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Sainsbury’s to launch Good food for all of us campaign in November

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On this episode of Talking Shop, we're joined by Dan Cate, CEO and Founder of SoldThrough. Dan is a heavyweight retail executive who has spent decades steering the merchandising and digital operations of America’s most iconic retail institutions, from Saks Fifth Avenue and Bloomingdale’s to Century 21 and Lord & Taylor. Today, through his platform SoldThrough, Dan helps international fashion brands cross the Atlantic and crack the notoriously brutal U.S. retail landscape. We break down his journey from the shop floor to the C-suite, the operational indicators that prove a brand is truly ready for international expansion, and how to navigate a fragmented American market without destroying your margins. We also discuss how to balance localised inventory with central efficiency, and the one non-negotiable metric that tells you a product has found genuine market fit.

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Sainsbury’s will launch a new campaign called “Good food for all of us” in November, promising to provide food for all customers, whatever their budget, tastes or dietary requirements. 

Research shows that 59% of people tend to cook the same dishes every week, while nine million adults experience food insecurity every year and 30% of parents skip meals at least once a week to ensure their children eat. 

By providing the widest choice of quality food and pricing its food accessibly, Sainsbury’s is determined to help everyone make the most of their mealtimes. 

Earlier in the year, the grocer launched the ongoing Aldi price match with over 400 products, and since the launch of Nectar prices in April, there are now over 5,000 lower prices available, saving customers over £371m. 

Radha Davies, director of brands, planning and creative at Sainsbury’s, said: “Everyone at Sainsbury’s is passionate about the food we sell, and this includes not only our 152,000 colleagues up and down the country, but our suppliers, farmers and fishing partners too. Yet we recognise that it can sometimes be difficult for customers to have the time, money or inspiration to access the joy that good food can bring. 

“So, we want to go further by actively helping to put good food at the heart of customers’ lives.” 

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