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“Save the Food” National Public Service Campaign Calls Attention to Food Waste

The Ad Council and the Natural Resources Defense Council have launched “Save The Food,” a major national public service campaign to combat food waste from its largest source—consumers, who collectively waste more food than grocery stores, restaurants or farms. The initiative hopes to encourage consumers to reduce the amount of food they trash in their homes, thereby saving the water, energy and money that are lost along with it.

“As it turns out, we can’t blame the epidemic of food waste on our kids’ aversion to vegetables. We’re all culprits here, tossing out staggering amounts of food in kitchens nationwide,” said NRDC President Rhea Suh. “But with small steps, we can save large amounts of food —and along with it, money and precious natural resources. The more food we save, the more we can share with hungry Americans, the more we can reduce climate pollution, and the more water won’t go to waste.”

In the U.S., 40 percent of all food goes uneaten each year, at a cost of $162 billion annually. Consumers are responsible for 40 percent of this waste—more than any other part of the supply chain. It’s a problem that costs the average family of four roughly $1,500 per year.

This waste also has massive environmental impacts. Food is the single largest component of solid waste in U.S. landfills, and about 25 percent of our nation’s fresh water is used to grow food that gets trashed. On top of that, if global food waste was a country, it would have the largest carbon footprint after the U.S. and China, as a result of carbon pollution created from growing, cooling, transporting and disposing of uneaten food.

“Altering consumer awareness and perception around the issue of food waste could have significant environmental, social and economic impact on our country,” said Lisa Sherman, Ad Council President & CEO. “By taking just a few simple steps around food storage, preservation, and use, the home cook has an incredible opportunity to reduce waste and minimize their environmental footprint.”

The ‘Save the Food’ PSAs were developed pro bono by SapientNitro. The TV ad chronicles the life of a single strawberry—from the farm to the supermarket to its ultimate destination: the trash. Michael Giacchino’s Academy Award Winning soundtrack from the critically acclaimed movie “Up” serves as the music for the spot thanks to a donation from Disney. In addition to the TV spot, the campaign includes out of home, print and web advertising, all of which are running entirely in space and time donated by the media. The integrated campaign also includes new social communities on Facebook, Twitter, Instagram and Pinterest and support from key partners including Getty Images, BuzzFeed, Social Native, Upworthy and notable influencers like chef Tom Colicchio.

“The new creative addresses a basic disconnect in our homes. No one likes to waste, but the vast majority of Americans don’t think about food waste as a problem,” said Gary Koepke, Chief Creative Officer for North America of SapientNitro. “The Save The Food campaign not only highlights the amount of food we waste in America, but also the effort and resources it takes to bring food into our homes. Ultimately the campaign will help change our social norms and behaviors around food waste.”

All campaign assets direct audiences to SaveTheFood.com, where they can learn more about the consequences of food waste and find resources on how to reduce the amount of food they waste themselves. This includes tips on making use of leftovers, properly storing different foods, and developing meal and shopping plans.

“It’s not just good food getting thrown away that upsets me as a chef,” said Tom Colicchio, head judge on Bravo’s hit reality cooking series Top Chef, chef/owner of Craft restaurants & ‘wichcraft, and co-founder of Food Policy Action. “It’s that everything that goes into producing that food—the land, the water, the climate pollution, the labor, and the love it takes to get it to the plate—all of it also gets wasted. We have a great opportunity to fix this problem. Stopping food waste starts at home.”

The new campaign will be unveiled today at the 2nd Annual Food Tank Summit in Washington, D.C., before top food industry academics, policy-makers, farmers, chefs, and other stakeholders.

The effort is the latest step in a national trend to examine and reduce food practices that result in waste. This past September, the Obama Administration announced the nation’s first-ever food waste reduction goal, calling for a 50 percent cut by 2030; days later the U.N. set a similar target internationally. A report released last month by ReFED – a collaboration of over 30 business, government, investor, foundation and nonprofit leaders – identified consumer education campaigns as one of the best ways to cut U.S. food waste and put the country on track to its reduction target.

“Consumer awareness and education is the most important solution to reduce wasted food,” said Priceline.com co-founder Jesse Fink, now food waste evangelist and Trustee of the Fink Family Foundation, seed funder of Ad Council and ReFED initiatives. “The Ad Council campaign will be the major contributor to attitude and behavioral change.”

