Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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Like us on Facebook Facebook.com/GourmetInt Follow us on Pinterest Pinterest.com/GourmetInt P H 1.800.875.5557 W W W. G O U R M E T I N T. C O M S A L E S G O U R M E T I N T. C O M M ARKET L EADING B RANDS BOOTH 2342 A SK ABOUT OUR SHOW SPECIALS C E L E B R A T I N G 2 5 Y E A R S O F T A S T E F U L T R A D I T I O N S July 1 Holiday Pre-Order Discount Deadline IMPORTING AND DISTRIBUTING SPECIALTY FOODS Summer Fancy Food Show Booth 2342 trends & happenings LOCAL FOODS DRAW BIGGER BUCKS Fresh, local foods are growing and gaining appeal—enough to con- vince shoppers to spend more. A new report from consulting com- pany ATKearney surveyed more than 1,000 U.S. shoppers and found that 70 percent of them will pay a premium for local food, and nearly two-thirds believe freshness is the most important criteria in choosing what foods to buy. According to the report, sales of local food, defined as food grown within the state it's sold or trans- ported fewer than 400 miles from its origin, have increased an estimat- ed 13 percent per year since 2008, and the sector is now worth at least $9 billion annually. Mike Goldblatt, co-author of the report, says that more consumers are becoming aware of the availability of local products thanks in part to retailer marketing. He says small retailers and grocers are on the forefront of the local food movement and stand to benefit most in regard to price perception. "What we found after a couple of years of this study," Goldblatt explains, "is that specialty grocers and farmers markets are performing well." The report also revealed con- sumers are willing to pay up to 10 percent more for local food. That willingness is generally saved for fresh products such as produce, breads, meats, cheeses, and seafood, though Goldblatt says consumers are still willing to pay a smaller pre- mium on locally sourced products such as raspberry jam. For retailers like Sabrina Meinhardt, general man- ager of Greene Grape Provisions in Brooklyn, N.Y., sharing the stories of local producers is a great way to connect with and educate her customers. "You get excited about something if you know the story behind it," she says.—Emily Crowe @ Read more at specialty food.com/ onlinehighlights. 30 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com TrendsHappenings_Summer14.indd 30 6/5/14 9:38 AM