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  • Foam Fiasco - Food and Drink International
    transport and they cannot be cleaned for recycling and the hinge lid container alternatives all have a higher lifetime energy and material content than foam Braddon says The de Blasio Administration consulted with corporations including Dart Container Corp the source for the above statistic on polystyrene foodservice packaging in the wastestream as well as nonprofits vendors stakeholders and the New York Department of Sanitation to determine the product cannot be recycled which led to the ban By removing 30 000 tons of expanded polystyrene waste from our landfills streets and waterways this announcement is a major step towards our goal of a greener greater New York City de Blasio says A Recycling Reality What many people however are unwilling to admit is that litter is a people issue not a product issue according to Dart Container Corp The company goes on to state that many websites studies and organizations dedicated to studying and solving litter problems agree that the product should not be blamed Condemning a product and removing it from use simply because of its potential to become litter is an unrealistic approach to the problem So is this really a product problem or is it a people problem A possible solution to continuing to allow the use of foam products in New York City could have been to create a recycling program for polystyrene ESP waste and to educate people on it The street or waterways do not count as responsible receptacles but I guess it is the product s fault for winding up there The ESP Industry Alliance says that many people are not aware polystyrene packaging is recyclable and that it is already being recycled by businesses and consumers throughout the United States Its Recycling Rate Study reports that more than 125 million pounds of ESP

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1653-foam-fiasco (2016-04-27)
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  • Intellectual Property - Food and Drink International
    unrelated to the goods or services being sold under the mark An example is Apple which is generic for a type of fruit but an arbitrary mark for computers In the middle of the spectrum of distinctiveness are suggestive marks those that suggest a quality or characteristic of the goods but require some imagination thought or perception to reach a conclusion as to their nature For example Chicken of the Sea for canned tuna fits this category Since consumers do not initially associate arbitrary or fanciful marks with a particular product or its source an investment in marketing resources to create brand awareness is required Suggestive marks while not as legally strong as arbitrary or fanciful marks do enjoy the inherent marketing advantage of connecting a mark to a particular product And without significant effort over a substantial amount of time the weakest merely descriptive marks are incapable of serving a trademark function at all Being mindful about where a candidate brand falls on the Clear Your Name Once a brand name is selected and before it is actually adopted you would be wise to seek the advice of IP counsel for a clearance opinion to minimize the risk of pursuing a course that may infringe another s rights Nothing is more of a buzz kill following a successful product launch than a cease and desist letter from a competitor with a similar brand name Register at the USPTO Although common law trademark rights provide some level of protection significant benefits follow from a formal registration of brands as trademarks at the United States Patent and Trademark Office USPTO Among the many benefits that registration provides is the nationwide exclusive right to use the mark Registration also helps protect against abuse in social media and in search engine advertising in

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1652-intellectual-property (2016-04-27)
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  • NRA Show 2015 - Food and Drink International
    from his latest cookbook More Mexican Everyday Bayless is a winner of Bravo s Top Chef Masters and the winner of multiple James Beard awards He has authored seven cookbooks and is the chef and owner of Frontera Grill Topolobampo XOCO and Tortas Frontera More Mexican Everyday is about making home cooks less dependent on recipes and being more confident in the kitchen Bayless says he thinks confidence has become more important and home cooks need someone to show them how and that they can cook simple and satisfying food I am really hoping to reach a broader audience of home cooks he says It seems like we have more access to ingredients than ever before but we don t always know what to do with them I want to be a trusted guide Executive Chef Barton Seaver hits the stage May 18 showcasing domestic aquaculture products including Sunburst Trout Farm s trout oysters mussels salmon and sea greens He is the host of the National Geographic web series Cook Wise and the director of the healthy and sustainable food program at the Center for Health and Global Environment at Harvard The United States imports about 90 percent of the seafood its people consume and aquaculture can help decrease the country s dependence on these imports while increasing our national food security Seaver says In addition to the well known health benefits of a diet rich in seafood domestic aquaculture benefits us in many other ways providing jobs for hardworking Americans in an industry capable of expanding exponentially he adds During his showcase Seaver hopes to highlight the significance and versatility of domestic aquaculture products He will be using North Carolina based Sunburst Trout Farms as an example to support his discussion I hope to inspire and reintroduce products that

