In this episode, host Jonathan Havens, co-chair of Saul Ewing’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Doug Psaltis, chef and owner of Andros Taverna in Chicago and owner of Eat Well Hospitality. Doug reminisces about his life, from growing up in a Greek household and spending time at his grandfather’s diner in Queens to working with some of the best chefs in the world and opening several new restaurants. He discusses the impetus behind Andros Taverna – to start a small company with his wife focusing on heritage projects while creating a healthy, affordable restaurant that showcases Greek cuisine in a setting reminiscent of Athens, Greece.  Doug also touches on how the pandemic has changed his perspective, offers advice for aspiring chefs and restaurateurs and shares a few details about his next project.

In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Stewart Lindsay, Vice President of Corporate Responsibility and Sustainability at Campbell Soup Company. They explore Environmental, Social and Governance (ESG) trends, from consumer interest in the sustainability of food and agriculture, to the availability of technology to measure and monitor value chains, to the development of environmental markets, and beyond. Stewart discusses Campbell’s ESG framework, noting key initiatives such as emissions reduction goals in its own operations, sourcing key commodities from farmers engaged in sustainable agriculture programs, and engaging with local communities on school nutrition. He also provides a glimpse into Campbell’s Corporate Responsibility Report, and offers some best practices for agribusiness and food companies creating and deploying an ESG framework for the first time.

In this episode, host Jonathan Havens, co-chair of Saul Ewing Arnstein & Lehr’s Food, Beverage and Agribusiness (FBA) Practice, speaks with Chris Hetherington, founder, chairman and CEO of Peels, a health and wellness company that markets CBD products from orange peels. Chris describes his career path from NFL player and hedge fund managing director to startup founder with a mission to make the holistic benefits of CBD available to more people. He discusses the company’s strategic choice of orange peels, rather than hemp, to source the CBD in the company’s products. Chris and Jonathan also consider the regulatory and advertising challenges of operating in the CBD space. Finally, Chris shares his plans for the future of the company.