Specialty Food Magazine

FALL 2019

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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association news More Than 95,000 Pounds of Specialty Food Donated at Close of Show On the final day of the Summer Fancy Food Show, show exhibitors donated nearly 95,000 pounds of specialty food and beverages to the Specialty Food Foundation and City Harvest, New York City's largest food rescue organization. Over 250 volunteers joined City Harvest to participate in the rescue at the Jacob Javits Center, at the close of the show. "For nearly 20 years, SFA members have shown their dedication to eradicating food insecurity and food waste in New York City through this end-of-show tradi- tion," said Ron Tanner, vice president of philanthropy, government, and industry relations for the Specialty Food Association. "To date, City Harvest has collected nearly 1.8 million pounds of food from the show." The Summer Fancy Food Show provides the biggest single donation to City Harvest each year. Immediately following the rescue, City Harvest delivered the spe- cialty products to 14 community food programs in Manhattan, the Bronx, Brooklyn, and Queens. "The Fancy Food Show continues to be an integral part of City Harvest's food rescue work each year," said Jenna Harris, food sourcing manager at City Harvest. "The rescue is truly a team effort between members of the SFA, our volunteers, and the exhibitors who gen- erously donate their food to us. In true City Harvest- fashion, the rescue is a perfect example of neighbors helping neighbors." SFA, Cornell Offer Food Buyer Certificate Course ECornell and the Specialty Food Association are offer- ing an online program titled the Professional Food Buyer Certificate Program. SFA President Phil Kafarakis noted that the course helps fill a dearth in educational oppor- tunities for food buyers. "The specialty food business has grown into a $148 billion industry that represents more than 16 per- cent of all food sales at retail," said Kafarakis. "Yet there is little professional development for people who make this business a career choice." Funded by the SFA and its Distributor Committee, the course involves 36 hours of online training and six modules including: • Industry Background and Trends • Supply Chain • Strategic Partnerships • Strategic Sourcing • Supporting Product Success • Special Considerations for the Foodservice Buyer Each module has about 50 instructional pages that inform the learner about various aspects of the industry. Videos, slide presentations, graphics, and knowledge checks keep the process engaging. There are also reflection and longform exercises that help learners understand how they can put this information to use on the job. At the conclusion of each module, there is a quiz, and buyers must pass a final test at the end of the course to receive their certificate. To learn more, visit the Learning Center on specialtyfood.com. PHOTO: LOOP SEVEN FALL 2019 23

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