Specialty Food Magazine

FALL 2017

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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/873281

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Page 103 of 107

Booth 4505 Twitter: @cheezwhse Instagram: @wbcheeses Armonk, NY wbcheese.com 800.WBCHEESE Sal de Ibiza Potato Chips The World's Best Cheeses Thin slices of select Agria potatoes, an aromatic, golden-coloured variety, are gently simmered by hand until their per- fect point of crunchiness, then refined with a pinch of Sal de Ibiza. Available in White Truffle, Sherry Vinegar, & Original Sal de Ibiza. what's hot on specialtyfood.com/products Product Marketplace Explore the online marketplace to discover innovative offerings and connect with the best producers in the specialty food world. Specialty Food Association members: Log on to enter your products—it's FREE. giving back (continued from p. 58) Sara Kay is editorial and education content associate for the Specialty Food Association. Brightside: Offering New Hope for Food Deserts Run by students at the University of St. Thomas, Minneapolis-based Brightside Produce delivers fresh produce at discount prices to stores in low-income neighborhoods, such as Fremont Market in north Minneapolis. Since its founding in 2014, BrightSide has attracted national attention for its business model—buying in bulk and supplying fruit and veg- etables to two dozen convenience stores in low-income neighborhoods. BrightSide then sells whatever is left at a small profit to a group of customers on the university campus. So far, BrightSide sells about $40,000 worth of produce a year in the Twin cities, and relies heavily on a volunteer workforce. "Save the Food" Campaign: Combatting Food Waste The Ad Council and the Natural Resources Defense Council have launched the second phase of their Save the Food national public service campaign, aimed at combatting consumer food waste by raising awareness and empowering people with the tools they need to waste less food and money. For phase two, the groups are releasing: a video with Dan Barber, chef and co-own- er of Blue Hill and Blue Hill at Stone Barns; a new "Save the Food" Alexa skill; an update to NRDC's Wasted report that provides new statistics and analysis on the environmental, social, and economic impacts of food waste; and data based on consumer action and awareness around the issue. Save the Food's success has been closely tracked through a study commissioned by the Ad Council, which shows that awareness is growing nationwide among the campaign's target audience of moms and millennials. Goya Foods: Giving to Food Pantries Goya Foods, the largest Hispanic-owned food company in the United States, donated 10,000 pounds of food to Catholic Charities of New York in recognition of the Dominican Day Parade in New York City. The food was sent to Catholic Charities' food pantries, includ- ing the Washington Heights Ecumenical Food Pantry, and distributed to hundreds of families in need. The donation was part of the Goya Gives campaign, a national initiative committed to supporting local communities through social causes. Goya has donated millions of pounds of food to organizations worldwide and continues to support over 250 organizations, events, and cultural institutions. FALL 2017 99

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