Oser Communications Group

GOURMET NEWS DECEMBER 2014 www.gourmetnews.com GENERAL NEWS 6 The Good Food Awards recently an- nounced 206 Finalists for its 2015 awards, representing the best from America's growing movement of talented and so- cially conscious food entrepreneurs. From Louisiana swampflower honey to Georgia pecan oil to Colorado umeboshi, tasty, au- thentic and responsible food is being crafted in every part of the country. This year's 1,462 entries – the highest number yet – exemplify the country's diverse and deep-rooted food traditions. Chosen from amongst the 206 Finalists, 150 Good Food Award Winners will be announced Janu- ary 8, 2015 at a gala in the Palace of Fine Arts in San Francisco. The awards them- selves will be bestowed on each winner by renowned chef and activist Alice Waters, who helped launch the Good Food Awards five years ago. The Good Food Awards finalists emerged from a one-day marathon judging session September 7 in San Francisco at the Impact Hub San Francisco. At the judging, 180 chefs, retailers, food writers, farmers and food crafters sampled entries from the 11 categories of beer, charcuterie, cheese, chocolate, coffee, confections, honey, oils, preserves, pickles and spirits (including new subcategories for cider, kombucha, yogurt, cocktail modifiers and preserved fish). The top taste scorers were further vetted to confirm environmentally sound agriculture, good animal hus- bandry, transparency and fair treatment at all stages of the supply chain. The record number and range of entries reflects the vitality of the Good Food Movement and demonstrates the power of ethical, sus- tainable food to sustain communities and support local economies. "It was not easy to make it onto this list," said Sarah Weiner, co-founder and Executive Director of Seedling Projects, the organization behind the Good Food Awards. "The quality of entries increases every year, and even amongst the highest scoring, nearly two dozen entries didn't quite meet the high bar we set for sustain- ability. The 2015 Finalists are truly the leaders in their fields, epitomizing taste, authenticity and responsible production." The Good Food Awards are proud to an- nounce a new presenting sponsor this year, the Good Food Retailers Collabora- tive. Composed of ten of the country's top independent retailers from Brooklyn to Chicago to Philadelphia to Salt Lake City, the members of the Good Food Retailers Collaborative are united in their commit- ment to supporting America's great food producers both in their own communities and across the country. Joining them is a vibrant group of key supporters, including five-time Premier Sponsors Williams- Sonoma and Bi-Rite Market, as well as Lead Sponsors Dominic Phillips Event Marketing, CUESA, Impact HUB Bay Area, Veritable Vegetable and the San Francisco Ferry Building. The Awards Ceremony on January 8 will be followed by the new Good Food Mercantile on January 9, a first-of-its- kind trade show where past and present winners and finalists will have the op- portunity to exhibit their wares to an an- ticipated 350 industry buyers. The public Good Food Awards Marketplace and Beer & Spirits Garden will be held on Saturday, January 10 at the city's his- toric San Francisco Ferry Building. There, the 150 winners will offer sam- ples and sell their products alongside the hallmark CUESA farmers market, the largest in San Francisco. For a complete list of 2015 Good Food Awards finalists, visit www .goodfoodawards.org. GN Good Food Awards Announce 206 Finalists for 2015 Awards On average, Americans are willing to spend 31 percent more per week on grocery food produced in ways that uphold the princi- ples of corporate social responsibility. This is according to the Conscious Consumer Study issued recently by Gibbs-rbb Strate- gic Communications. "Conscious Consumers are voting with their wallets, creating challenges for food and beverage marketers across their entire supply chain," said Jeffrey R. Graubard, Managing Director of Gibbs-rbb Strategic Communications. "Consumers increas- ingly choose brands aligned with their val- ues while penalizing brands that disappoint them. It's Darwinian – survival of the fittest – and those companies that flourish are able to communicate resonant values con- sistently and transparently." The Conscious Consumer Study was conducted online in August 2014 among 2,010 U.S. adults by Harris Poll on behalf of Gibbs-rbb. According to study results, U.S. households spend an average of $119.30 per week on grocery food, and consumers are willing to pay an additional $37.30 per week, or 31 percent more, on food that is produced in ways that advance the well- being of the planet, humans and safety of food sources. In addition, with price being equal, most Americans say they are likely to switch from a food brand they trusted if they learn that the company was involved in product recalls (77 percent), practices that harm animal welfare (73 percent) or ir- responsible