Harry’s Fresh Foods to Manufacture on Both Sides of Rockies

Harry’s Fresh Foods, a Portland, Oregon-based manufacturer of premium refrigerated and frozen soups, entrées, sides and desserts, has announced its intention to expand operations with a production facility in Nashville, Tennessee.

“This expansion increases Harry’s capacity on both sides of the country and enables us to offer the same high-quality products with less distance to travel,” said Harry’s Fresh Foods CEO Jamie Colbourne. “Having a 200,000-square-foot facility east of the Rocky Mountains improves efficiency and available delivered shelf life on the company’s fresh, natural and organic products.”

The reduced travel distance for products also has environmental benefits that align well with Harry’s fresh, natural and organic approach.

“We are thrilled to be improving our ability to serve customers on a national basis with a state-of-the-art facility,” said John Sucharski, Vice President of Operations and Supply Chain. “This move into Nashville likely makes Harry’s Fresh Foods the first company in its category to offer manufacturing on both sides of the Rockies.”

The new Nashville facility will produce branded and private-label products for club, retail and food-service customers. Harry’s Fresh Foods will also continue to develop strategic partnerships in the contract–packing and private-label business.

Harry’s Fresh Foods offers flexible manufacturing capabilities and uses fresh ingredients that are sourced locally, whenever possible.

The facility in Nashville was previously operated by Oberto Brands of Kent, Washington, which announced in January its plans to close the plant after three years there. Harry’s Fresh Foods will hire 25 employees in Nashville on May 1, with another 60-75 employees to be added in July.

The goal is to have the facility up and running in the third quarter of 2016. The transaction will close on April 29. Terms of the transaction were not disclosed.

Nature’s Path Plants Earn Zero Waste Certification

Nature’s Path, the largest organic cereal brand in North America, is announcing that two of the company’s facilities – in Blaine, Washington, and Delta, BC, Canada – have been certified at the Gold Level by the U.S. Zero Waste Business Council. As a leader in green business and sustainable food manufacturing, Nature’s Path is the first and only cereal company in North America to become Zero Waste certified by the council.

“We live by the mantra ‘Leave the earth better than you found it,’ and feel we owe it to future generations to be good stewards of the land and adhere to our triple bottom line,” said Jyoti Stephens, Sr. Director, Human Resources and Sustainability, Nature’s Path. “We strive to be as environmentally sustainable as possible in everything we do and being Zero Waste is an important initiative for us. After all, at Nature’s Path we love to make delicious, organic breakfast and snacks, not waste!”

Beyond making sense from an environmental standpoint, Zero Waste programs make business sense as well; the company estimates annual savings of $288,000 at the Blaine facility and $56,000 at the Delta facility. In addition, diverting waste from landfills in turn supports local green businesses including local recycling companies.

Nature’s Path’s Blaine and Delta facilities currently divert 95 percent of waste from landfills, for a combined total of 2,875 U.S. tons each year (equivalent to 1,643 midsize cars or 14 blue whales), surpassing the criteria of diverting 90 percent. The company conducts independent, third party waste audits every two years.

The U.S. Zero Waste Business Council defines Zero Waste as “…designing and managing products and processes to systematically avoid and eliminate the volume and toxicity of waste and materials, conserve and recover all resources, and not burn or bury them. Implementing Zero Waste will eliminate all discharges to land, water or air that are a threat to planetary, human, animal or plant health.”

“Nature’s Path is a leader in creating a zero waste economy for all. We were very impressed with what they have accomplished and their ongoing direction; the company is clearly committed to the goal of zero waste as part of their overall sustainability initiatives,” said Stephanie Barger, Founder and Executive Director. “We enjoyed seeing how simple the process and ingredients are, and how comprehensive Nature’s Path programs have become. The company has clearly created value through Zero Waste in their operation.”

For its certification process, the U.S. Zero Waste Business Council provides a third party evaluation of policies, processes and programs related to zero waste and validates the information through documentation review and a site visit. Two of Nature’s Path’s three plants have met the zero waste criteria, and the third plant in Sussex, Wisconsin, is on track to be certified by the end of 2016.

