Oser Communications Group

Gourmet News March 2016

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BY LORRIE BAUMANN The U.S. doesn't have a short- age of food or a shortage of food assistance programs. De- spite that, in 2014, 5.6 percent of American households – that's about 7 million house- holds – had experienced hunger in the past year, for an average of about seven months, according to a new report from the National Commission on Hunger titled "Freedom from Hunger: An Achievable Goal for the United States of Amer- ica." The commission was cre- ated by Congress to recommend ways to use exist- ing USDA funds to combat do- mestic hunger and food BY GREG GONZALES One of several antagonists in the 1995 comedy "Tommy Boy," Ray Zalinsky, goes from trusted face to villain in one telling line: "Truth is, I make car parts for the American working man because I'm a hell of a salesman and he doesn't know any better." B Corpora- tions are the antithesis to that attitude. The certification is a stamp of approval for compa- nies that pass rigorous stan- dards of environmental impact, social missions, corporate transparency and employee sat- isfaction. Profit Not the Only Motive for B Corporations Continued on PAGE 9 Continued on PAGE 8 "If you're not measuring im- pact in business, you're already behind," said Katie Holcomb, B Lab's Director of Communica- tions. "It's become a more main- stream idea, and we've been painted as the next big thing." Since 2006, more than 1500 businesses in 22 countries have been certified as B Corporations by B Lab, which certifies each and every B Corp. B Lab's com- munity sees business as a force for good, and the future of busi- ness, said Holcomb. She also said the approval process is sim- ple, but thorough. The B Corp qualification process begins with a 150-ques- tion assessment. A passing score is 80 out of 200, and companies can work to improve the score, which is listed online. B Lab es- timates that the questionnaire takes 90 minutes to complete, though some B Corp members joked that it's closer to 90 hours. "You really have to prove what you're saying," said Dana Ginsberg, Director of Marketing at Bare Snacks, a B Corp since 2013. She added that the assess- ment is rigorous and detailed, and that qualifying companies must back up their statements with documentation. It's essen- tially an audit that proves the company's claims are legit, and that there's nothing to hide. There's also a phone interview that applicants must complete. Prospective B Corps must also prove that they take care of employees. Ethical Bean's Sales and Marketing person, Lauren Archibald, has worked for two B Corps, and said she considers B Lab as much a resource for companies as for job seekers. "When you're coming in to work for a B Corp, you know A Salmon Called Frankenfish Commission Recommends Solutions for Hunger insecurity. Hunger in the United States isn't a result of famine; it comes from many factors that mean that, while there's food avail- able, many people can't afford enough of it. The percent of households facing hunger rose from 4.1 percent in 2007, before the Great Recession, to 5.4 per- cent in 2010, and it's been hold- ing steady around 5.6 percent ever since, despite six years of economic recovery. Some of that's because not enough Americans are working or are underemployed. Labor force participation has been de- clining since its peak in 2000, which means that many people who could work aren't doing so. Structural changes in the Amer- ican economy, away from man- ufacturing and toward more service jobs, have meant that there are fewer job opportuni- ties for people who don't have a college education. If you gradu- ated from high school and went right to work, you're more likely to hold a job that pays low wages and is part-time, un- stable or seasonal. The job may not have much opportunity for career advancement and may not offer benefits such as sick leave and family leave. These jobs are also associated with major income instability, and these are the kinds of condi- BY GREG GONZALES Consumers aren't lone wanderers seeking sustenance and flavor in supermarket wastelands full of bland junk. Just look at the list of products at this year's Natural Products Expo West to see why. Those attending have the chance to sample some of the best in nat- ural products, with exhibitors de- buting tasty, affordable and nutrition-packed products that fit every diet. In addition to product launches, attendees will have a chance to attend educational ses- Continued on PAGE 10 Natural by Every Name at 2016 Expo West sions about the industry. Author and consumer strategist Martha Rogers will be speaking on consumer influence Thursday, March 10, to help company teams cultivate and maintain a reputa- tion as a trustworthy brand. At- tendees can also turn on, tune in and chill out in the morning at a yoga session on the Grand Plaza before hitting the show floor. Bust some myths about organic and learn how "Organic Will Feed the World" on March 9 in the Mar- riott Grand Ballroom. "The Busi- ness Case for Going Organic" ses- sion will answer questions any- one has about making the switch for their business, too, on March 10 in Grand Ballroom F. And on the very definition of natural, Jason Sapsin, former Associate Chief of Counsel to the FDA, will be speaking about public com- mentary to the FDA, on March 9 in Marriott Grand Ballroom G/H. On the show floor, Shire City Herbals will exhibit the powerful Fire Cider brand. They'll be intro- BY MICAH CHEEK The Food and Drug Administra- tion has approved the sale of ge- netically modified salmon in the US, sparking conflict in seafood circles and setting a new prece- dent for genetically modified foods in the US market. Aqua Bounty, the company producing salmon modified to grow at a faster rate, was approved to sell their product, AquAdvantage Salmon, after data from their or- ganization was analyzed along with data from other peer re- viewed sources, determining that the health and environmental risks to the fish's production are low, and that the genetically mod- ified salmon is not nutritionally different than its conventionally- bred alternative. Various environmental groups and seafood organizations have spoken out against the FDA's de- cision, contending that the ani- mal has the potential to cause serious damage if it escaped into the wild. Concerns over environ- mental damage and risks to human health have vocalized consumers and pushed many re- tailers to publicly announce their refusal to sell Aqua Bounty's salmon. Aqua Bounty has de- clined an interview request for this story. VOLUME 81, NUMBER 3 MARCH 2016 n $7.00 SUPPLEMENT n Winter Fancy Food Wrap-Up PAGE 17 RETAILER NEWS n Gelson's Market to Build New Location PAGE 12 SUPPLIER BUSINESS n GranyOats Granolas PAGE 14 SMALL ELECTRICS n Smart Solutions for Savvy Shoppers PAGE 26 SMORGASBORD n Cheesemakers Guild PAGE 27 News & Notes.................................6 Ad Index .......................................27 Show Calendar .............................27 www.gourmetnews.com HOT PRODUCTS: Blue Crab Bay SEE PAGE 25 SPECIAL FEATURE: Oils & Vinegars SEE PAGE 15 G OURMET N EWS T H E B U S I N E S S N E W S P A P E R F O R T H E G O U R M E T I N D U S T R Y ® RETAILER PROFILE: Fruit Center Marketplace SEE PAGE 13 Continued on PAGE 8

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