Oser Communications Group

GOURMET NEWS DECEMBER 2017 www.gourmetnews.com NEWS & NOTES 8 United Fresh Winter Meeting to Transition to Fresh Start Foundation Annual Conference The United Fresh Start Foundation will be- come the host event in January 2018 for both the association's and foundation's tra- ditional winter leadership meetings. "With the growing importance of the United Fresh Start Foundation's work to increase children's access to fresh pro- duce, we wanted to create a new annual platform focused on the impact we're hav- ing in communities across the country, to recognize our donors and supporters, and to work together to advance this critical mission," said United Fresh Chairman of the Board Susan Reimer-Sifford, General Manager of CC Kitchens for Castellini Companies. The United Fresh Start Foundation An- nual Conference January 16-18 at the Ran- cho Bernardo Inn in San Diego, California, will feature a new half-day program fo- cused on growing access to fresh fruits and vegetables; all of United's traditional volun- teer leadership board, council and commit- tee meetings; the Foundation's annual fundraising golf tournament, a new silent/live auction, and the organization's annual gala dinner recognizing the recipi- ent of United's 2018 Lifetime Achievement Award. "As Chairman of the Foundation's Board of Trustees, I'm excited to add this third leg to United Fresh events through the year – complementing United's Wash- ington Conference focused on public pol- icy issues, and the Annual Convention and Expos focused on expanding the fresh foods marketplace and technology innovations," said Phil Muir, President and CEO, Muir Copper Canyon Farms. "This annual platform will bring the in- dustry together to focus on how we can fundamentally change the way the next generation connects with fresh produce from their earliest years to become life- long consumers," he said. In order to maximize participation in the conference and gala dinner, registration for the entire event is open to all United Fresh members for a modest $200, with a non- member rate of $400. Participation in the United Fresh Start Foundation Golf Tour- nament is set at $300 per player. "I can't think of a more important cause to support, nor a nicer place to be than San Diego in January," said Reimer-Sifford. "We invite members from across the industry as well as all of our volunteer leaders to join us for a little fun-in-the-sun to support a great cause!" Registration for all events is now open. GN Farmstead Launches First Free, 30-Minute Grocery Pickup Hub in San Francisco Farmstead, the new AI-powered digital micro-grocer that sources and delivers fresh food from farm-to-fridge in 60 minutes, has just launched a new 30-minute express pickup service at strategically placed micro-hubs in San Francisco and San Mateo. The new service puts Farmstead on par with the largest incumbent players in the rapidly expanding online grocery deliv- ery space, many of whom do not yet offer online order and pick-up services in San Francisco. "At a time when the tech sector is try- ing to figure out what the future of gro- cery shopping will be, we are rolling out a new digital grocer that solves for con- venience, food waste, and geographic density," said Farmstead CEO and co- Founder Pradeep Elankumaran. "Our suburban customers requested a free rapid pickup option from their nearby Farmstead hub to help them replace time- consuming last-minute trips to the super- market — we're thrilled to bring them this carefully designed, compelling new experience." With Farmstead's new express pickup service, groceries are ready for pick-up within 30 minutes of placing an online order. When customers arrive at the pick- up location they can tap an "I'm here" but- ton on their phone, and a Farmstead em- ployee will place the custom packed grocery order in the car. "The addition of Express Pickup to Farmstead's fulfillment model makes it pos- sible to launch lightweight, software-de- fined hubs anywhere in the US to quickly and easily meet consumer demand, fitting in seamlessly with their existing grocery habits," said Farmstead Product Manager Jennelle Nystrom. Offering express pickup service for the first time in San Francisco is the latest step toward Farmstead's goal of fundamentally reinventing the $670 billion grocery sector. By using artificial intelligence technology to optimize the sourcing and distribution of food from farms to customers, Farm- stead's fulfillment model is specifically de- signed to reduce food waste in the grocery industry while saving customers time and money. Founded just 12 months ago, Farm- stead has completed over 17,000 deliver- ies to thousands of Bay Area customers, and has raised $2.8 million in seed fund- ing from Resolute Ventures, Social Capi- tal, Y Combinator, and Joe Montana's Liquid 2 Ventures. GN Cumberland Farms Raises More Than $56K To Help Those Affected By Hurricanes Cumberland Farms' recent fundraiser to sup- port communities affected by Hurricane Har- vey and Hurricane Irma raised more than $56,000 for the American Red Cross. During the fundraiser, which ran from September 18 through September 24, 10 cents from every fountain or frozen Chill Zone beverage pur- chased at Cumberland Farms' nearly 600 re- tail locations was donated directly to the American Red Cross. The donations will be split equally to enable the Red Cross to pre- pare for, respond to, and help communities recover from the two disasters. "We are honored to be able to help pro- vide aid to the communities that have been greatly devastated by these catastrophic hurricanes," said Ari Haseotes, CEO of Cumberland Farms. "We are grateful to our customers who have supported the fundraiser, as well as our team members in Florida, who helped us reopen 100 percent of our stores in only four days after Hurri- cane Irma struck." According to the American Red Cross, more than 195,000 homes across Florida were estimated as either destroyed or se- verely damaged after Hurricane Irma struck. The Red Cross is continuing to work to pro- vide shelter, food, relief supplies, health services and emotional support for those who have been affected by the disaster. As of October 9, the non-profit has also author- ized payment of $400 to more than 477,000 households severely affected by Hurricane Harvey alone, which is more than $190 mil- lion in direct financial assistance. GN Institute of Culinary Education to Open Branch Campus in LA The Institute of Culinary Education is planning to open a second location near downtown Los Angeles, California, after 42 years in New York City. ICE will bring to southern California its award-winning education model, which includes a highly developed curriculum, student focus, strong externship and job place- ment record, as well as a deep connection to the local culinary and hospitality in- dustries. As ICE launches in LA, the school's ini- tial focus will be six- to 13-month career diploma programs in culinary arts, pastry and baking and restaurant and culinary management. A hotel and hospitality man- agement program will be added later in 2018. "Los Angeles is an ideal next step for ICE, as it has the confluence of food cul- ture, diversity, job opportunities and a na- tionally recognized, vibrant culinary community that ICE can support and grow just as we have in New York City," said Rick Smilow, ICE's President and CEO. "ICE will provide a new option for ambitious and creative students who want to start or change careers, advance in the culinary and hospitality industries or are cost- and time- conscious in their ap- proach to education." ICE took over a portion of the lease pre- viously occupied by the former Le Cordon Bleu Pasadena location, which is already equipped with the necessary infrastructure to build a culinary school. ICE will update the school to reflect the brand standards of its flagship New York campus opened in 2015. Renovations will begin in early 2018, and ICE anticipates opening and com- mencing teaching in the first half of the year. "I was thrilled to learn that the Institute of Culinary Education is expanding and opening its second location in Los Ange- les," said Wolfgang Puck, Chef and Restau- rateur. "LA is a hub of culinary innovation, and having a culinary school of ICE's cal- iber in this market will only enhance the city's standing as a major culinary center in the United States." "California has always been a trend- setter when it comes to the culinary arts," said Panorea Avdis, Director, Gov- ernor's Office of Business and Economic Development. "ICE's new LA campus will ensure future generations of top chefs are pushing the boundaries of our state's long-established variety of cuisines and locally sourced ingredients, which gives us that added advantage as a global destination for adventure seek- ers, business travelers and entrepre- neurs, alike." GN

• Cover