The Food Professor

• From Farm to Gold: Chantal Van Winden’s Camelina Oil Wins SIAL Innovation 2025: Summer Bonus Episode

  In this special summer bonus episode of The Food Professor Podcast, recorded live at the SIAL Food Innovation Show in Toronto, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois welcome two exceptional guests: Joanne McArthur, President of Nourish Food Marketing and co-chair of the SIAL Innovation jury, and Chantal Van Winden, CEO of Olimega and this year’s SIAL Innovation Gold Medal winner. The episode dives deep into Chantal’s award-winning product—Camelina oil with a buttery flavour—unpacking its health benefits, sustainable production, and commercial potential.Chantal shares the remarkable 18-year journey behind the development of camelina oil, a uniquely Canadian innovation. With 35% Omega-3, high antioxidant content, and an exceptionally high smoke point (475°F), the oil is a healthy, locally grown alternative to avocado and olive oil. Grown in cold climates with short growing seasons, camelina thrives in Northern Quebec and supports sustainable farming practices, including soil health improvement and pollinator partnerships with beekeepers.Joanne offers behind-the-scenes insight into the SIAL Innovation judging process, where over 170 products from more than 70 countries are evaluated. She highlights the rigorous selection process and emphasizes why Chantal’s camelina oil stood out—not just for its health properties but also for its taste, innovation, and commercial viability. The buttery flavour was developed through natural aroma infusion and is particularly suited for applications like popcorn—a detail that excited the hosts and exemplifies the product’s consumer appeal.Beyond its nutritional edge, camelina oil tells a compelling Canadian story—rooted in agricultural innovation, sustainability, and female entrepreneurship. Chantal recounts how the crop was initially planted to improve soil health on her family farm and later developed into a premium oil after discovering its omega-rich properties. With demand rising internationally—35% of Olimega’s business is export-based—she now has a waitlist of Canadian farmers eager to grow the crop.Tune in to hear how this buttery Canadian oil may be the next pantry staple and discover what it takes to win one of the most prestigious awards in food innovation. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael’s cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

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  23:59
• Smokin Jon's BBQ: Summer SIAL Food Innovation Show Bonus Episode

  In this special summer bonus episode of The Food Professor Podcast, host Michael LeBlanc brings listeners straight to the SIAL Food Innovation Show floor for a flavorful conversation with Chef Jonathan Maters, co-founder of Smokin Jon’s BBQ & Company. Born in Newfoundland and based in New Brunswick, Jonathan shares how a pandemic-era pivot turned his passion for barbecue into a growing food enterprise capturing the attention of retailers and food lovers alike.Jonathan walks us through his culinary roots, detailing how he started with a single signature sauce—Smoky Maple—bottled and sold from his backyard deck. With demand quickly outpacing his capacity, he moved into Class 5 kitchens and later secured a co-packing partner to scale his product line. Now, with a robust lineup of unique, clean-label barbecue sauces, hot sauces, and spice rubs, Smokin’ Jon’s is turning heads across Canada.From the Cuban-inspired Cubana BBQ sauce (orange juice, cumin, and oregano!) to the fiery Carolina Reaper sauce and low-sodium, filler-free spice blends, Jonathan emphasizes innovation, authenticity, and health-conscious ingredients. He shares how packaging design and colour-coded branding help his products stand out on crowded shelves.Jonathan also opens up about the hard realities of food entrepreneurship—from navigating CFIA and FDA regulations to the steep costs of national shelf space, and his evolving relationship with major retailers like Sobeys and Loblaws. He reflects on the role of local government support, challenges in accessing infrastructure, and the importance of marketing hustle, including a growing Instagram following built on grassroots cooking content.Listeners will appreciate Jonathan’s frank insights on building a business from scratch, his strategic use of flavour storytelling, and his advice to fellow food entrepreneurs: “You’ll hear ten no’s for every yes—but that one yes is everything.”This episode is packed with practical inspiration, tasty ideas, and a genuine look behind the scenes of a fast-growing Canadian food brand. Whether you're a barbecue enthusiast, aspiring food entrepreneur, or retail insider, this conversation will leave you fired up and hungry for more.https://smokinjonsbbq.ca/ The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael’s cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

