Bring together fresh local produce icon, Maggie Beer, the owner of Woodside Cheese, Kris Lloyd, respected wine and food journalist, Tony Love, and Con Sciacca, CEO of the local supermarket group Foodland, and what do you get? It’s a rich conversation about the business of premium food and wine and for anybody tuning in – a powerhouse of insights born from highs and lows in the industry.
Part of a new suite of executive education courses in food and wine marketing hosted by UniSA’s internationally renowned Ehrenberg-Bass Institute of Marketing Science, the roundtable was a highlight in the five-day program.
The roundtable, looking at “The culture and meaning of premium food and wine: from farm to fork”, brought real insights into the challenges in creating and marketing premium products.
The four talked about new trends in where premium products are sold and consumed, and how changes in consumer behaviour are driving the development of local food and beverages, from wines and boutique spirits to new beers and ales.
Open to postgraduate business students and industry professionals who want to expand their skills and understanding, UniSA hopes to repeat the short course next year.
For more information or to express your interest in attending the course in 2019, visit marketingscience.info/premium-food-and-wine-marketing. Current UniSA students should visit study.unisa.edu.au/courses/101228/2018.