Communicating Transparently To Consumers; How Would Your Organization Rank?
The Center for Food Integrity (CFI) is providing food system leaders with a deeper dive experience into understanding how consumers define transparency. CFI’s ongoing consumer research along with its 2015 Transparency Report surfaced new insight and a growing trend which reveals consumers’ expectations of today’s food system – that expectation is for greater transparency.
In most consumers’ eyes, transparency is no longer optional. In fact, if consumers do not deem an organization to be transparent, they believe the organization does not have a good story to tell or that they must be hiding something.
This interactive session can be presented through online video conferencing or in person. It provides participants with a hands-on experience for evaluating their organizations’ existing public-facing communication materials. Attendees are asked to attend in teams if possible and to bring a laptop or tablet, and copies of any printed organizational materials. Time for evaluation of your existing organizational materials will be incorporated as well as peer-to-peer learning.
Participants will leave the session with a better understanding of the important role transparency plays in earning and maintaining consumer trust in today’s food system. And, with the knowledge to improve their organization’s transparency.
1. Learn the 7 Elements of Transparency – as defined by consumers;
2. Be introduced to the polices, practices, performances and the verification consumers are looking for about:
|• Impact of foods on health|
|• Food safety|
|• Animal well-being|
|• Environmental impact|
|• Labor and human rights|
|• Business ethics;|
3. Participants will gain hands-on experience in how to utilize CFI’s Transparency Index which will support their organization by measuring their level of transparency against expectations of consumers;
4. Participants will develop a personalized, initial plan to increase their organization’s transparency with one-on-one coaching from The Center for Food Integrity.