2. BUILDING THE BRAND
CREATING
AN
IDENTITY
PRODUCT
NAME
TARGET
GROUP
BRAND
POSITIONING
REACHING
THE TARGET
GROUP

3. BUILDING THE BRAND - PACKAGING
4 SEASONS – 4 PRODUCTS
VISUAL ELEMENTS OF THE PACKAGE
PACKAGING STANDARDS

4. OPPORTUNITIES AND BARRIERS
PUBLIC AWARENESS CONTROL OVER QUALITY
COOPERATION WITH THE
PUBLIC SECTOR
OPPORTUNITIES

5. OPPORTUNITIES AND BARRIERS
PRICE OF THE
PRODUCT
LIMITED TASTE AND
FOOD HABITS
INVESTMENT IN A
LARGER DISTRIBUTION
SYSTEM
GOVERNMENT
SUPPORT
BARRIERS

6. RESEARCH DATA (2004 – 2011)
Compliant drinks
Fruit juice
Vegetables and Salad,
Water and Starchy food not cooked
in oil
Condiments
starchy food cooked in oil
Non-permitted drinks
Confectionery and non-permitted
snacks

7. DECREASE
EMISSIONS
SAVE TIME
INNOVATE
THE
SYSTEM

8. LOGISTICS STRATEGY
VOLUNTARY INTERNSHIP OPPORTUNITIES
UNIVERSITY STUDENTS RELEVANT AREAS
INNOVATE THE DELIVERY SYSTEM
SELECT GROWERS WITHIN RANGE OF
COMMERCIAL KITCHEN
DELIVER FINISHED PRODUCTS WITHIN ONE
TRIP
DECREASE CARBON EMISSIONS AND TIME
LIMIT NUMBER OF SCHOOLS LIMIT NUMBER OF GROWERS

9. IDEA AND IMPLEMENTATION
• IDEA - C