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Period: May 20, 2018 to June 3, 2018
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Food Industry Paper Reports On Progress In Fight Against Waste Since 2016

After the British food waste experts at Wrap reported on the enormity of the problem, trade newspaper The Grocer in 2016 launched an editorial campaign to double the amount of edible food being redistributed, to lobby for governmental fiscal incentives to curb waste, and to encourage greater engagement and cooperation in the food industry. Wrap had reported that 1.9 million tons of edible food was being wasted annually, some by grocery stores, but the most by producers who left ugly but otherwise perfectly good produce in the fields to rot. A lot of edible food – 525 million meals – could have been donated to serve the hungry but wasn’t. Since the launch of the campaign, there have been some major changes in the U.K. food and beverage

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"Reversing the rot on food waste: two years of our campaign", The Grocer, May 26, 2018

Snack Company Toosum Introduces Protein Cookies With No Added Sugar

Snack brand Toosum launched its Protein Cookies product at the recent Sweets & Snacks Expo in Chicago. The 180-200-calorie cookies contain no added sugar, contain ten grams of protein along with oat fiber, and are gluten-free, vegan, kosher, and non-GMO. They will be available in oatmeal peanut butter, oatmeal chocolate chip, and oatmeal double chocolate fudge. "Time continues to show that people are tired of eating dried up protein bars or processed junk food with high sugar and calorie counts," said Toosum founder Peter Guyer. [Image Credit: © Toosum]

"Toosum's Newest "Bites with Benefits" to Debut at Sweets & Snacks Expo", Chicago Business Journal, May 21, 2018

Americans Are Getting A Taste Of Canada’s Gooey Butter Tart Pastry

Canadian visitors to, or expats living in, the New York City area can now feast on one of their country’s most beloved pastries, a delicacy known as the butter tart. Brooklyn, N.Y.-based Btarts Sweet Canadian Treats company is working hard to make the butter tart as mainstream in the U.S. as it is in Canada. Founded by transplanted Canadians, Btart’s gooey treats are made with all-natural ingredients, including maple and pure syrup for the filling, but no shortening, lard, or corn syrup. The owners and their wares have been featured on national TV, and in various American food publications. Available online, they are shipped anywhere in the U.S., but not, unfortunately, into Canada. [Image Credit: © Btarts/Smorgasburg Brooklyn]

"Are butter tarts only for Canadians?", Toronto Sun, May 20, 2018

Successful Australian Start-Up Sells Snap Frozen Unwanted Berries

An Australian couple committed to reducing food waste in their region have created a company that puts so-called “wonky” (i.e., miscolored, misshapen, or otherwise unsold) fruits rejected by supermarket chains to good use. They maintain a warehouse where they and their small staff snap freeze raspberries, strawberries, blueberries, and blackcurrants. Stuart and Allison McGruddy say they wanted to help berry growers manage any oversupply and reduce the waste. In 2016 found a niche market for safe and quality frozen berries, restoring public faith in the product after food scares associated with imported berries. The berries are carefully hand-picked, washed and frozen on the same day before being packaged into transparent zip-locked pouches

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"Couple put the freeze on berry growing waste", Moreton Life, May 16, 2018

Companies Start To Adopt World’s First Plastic-Free Packaging Mark

A ‘plastic-free’ Trust Mark has been launched to advise shoppers on the material used to package food and drink, as part of initiatives to cut the use of plastic in packaging. It was created by environmental group A Plastic Planet. Iceland is the first British retailer to adopt it, and it plans to use on its own-label products as part of its pledge to stamp out single-use plastic packaging by 2023. Beverage brand Teapigs will also display the Trust Mark on its packaging, and Dutch supermarket chain Ekoplaza is another early-adopter. It is the first retailer to build plastic-free aisles in its supermarkets. 

"World’s first plastic-free mark will help shoppers choose eco-friendly products", The Telegraph, May 16, 2018

Eat17 Escalates The Fight Against Single-Use Plastic

Eat17, the eco-friendly retail and restaurant chain, is joining the battle against single-use plastic, introducing paper straws and bamboo cups in its restaurants. It is also bringing in refillable stations in its Bishop’s Stortford store for a range of products, including organic milk, wine, nuts, cereals and grains, and also washing up liquid and laundry detergent. It expects to roll the stations out to other stores during the year. Eat17 said the moves align with customers looking to become more eco-friendly and cut down on single-use plastics and pre-packaged food. [

"Eat17 introduces initiatives to cut plastic waste", Talking Retail, May 15, 2018

