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/769179
New Webinars and Conference Calls on Demand Today's Specialty Food Consumer 2016 Each year, the Specialty Food Association and Mintel International release a research report that details the categories of food that specialty food consumers buy the most, and provides insight into why they make those purchases. In this 60-minute webinar, David Lockwood from Mintel and Denise Purcell, head of content for SFA, break down the research to give business owners the infor- mation they need to succeed. Conference Call: Complying with the Food Safety Modernization Act: The Role of Co-Packers Ron Tanner, SFA vice president of philanthropy, gov- ernment, and industry relations, and Marsha Echols, SFA legal counsel, speak about the intricacies of the food safety laws and how they impact co-packers. The SFA has also created a new resource guide entitled "Working with a Co-Packer," available in the Knowledge Center, where manufacturers share their insights on how to use co-packing services well and how to create a profitable, strategic relationship for both parties. How to Succeed at the Winter Fancy Food Show Hosted by SFA Director of Member Relations Leslie Hutchings, this webinar features three Association members discussing everything that first-time exhibitors—or those in need of a refresher— need to know to get ready for the Fancy Food Show. Participating members include Sarah Lanphier of Nuts about Granola, Ilan Stern of Brooklyn Chamber of Commerce and Brooklyn Goes Global, and Nathaniel Cates of The Wine RayZyn Company. association news Embrace Hunger Relief Week: How the West Won T he fifth celebration of Embrace Hunger Relief Week took place during the last week of September, acknowledging the continued generosity of Specialty Food Association members who tackle hunger in their hometowns. For the first time, the country was divided down the Mississippi River and the West Coast was pitted against the East Coast in a competition to see who could donate and volunteer more. The winner was decided based on the weight of food donated and the hours spent volunteering. After several hours and days of hard work by SFA members, it was the West that came away with a big win. Members from around the country did everything from donate kitchen utensils and pallets of product to food pantries, to volunteer at local food banks. Members truly embraced hunger relief, with donations topping 100,000 pounds and 50 hours. During Embrace Hunger Relief Week, Specialty Food Association employees had an opportunity to volunteer with one of the Specialty Food Foundation's grant recipients—America's Grow-a-Row—in New Jersey as they gleaned fallen apples from Longmeadow Farms. The apples were perfectly good to eat and would go to help feed people in need instead of rotting on the ground. With the help of 12 employees over three hours, close to 5,000 servings of apples were picked, equaling 2,000 pounds of fruit for donation. As for the future, 2017 will be the first year of Embrace Hunger Relief Month, to take place in April and September. In addition, the Specialty Food Foundation encourages members to donate any product remaining at the end of the Winter Fancy Food Show. This year, the Specialty Food Foundation is working with Feed the Hungry to get the surplus exhibitor samples to food banks and soup kitchens after the show. Visit specialtyfood.com Knowledge Center to download. SFA Staff Member participants 102 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com