Adam Aamann describes how authenticity is an positive effect of having high quality standards and wanting to make delicious food.
Astid Gade describes how Arla's brand is build on old traditions and why it is important to minimize the gap between who Arla are and how they are perceived.
Casper Vorting describes how quality products and an authentic history works as a circular process that carries the Bøgedal Bryghus forward.
Peter Kreiner talks about how NOMA work with their identity. The key to their success is being who they say they are and that they do what they say they do.
Majken Schultz talks about finding your authentic identity. The key is to find the DNA of the organization and determine where you are different than others.
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