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  20:11
• BBQ Legends, Bureaucracy & Back-to-School with guests Texas Monthly's Daniel Vaughn & Ransom Hawley, CEO of Caddle in the Hot Seat

  The Food Professor Podcast closes out its fifth season (sort of) with a sizzling, two-guest double feature and a feast of food industry insights.Co-hosts Michael LeBlanc and Dr. Sylvain Charlebois kick things off with a robust news round-up, starting with the Competition Bureau’s lawsuit against DoorDash. The case alleges deceptive pricing practices that could set a major precedent in Canada’s rapidly evolving food delivery sector. Next up is a conversation about GLP-1 drugs like Ozempic, and their surprising ripple effects across the food and restaurant industries. With major players like McDonald’s flagging GLP-1’s impact on consumer demand, the hosts unpack how appetite suppression could force chains to rethink menus and marketing.Turning to politics, the duo dives into the return of Bill C-202, which aims to legislate permanent protection for supply-managed sectors like dairy. Sylvain, fresh from testifying before Senate, challenges the notion that legislation ensures economic security, arguing that this approach stifles innovation and shrinks global opportunities for Canada’s dairy sector. The conversation highlights deeper questions about food affordability, trade readiness, and long-term resilience in Canadian agriculture.The episode then shifts to the guest segment, welcoming Daniel Vaughn, Texas Monthly’s Barbecue Editor and the man behind the publication’s iconic “Top 50 Barbecue Joints in Texas” list. Daniel shares his personal journey from Ohio to Texas BBQ fanatic, reveals the meticulous tasting process behind the prestigious list, and highlights innovations shaping the future of craft barbecue—from smoked lamb to Vietnamese fusion. He also reflects on the human side of the industry, including stories of pitmasters overcoming illness, personal loss, and economic challenges, all while pursuing culinary greatness.Wrapping the episode, Ransom Hawley, CEO of Caddle and presenting sponsor of the podcast, joins to share exclusive insights from a new back-to-school consumer study. He reveals that two-thirds of Canadian parents begin planning in late spring, and that private-label grocery products are increasingly popular—especially among families with younger children. He discusses emotional purchase behavior, the importance of online research, and how grocers and retailers can tailor promotions for maximum impact.With bold opinions, brisket, and back-to-school tips, this finale serves up equal parts smoke and strategy. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael’s cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

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  1:18:56
• Vince Sgabellone from Circana Dishes on Dining Trends, Pepper Predicament, and Aluminium, America & Grocery Shopping Trends

  This episode of The Food Professor Podcast, recorded live at the SIAL Food Innovation Show in Toronto, opens with co-hosts Michael LeBlanc and Dr. Sylvain Charlebois breaking down the week’s top food and retail stories.First, they tackle the evolving Canadian political stance on supply management. Prime Minister Carney’s reversal in support of Bill C-282 suggests renewed government protectionism in agricultural trade, potentially complicating future international deals. Sylvain, who testified against the bill, argues for a smarter, more competitive dairy sector rather than entrenching status quo inefficiencies.Next, they examine the return of Trump-era tariffs, including a 50% levy on aluminum. This move could squeeze margins in the canned food and craft beer sectors. Sylvain praises the Canadian government’s decision not to retaliate immediately, calling it a strategic pause rather than knee-jerk nationalism. Then they discuss NielsenIQ data revealing that Canadians are cutting back on U.S. goods—not necessarily out of patriotism, but due to anti-American sentiment—while failing to significantly boost local Canadian brands.The final news item highlights the surprising global shortage of black pepper, linked to poor climate and farming shifts. As Sylvain jokes, barbecue fans like Michael may want to stock up on their secret weapon: 16-mesh pepper!The spotlight then shifts to special guest Vince Sgabellone, Food Service Industry Analyst at Circana Canada. Vince shares compelling insights from the frontlines of Canadian food service. A major trend? The explosion of global cuisine. Whether it’s falafel shops, Nepalese momo dumplings, or Ethiopian cafés, Canadians are craving authentic international flavors—even from mainstream chains like Recipe Unlimited.Vince attributes much of this shift to immigration and younger generations of diners. One-third of all restaurant visits now come from people of color, and that number is even higher among Gen Z. These consumers are reshaping the restaurant landscape, fueling growth in fast casual dining and independent eateries with strong ethnic roots.He also reveals that dining out remains resilient in Canada, especially compared to a softening U.S. market. Delivery and takeout are climbing again, even as lunch remains the industry’s weakest segment due to remote work. The growing popularity of solo dining, driven by changing social patterns and younger demographics, is creating new design opportunities for restaurant operators.This episode is rich in data, spiced with insights, and ends with a wild story about an elephant raiding a grocery store in Thailand—a perfect reminder that food always finds a way to surprise us. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael’s cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