Torie & Howard Deepens Penetration into Specialty Channel

Torie & Howard’s organic Chewie Fruities® fruit chew candy is strengthening its national retail penetration across a variety of channels as consumers continue to reach for organic options for themselves and their families.

Chewie Fruities candy now is being carried by all 88 OTG Management airport stores through Nassau Candy of Hicksville, New York, and by Pharmaca stores in the western U.S. through UNFI of Providence, Rhode Island, said Torie Burke, company Co-founder. Specialty grocers Lucky’s Market, headquartered in Boulder, Colorado, and Harmon’s Grocery of West Valley City, Utah, also have added Chewie Fruities through UNFI, Burke said.

All Torie & Howard candy is USDA Organic, and kosher certified, contains no artificial dyes or flavors, preservatives, or genetically engineered ingredients, and also is free from major allergens, including soy, wheat, gluten, nuts, and dairy. Chewie Fruities are made in the USA and available in three of the same sophisticated flavor duos of Torie & Howard’s organic hard candy, plus a flavor assortment. A serving of the organic- and kosher-certified candy provides the daily requirement of Vitamin C. Chewie Fruities candies are individually wrapped in gusseted 4-ounce peg packs with a suggested retail price of $3.99. They ship six to a case and 48 to a master case, and a display shipper is available.

The 2-ounce tins of the organic hard candy have a suggested retail price of $3.99-$4.99 and are available eight per case with 12 cases to a master case. Also available are a Halloween hard candy assortment packaged in 10-ounce lie-flat bags and a 6-ounce handbag gift package, both with suggested retail prices of $6.99 to $7.99. Floor displays are also available. More information may be found online at www.TorieAndHoward.com or by calling 1.888.826.9554.

Coronado Brewing Company to Release Berry the Hatchet Seasonal Beer

Coronado Brewing Company is releasing its newest seasonal beer, Berry The Hatchet. A long time favorite, Berry The Hatchet will now be available in bottles for the masses. Light, and bursting with flavor, this ale brewed with berries makes for a perfect summertime beer to enjoy on a warm day. The release also marks an exciting feature for Coronado Brewing Company, as it will be the first bottle and packaging to feature the company’s new brand refresh design.

Refreshing, light, and slightly tart but never sour; Berry The Hatchet is infused with a bushel of flavor. Red raspberries, blackberries, and boysenberries collide with hops and malt to deliver a deliciously crisp, rose-colored ale that’s a perfect addition to the summer.
Berry The Hatchet will now be available in 12 ounce six-packs, 22 ounce bottles, and draft. May 1 marks the official release for the beer and will be available in 16 states and seven countries. These include Arizona, California, Colorado, Connecticut, Hawaii, Illinois, Massachusetts, Michigan, North Carolina, New Jersey, Nevada, Ohio, Oregon, Pennsylvania, Virginia, Wisconsin, Mexico, New Zealand, South Korea, Spain, Sweden, and Japan.

SIAL Canada International Food Show Reaches Record Attendance

SIAL Canada, held April 13 through 15 at Montreal’s Palais des Congrès, had a record number of visitors this year, drawing 17,300 food industry professionals from more than 60 countries. Show organizers were jubilant. “This constitutes growth of 17 percent as compared to 2014,” said Xavier Poncin, Executive Director at SIAL Canada. “SIAL Canada has confirmed its unique position as a major North American one-stop-shop tradeshow, offering equal parts innovative food products, equipment and services!” Essence Desserts’ Assorted Chocolates with Sorbet and Ice Cream Centers, a Canadian product, took home the show’s grand prize.

The event kicked off with the official opening with Canadian and international dignitaries, including U.S. Ambassador to Canada Bruce A. Heyman, Quebec Minister of Agriculture, Fisheries and Food Perre Paradis, Parliamentary Secretary of the Canadian Ministry of Agriculture and Agri-Food Jean-Claude Poissant and others. The first day was also marked by the Networking Event of the Agri-Food Industry, organized by the Agri-Food Export Group, with 400 guests attending from all over Canada and the United States. It was an opportunity to hand out a number of prizes, including the SIAL Innovation’s grand prize.