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1651-nra-show-2015 (2016-04-27)
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  • Menu Labeling - Food and Drink International
    standard menu item on menus and menu boards and on signs adjacent to standard menu items that are self serve or on display Businesses should note that FDA s concept of a menu is not limited to traditional menus and menu boards and potentially spans a broad range of other formats Menus and menu boards are defined as primary writings of the business from which a consumer makes an order which includes anything that shows the name and price of the menu item and can be used to place an order But as FDA reiterated in a recent webcast on the final rule the rule does not require covered establishments to create a new menu or menu board if one does not already exist at the establishment Covered establishments must also post two prescribed statements on menus and menu boards a statement regarding daily caloric intake and a statement regarding the availability of additional nutrition information In addition businesses must maintain detailed written nutrition information for standard menu items including total calories calories from fat total fat saturated fat trans fat cholesterol sodium total carbohydrates fiber sugars and protein This information must be made available to consumers upon request FDA allows flexibility in how an establishment provides this information it can be in a booklet for example so long as it is available to the consumer on the premises Labeling Menu Items While FDA significantly broadened the types of establishments that are covered by the rule it narrowed the types of food that will require labeling The labeling requirements apply to standard menu items offered for sale in the establishment Standard menu item means a restaurant type food that is routinely included on a menu or menu board or routinely offered as a self service food or food on display Specific calorie labeling requirements apply to combination meals multiple serving menu items and menu items offered in different flavors or varieties as well as items on display or available for self service e g salad bars bakery items or self serve fountain beverages One surprising departure from the proposed rule is that the final rule covers beer wine and mixed drinks that are standard menu items But beer or bottles of liquor behind a bar or mixed drinks ordered from the bar that do not appear on a menu or menu board are not covered Other menu items excluded from the labeling requirements include condiments unless listed on the menu daily specials temporary menu items less than 60 days in a calendar year custom orders and food offered for sale for less than 90 consecutive days as part of a market test Certain foods that are eaten over several eating occasions such as whole cakes or loaves of bread as well as foods that are not self serve and intended for more than one person to eat or that require additional preparation before consuming such as deli salads sold by weight and deli meats are also not covered because they

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1650-menu-labeling (2016-04-27)
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  • FMI Connect - Food and Drink International
    and the topic of her keynote speech is trends in the industry FMI conducts an annual trend survey that asks baseline questions about new trends consumer behaviors and shopping behaviors We highlight what is new and different and what are the things retailers need to be aware of and do to meet the demands and needs of the consumer she adds Leadership Education Unique to FMI Connect this year is its Future Leaders program which will be held in conjunction with the trade show Bringing even greater value to the Future Leaders experience registrants for Future Leaders will have full and complete access to all FMI Connect offerings Future Leaders will fulfill a need in the industry to create leadership skills and develop those skills among up and coming individuals to prepare them to lead in the future There is nothing more important than to be able to serve as a role model to enhance leadership skills and help everyone you come into contact with to be better Sarasin notes Future Leaders not only benefits those individuals looking to enter a leadership role but it is also a benefit for those already in those positions to sharpen their skills and become better leaders The Future Leaders program will offer education sessions on self development operational oversight and people management skills We want to help companies in the food industry develop their people and make sure they are prepared for the future Sarasin says The leadership skills that come from Future Leaders along with programming on trends and outside factors that influence the way companies function is an effective combination in developing skill sets Table Talks One of the perks of FMI Connect for retailers is meeting new vendors Industry leaders have always had the option to walk the exhibit floor