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  44:42
• Brisket, Buc-ee’s & Big Ideas plus Spilling the Tea Tariff & guest Tonia Jahshan of Sipology Steeps Up Global Growth

  This episode of The Food Professor Podcast is steeped in insights, storytelling, and smoky Texas flavour. Hosts Michael LeBlanc and Dr. Sylvain Charlebois kick off with a deep dive into the state of Canadian agri-food policy, tariffs, and food inflation before welcoming a very special guest: Tonia Jahshan, Founder and CEO of Sipology.Broadcasting remotely from Texas, Sylvain shares updates from his new role as head of the prestigious Masters in Agribusiness program at Texas A&M University—ranked #1 in the U.S. and #3 globally. He offers behind-the-scenes insights into the world of American ag education, donor-funded infrastructure, and his leadership plans. Amidst meetings with deans and exploring campus, Sylvain visits a Texas institution of another kind—Buc-ee’s, the legendary convenience store-meets-theme-park known for its brisket, wall of jerky, and award-winning bathrooms. The hosts revel in Buc-ee’s cult status and then Michael highlights the newly released Texas Monthly Top 50 BBQ list, the Michelin Guide of Texas barbecue. Sylvain, a BBQ enthusiast, is already planning future brisket pilgrimages.  Congrats to our guest on the #pod from earlier this year Chuck Charnichart from Barb's BQ for making the list!!From Texas to Toronto, the episode pivots to policy with an analysis of Prime Minister Mark Carney’s new mandate letter. Sylvain critiques its lack of clarity for the agri-food sector, calling for a shift from farm-gate thinking to value-chain strategy. The hosts then turn to the thorny issue of tea tariffs, which are hitting Canadian importers hard despite recent government reprieves. With tea being a $1.3 billion market in Canada—and nearly all of it imported—these tariffs are creating real cost pressures. The duo also revisits the long-running bread price-fixing investigation, discussing Loblaw’s recent $500 million class action settlement and why the Competition Bureau’s probe remains unresolved.In the second half of the episode, Tonia Jahshan joins the pod live from the SIAL Canada show floor. The inspirational founder of Sipology (formerly Steeped Tea) shares her origin story: how a single sip of loose-leaf Earl Grey in Nova Scotia after a miscarriage led to a wellness-focused tea empire. From launching a side hustle to pitching on Dragons’ Den, growing to 8,000 consultants, and creating Health Canada-approved products like menopause relief teas and fizzy matchas, Tonia’s entrepreneurial journey is one of resilience, reinvention, and remarkable growth. Now expanding globally and embracing an omni-channel model, she’s brewing up a bold new future for Sipology.With a rich mix of policy insights, business strategy, entrepreneurial inspiration—and a side of Texas BBQ—this episode is a flavourful must-listen. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada’s Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael’s cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

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  54:11

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