Meat + Poultry - July 2005 - 75
SUSTAINABILIT Y
FSI INSIGHTS
CRABTREE FARMS
where food comes from. "We encourage
people to look close to them for local
food, even if it isn't organic," Firebaugh says.
Farmer's markets and communitysupported agriculture are important
ways of getting consumers closer to producers. "As a chef, to the extent it's
feasible, I buy local ingredients from a
network of local farms," Friese says. "I
think it's important to know where food
came from. It's spiritually rewarding to
know the farmer who raised the food, to
shake his hand."
That's part of the mission of encouraging people to be more thoughtful
about how they eat.
"Slow Food incorporates
the concepts of whole
and organic foods, but
we focus on the concept
that food needs to be
more central in our
lives," says Matt Jones,
leader of Slow Food Denver. "To prepare it slowly
and traditionally and to
share with family and
friends enhances the quality of life."
At Slow Food dinners in Denver,
sustainable producers are brought in to
speak; sometimes the group tours a
producer's farm. "We are witnessing the
disappearance of the family farm," Jones
says. "Slow Food is dedicated to reestablishing that. We work to support small,
independent farms."
That support applies on a worldwide level. Globalization of food, ideally,
should not result in homogenization, or
a McDonald's in Rome, but in recognition
and respect for different food communities around the globe. Ecuadorian
chocolate was served at a recent Slow
Food USA event. "It's not a value-added
product, but a very special, unique, endangered product that could disappear,"
Firebaugh says. "And we want to draw
awareness to it."
By Suzanne B. Bopp
Food Systems Insider
14 FSI
FOOD SYSTEMS
ınsıder
JULY 2005
FSI TRENDS
HISPANIC PRODUCTS
■ A survey of 500 retailers found that 58 percent
of supermarket operators
are expanding their Hispanic product offerings
and introducing new
products designed for
that population. Market
research also reveals that
Hispanic convenience
foods grew 103 percent
from 1999 to 2004.
LABEL APPEAL
■ A University of
California-Santa Cruz
survey asked respondents
to rank five potential
eco-labels. Thirty percent
found a "humane" ecolabel most appealing,
followed by locally grown
(22 percent), living wage
(16.5 percent), U.S. grown
(5.9 percent) and smallscale (5.2 percent).
AIR-CHILLED
■ Volume of MBA
Poultry's air-chilled Smart
Chicken rose to 14 million
chickens per year from
fewer than 2 million in
2002, evidence that
consumers are paying
attention to alternative
processing methods.
Natural foodservice
trends
■ Panera Bread has announced that it is
now serving all-natural chicken in more
than 700 of its bakery-cafes across the
country. This year, Panera will purchase
up to 7 million pounds of white-meat
chicken that is raised "in low-stress environments on all-natural, antibiotic-free
and vegetarian diets." One of its suppliers
added 17 farms with 33 grow-out
buildings in the past year to raise more
than 1 million additional chickens annually, a capacity necessary for Panera's
increased needs. National chain restaurants such as Panera and Chipotle, which
offers all-natural pork, are impacting the
natural-meats market in a huge way.
Watch for this trend to continue.
Valuing your
customers' ideals
■ Coleman Natural Foods, a major
U.S. natural-meat company, has launched
a 10-year conservation program to
restore forests. The Coleman
Eco-Project 2015 has committed to planting 1 million
trees and is challenging
companies and individuals
to help plant 9 million more.
The U.S. Forest Service, a
partner in the project, will
match each tree planted by
Coleman, its retailers and customers, for
a total of 20 million trees. Education and
training programs to protect 100 million
acres of working farms and ranches are
also part of the project.
Meat + Poultry - July 2005
Table of Contents for the Digital Edition of Meat + Poultry - July 2005
Contents
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