labor practices (72 percent). The study also showed that health, safety and waste reduction are significant consid- erations in decisions to buy food. With price being equal, most U.S. adults con- sider nutritional content (88 percent), food safety (87 percent) or food waste (78 per- cent) as important when making food pur- chases for their households. When it comes to how they learn about the responsible practices of companies, trusted personal contacts, journalists, retailers and food businesses are important sources of in- formation. Most Americans rate word-of- mouth discussions (71 percent), news media (68 percent), content supplied by food retail- ers (66 percent) and content provided directly by food companies (66 percent) as important in their efforts to learn how food companies advance the well-being of the planet, humans and the safety of food sources. More women than men consider the well-being of animals and laborers as essen- tial factors in preserving their trust in food brands. With price being equal, female con- sumers are more apt than their male coun- terparts to say they would be likely to switch from a food brand they trusted if they learned that the company was in- volved in practices that harm animal wel- fare (79 percent vs. 67 percent) and irresponsible labor practices (78 percent vs. 65 percent). In addition, more women than men say workplace conditions and green packaging are key considerations in their food shopping choices. With price being equal, female consumers are more likely than their male counterparts to consider labor practices (72 percent vs. 64 percent) and sustainable packaging (76 percent vs. 69 percent) to be important when making food purchases for their households. Gibbs-rbb provides integrated communi- cations solutions to food, beverage and consumer packaged goods clients, based on a holistic understanding of supply chains and global issues impacting brand loyalty and purchases among consumers. The communications venture specializes in en- gaging Conscious Consumers, a growing market segment of discerning consumers making buying decisions based on factors such as health, sustainability and corporate social responsibility. To obtain a summary of the Conscious Consumer Study, visit the Gibbs-rbb web- site at www.gibbs-rbb.com. GN American Shoppers Willing to Spend 31 Percent More Each Week on Responsibly Produced Food American Companies Well-Represented as Specialty Food Association Exhibits at SIAL Paris Maple syrup from Vermont, ghost chili salsa from Texas and tea-infused chocolate from California produced by members of the Specialty Food Association were sam- pled in the USA Pavilion at SIAL Paris, which took place October 19-23. In total, 13 members of the Association, a not-for- profit trade association for food artisans, importers and entrepreneurs, presented their new and innovative products made in the United States to thousands of interna- tional buyers. This year, SIAL Paris, a major biannual trade event, featured 6,300 ex- hibitors from 105 countries, and hosted more than 150,000 attendees from around the world. "SIAL offers an unmatched opportunity for American food artisans and entrepre- neurs to introduce their products to key in- ternational buyers," said Chris Nemchek, Senior Vice President at Specialty Food As- sociation. "Any food export program should include SIAL Paris." Two American exhibitors were officially recognized for their innovation at the show. Brooklyn Brew Shop and Pereg Gourmet were presented with SIAL Innovation Awards on October 20. The companies were two of just 16 grand prize winners se- lected from 1,700 entries. In addition to Brooklyn Brew Shop and Pereg Gourmet, additional American companies that exhibited at SIAL Paris as part of the Specialty Food Association pavilion included Al Dente Pasta, Al- mondina/YZ Enterprises, Dave's Gourmet, Healthverve Food Manufacturing, Joe Tea & Chips, Miracle Noodle/Strumba Media, Mrs. Renfro's, Sonoma Syrup, The Tea- room, Tonewood and WOW Baking Co. Several other Association members exhib- ited with their own booths in the USA Pavilion, looking to expand their export initiatives. U.S. specialty food sales reached a record high of $88.3 billion in 2013. New twists on classics like ketchup and mustard, and organic snacks are help- ing fuel growth. The Specialty Food Association is a thriving community of food artisans, im- porters and entrepreneurs who bring craft, care and joy to the distinctive foods they produce. Established in 1952 in New York, the not-for-profit trade as- sociation provides its 3,000 members in the United States and abroad the tools, knowledge and connections to champion and nurture their companies in an al- ways-evolving marketplace. The Associ- ation owns and produces the Winter and Summer Fancy Food Shows, and pres- ents the sofi™ Awards honoring excel- lence in specialty food. Learn more at www.specialtyfood.com. GN

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