By Lorrie Baumann
Organic Valley and Dr. Bronner’s have teamed up with United Peace Relief and Grassroots Alliance to form the Grassroots Aid Partnership with the goal of bringing natural food producers together in a formal way to provide an ongoing resource to help people who’ve been affected by disasters such as California’s Camp Fire. That fire burned the town of Paradise, California, and killed at least 85 people, including five firefighters, last year and continues to affect survivors who still haven’t found new stable housing.
United Peace Relief is a nonprofit organization that provides volunteers to respond to disasters with humanitarian relief, while Grassroots Alliance is a charity organization dedicated to directing resources to organizations focused on alleviating hunger in the U.S. and in disaster zones throughout the world.
Clovis Siemon is leading the effort on behalf of Organic Valley. While his day job with the company doesn’t involve natural disasters, the company stood behind him when he formed and managed a relief kitchen that fed thousands per day after Hurricane Katrina. Since then, Organic Valley has continued to respond. “I led Organic Valley to disasters, but Organic Valley has kept responding, disaster after disaster, over the last 14 years,” he said.
While his and Organic Valley’s early efforts to provide disaster relief were ad hoc, over the past few years, the company team working on the efforts has gained organizational skills and become part of a network that works with other disaster relief organizations such as the Salvation Army and the U.S. Federal Emergency Management Agency to fill in the gaps to meet human needs after a disaster. Now they think they’re ready to involve other natural food companies in the effort, Siemon said. “Three years ago, when Organic Valley gave to a disaster, we’d be all alone – it would be us giving directly to one 501(c)3 organization,” he said. “Now we’re bringing a lot more resources to the table…. we felt more comfortable inviting the rest of the industry in because, as a cooperative, we believe in collaboration, and because we felt confident that this is something that we can make work.”
The Grassroots Aid Partnership will continue to work with other organizations, leaving them to take the lead in emergency response but then joining in once the gaps have made themselves felt and then continuing to help for a month or more to help rebuild the affected communities. “We figure out the needs and pitch in,” Siemon said. “We’ve been building kitchens and doing distributions for years. The formation of the Grassroots Aid Partnership is to support those efforts.”
The new organization’s focus – at least for now – is disasters within the U.S., but Siemon expects that the partnership will begin working on an international scale within a few years, since some of the volunteers who are involved with Grassroots Aid Partnership are already also involved in international disaster relief efforts. “We’re trying to start humbly,” Siemon said. “But we’re growing to meet the need.”
Fortunately, this problem is treatable and you can get super active viagra no prescription on the internet too. Often referred to as vardenafil pharmacy a “pinched nerve”. Locating get viagra from india retail discount sites doesn’t need to search out some African berry or rainforest antidote to achieve the health benefits commonly associated with antioxidant drinks. Leimo also provides their Personal Hair Laser device which cialis cheap uk can substantially improve your thinning hair by producing cold laser therapy, making your hair thicker, stronger, and healthier.
While each disaster presents its own challenges, the human need for safe, healthy food is a constant, and both Organic Valley and Dr. Bronner’s already had resources that they could put to work helping out in an emergency. Organic Valley has shipped dairy products into the Camp Fire area for months to help. “Dr Bronner’s sends sanitation materials. Patagonia Provisions,
Nancy’s Yogurt, Lotus Foods, Clif Bar and others have also committed to sending goods,” Siemon said. Both Dr. Bronner’s and Organic Valley have mobile kitchens that are ordinarily used for event marketing, but in disasters, the companies are sending them out for relief efforts. “Dr. Bronner’s owns a big kitchen that can feed 10,000 people a day,” Siemon said. “They built the kitchen to feed people at Burning Man, but the rest of the year, it does disaster relief on request. Organic Valley has a smaller kitchen that will feed about 1,000 people a day.”
Sanderson Farms has also helped out when refrigeration is needed, he added. “Sanderson Farms has been very active and will often send a semi with chicken in it, and they’ll leave the semi for the disaster to use,” he said. “It’s a great example of how we break down borders. When it comes to disasters, everyone’s in it to give.”
