Consumer Insights
How plant-based food brands are riding the next wave
Plant-based food companies are innovating to ride the next wave.
Results for "farmers%20market"
Food
Sweetening sustainability: Infuse optimism for lasting ESG impact
The Hartman Group outlines a few key ways to give your sustainability strategy its personality back.
Inspiration
Featured Leader: Charlene Harrison, the vice president of operations at CAQH
SmartBrief on Leadership's featured leader is Charlene Harrison, the vice president of operations at CAQH, who tells us about her leadership philosophy.
Sponsored
Pompeian blazes a trail for the olive oil industry with Sustainably Grown Certification
Pompeian is helping set the standard for sustainable olive tree farming and olive oil production by becoming the first Sustainably Grown Certified olive farm and olive oil offering in North America, and currently the only one in the world.
Technology
How ultraviolet light is improving food production and safety
Scientists are increasingly using ultraviolet light to aid in food production and safety from farm to table.
Food
Fostering a sustainable future for wine and beverages – from the field to the glass
Supporting brands that prioritize sustainable farming practices, opting for beverages in more environmentally-friendly packaging and seeking out local producers doing their part are some of the ways bars and restaurants can build a more sustainable beverage program, according to experts from the Culinary Institute of America.
Infrastructure
Buzz Continues to Build Around Community Solar Power
Kacie Peters, senior director of communications at Pivot Energy, explains the momentum community solar is enjoying and some of the headwinds the sector is facing.
Consumer Insights
Health and wellness space is a world of opportunities
How have consumers' attitudes and behaviors about health and wellness changed after 3 years of living in a pandemic?
Infrastructure
Farm-Powered Sustainability with John Hanselman from Vanguard Renewables
Learn how the agriculture sector is becoming more sustainable through the use of anaerobic digesters that take food waste and cow manure and turn it into products like natural gas, fertilizer, bedding for cows and cash for farmers.
Food
What’s the big deal with small-format retail?
Whether it’s to fill a niche in suburban towns, plug into urban markets or meet the needs of college communities, many retailers – from traditional “big-box” to grocers and more – are adjusting their store models by shifting to smaller-format stores that occupy a fraction of the square footage of their traditional store models.
Technology
Automation elevates on-demand foodservice options
Automation is paving the way for appetizing on-demand food options that are miles ahead of traditional vending machines.
Consumer Insights
Seaweed wave: Health, sustainability spur algae’s popularity
Seaweed has been gaining popularity on menus and store shelves over the past few years, but this year could bring a tidal wave of new products and culinary applications as food companies look to cash in on algae’s health and sustainability benefits.
Infrastructure
5 Questions to Ask Before Buying Carbon Emissions Offsets
Blake Lawrence from Cool Effect outlines 5 questions businesses or individuals should ask before buying carbon emissions offsets.
Finance
5 questions to ask before buying carbon offsets
Blake Lawrence from Cool Effect outlines five questions every business leader or organization should ask before buying carbon emissions offsets.
Finance
CFTC’s Mersinger Discusses Regulating During Times Of Uncertainty
CFTC Commissioner Summer Mersinger offers her perspective on topics ranging from crypto and geopolitics to agriculture commodities and renewables.
Food
Q&A: CIA faculty discuss challenges, opportunities facing the culinary industry in 2023
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
Updates
Jose Andres: Learning world languages promotes understanding, empathy for others
Chef and humanitarian Jose Andres addressed ACTFL members from Ukraine, sharing the importance of learning world languages.
Food
How chefs can reclaim the past, craft the future of Black foodways
Chefs discussed how to shape a culinary future that celebrates Black foodways at the Culinary Institute of America's Worlds of Flavor conference.
Technology
Growing up: The catalysts, benefits and challenges of indoor farming
Indoor vertical farms can create a near-perfect environment to grow plants without the use of pesticides and without the traditional weather-related issues traditional farmers face.
