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Daniel Vennard

Daniel Vennard

Global Program Director
WRI

Daniel Vennard is Global Program Director, leading the Better Buying Lab within the World Resources Institute.

Daniel is Global Program Director, leading the Better Buying Lab within the World Resources Institute. He works with food companies and and experts in behaviour change and marketing to develop, test and scale new ideas that can help shift diets to more sustainable options.

Previously, Daniel worked at Mars Incorporated and Procter & Gamble in corporate strategy, sustainability and marketing. He has written and presented on how consumers can be shifted towards buying more sustainable products.

Daniel holds a first class degree from Sheffield University in Plant Sciences.

Daniel is a frequent speaker on sustainability and sustainable consumption and co-author of academic papers on the topic. He is on the advisory board of Sustainable Brands and a Fellow at the Royal Society of Arts, Science and Manufacturing.

Daniel Vennard is tagged in 6 assets.
Article
Consumer Behavior ChangeMarketing & Communications
Q&A: How a ‘Cuban’ Name Change Boosted Panera’s Soup Sales
Q&A: How a ‘Cuban’ Name Change Boosted Panera’s Soup Sales
Published on February 6, 2019
About a 6 minute read

WRI’s Better Buying Lab works with food companies to research and test science-based approaches that encourage consumers to choose more sustainable, plant-based foods. ... View More

Article
Marketing & CommunicationsMarketing & Communications
Don’t Put Vegetables in the Corner: A Q&A with Behavioral Science Researcher Linda Bacon
Don’t Put Vegetables in the Corner: A Q&A with Behavioral Science Researcher Linda Bacon
Published on June 12, 2017
About a 6 minute read

New research out of the London School of Economics should wake up many in the food industry. In a first-of-its-kind experiment, Linda Bacon – a graduate student in behavioral science and former Global Strategy Director at Mars, Incorporated – tes... View More

Article
Marketing & CommunicationsMarketing & Communications
We’re Lousy at Describing Sustainable Food, But It Doesn’t Have to Be That Way
We’re Lousy at Describing Sustainable Food, But It Doesn’t Have to Be That Way
Published on March 16, 2017
About a 4 minute read

As Georgetown University linguistics professor Deborah Tannen says, “We tend to look through language and not realize how much power language has.” We rarely realize it, but language is the lens through which we form perceptions about people, pla... View More

Article
Consumer Behavior Change
What the Personal Beauty Industry Can Teach Us About Men’s Diets
What the Personal Beauty Industry Can Teach Us About Men’s Diets
Published on October 13, 2016
About a 6 minute read

As a teenager growing up in England in the 1990s, so-called lads’ mags were all the rage. Back then, these kinds of magazines ruled the newsstands, promulgating a kind of macho boyhood that was rough and rowdy. They set a cultural expectation for y... View More

Article
Organizational GovernanceOrganizational Governance
How the Better Buying Lab Aims to Accelerate Demand for Sustainable Food
How the Better Buying Lab Aims to Accelerate Demand for Sustainable Food
Published on August 10, 2016
About a 5 minute read

The latest food trend isn’t a particular cuisine or exotic ingredient; it’s sustainability. Nearly 75 percent of Americans think sustainability is important when deciding what food to buy. The food industry has noticed. In Britain, close to half ... View More

Article
Consumer Behavior Change
How a Shrub in Africa Made Me Want to Change the Food Industry
How a Shrub in Africa Made Me Want to Change the Food Industry
Published on April 26, 2016
About a 7 minute read

In 2004 I was on my knees scrabbling through the Cameroon rainforest. A keen botanist, I’d signed up as a volunteer with an NGO to help map the forest and search for new species. One day whilst hiking along a surging river, I came across a little s... View More

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