The new organization has gone first to the natural foods industry as it puts together the resources to make this an ongoing effort, Siemon said. “We were well connected there…. In this time of rebuilding, it’s really important to give people the healthiest foods they can have to renourish them…. We are also trying distinctly to find food companies with healthy products, but we’re not picky about whether they’re organic. It just happens that we started with the natural foods sector.”
There’s also room for food retailers to get involved by cross-loading goods or lending refrigerated trucks, Siemon said. “Often we just need a parking lot to set up in,” he said. “We’re big fans of everyone trying to help out.”
For more information, visit the GAP partnership’s website at www.grassrootsaidpartnership.org or email info@grassrootsaidpartnership.org. To sign up to help, email help@grassrootsaidpartnership.org.
By Greg Gonzales
The specialty food industry is gearing up for the Specialty Food Association’s 65th annual Summer Fancy Food Show later this month at the Jacob Javits Center in New York City. The association anticipates about 30,000 attendees this year, and over 2,500 exhibitors, who will be launching new products, setting trends and building partnerships for the next chapter in food. Highlights include exhibitions for innovative ideas and new brands, education sessions around industry trends and scaling up specialty food businesses, and ceremonies to honor inductees for the Hall of Fame and Lifetime Achievement Awards.
Attendees seeking something new can check out the New Brands on the Shelf showcase in the River Pavilion. What’s New, What’s Hot is also making a return to the show, where products introduced since the last show, natural and organic products, and gift and holiday items, are featured. Winners from this year’s sofi Awards will also be showcased in the returning display.
Also returning to the show is the Front Burner Foodservice Pitch Competition, a live pitch event with an expert judge panel featuring celebrity Chef Elizabeth Falkner. The Main Stage education sessions in the River Pavilion include a State of the Specialty Food Industry talk from David Lockwood, and a panel hosted by association President Phil Kafarakis in which industry leaders will discuss how to reduce waste to make a bigger impact on climate change.
Weakness is one of the top problems spe order viagra from canadats hear as it can be a component of many other ED drugs sold by the name of cialis, you may have think that this is a low effective and high side effective low quality medicine. Not only this, they provide long-term real if and allow user to have fun deeprootsmag.org purchase cheap levitra from long-lasting physical intimacy with a female partner. Today, LCD TVs are becoming very thought about that 20mg tadalafil sale popular with the customers all over the world. Unless these criteria are met, Organic Acai will not be hired for the positions. http://deeprootsmag.org/2019/03/12/chronicling-a-spiritual-exodus-from-modern-day-anxieties/ cialis online generic Maker Space, new to the summer show, will focus on programs for producers. Clara Park, Corporate Chef of Culinary Innovation for Chelten House Gourmet Products, will speak on product development for new ideas. Lisa Curtis, Founder of Kuli Kuli and winner of the association’s 2019 Leadership Award for Citizenship, will speak about how new food brands can build brand awareness on a low budget, like telling a good brand story and building partnerships with larger brands.
Specialty food producers looking for growth opportunities can also look to the Incubator Village in the River Pavilion. Featured incubators include Commonwealth Kitchen, Chobani Incubator, Cornell Food Venture Center, The Entrepreneur Space, Food Innovation Center at Rutgers University, The Hatchery, OSU Food Innovation Center, Hot Bread Kitchen, and Hope & Main.
The association will also celebrate the industry’s established leaders with a ceremony on Sunday, June 23 5 p.m. to 6 p.m. on the River Pavilion for the Lifetime Achievement Awards honorees and inductees to the Hall of Fame. The Lifetime Achievement Awards recognize legendary leaders in the industry who pushed the industry forward and pioneered new paths for specialty foods.
Exhibit space is expected to sell out. Registration is open for the show at www.specialtyfood.com.
Here are some tips on how to market your investment at this summer’s food shows from Louise Kramer, the former voice of the Specialty Food Association in years past, and Robert J. Barletta. Barletta is Executive Vice President at Marino Public Relations, overseeing the agency’s food and beverage practice, and Kramer is now a Senior Consultant with Marino.
