On Thursday, March 22nd Matt Gregory, former Director of Supply Chain Innovation at Plum Organics, will host office hours at Branchfood. At Plum, Matt led the development and implementation of initiatives that rethought Plum’s end-to-end supply chain, leading to enhanced profitability, defensibility, and consumer experience. He is happy to meet with companies at any stage to help advise on many topics including building out supply chains.
Most recently, Matt Gregory spent 5 years at Plum Organics, PBC (acquired by Campbell Soup Company in 2013). His last role with the company was Director of Supply Chain Innovation, where he led the development and implementation of initiatives that rethought Plum's end-to-end supply chain, leading to enhanced profitability, defensibility, and consumer experience. Matt was a leader in the company’s strategic road-mapping of future food processing technologies, looking for developments to unlock more delicious and nutritionally complete food.
Prior to his time with the Supply Chain team, Matt held several roles with Plum's product innovation team. The innovation function at Plum is unique in the food industry; in it, Matt oversaw both the front-end product design and back-end technical commercialization/scale-up processes for each product launch. Matt launched 30 baby food items in 6 formats, including several which required the development of new manufacturing partners.
Prior to Plum, Matt was the Director of Operations and Supply Chain for Two Degrees Food, a ‘buy one, give one’ food company.
Matt was also a founding faculty member of The Culinary Institute of America's Food Business School. There he co-developed and co-taught "Concept to Shelf," a curriculum to help aspiring food entrepreneurs build food products.
Matt has a BA in English from Wesleyan University in Middletown, CT. Matt and his wife Lena recently returned to Boston after nearly a decade in San Francisco and NYC. Lena is a writer and artist with her MFA in 3D Animation. The couple expects their first baby in mid-April 2018.