driving sustainability demands and what buyers are looking for. 
• Current and coming best practices

Consumer Behavior: What is driving purchasing today

• Discuss key drivers behind purchasing decisions at the store and on campus. 
• Discuss how to reach a diverse consumer base, Millennials, Gen Z and older generations

Monday, October 6th | 5:45 PM - 6:45 PM

Join us for a lively cocktail reception where you'll have the chance to sample innovative offerings from our participating suppliers. Mingle, explore new flavors, and connect with industry peers in a relaxed, fun atmosphere. Don’t miss out on this exciting opportunity to sip, savor, and network!

Tuesday, October 7th | 8:00 AM - 8:50 AM

Exclusive Round Table Discussion for University Buyers

This is a unique opportunity for university buyers to come together in an intimate, collaborative setting to share insights, tackle industry challenges, and explore the latest trends shaping the future of our sector. Engage in meaningful conversations with peers, network with key industry players, and gain valuable perspectives that can help you stay ahead of the curve. 

Note: This round table is exclusively for university buyer attendees.

Topic's coming soon

Tuesday, October 7th | 5:30 PM - 6:30 PM
 
This is a great networking event giving participants the opportunity to discuss relevant industry topics in a round table format with fellow industry professionals sitting at the table.
Over the 45 minutes, participants can choose a table with an assigned topic to discuss. After 20 minutes we will pause and ask everyone to switch to a second table topic. 
 

1. Trends in Health-Conscious Menus

• How are foodservice operators adapting their menus to cater to health-conscious customers without compromising taste and profitability?
• What are the trends with all the buzz in the foodservice world hitting menus?

2. Sustainability in Foodservice: From Sourcing to Packaging

• How can operators and suppliers collaborate to improve sustainability
• Effective ways to incorporate sustainable practices

3. The Future of Menus: Technology, Customization, and Consumer Expectations

• How can technology help imporve menu development
• Explore consumer demands for menu options, and rise of build your own concepts

4. Creating Memorable Dining Experiences: From Concept to Execution

• Explore what makes dining experiences stand out in todays competitive market

5. Cost Control Strategies in a Volatile Market: Balancing Quality & Profitability

• Discuss rising costs of ingredients, labor, and overheads in current market
• What innovative ways have buyers and sellers done to help manage cost without sacrificing quality?