With “Food-Service Costing and Increasing Profitability” as a topic, the first edition of SIAL Food Hub was a success: 50-odd food-service professionals gathered to discuss a major issue of the day. Over several hours, 11 guest experts put together a variety of recommendations which, in a few weeks, will be published as a white paper and made available to participants.

The OLIVE D’OR extra-virgin olive oil contest attracted more than 100 participating oils from 15 countries. The 12 best extra-virgin olive oils submitted by producers from around the world were selected to be named the Golden, Silver or Bronze Drops in their respective categories.

Sweets & Snacks Expo Bolsters Educational Offerings With Snack Experts

Executives from IRI, Geometry Global and Integer will deliver presentations on the current state of snacking and what trends are shaping the future at the 2016 Sweets & Snacks Expo, hosted by the National Confectioners Association. The snack-focused sessions will take place at the trade show’s new Discovery Theater located in Skyline Hall. The Sweets & Snacks Expo will take place May 24-26 at McCormick Place in Chicago, Illinois.

“In addition to the business done on the show floor, we want to provide Expo attendees with the latest insights they can use to make informed business decisions,” said Barry Rosenbaum, Expo Chairman and President of Nassau Candy Distributors, Inc. “With snacking clearly on the rise, we feel strongly that these category thought leaders will provide attendees with a unique learning experience.”

IRI’s Sally Lyons Wyatt, Executive Vice President & Practice Leader, client insights will present on the state of the snack industry, providing the latest research on segment growth and opportunity development. Lyons Wyatt is an authority on consumer eating and shopping trends with more than 25 years of industry experience.

Geometry Global’s Director of Multicultural, John V. Burn, will examine how shifting demographics will impact shopping behavior over the next five years and specifically its impact on the snack category. Burn’s experience on multi-cultural snacking includes serving as managing director Brazil for SAB Miller in Latin America and general manager for Travel Retail of Diageo.

The Integer Group’s Craig Elston, Executive Vice President, Insight & Strategy will provide attendees with insights on how the growth of online purchasing can be an opportunity for the candy and snack industry. Elston, having spent a vast majority of his career in integrated strategy roles, will share the latest online shopper research and how brands and retailers can capitalize on burgeoning trends.

NCA’s 2016 Sweets & Snacks Expo will set an all-time record in volume of confectionery and snack products with more than 720 companies showcasing nearly four acres of product innovation. The show floor expanded into a second hall, the new Skyline Hall, to accommodate the growing exhibitor base and plans to welcome more than 16,000 industry professionals from nearly 90 countries.

Category experts from Bell Flavors & Fragrances, Inc., Canadean, Center for Advancing Retail & Technology, LLC, Consumer Technology Association, Natural Marketing Institute and Progressive Grocer are also set to speak at the new Discovery Theater.

For more information, visit sweetsandsnacks.com.

 

Urbani Truffles USA Opens Truffle Lab NYC

Urbani Truffles USA has announced the opening of its newest venture, Truffle Lab NYC. The Lab will act as a creative concept, test kitchen and tasting room with an ultimate goal of bringing new experiences to truffle lovers in the heart of the big city.

Under the guidance of the Vice President of Global Marketing Sabrina Notarnicola and former Master Chef Season 5 finalist, Chef Christine Berni-Silverstein, as Culinary Director, Urbani curated a luxurious experience with top design and kitchenware suppliers including Snaidero Kitchens & Designs, Gaggenau, Cosentino Group, Listone Giordano, Agnelli USA & Bormioli Rocco USA.

IMG_0207“Together we have transformed our New York showroom into a haute cuisine destination that will inspire and engage world-class chefs, truffle lovers and food enthusiasts alike,” said Giammarco Urbani, CEO of Urbani Truffles USA. “Our Lab will allow everyone to come together to taste, explore, and learn about the mystique behind the truffle.”

Truffle Lab NYC will host international culinary events, premier wine dinners, cultural soirees, private events and truffle-based cooking demonstrations. Guests of the truffle tasting room will savor truffle creations and observe demonstrations on how to handle and harness the highly-celebrated earthy and aromatic ingredient to enhance any recipe. The Lab will also be welcoming top chefs from all over the world to showcase their truffle technique and creativity.

Truffle Lab NYC plans to schedule events weekly starting May. For more information on upcoming events, email trufflelab@urbani.com or call 212.247.8800.

