The conversation about the true cost of food is one of layers, complexity, and nuance.
As good food founders, and those in the industry who support and work daily to create a food system that is based on fair wages for all members of the supply chain, consider their impact on the environment, center transparency, and deliver real, good food. We know that it only works – that good food business can only continue - if the price is based on the true cost of the food produced, and the consumer can afford it.
In this episode, we’ve invited individuals from throughout the food industry for a discussion about the true cost of food. Sarah is joined by food industry members from up and down the supply chain as they start to crack open the layers and consider all of the costs (financial and otherwise) that create the food system that we work within today, and discuss the changes that could benefit producers and consumers.
This was a live recording, which means Good Food CFO+ members joined us and were able to comment and ask questions during the recording.
Connect with our Panel
Tyler Dawley: Big Bluff Ranch
Leah Ferrazzani: Semolina Pasta
Vincent Finazzo: Riverwards Produce Markets
Eve Cohen: Marcellus Foods
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