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Carroll School of Management

ceo2017-04-12

Denise M. Morrison '75

President and CEO, Campbell Soup Company

"The Key to Creating the Future of Food: Foresight"

Speaking at the April 12 meeting of the Boston College Chief Executives Club, Denise Morrison '75, president and chief executive officer of Campbell Soup Company, outlined her company's strategic response to "seismic shifts" in the food industry and the business landscape. "Transformative demographic shifts," dramatically changing consumer food preferences that reflect a new focus on health and well-being, and "the lightning fast pace of technology advancements" demand that companies develop "strategic foresight," Morrison said. That, she continued, "is a process of establishing future-oriented perspectives to help fuel long-term planning, decision-making, and innovation. Foresight is a mindset. It's a journey. But it’s also an outcome." Suffolk Chairman and Chief Executive Officer John Fish, chair of the Boston College Board of Trustees, introduced Morrison.

TAKEAWAYS

"Consumer needs will need to be met anytime, anywhere, and everyday grocery staples will automatically be refilled based on consumption habits, purchase data, calendar apps. Shopping for and preparing meals will be flexible, fully automated, and even anticipatory." Transcript and Video about Future Commerce

"Limitless local fosters a more intimate relationship with food—where it comes from, how it's made, and who are the people behind it. At Campbell's, our purpose—real food that matters for life's moments—and our real food philosophy are closely linked to the limitless local movement." Transcript and Video about Limitless Local

"The next frontier in nutrition will be about reconfiguring diets according to individuals' specific physiology, lifestyle, and health goals. [That] has inspired us to fund a new startup company in Campbell called Habit." Transcript and Video about Better.me

 

PRESS COVERAGE

Boston Business Journal
"Campbell Soup CEO makes three predictions about the future of food"


Philadelphia Business Journal
"5 things to know...Food future"

 

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