Heirloom Grains Are Reviving Interest In Eating Bread

According to the head baker and co-founder of Illinois-based artisan bread specialist  Hewn Bakery, bread is making a comeback because more consumers are paying attention to the ingredients used in baking. They are particularly interested in the flour, says Ellen King, and that heritage and ancient grains that are processed in ways that reduce the likelihood of allergic reactions to gluten. King is working with local farmers who are growing some unusual, even unheard of, grain and wheat varieties. Among these is the Einkorn, which she blends with other heritage wheats to make “an amazing, nutty and rich bread with little flecks of gold inside." Other varieties include Rouge de Bordeaux, a French wheat used to make all of their whole wheat

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"Heritage Grains Are Making a Comeback And Contributing to Bread's Resurgence",, May 14, 2018

Start-Up Cookie Company Offers “Great Treat Without The Cheat”

A start-up bakery is targeting the low-sugar, low-carb market with snacks once known as Keto Cookies. Nui Foods LLC offers a variety of cookies that are low-carb, gluten free, and contain only two grams of sugar per serving. The company says their new cookie line offer a delicious way to resist sweet cravings on-the-go, “a great treat without the cheat.” Founded in 2016 in Southern California, Nui has expanded its reach and offers four flavors: peanut butter, chocolate chip, snickerdoodle, and double chocolate. Key ingredients include: erythritol and Monk fruit extract, grass-fed butter, coconut oil and MCT oil, almond and coconut flavors, and six grams of protein. [Image Credit: © Nui Foods LLC]

"Nui Foods Offers a Keto Friendly Cookie With No Added Sugar ", Business Wire, May 14, 2018

Sen. Casey‘s Bill Would Reimburse Farmers For Food Donation Costs

U.S. Senator Bob Casey (D-Pa.) introduced the Farm to Food Bank Act of 2018 (S. 2824) to establish food recovery networks in each state that would incentivize farmers to donate their produce directly to food banks to be distributed to the needy. The bill would authorize assistance to farmers and ranchers by reimbursing them for the costs to produce, harvest, pack, process, store, or transport to foodbanks food that is safe for consumption but lacks access to a retail market or supply chain. The bill is a response to the fact that food is often discarded on the farm if considered "ugly," overproduced, market conditions are unfavorable, or if an existing contract or retail market is lost. According to Feeding Pennsylvania, the commonwealth

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"Casey Looks to Fight Hunger, Address Food Waste", Sen. Bob Casey, May 10, 2018

Dutch Restaurants Thrive on Sustainability, Re-Purposing, Zero-Waste

Restaurants in The Netherlands, particularly in the capital Amsterdam, are showcasing innovative and accessible sustainability projects that focus on zero-waste practices and creative reuse of buildings and materials. Moer Restaurant, for example, is housed in a former Michelin tire shop; its serving pans are made from old train tracks. It has replaced the traditional buffet table piled high with bound-for-the-bin meats, cheeses, and pastries with a buffet of all-organic offerings, including juices from Dutch orchards, dairy and egg products from a local farm, and homemade granola and breads made with grain and beer waste from brewery Gulpener.TheInstock restaurant uses only surplus food for ingredients and wastes nothing. It gets unused

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"Doing good, deliciously: Sustainable dining in Amsterdam", The Washington Post (published in the Toronto Star), May 05, 2018

Japanese Entrepreneurs Tackle Food Waste Problem With Smartphone Apps

According to Japan’s agriculture ministry, 6.46 million tons of untouched food were discarded in 2015. Japanese entrepreneurs, however, are making progress using technology to tackle this crticial food waste issue. Among the advanced solutions are online services that link restaurants with consumers wishing to buy food at lower prices that would otherwise be discarded. An example is Shifft Inc., which launched the Reduce Go smartphone app service last month to offer registered users economic benefits by allowing them to pick up food directly twice a day from restaurants and food outlets for $18 (¥1,980) a month.About 25,000 users have signed up for the free version of the app, while 32 restaurants, bars, and shops in Tokyo and its environs

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"Tokyo-based startups look to link consumers with restaurants to curb food waste", The Japan Times, May 05, 2018

Starbucks Hopes To Trim $75M In Food Waste by 2020

Starbucks Corp. is losing $500 million a year on waste in its more than 8,000 company-operated U.S. stores, but hopes to cut that by 15 percent ($75 million)over the next year-and-a-half through greater efficiency. The company says its business model – “strict product quality requirements” plus “product availability” – always results in some waste. Food discarded because after the expiration date, and lost sales associated with a lack of inventory, are part of the costs. During Starbucks' fiscal second quarter, it cut waste costs by focusing on “outlier stores” that had high waste as a percentage of sales. It also improved training on the process of pulling . [Image Credit: © Wikimedia]