Wisconsin Master Cheesemaker Program Announces 2016 Graduates

The Wisconsin Master Cheesemaker® program, the nation’s only advanced training program of its kind for veteran cheesemakers, has graduated seven new and three returning Master Cheesemakers. The 2016 class is among the largest in the 22-year history of the program, which was established through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and the dairy farm families of Wisconsin, the Wisconsin Milk Marketing Board (WMMB).

With 59 active Wisconsin Master Cheesemakers working in 32 companies across the state, the Masters hold certifications in 35 cheese varieties, from familiar classics to artisan originals. Cheesemakers entering the rigorous three-year course of study can seek certification as Masters in up to two cheese varieties each time they go through the program.

The newest Master Cheesemakers, who were formally certified at an April ceremony during the International Cheese Technology Expo in Milwaukee, are:

  • Jeff Allen, of BelGioioso Cheese, Green Bay, certified in blue cheese and gorgonzola
  • Bill Hanson, of Arena Cheese, Arena, certified in Colby and gouda
  • Bob Koenig, of Carr Valley Cheese, Mauston, certified in fontina and gouda
  • Darrell Manning, of BelGioioso Cheese, Green Bay, certified in provolone
  • Jon Metzig, of Union Star/Willow Creek, Berlin, certified in cheddar and Colby
  • Scott Navarre, of Foremost Farms USA, Marshfield, certified in cheddar and Monterey jack
  • Dale Schmidt, of Land O’ Lakes, Kiel, certified in cheddar and Monterey jack

Joining them in the 2016 graduating class are three Masters who returned to the program to gain certification in additional varieties. They are Brian Jackson of Nasonville Dairy in Marshfield, Tom Jenny, of Carr Valley Cheese in Mauston, and Gerard Knaus, of Weyauwega Star Dairy in Weyauwega.

Jackson, previously certified for Monterey jack, cheddar, brick and Colby, graduates with additional certifications in muenster and gouda.  Jenny has been part of the program since its inception and has been previously certified as a Master in Swiss, fontina and gouda.  He now graduates with additional certifications in Shepherd’s Blend and Bessie’s Blend, two Carr Valley originals. Knaus, a third-generation cheesemaker who was certified in 2012 for feta and parmesan, this year earns additional certifications in brick and Colby.

“The Wisconsin Master Cheesemaker program continues to elevate our state’s leadership position in the industry,” says James Robson, CEO of the Wisconsin Milk Marketing Board. “The fact that there are so many first-time Masters in the 2016 class is particularly exciting. It’s a major professional accomplishment for them personally, but their commitment to education, innovation and excellence is something that all of the Masters take into the plant with them every day. Their expertise has an impact on product quality and, by becoming Masters, they inspire others within their companies to follow in their footsteps and do the hard work to become certified, as well.”

 

Cascadian Farm Commits to Funding Pollinator Habitat

Cascadian Farm, a certified organic food brand founded in 1972, is working with the Xerces Society to plant thousands of acres of pollinator habitat at the brand’s supplier farms by the end of 2020. Cascadian Farm has been working with The Xerces Society, a leader in pollinator conservation, for several years to protect pollinators and their habitat. This expanded partnership represents a first-of-its kind effort to conserve pollinators, bringing together an organic brand, farmers, and scientists to work on this shared goal.

Pollinators – chiefly bees – are necessary for the reproduction of nearly 85 percent of the world’s flowering plants. Yet, since 2006, regions around the world have been reporting an average annual loss of 30 percent of worker honey bee populations.

The U.S. Interagency Presidential Pollinator Health Task Force identifies and lays out strategies for the multiple stressors on pollinator health: habitat loss, poor nutrition due to reduced food diversity, viral and parasitic diseases and pesticide exposure.

“Cascadian Farm has chosen to focus on pollinator habitat as a solution, given our brand’s connection to nature,” said Stephanie Moffat, Associate Marketing Manager for Cascadian Farm. “As a pioneer in the organic food industry, we are excited to use our scale to aid in this important cause.”

The Xerces Society’s Eric Lee-Mӓder, Pollinator Program Co-Director, adds, “This partnership sets a high bar for the rest of the food industry. We believe this is a huge and critical step for ensuring a secure future for pollinators.”

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