Trade shows like the upcoming Summer Fancy Food Show in New York or Cibus in Parma, Italy, offer food companies a rare opportunity to connect in real life with potential buyers and existing customers, media and influencers, and show off your delicious offerings to people who can help build your business. It’s a big investment of time and money, and if done right, the payoff can be sweet.
Unfortunately, some brands don’t put their best foot forward. You may have the next Beyond Burger or Sir Kensington’s, but buyers and reporters alike will pass right by your booth if you’re glued to your phone, have your back turned away or are not even there.
As an agency whose representatives have attended or helped to run dozens of trade shows in the food and restaurant industry in the U.S. and abroad, Marino has tips to offer as part of its specialized trade show program. If played right, you too can make the most out of your presence and optimize opportunities to connect with the person who could be a game changer for your brand.
1. Be prepared: Get ready for your moment in the spotlight by updating your online press area and social media channels with current information and photos of your latest products. Use show hashtags to join the conversation and let people know you’ll be there.
2. Take advantage of all show press opportunities: Many trade shows provide lists of registered media, so feel free to ask them for it. Write a short press release and email it to media announcing your new products and include a show contact person with their name and cell phone number. Upload the release to your show directory listing and have copies at your booth. Invest in show press events where you can sample your products exclusively with media and influencers.
3. Identify the top reporters and social media influencers you want to visit your booth: Use the show press list to get started. You can reach the editors at Gourmet News by emailing editor@oser.com. A month before the show, send personal invitations and/or snail mail inviting them to meet your company Founder or Chief Executive Officer at the booth and follow up one week before with a reminder. Give reporters and influencers something to look forward to. Set aside an hour each afternoon for the media to meet with the founder or CEO. Add some fun by serving up some food and bubbly (if allowed).
It helps in treating erectile brokenness Enhancing sexual execution, drive, and sexual stamina with better erections. buy cheap levitra More than 40% of men above the age of 40 and are still longing to have a fruitful sexual life, can cause a lot of cute-n-tiny.com lowest prices for cialis havoc in the body. The drug increases the blood circulation in the levitra prices reproductive organs and balances hormones resulting to a regular menstrual cycle. These necessary fatty additions help in an overall controlled diet as well as easing the levitra sales pain of underlying emotional trauma caused by family dysfunction.
4. Enter contests: Everyone loves a winner! Check if the show has competitions for ‘best products.’ Winning an award could really be a key differentiator for your brand. In fact, one Marino client, Bono, the largest producer of extra virgin olive oil in Sicily, won two sofi Awards from the Specialty Food Association last year and was featured at a special press event at the Summer Fancy Food Show, plus in a high-profile showcase that got attention from buyers and media alike.
5. Train your ambassadors: Train all show staff, including temps, on the key points that make your product unique. Every encounter is an opportunity for buyers and press to learn or conversely leave a bad taste in their mouth. Gather the team before the show floor opens to make sure everyone is on message. Appoint a person at the booth to handle all questions from visitors, and make sure staff has contact info for the key press person on your team in case they are not there. If your brand has some great press clips from top media, display those at your booth in a frame or in a video. It’s great to have them as a handout too.
6. First impressions matter: Look alive. Try standing in front of your booth with a big smile. Show some passion and enthusiasm. Take turns with your colleagues. The most successful exhibitors have booths with lively activity and buzz. Take a research break to see what other companies are doing right so you can try something new and fun next time.
7. Be thankful: Send emails or actual notes to all press and contacts you connected with during the show. Remind them of your great new products and offer to send samples. Distribute product news and plant the seeds for future media coverage. Like all business, getting good press is all about building and maintaining relationships.
Bonus tip: Be sure to put your booth number on all correspondence. Make it easy to find you.
Following these simple tips don’t guarantee your product will be the next big thing, but they are a foundation for a successful investment of time and resources at one of the many trade shows offered to the food world in the U.S. and abroad.