Sharon speaks at conferences and events about being future ready in the business of food. She shares insights and strategies about how leaders within the sector can not only be future ready, but can be influencers of change.

‘We were lucky enough to have Sharon present at our recent Signature Food Event. Sharon shared great insights and thought provokers about the future of food which really resonated with our business customers. Would highly recommend Sharon as a very entertaining and engaging speaker.’ - Jacki Fraher, Executive Manager, St George Bank

Sharon understands the heart of food and the science of nutrition, and is a marketer, communicator, commentator and innovator who draws examples from her diverse background to deliver presentations in a thought provoking and inspirational style.

She presents the business case for future readiness and outlines what leaders can do now to prepare for what comes next.

The business and provenance of food is undergoing rapid change. Increasing consumer expectations linked to the way food is grown, produced and consumed continue to put increasing pressure on companies to innovate, engage and demonstrate greater responsibility and integrity. A noisy and increasingly fragmented market with greater competition is making it difficult to be heard and more challenging for brands to stand out. This shift in consumer values is creating significant threats while opening new opportunities, for those in the business of food. 

In her latest book, Food for a Better Future, Sharon outlines the three essential ingredients food businesses need to be future ready. Order your copy here.

You can also request a copy of Sharon's white papers here.

Sharon is an advisor to businesses across the food sector, assisting them tell better stories about the future of food.

As health, nutrition and sustainability take centre stage as drivers of consumers food purchasing decisions, Sharon assists her clients stay ahead of changes and trends through her workshops and training programs.

Sharon has particular expertise in consumers evolving definition of what it means for foods to be called ‘healthy’ and in working with clients to enhance their thought leadership around the future of food.

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