Executive Business Summit - Northwest Food Processors Association

Executive Business Summit
“The Pride of Processing”
May 12-14, 2011
Coeur d’Alene Resort • Coeur d’Alene, Idaho
Agenda | Revised 4-27-2011
Thursday, May 12
10:00 am – 5:30 pm REGISTRATION East CC Lobby
11:00 am – 2:15 pm NWFPA Board of Directors Meeting and Luncheon
Presentation: John Wallner, NEEA
Mish-an-Nook
at the Dock
2:30 pm – 5:00 pm OPENING GENERAL SESSION Casco Bay/Kidd Isle
2:30 pm – 2:40 pm Introductions and Review of Summit Objectives
Board Chairman Craig Urness, Pacific Seafood Group and Dave
Zepponi, NWFPA President
Issues Managers Briefings/Industry Hot Topics:
2:40 pm – 2:45 pm • Communications - Aaron Johnson
2:45 pm – 3:05 pm • Government & Environmental Affairs Update -Craig Smith
3:05 pm – 3:20 pm • Operations & Technical Affairs - Connie Kirby
3:20 pm – 3:35 pm • Sustainability - David McGiverin and Paul Halberstadt
3:35 pm – 3:55 pm • Energy Management - Pam Barrow
3:55 pm – 4:10 pm • Innovation Program - Jon Marshall
4:10 pm – 4:30 pm • Hitachi Grant Report - Rosi Marshall
4:30 pm – 4:50 pm • Rural Competitiveness Initiative & RFID Updates - Dave Klick
4:50 pm – 5:00 pm Wrap Up - Dave Zepponi, Northwest Food Processors Association
5:30 pm – 7:00 pm RECEPTION at Hagadone’s Stanley Hill Estate
More than a reception – heavy hors d’oeuvres, beverages,
entertainment and the chance to reconnect with colleagues at the
Resort owner’s private estate.
7:30 pm – 9:30 pm Dessert Bar and “FIRESIDE CHAT”
Join our sponsors for dessert and lively conversation which is sure
to continue into the night.
Sponsors: International Paper, Power Engineers, Inc., Barrett
Business Services Inc., Produce Careers, Inc., Moss Adams LLP,
Bank of the West, and Siemens
Buses depart at
5:30; Return at 7:00
Casco Bay/Kidd Isle
Friday, May 13
6:30 am – 11:45 am REGISTRATION
East CC Lobby
Ongoing demos during breaks:
1) Prototype for a new Web-Based service proposed by the
Association to provide an "Angie's List" equivalent for bringing
together suppliers and buyers across the industry, providing
recommendations and informative white papers – Harvey Mathews
2) NWFPA Website Tour – Aaron Johnson
6:45 am – 7:45 am BREAKFAST BUFFET Bay 4
7:45 am – 8:00 am Break

8:00 am – 9:00 am NWFPA ANNUAL MEMBERSHIP MEETING Bay 5-6
9:00 am – 11:30 am GENERAL SESSION ADDRESSING KEY STRATEGIC ISSUES Bay 5-6
9:00 am – 9:45 am Innovation: Why Great Companies Are So Successful
Speaker: Anthony “Tony” Bonanzino, Ph.D., Century Archives Northwest, LLC and recently
retired CEO Hollister-Stier Laboratories.
U.S. innovation is in real trouble as many countries are vying for competitive advantage
with their well financed innovation strategies and applications. Hear Tony’s insights on
innovation as he overcame childhood adversity and rose to leadership prominence from his
broad education, which includes a Ph.D. in Leadership Studies, along with a diversified
management background that started in a food processing laboratory and plant
operations, to become a pharmaceutical executive, university and bank chairman of the
board, CEO a medical institute as well as a document storage company, and a host of
volunteer work including commissioner on the State of Washington Economic
Development Commission.
9:45 am – 10:05 am High Performing Companies & Innovation
Speaker: Harvey Mathews, Mesh Strategic Partners
What role does the practice of innovation play in a food processing company's financial
success? How do successful companies innovate with their suppliers, their employees and
their customers? How can the entire food processing cluster in the NW gain strategic
advantage in world food markets? Findings from recent surveys of NW food industry
professionals will provide the basis for this presentation and stimulate your inner
innovator!
10:05 am – 10:15 am Break
10:15 am – 11:30 am Executive Risk Management in a Changing Food Safety Climate
Panelists: Kenneth Odza, Stoel Rives LLP; Gale Prince, Retired Food Safety Officer from The
Kroger Co.; Representative of Food Processing Company (invited)
Moderator: Connie Kirby, Northwest Food Processors Association
Congress passed the Food Safety Modernization Act which grants sweeping new powers to
the FDA. The FDA has strongly signaled their intent to use any and all powers available to
them in a progressively more precautionary enforcement policy style. However, in a limited
resource environment, clear direction from FDA in the form of guidance and regulatory
documents may leave a gap in the information that food companies need to assure
compliance. Concurrently, customers can be expected to impose requirements based on
their own corporate interpretation of the law and regulations, as well as brand protection
needs. All of these conditions create an environment where interests of sales and
marketing, production, supply chain, regulatory affairs and possibly other divisions within a
company compete for priority. Executives need to understand the nature of the rapidly
changing regulatory requirements in order to properly assess and manage risks to their
companies.
11:30 am – 11:45 am Organizational Meeting for NWFPA BOD Kidd Island
6:30 pm – 7:30 pm RECEPTION
Buy, bring or make a mask (materials provided starting at 4:00 pm) Bay 3-4
7:30 pm – 9:30 pm INSTALLATION & AWARDS DINNER – “Venetian Masquerade”
Witness the transition of leadership and presentation of awards.
Prizes for the best masks will be awarded along with golf trophies.
Menu is Italian. Attire is semi-formal. Colors are black, silver and
navy. Benvenuti!
Bay 3-4

