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GOURMET NEWS AUGUST 2017 www.gourmetnews.com FROM THE EDITOR 4 WWW.GOURMETNEWS.COM PUBLISHER Kimberly Oser SENIOR ASSOCIATE PUBLISHER Jules Denton jules_d@oser.com EDITORIAL DIRECTOR Lorrie Baumann lorrie_b@oser.com SENIOR ASSOCIATE EDITOR Robin Mather robin_m@oser.com ASSOCIATE EDITORS Jeanie Catron jeanie_c@oser.com Micah Cheek micah_c@oser.com Greg Gonzales greg_g@oser.com ART DIRECTOR Yasmine Brown GRAPHIC DESIGNER Jonathan Schieffer CUSTOMER SERVICE MANAGERS Sarah Glenn sarah_g@oser.com Caitlyn McGrath caitlyn_m@oser.com CIRCULATION DIRECTOR Tara Neal tara_n@oser.com CIRCULATION MANAGER Jamie Green jamie_g@oser.com PUBLISHING OFFICE 1877 N. Kolb Road P.O. Box 1056 Tucson, AZ 85715 520.721.1300 Fax 520.721.6300 SUBSCRIBER SERVICES Gourmet News P.O. Box 30520 Tucson, AZ 85751 520.721.1300 G OURMET N EWS ® OSER COMMUNICATIONS GROUP FOUNDER Lee M. Oser MEMBER OF: Periodicals postage paid at Tucson, AZ, and additional mailing office. Gourmet News (ISSN 1052-4630) is published monthly by Oser Communications Group, 1877 North Kolb Road, Tucson, AZ 85715; 520.721.1300. Publisher assumes no responsibility for unsolicited material or prices quoted in newspaper. Contributors are responsible for proper release of pro- prietary classified information. ©2017 by Oser Communications Group. All rights re- served. Reproduction, in whole or in part, without writ- ten permission of the publisher, is expressly prohibited. Back issues, when available, cost $7 each within the past 12 months, $12 each prior to the past 12 months. Back orders must be paid in advance either by check or charged to American Express, Visa, or Master Card. Gourmet News is distributed without charge in North America to qualified professionals in the retail and dis- tribution channels of the specialty foods and hardgoods trade; paid subscriptions cost $65 annually to the U.S. and Canada. All foreign subscriptions cost $150 annu- ally to cover air delivery. All payments must be made in U.S. funds and drawn on a U.S. bank. For subscriber services, including subscription information, call 520.721.1300. POSTMASTER: Send address changes to Gourmet News, 1877 North Kolb Road, Tucson, AZ 85715. On the cover of this month's issue, you can read about some of the good things that specialty and natural foods distrib- utor KeHE is doing in the world, another example among the many we've seen over the past few years as leaders in our industries demonstrate how capitalism can be a vehicle for creating positive change. This is not a particularly new idea – I am still indebted to the Carnegie Li- brary that served me when I was a young- ster with a voracious reading habit that ultimately turned into an unending love af- fair with the English language. But what we're seeing now is a growing sentiment that the practice of directing some of the proceeds of a profitable busi- ness to philanthropy shouldn't be limited to the ultra-rich and that philanthropy is an essential element of a truly healthy business. That's the whole notion behind the B Corp certification. B Corps, KeHE among them, are for-profit companies cer- tified by the nonprofit B Lab to meet stan- dards of social and environmental performance, accountability and trans- parency. There are now more than 2,100 Certified B Corps from 50 countries who are working together to redefine success in business. As an extra blessing for those of us who make our living writing about business, we're also seeing an increasing willingness to talk about these ideas, to take credit for the ways that we are helping to meet the needs of the communities around us, sup- porting employees who volunteer for char- itable activities, finding ways to use what we know how to do for the benefit of oth- ers as well as ourselves. Talking opening about these things is important; it's how we inspire others around us to look for ways to make their own contributions. Compa- nies that are perceived to make positive contributions to societies are likely to at- tract and to keep high-quality employees, and, in addition to promoting healthier, more livable and economically viable com- munities and helping to solve social and environmental issues, these companies also often do better than average on their bot- tom lines. Neilsen data indicates that most consumers are willing to pay more for products that come from companies com- mitted to making a positive social or envi- ronmental impact. As Doug Rauch, the former CEO of Trader Joe's has said: for a business, profits are like air. We have to have air to survive, but we don't get up in the morning think- ing that our business for the day is simply to breathe as much air as possible. Some- thing to think about as we enjoy these last days of summer before we start our final preparations for a healthy and happy holi- day rush. GN — Lorrie Baumann Editorial Director FROM THE EDITOR

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