Consumer Insights
How inflation is affecting decisions in the produce aisle
Demand for organic produce surged after the start of the pandemic and sales are still strong overall even as inflation drives belt-tightening.
Restaurant and Foodservice
Labor-saving tech, plant-based chicken and eggs among restaurant show’s top trends
Plant-based poultry and egg alternatives, sustainable packaging items and technology tools aimed at reducing labor needs were among the top trends on the show floor at the 2022 National Restaurant Association Show.
Leadership
Teaching teams and colleagues to lead without authority
Art Petty explains the "leading without authority" leadership model and explains how releasing the reins and empowering others can lead to success.
Food
SmartSummit: How chefs and restaurants are working toward a more sustainable food system
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
Food
Local sourcing can alleviate restaurant supply chain struggles
Supply issues are making it difficult for restaurants to stock their kitchens and supply closets. Some operators have found that partnering with local suppliers and distributors can help them avoid some of the weak links in the restaurant supply chain.
Hospitality
Agritourism helps revive travel, hospitality sectors
Global agritourism is on the rise, in part thanks to the pandemic, which has people seeking out more secluded destinations
Brands & Campaigns
Make a splash with unexpected OOH summer campaigns
AdQuick’s Matthew O’Connor details three eye-catching ways to get noticed this summer through out-of-home advertising.
Transportation
How Columbus, Ohio, became such a smart “smart city”
How Columbus, Ohio, became such a smart “smart city
Food Retail
Grocers continue to make e-commerce moves
The pandemic has upended the grocery industry and food retailers large and small are catering to a more digital clientele.
Food
Top 10: High-ranking grocers, restaurant mask guidance, Hershey’s acquisition
Tales of grocers, restaurant mask guidance and Hershey grabbed reader attention this week.
Consumer Insights
Will the future food supply chain reflect pandemic-era changes?
Innovative food companies and delivery platforms took lead roles in the pandemic.
Food
Top 10: School meals, vegan food at Target and Chipotle’s wage increases
School nutrition, new plant-based foods at Target and Chipotle's pay raises made news this week.
Sponsored
How milk nourishes people and planet
Yin Rani, CEO of MilkPEP, discusses some of the sustainability success stories in the US dairy industry and how farmers and processors are working to further reduce their carbon footprint.
Restaurant and Foodservice
Creating plant-forward menus that serve the planet, consumers and the bottom line
Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.
CPG
Is the future of produce all in the genes?
Gene-editing tool Crispr could be responsible for more of what's in consumers' crisper drawers.
Consumer Insights
Datassential: Subscription models shined in 2020, will see further growth
There were few bright spots for restaurants in 2020. The subscription model was one of them.
Food
Top 10: Amazon’s grocery plans, Taco Bell’s digital store model, Honest Co.’s IPO
Read this week's 10 most popular food-and-beverage stories on SmartBrief
Food Retail
Farmers’ markets played a bigger role in feeding America in the pandemic
Farmers' markets around the US became essential sources of fresh, local food during the pandemic.
Consumer Insights
2021 will bring continuing focus on wellness, flexitarian diets, and ways to make dining out safe and memorable
Looking ahead to 2021, many of the food trends predicted by chefs, retail executives and other experts reflect the changing way consumers eat both at and away from home.
Food
Retailers, manufacturers make CBD moves
With interest in the category only growing, where do manufacturers and food retailers stand on CBD-infused products?
Food
How agtech helps mitigate supply chain disruptions
To keep up with the surge in at-home food and beverage consumption, the agriculture industry has utilized tech tools to maintain robust, sustainable supply chains during COVID-19.
Consumer Insights
5 trends taking hold in the dairy industry
From alternative dairy products to new cheese and yogurt options, innovation in the dairy industry is booming.
Restaurant and Foodservice
California’s wine industry weathers a record wildfire season
California's wine industry faced a double whammy in 2020 as a record wildfire season hit amid the pandemic.