Saturday, May 14
7:00 am – 12:00 pm REGISTRATION East CC Lobby
7:15 am – 8:15 am BREAKFAST BUFFET Bay 4
8:15 am – 8:30 am Break
8:30 am – 12:00 pm CONCLUDING GENERAL SESSION Bay 5-6
8:30 am – 9:45 am Government Affairs Program
Presenters: John Hewitt, Grocery Manufacturers Association; Elizabeth Criner, Veritas
Advisors; Dan Coyne, Coyne Jessernig LLC; Mark Nelson, Public Affairs Counsel;
and Erica Hagedorn, Public Affairs Counsel
Moderator: Mark Dunn, J.R. Simplot
This session will focus on critical issues in the NW and across the West. NWFPA has an
incredibly talented and effective lobby team. They will outline issues in each state and the
implications for the industry. Joining them is John Hewitt from GMA who will give us an
overview of state issues across the West and what is likely coming our way.
9:45 am – 10:05 am Energy Intensity Baseline Report
Speaker: Pam Barrow, Northwest Food Processors Association
At the recent Western Governors Association’s Industrial Energy Efficiency Summit, NWFPA
was repeatedly mentioned as the leader in industrial energy efficiency. Pam will provide an
update on NWFPA’s energy intensity baseline and characterization of NWFPA members’
energy consumption.
10:05 am – 10:20 am Break
10:20 am – 11:30 pm SUSTAINABILITY - Green Fad or Business Opportunity?
Speaker: George Carpenter, Fraser River Strategies
Facilitator: Paul Halberstadt, ConAgra Foods Lamb Weston, Inc.
By focusing primarily on just the environment, companies are often missing the most direct
links to building top line growth and value. George's background in creating Procter &
Gamble's sustainability program has given him unique insights into the “business case for
sustainability.” He will draw on those experiences, and the initiatives of other companies,
to lay out a basis for sustainable business value.
12:00 pm Summit Adjourns and Resort Check Out
12:30 pm – 2:30 pm Optional Networking BBQ* (additional fee) Pool Deck
Friday, May 13 Planned Networking Activities
8:00 am Spouse/Partner Tour - Gather in the Lobby
8:15 am – 9:00 am Luxury motor coach to Spokane
9:00 am – 10:00 am Breakfast at the Davenport Hotel*
10:00 am – 11:15 am Behind the Scenes tour of the Davenport*
11:15 am – 12:00 pm Transportation back to the Resort
11:30 am – 12:30 pm Transportation to Golf Course golf
1:00 pm Shotgun start – Scramble Tournament*
All Afternoon Spa Coeur d’Alene Experience*
On Your Own
Downtown Coeur d’Alene, art galleries, hiking, biking, water sports, mask making to
prepare for the masquerade party!
Saturday, May 14 Post-Event Networking
12:30 pm – 2:30 pm Networking BBQ* Pool Deck
Schedule subject to change
* Additional fee