Weber Shandwick Creates Food Issues Group
Charting the future of public relations
Holmes Report
CEO

Weber Shandwick Creates Food Issues Group

Weber Shandwick has launched a new food issues practice to assist food, beverage and agricultural organizations in handling complex issues. The practice is led by Susan Ruland, senior vice president at Powell Tate.

Paul Holmes

WASHINGTON, D.C.Weber Shandwick has launched a new food issues practice to assist food, beverage and agricultural organizations in handling complex issues. The practice is led by Susan Ruland, senior vice president at Powell Tate, the Washington, D.C., office of Weber Shandwick, and draws on extensive food and crisis-related expertise across Weber Shandwick’s network.

 

“This is a critical time for food and beverage organizations, and many are seeking specialized assistance for rapid, effective action on pressing issues,” says Ruland. “With this new practice, we can immediately zero in on an issue, and apply the right expertise from a tremendous portfolio of world-class resources.”

 

The food issues practice will address a broad range of challenges, including environmental sustainability, food safety, food nutrition and obesity concerns, animal welfare, biotechnology and other issues. The practice is also equipped to handle legislative initiatives, as well as executive reputation and brand management. The practice taps into a network of experts in nutrition, food safety, food recalls and crisis communications, as well as food and beverage marketing.

 

In addition to having registered dietitians on-staff, Weber Shandwick offers a unique network of 100 registered dietitian spokespeople across the

View Style:

Load 3 More
comments powered by Disqus