Specialty Food Magazine

Winter 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.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 26 of 127

association news Help Fight Hunger After the Winter Fancy Food Show The Specialty Food Association will partner with Food Recovery Network to collect exhibitor donations from the 2019 Winter Fancy Food Show. As part of last year's post-Show effort, about 118,000 pounds of specialty food was collected from exhibitors. Food Recovery Network volunteers will collect food from this year's show for Bay Area hunger relief charity Delancey Street Foundation, a residential organization that supports individuals through job training and other reentry programs. To participate, exhibitors can fill out a form that will be dropped at their booth on the last day of the show.—A.F. Show Us Your Fancy Food Booth Winter Fancy Food Show exhibitors can show the Specialty Food Association how they've decked out their booth at the show for a chance to win a $500 Amazon gift card. The winner will also be featured in the Spring issue of Specialty Food Magazine. To enter, exhibitors may visit specialtyfood.com/fancyfoodboothcon- test and submit a picture of their Winter Fancy Food Show booth. Then, follow the SFA on Instagram (specialtyfood association) to see all #FancyFoodBooth submissions and coverage of the Winter Show. The Fancy Food Booth contest is open from January 13 to January 16, 2019. Winners will be chosen on or around February 4, 2019.—A.F. SFA Realigns Its Volunteer Leadership The Specialty Food Association is realigning its previ- ous member-focused volunteer structure of councils and committees with a new approach meant to be more inclusive and engaging. The former structure focused on channels of trade or business, such as the Producer/Supplier Council or Natural & Organic Council. The new approach will focus on SFA initiatives and will bring together different segments of the industry to address these subjects as Industry Working Groups. The IWGs will be Recognition, Regulatory & Legislative, Preparedness/Education, and Events. Each IWG will have up to 15 members. To introduce the new structure and listen to mem- ber concerns, SFA will host three "Speak Up" open forums at the 2019 Winter and Summer Fancy Food Shows. During these sessions, members can voice their insights on how SFA can help them better operate their businesses and be a voice for the specialty food indus- try. The Speak Ups will be: Buyer, Distributor/Broker, and Maker. All members are welcome to attend and let their voices be heard. Speak Ups will be governed by a chair, vice chair, and secretary, who will assist in the agenda preparation. A full description of the roles and responsibilities can be found at specialtyfood.com/news/article/roles-responsibili- ties-sfa-industry-working-groups-and-speak-ups.—A.F. 24 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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