Specialty Food Magazine

Spring 2020

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/1220124

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Page 25 of 75

Exhibitors Help Beat Food Recovery Record at Winter Fancy Food Show For the third year, the Specialty Food Association partnered with the Food Recovery Network to collect leftover food donated to the SFA by Winter Fancy Food Show exhibitors. This year, 125 Food Recovery Network volunteers from companies like Clif Bar, Twitter, Facebook, and University of California, San Francisco, collected 35,500 pounds of meat, cheese, specialty groceries, beverages, confections, and snacks. This tops the record set at the 2019 Winter Fancy Food Show for the single largest one-day food recovery operation for the Food Recovery Network. "Combating hunger through food recovery is a longstanding endeavor in our organization," says Ron Tanner, vice president of education, government, and industry relations for the Specialty Food Association. "Food Recovery Network is a natural partner and highlights the relevance of Gen Z to specialty food." The recovered food was transferred to two organizations in the Bay Area: Delancey Street Foundation, a nonprofit focused on residential rehabilitation services and vocational training, including a culinary arts program, and Sanctuary Shelter, a part of Episcopal Community Services, which is a 24-hour facility that provides emergency shelter to homeless adults, many of whom are seniors. "Food Recovery Network's biggest recovery in our history is symbolic for a number of reasons," says Regina Anderson of Food Recovery Network. "First, support from the vendors and volunteers grows bigger each year, and that means behavior is changing from food waste to food recovery as the standard. Second, our partnership with the Specialty Food Association is critical in combating food waste on an immediate large scale. Third, this recovered food will feed the residents of Delancey Street Foundation for months, as well as allow them the dignity and respect of stomachs full of vibrant food." —Arielle Feger 2020 Specialty Food Business Summit Brings Sales, Marketing Expertise Even the tastiest specialty food product can't succeed if it doesn't make it into consumers' mouths. That's why this year's Specialty Food Business Summit focuses on strategic sales and marketing to help SFA members and the larger SFA community learn how to step up their game. This year's Summit, taking place this September in Chicago, will provide the chance to discover the latest channels and selling strategies, delve into consumer insights, work with data to determine a forward-looking marketing strategy, and more. SFA is bringing together a powerful brain trust of consultants from firms that include Mattson, SPINS, C.A. Build, and BBR Creative. Attendees will gain insights from the presentations and have the chance to talk through the issues with these experts and their peers during breakfast, lunch, and a closing reception. The program will also feature retailers and distributors who want to help specialty food manufacturers learn how to pitch to them, work with them, and build strong relationships for success. Look for more details on specialtyfood.com soon. Specialty Food Association members are encouraged to attend—and to bring their teams with a special member benefit price of $299 for the first member and $149 for each additional attendee. Email education@specialtyfood.com with any questions. —Gretchen VanEsselstyn SPRING

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