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OIA Industry Breakfast – An Outdoor Industry Call-to-Action: Building an Outdoor Nation That Thrives Outside

PRESENTERS: Florence Williams, “The Nature Fix”; Chris Castilian, Great Outdoors Colorado; Yesica Chavez, Children and Nature Network & Colorado Outdoor Recreation Industry Office It’s imperative that the outdoor industry drives the movement to get all Americans outside to mirror the changing demographics of our country. From the science behind why humans need the outdoors for…

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Becoming Human

PRESENTER: Cori Rowley, Design Central What if we challenged ourselves to know the consumer so well that we heard their voice in every decision we made? What if by understanding their worries, struggles, dreams and joys we were able to transform a market? This is the story of how you can find victory in reconnecting…

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Food-to-Fiber

The disconnect between food and fiber is real. They are both agricultural products, but people tend to forget that. There is a real opportunity for outdoor brands to source wool, leather, and food from regenerative agriculture and this panel discussion will provide resources and recommendations through the Savory Institute lens.

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Product and Supply Chain Chemical Integrity for Brands

PRESENTER: Kevin Myette, Bluesign Technologies Ensuring chemical Integrity in your products and supply chain may sound like a daunting task but some of the first steps are very pragmatic and extremely helpful for your business. Why does this matter so much now, and why is this going to be unavoidable in the near future. It…

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OIA INDUSTRY LUNCH – State of Sustainability in the Outdoor Industry

PRESENTERS: Danielle Cresswell, Klean Kanteen; James Rogers, The North Face; Matt Thurston, REI Join us as we launch the outdoor industry’s first-ever industry sustainability benchmarking report, looking at how outdoor industry companies of all sizes are tackling supply chain sustainability. For over 10 years, outdoor industry companies have been working together on identifying and scaling…

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Tailgate Gastronomy: Food for the Road

PRESENTER: Kieran Creevy Join professional backcountry chef Kieran Creevy for a hands-on cooking demo at The Camp. Tailgate Gastronomy will explore creative menus for the road while cooking gourmet meals on one-burner and two burner stoves. Sample dishes include: coconut and black lentil dhal, fresh herb chapatti and Vietnamese beef pho.

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Biomimicry: 3.8 billion years of Research and Development

PRESENTER: Cynthia Fishman, KTGY Architecture + Planning Biomimicry is the conscious emulation of nature’s genius that can be applied to the fields of architecture, product design, energy, medicine, transportation, and social innovation. Drawing on 3.8 billion years of research and development, biomimicry can teach us how to create designs that don’t compete with the rest…

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Breaking a Paradigm: Why Focusing on Women is Not Enough

Camber Outdoors will facilitate a conversation on the show floor to explore why industry efforts aimed at inclusion must be intersectional. Research and experience show that companies that focus exclusively on women are often met with limited success in broader inclusion efforts. By understanding where white women and women of color overlap and diverge in…

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Earned Profit: How Outdoor Brands and Retailers Can Integrate PR and SEO for Superior Results

PRESENTERS: Tyler Sickmeyer, FidelitasDevelopment.com Why are two of your brand’s most important traffic channels operating in silos? Outdoor retailers know the value of earned traffic and invest heavily into both SEO and PR to drive customers to their stores. So why aren’t marketing leaders insisting that their SEO and PR teams collaborate? Outdoor marketers that…

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