ESA - Elohi Strategic Advisors

Consumers -- and that's all of us -- care about #foodwaste. We care about #climatechange. And we care about #foodinsecurity. What if the cold chain could help provide answers to all those problems? Anthropocene Magazine reports on a study from the @international-institute-of-refrigeration about the possible effects of changing the temperature of frozen food by just three degrees Celsius. -- https://bit.ly/3TEmAQk ?? "On the one hand, by preserving food, freezing prevents a large chunk of emissions that would result from fresh produce going bad and wasting away. On the other hand, freezing food consumes huge amounts of energy, and therefore contributes to global emissions itself." The -18-degree Celsius standard for freezing food corresponds with 0 degrees Fahrenheit, making it an easy number to remember when the standard was set in the mid-20th century. But all microbial growth is deactivated at only 12 degrees below zero Celsius. Food safety doesn't require us to go so low. ?? "If we found a way to refrigerate the 12% of produce that is wasted annually and prevent its spoilage, that food alone would feed an estimated 1 billion more people." The cumulative effects of raising cold chain temperatures just a few degrees add up, which matters for a growing world population that will need to be fed, even as limiting emissions becomes ever more critical. ?? "Increasing the global set point by a mere three degrees could avoid emissions equivalent to the amount that 4 million cars produce each year." As the study itself says, our food system is broken and needs to change radically. At ESA - Elohi Strategic Advisors, guiding new innovation into the marketplace is our specialty. Reach out and tell us about your idea that can change the #foodandbev world -- [email protected].

Don't miss this chance to hear Stephanie Lind and James McCollum discuss protein trends with Bob Garrison from Prepared Foods Magazine. ?? It's TOMORROW! ?? We anticipate a lively conversation that ranges over the full range of perspectives across protein types and across food and beverage channels -- #foodservice, #ingredient and #industrial, and #retail. ?????? Mark your calendars for this Wednesday and don't miss this wide-angle view of proteins -- where they are now and where they're likely to go next -- from knowledgeable veterans of the #foodandbev industry. Register here: https://bit.ly/4gtYL7T

"Foodservice research reflects the ?? complexity of the channel. Attempting to use retail methodologies – or to read food service data with retail data expectations – leads to insights that lack meaning in a foodservice environment." Amen and hallelujah, Mark DiDomenico! Do you need #foodservice data? Have you bought #foodserviceindustry data, but suspect you aren't learning all you could from it? Do you want ?? more information, ?? better insights about what it means, ?? to know how you can use it in your business? We're here to help -- [email protected]!

Cheers to Longbottom & Co. USA and to Tara O'Brien!

Are you a man, or are you, as the Burger King commercial from the 70s said, eating "chick food"? Reducing beef consumption is a non-negotiable for battling climate change, but we have strong social and cultural obstacles to overcome to do that. The connection between masculinity ???? and beef-eating ?? is one of them. "If you want to reduce emissions, it's all about the beef,” says Tim Searchinger, senior research scholar at Princeton University and technical director of the agriculture and forestry program at the World Resources Institute in this article from NPR. -- https://n.pr/3zkpymh There's a primal connection between men as hunters and the tearing of flesh on a plate. In fact, a study of U.S. government data of the diets of more than 10,000 Americans found that on a given day,??12% of Americans account for half of all beef consumption.??.?? That 12% was disproportionately men. While some American women also eat high amounts of beef, demographically, there's nothing that comes close to "being male" as a predictor of having a high-emissions diet. From macho-men male influencers who eat meat, more meat and nothing but meat, to vegan professional athletes and rock stars who speak out for the opposite in dietary practices, the social and cultural messaging spans the spectrum. #Foodservice and the wider #foodandbeverage industry have begun to respond. How does your product marketing address the consumer's deeper social and cultural motivations? While the latest short-term trends and hottest fads speak to operators and consumers for the moment, nothing replaces understanding pain points that have lasted for millennia. Not sure your messaging is hitting all the B2B marks? Reach out for more information from the experts -- [email protected].

What do #foodservice consumers want? Two things, according to this Speciality Food Magazine article: nostalgia and newness. https://bit.ly/4ekHbkx Diners want to feel comforted and pampered, with safe, comfortable, nostalgic flavors and experiences. They also want to taste the newest, trendiest flavors that take them out of their safe zone. We all want what we like, what we've always liked, and what we might like next.

As usual, Mark DiDomenico has a good point. That the CPI shows inflation starting to cool, while #foodservice prices continue to rise, is an industry-wide challenge. How do you see your portion of the #valuechain responding?

Spend some time with Elohi Strategic Advisors and Prepared Foods later this month, for a lively discussion of one of 2024's hottest topics: protein. ESA's team brings a full range of perspectives to the table, across channels -- #foodservice, #ingredient and #industrial, and #retail. And functional views that cover 360 degrees, from sales and marketing to operations to insights. Mark your calendars and don't miss this wide-angle view of proteins -- where they are now and where they're likely to go next -- from knowledgeable veterans of the #foodandbev industry.

Guess who'll be leading a panel at Plant Based World Expo North America again this year! Don't miss Stephanie Lind's panel discussion with Jodi Singer Tobin, from Buyers Edge Platform and Kathy Altamirano from Odeko, about the future of bringing plant-based to the menu. The event takes place in the Javits Center on September 11-12, 2024, featuring a 100% plant-based exhibition and conference for retail and foodservice professionals. Join Stephanie and her guests there next week and use our code SPEAKER20 for 20% off paid passes (qualified buyers attend for free). Registration is open now! Learn more: https://bit.ly/4etvMiL Already registered? Be sure to add the panel to your show planner! https://bit.ly/4ebbmKZ #PBWE2024 #PlantBased

Five takeways from Technomic, Inc.'s presentation at the National Restaurant Association this summer: https://bit.ly/46PDXDj ? Consumers want convenience. ??? Memory-making experiences are key to bringing people in the door. ???? Global tastes rule. ???? ????♀? Wellness, nutrition and functional foods matter to consumers more than ever. ?? Both consumers and operators are committed to sustainability and alternative proteins. How does your brand help operators address these consumer needs? Retail sales and marketing messaging don't work in #foodservice, where your product is a back-of-house ingredient, rather than the star of the grocery store shelf. You know you need to address a different market in foodservice -- but do you know how? At ESA - Elohi Strategic Advisors, our decades of experience across the #foodandbev industry mean we can help your brand find your sure path to success. ? Follow ESA - Elohi Strategic Advisors to keep up with the latest. ?? Get notified when we post about #sustainability, #foodandbev, #foodwaste, #foodtrends and other topics that impact the #foodservice space. ?? Want more info? We Should Talk! https://bit.ly/3McITZp