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/623506
in this issue CONTENTS 74 everyday sustainability bites by the bay VOL. 46, NO. 1 WINTER 2016 97 42 the innovators 94 q&a with a futurist (continued, next page) 29 Outstanding Leaders of 2016 Presenting the six winners of the Leadership Awards, honoring individuals in the realms of business leadership, citizenship, and vision. 42 The Innovators Tese pioneering organizations, specialty food producers, and culinary champions are changing the way we eat and drink—for the better. 74 q&a Corby Kummer: Everyday Sustainability Te celebrated food writer talks about authenticity, a new defnition for local sourcing, and where he hopes the food world will be in 20 years. 94 q&a How a Futurist Deciphers Trends Author, speaker, and consultant Jim Carroll discusses why trends are more complicated than "what's hot or what's not," the lightning speed of consumer infuencers, and why experimentation is necessary to build shopper relationships. COVER: PHOTO: MARK FERRI 97 store tour Bites by the Bay From shops that show of San Francisco's innovative sweets culture to destination dining spots that put the city on the map, here are 10 interesting places to try in the Bay Area. 104 q&a Joyce Goldstein on Resiliency and Revolution Te California food pioneer talks about new menu trends, why tipping needs to go away, and how the state's drought is impacting everything. 10 buyers' picks 29 WINTER 2016 7