Specialty Food Magazine

FALL 2018

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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& A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings OLIVE PIT CHARCOAL HEATS UP An ancient fire source from Greece has come to America. Olive Pit Briquettes, available for the first time this year in the U.S., are a "green" charcoal alter- native. "It's the world's first and only environmental, award-winning, premium charcoal briquette made from 100 percent renewable and recycled Greek olive pits," says Louie Kaxakis of Olive Brig North American. "They are sweet smelling without smoke or sparking during the burn cycle, and emit 30 percent less carbon monoxide than traditional briquettes, giving the consumer the absolute cleanest and hottest grilling experience." They're free of petro-chemical accelerants, and 100 percent of the water used in production is recycled. "We're dedicated to minimizing the use and waste of our natural resources while at the same time helping reduce unneed- ed and harmful emissions into our environment, and giving mother nature a much-needed break," he adds. Saving the Organic Label Critics contend that the integrity of the USDA's organic label is at risk as the gov- ernment is permitting hydroponics and con- fined animal feeding operations to be certi- fied. One group of farmers and advocates is so concerned that it's founded the nonprofit Real Organic Project to create transparency in organic food and farming practices. Says Dave Chapman, executive at Real Organic Project, "After years of trying to reform the National Organic Program, this effort is to create a label that addresses those parts of the National Organic Program that are fail- ing us, both eaters and farmers." He adds, "The Real Organic project label will offer transparency on issues like CAFOs, animal welfare, and hydroponics that has been lost with the USDA label." The "add-on" label to the USDA organic certification will appear in spring 2019, and allow consumers to trace retail products back to the farm. Fifty farms from across the country are taking part in the recently launched pilot program. Their commonal- ity: They maintain that growing food with- out soil runs counter to the whole point of organic production as incorporating organic matter into the soil cycles nutrients, cap- tures carbon, and creates healthier crops and livestock, mitigating the need for syn- thetic pesticides and fertilizers. Its stan- dards also require that all animals have real access to the outdoors. PHOTO: OLIVE BRIG NORTH AMERICAN 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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