$75,300,000,000
U.S. food and beverage sales in
May 2020, a 14.3 percent increase
year over year, according to
the U.S. Census Bureau.
PHOTO MAMA GAIA
SPECIALTY FOOD SPECIALTYFOOD.COM
TRENDS & HAPPENINGS
40 Acres and a Mule Project
Wisconsin chef Adrian Lipscombe has
launched the 40 Acres and a Mule Project
as a way to preserve Black foodways.
Supported by a robust GoFundMe
campaign that, as of press-time, raised
$117,340 of its $250,000 goal from 1,500
donors, Lipscombe plans to use the funds
to purchase land to guarantee farm-to-
table resources for the food industry,
provide an outlet for Black foodways,
and establish a safe haven to secure
the legacy of Black foodways. The term
"40 acres and a mule" was derived from
Union General William T. Sherman's
Special Field Order No. 15. in 1865. The
reparations movement, which continues
to the current day, cites "40 acres and a
mule" as the U.S. government's promise to
make restitution to African-Americans for
enslavement. Any additional contributions
will be offered to Black organizations
that concentrate on preserving Black
foodways and support Black farmers.
Dark Kitchens See the Light
The quarantine has given ghost kitchens—
aka dark kitchens or virtual kitchens—a
boost and the promise of long-term
profits. According to Technomic, sales
via ghost restaurants from 300 facilities
in the U.S. will rise by a projected 25
percent each year for the next five years,
an estimated $300 million in yearly sales.
These phantom restaurants have a winning
strategy as they keep real estate costs low
while providing off-premise food without a
traditional dine-in space.
Farm to Fridge Food
In the age of social distancing, self-service
smart fridges stocked daily with fresh local
food may be the future of grab-and-go eating.
Customers simply unlock the fridge, choose
their items, and pay on the computer screen.
No onsite staff necessary. Colorado-based
Mama Gaia's founder and CEO Sarah Lynch
says, "We source all of our food wholesale
from small, local food vendors." And while
the company identifies as more of a tech
company than a food business, Lynch is
committed to sourcing non-GMO and mostly
organic ingredients. "We sell everything from
panini and salads to kombucha and coffee to
overnight oats and granola. And all uneaten
leftovers are donated to local food banks,"
she adds. The fridges are ideal for corporate
offices, apartment complexes, gyms, yoga
studios, or breweries. Lynch aims to expand
nationally, both through her regular and
franchisee models. "Small farmers and food
vendors will be able to use our technology to
sell food wherever they'd like."
