

THE AGENDA

The Sustainable Scale Up Cluster's inaugural conference, Money To Grow, will examine in more detail how the 3Cs of scaling up - capital, capacity and competencies - are key to the sustainable growth of Welsh food and drink businesses.
Here is our full agenda, however please note that times and speakers are subject to change.
Please note most images were taken pre-covid.
Money To Grow
The Agenda

8-9:15
Breakfast Networking & Registration

9:15-9:30
Welcome &
Opening Remarks
Brian Meechan
Maggie Ogunbanwo
Food and Drink Wales Industry Board Member
A welcome from Huw Thomas

10:00-10:45
Capital: Not All Money Is Equal
Money is the key ingredient for food and drink companies, be it debt, equity, long-term, short-term, secured or unsecured. With so many options out there the panel will discuss what is available, to who, and the right time to start looking at your options.
Brian Meechan
John Taylerson
SSU Cluster
Nick Stork
Development Bank of Wales
Bethan Bannister
British Business Bank

9:30-10:00
Money To Grow – Insight from Rabobank
What lessons can Welsh food or drink businesses learn from 150 years of Rabobank? What should the attitude to the 3 C’s – capacity, capital and competencies be? Hear from UK CEO Will Jennings.
Will Jennings
Rabobank

10:45-11:00
The Sustainable Scale Up Cluster Student Placement Programme
We are joined by students who are currently on their placement with Welsh food businesses as part of the Student Placement Programme in conjunction with Cardiff Business School.
Paul Bezani
Ellie Burr
Joseph Payne-Kumar

11-11:20
Break
Enjoy a cup of tea and a Welsh Cake
Enjoy a cup of tea & a Welsh Cake

12-12:40
Competencies: Increasing Skills and Knowledge Through Non-Executive Directors (NED)
In this session hear from two sides of the coin, the role of NEDs from George Adams, an experienced food and drink NED and investor, and the benefits a NED can bring to a business from Mike Woods, Just Love Foods. How can a NED add value and provide a wise council? What sort of issues might they expect to deal with and how formal is the relationship?
Brian Meechan
George Adams
NED
Mike Wood
Just Love Food
Joan Edwards
SSU Cluster

11:20-12
Capacity: What Are The Solutions to Capacity Challenges?
Capacity; How do you grow capacity in your food or drink business and assess the investment required to do so? Should you invest in new capital equipment or look to contract processing and packing as a solution? What should you be measuring and how do you measure your productivity?
Brian Meechan
Facilitating
James Walton,
IGD
Pete Robertson
Chief Executive, FDF Cymru & AMRC Cymru
Jon Langmead
Chief Finance Officer, Puffin Produce & Chair of the SSU Advisory Board
Richard Elmitt
SSU Cluster

12:40-13:40
Lunch
Enjoy some local Welsh produce
Enjoy some local Welsh produce.

13:40-14:00
Bridging The Gap
Exploring the barriers facing black, Asian, minority ethnic food and drink businesses.
Brian Meechan
Maggie Ogunbanwo
Maggie’s Exotic Foods
Bernie Davies
Bernie Davies Global
Andrew Macpherson
SSU Cluster

14:10-14:50
Breakout A: Finance for Sustainability
Investors/fund providers are increasingly focused on ethical, sustainable, and environmental impacts as well as a return on their investments. How can this type of capital help Welsh food and drink businesses, and how to engage with these impact investors.
Andrew Macpherson
SSU Cluster
Sian Williams
HSBC
Simone Rossi
Santander
Steven Varty
Santander

14:00-14:10
Make your way to your allocated breakout area
You will find your allocated breakout area on your lanyard
You will find your allocated breakout area on your lanyard

14:10-14:50
Breakout B: A Deeper Dive Into Equity: Angel Vs Crowd
How should food and drink companies navigate the world of equity investment? What are the similarities and differences between these different ‘flavours’ of equity finance? How do valuations work, is there a preference for any one in particular, and if so, which is appropriate for food and drink businesses and why?
Brian Meechan
Wyn Jones
SSU Cluster
Carol Hall
Angels Invest Wales
Tim Chater
SSU Cluster

14:10-15:30
1:1 Appointments
If you have pre-booked a 1:1 appointment, please make your way to the main conference area at your allotted time for your appointment. The 1:1 appointments will run concurrently with the breakout sessions.
If you have pre-booked a 1:1 appointment, please make your way to the main conference area at your allotted time for your appointment. The 1:1 appointments will run concurrently with the breakout sessions.

15:00-15:40
Breakout A: Finance for Sustainability
Investors/fund providers are increasingly focused on ethical, sustainable, and environmental impacts as well as a return on their investments. How can this type of capital help Welsh food and drink businesses, and how to engage with these impact investors.
Andrew Macpherson
SSU Cluster
Sian Williams
HSBC
Simone Rossi
Santander
Steven Varty
Santander

14:50-15:00
Speaker Changeover
Stay put and grab a refreshment while the speakers swap over
You will find your allocated breakout area on your lanyard

15:00-15:40
Breakout B: A Deeper Dive Into Equity: Angel Vs Crowd
How should food and drink companies navigate the world of equity investment? What are the similarities and differences between these different ‘flavours’ of equity finance? How do valuations work, is there a preference for any one in particular, and if so, which is appropriate for food and drink businesses and why?
Brian Meechan
Wyn Jones
SSU Cluster
Carol Hall
Angels Invest Wales
Tim Chater
SSU Cluster

15:40-16:00
Summary & Closing Remarks
Closing remarks by Jon Langmead, Chair of the Sustainable Scale Up Cluster Advisory Board and Chief Finance Officer at Puffin Produce

16:00
The Royal Mint Tour
To join us for a guided tour of The Royal Mint, make sure you tick the option when registering