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1649-fmi-connect (2016-04-27)
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  • Sustainable Practices - Food and Drink International
    understand the importance and rewards of instituting a sustainability program you re ready to take the next steps 1 Do your due diligence It may seem counterintuitive but if your company has not yet adopted a sustainability strategy or implemented any practices don t start yet Instead talk to your accounting firm and work with them to find out what tax and governmental incentives and plans might be available to you It is important to do this before taking any action on your own because in many cases federal governmental aid decreases as a company s demonstrated sustainability practices increase Also see if there are opportunities to partner with a nongovernmental organization to certify your products or get access to knowledge that you don t have For example you can certify certain raw materials by Fairtrade International to bolster the company s credibility and get a step closer to a more sustainable supply chain 2 Go to the source Just as you scrutinize your incentive and investment potentials you must also do a deep dive into your company s relationships with key partners and stakeholders In particular it is very important to delve into the practices and products throughout your supply chain No one can be sustainable on an island It is essential to scour the entire supply chain looking for any problems More and more companies are realizing that they ve got to do this WalMart and The Home Depot for example now send out practice questionnaires to suppliers throughout the entire supply chain 3 Create a baseline As you study the links on your supply chain take a baseline reading of your own company to see where you are starting from in terms of sustainability Real metrics exist to measure how your business is improving in sustainability so

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1585-sustainable-practices (2016-04-27)
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  • Social Media - Food and Drink International
    same contest in the same ways with slightly tweaked features Sure it will generate engagement and sell some product but social media is constantly shifting and evolving There are new platforms being embraced by your brand s target audience platforms that allow them to shine and be creative or maybe just be heard in a different way Your social media manager wants to take what your brand has learned from all its successes and really stretch those muscles The results might not be as big at least not right away but it could lead to something with even greater reach and engagement down the road Failure is an option What if it doesn t work Remember your concerns that social media is here today gone tomorrow It is that very nature that makes failure tolerable when it comes to social media marketing A lackluster or low performing promotion won t sink your brand in social media a few clicks of the Hide button and it is time to move on to the next project If you have a good social media manager their response to a failure will be What did we learn from this and how can we use that lesson for our next endeavor Knowledge is power even in the age of social media Have a mission The word mission has a heavy connotation with some brands conjuring thoughts of philanthropy and sainthood but social media managers love hearing the word To a social media manager the word means purpose Purpose is the magic ingredient for consistent thoughtful and effective social media content In a discipline where it seems that volume trumps everything else mission is the common thread that ties content together When things go wrong it sometimes looks worse than it really is As vigilant content managers the clients and agency partners are able to see every engagement transaction happening between the brand and their audience within social media Occasionally there is a swell of negative chatter within a community and it is not long before all responsible parties are swept up with the impression that there is a true crisis at hand Sometimes it truly does develop into a crisis but most of the time it is just a small fraction of the activity happening within your brand s network Posts shared on a brand s wall for instance are not seen widely by the brand s whole social community only the poster s community The appearance of multiple negative posts in the stream of your brand s content management and monitoring tool in a short time frame can make it look worse than it really is Be flexible The only thing that appears to have a shorter life span than social content is the platforms where that content is shared Even the most heavily utilized social platforms change their features and functionality regularly not to mention how and when your brand s content is seen by your community The best defense within this constantly

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1584-social-media (2016-04-27)
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  • Smells Matter - Food and Drink International
    in restaurants trash rooms and other trash storage areas kitchens food cases and general food store areas basically anywhere that odors are produced or customers can come in contact with them These ions perform many functions including reducing bacteria and germs Bacteria can often be odorous and can lead to contaminated food Clean air systems using bipolar ions attack and kill bacteria reducing odors and preserving freshness in food Many gases can also lead to odors and deterioration of food Ethylene gas which is produced by many fruits and vegetables will increase mold growth and spoilage of produce This gas also has an unpleasant odor Bipolar ions are very effective at breaking down ethylene eliminating the odors and also improving the shelf life of produce as less saturation of ethylene gas will forestall the spoilage process The food establishment may also be victim to odors beyond its control that affect the customer s experience The building could be located in an area where odors reside in the outside air caused by a nearby industrial facility a busy highway a waste water facility etc In these cases the bipolar ion systems are quite effective as they can integrate with the building s heating and cooling systems to supply ions with the conditioned air to inside spaces and reduce contaminants providing cleaner fresher odor free air and enhancing the dining experience Gaming casinos such as Hard Rock Casino Stations Casinos and Wynn have used these systems to reduce odors such as smoking in their gaming areas and also in the restaurants within the casino to provide an odor free environment Staying Healthy Another fact in any restaurant supermarket or other food establishment is the need for staff Food service establishments need a high ratio of staff to customers to ensure a pleasant

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1583-smells-matter (2016-04-27)
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