'COUNTRY OF ORIGIN' NOTICES: No disclosure rules for f/s?
- Fresh produce news. // Caterer & Hotelkeeper;11/21/2002, Vol. 191 Issue 4249, p68
Presents updates on farm produce supplies for the British food service industry, as of November 2002. Availability of Galia melons and pineapples; Details of pricing forecasts for Peruvian asparagus; Quality of sprouts in 2002.
- CROP UPDATE. Lawson, Stuart // Caterer & Hotelkeeper;4/18/2014, Vol. 203 Issue 4822, p41
The author provides information about the availability of certain crops and fresh ingredients in the British foodservice market including peppers from Spain, Morroco and across Europe, strawberries from Spain, and fine beans from Kenya.
- THE YEAR OF GRASS-FED beef. EHRLICH, DANA // National Provisioner;Feb2016, Vol. 230 Issue 2, p38
The author offers predictions for the distribution and consumption of grass-fed and organic beef in the U.S. as of February 2016. Topics discussed include availability and accessibility at supermarkets across the country, demand in the food service and restaurant sector, and the importance of...
- BUSINESS BOOST. Stanley, John // Farmers Weekly;8/16/2002, Vol. 137 Issue 7, following p90
Provides suggestions on how to sell farm produce. Label of a product; Importance of emphasizing the benefits of a product; Ink color to use in the label.
- Food misconceptions are really irritating. FLINT, JOSH // Nebraska Farmer;Aug2011, Vol. 153 Issue 8, p15
The author reflects on the misconceptions about food and farm products, in which he says can have damaging effects due to incorrect dissemination of food facts.
- FRESH MARKET: NEWSWATCH. // SN: Supermarket News;11/25/2013, Vol. 61 Issue 46, p30
The article offers U.S. news briefs as of November 25, 2013 on various topics including organic labels used by Metro Inc., the National Turkey Federation, and Cumberland Farms.
- Strategy clinic. Trevor-Roper, Charles // Caterer & Hotelkeeper;6/7/2007, Vol. 197 Issue 4479, p43
The article presents tips on establishing a quick-service restaurant in Great Britain. According to the author, it would be easy to set up a restaurant using quality ready-prepared foods. Farmers and small producers add value to their products by processing them further and marketing themselves...
- Fresh from farm gate to plate. Fortune, Chris; Clarke, John // Grill & Foodservice;Spring2010, Vol. 8 Issue 3, p59
The article discusses the significance of farmers' markets to the foodservice sector in New Zealand. It states that there are more than 50 independently owned and operated farmers markets in the country. It asserts that farmers' markets have influenced those in foodservice in terms of the taste...
- NOTHING BEATS FRESH. Weaver, Susan // Organic Gardening (08973792);Jul88, Vol. 35 Issue 7, p24
Describes how Massachusetts and Vermont help chefs and restaurateurs in their respective states to purchase fresh products from local farm producers. Massachusetts agriculture department's organization of chefs' tours of farms in the state; Annual colloquiums used by individuals in Vermont to...