Los Angeles Food Policy Council的动态

October in the Channel Islands means the start of the Tennerfest, an initiative designed to boost restaurants, bars and cafes by offering fixed-price set menus. It's been going for ages and remains popular. That has inspired a foodie-themed roundup this week: ?? In the UK, a study last week showed that fewer than a third of children could identify a courgette, highlighting an alarming knowledge gap. Perhaps it's down to the fact there is no courgette emoji and I had to use a carrot, he types with tongue slightly in cheek. p.s. there's a PR lesson in here too - credible research gets you coverage! ?? In Italy, Georgia Meloni has adopted food as the symbol of her government, and of nationalism more broadly. What is the intercession of politics and food? And can a dish be patriotic? ?? In France, a chap is in trouble for developing an app that shows popular foraging sites for mushrooms like ceps and morels. Democratising access to quality produce? Or revealing long-held arcane rural knowledge? ?? As noted, the tennerfest is back! Check out the menus here: https://lnkd.in/echN_Rg6

May is here, and so is your calendar of BevAlc Industry events and notable dates. Heads up: this year the "National Drinking with?Chickens Day ????" (May 23rd) falls on a Thursday. So, plan accordingly. #BevAlcCalendar #BeverageBusiness #WineBusiness #ClaretSolutions

Do you know how your food gets from the farm to your table? Well, we've covered that and more in our latest blog post! https://lnkd.in/ghrRi-_w

I'm not exactly a "foodie" but I do love a good food court or festival. You know what I'm talking about, a really robust and bustling food festival with hundreds of different booths, each offering its own unique cuisine. Now, as a food booth owner, the goal is to attract as many hungry festival-goers as possible. Initially, you might think serving every type of cuisine—from sushi to spaghetti—will bring the biggest crowds. However, you soon notice that your booth looks just like every other booth, and visitors walk by, overwhelmed by the choices and unable to decide if your food is what they crave. This is similar to what I talked about in the recent Circle session on niche marketing. I illustrated the issue with my initially broad service offering in patient advocacy, resembling a food booth with an overwhelming menu. When my services were too broad, my message was diluted and my booth—my advocacy practice—blended in with others, not standing out to those who might need me the most. Understanding this concept, you might decide to specialize your food booth in gourmet vegan desserts, a niche you're passionate about and one that aligns with your unique skills as a patisserie chef. Now, your booth stands out. Lovers of vegan desserts flock to your booth because your clear signposting and specialized menu speak directly to their desires. My own experience echoes this strategy. I honed in on healthcare financial advocacy, selecting services I could excel at and passionately support. By choosing and refining my niche, just as you specialized your food booth, I attracted the right crowd—those who specifically needed my specialized services. Remember, at the vast food festival of businesses, finding and naming your unique booth—not trying to serve every dish to every passerby; but instead, focusing on delivering what you do best to those who most want it—will not only help you attract the right clients but will also ensure your practice thrives. READ MORE: https://lnkd.in/eS8F9YEG #NicheMarketing #PatientAdvocacy #HealthcareAdvocates #IndependentAdvocacy #SpecializedPractice

Day one at the Maryland Large Scale Workshop hosted by CAI was awesome! We kicked off with a meet-and-greet, participated in a CAI committee meeting, connected with industry vendors, and enjoyed delicious food. Can't wait to share more highlights from the rest of the workshop. #CAI #largescalecommunities #communitymanagement #professionaldevelopment"

The Specialty Food Association is transitioning its Winter Fancy Food Show to Winter FancyFaire, which will debut in San Diego in January 2026. The association says the event will be centered at the San Diego Convention Center Corporation but also spreading beyond it, “creating a culinary campus of discovery, connection, and trendsetting.” Phil Robinson, Bill Lynch, CEM, #sofiawards Read More: https://lnkd.in/eirVEe5q

It’s a known fact (science!) that the way to a person’s heart is through their belly. The food that you serve at your corporate event goes way beyond feeding your guests. Keep your rubbery chicken breast, food trucks are a perfect way to offer diverse a culinary experience that elevates your event, caters to a wide range of dietary needs and palates, and supports broader corporate social responsibility goals. Learn more about how food trucks help deliever diversity to your guest.

Three Wisconsin Black-owned food businesses have been selected as 2024 award recipients of the?Heinz Black Kitchen Initiative, a program established in 2020 to strengthen the presence of Black culinary traditions in American food culture. The initiative, a collaboration between Heinz, Chef Edward Lee’s LEE Initiative, and the Southern Restaurants for Racial Justice coalition, provides resources and support to food businesses contributing to?Black culinary heritage. Anomaly Catering and Daddy’s Soul Food & Grille in Milwaukee, along with Chicago’s House of Hoagies in Menasha, were named 2024 recipients of support through a partnership between major industry players and grassroots organizations, including Chef Edward Lee’s LEE Initiative and the Southern Restaurants for Racial Justice coalition. Read more: https://lnkd.in/gJWPVFUg

Don't let your goose get cooked. Event cleaning is often the last thing organizers think about, but if food is involved with your event, it should be the first thing you think about. Click the link in our bio to fill out an event questionnaire for a free estimate! #eventprofs #eventcleaning #foodfestivals

As an architect, I approach a food desert phenomenon by organizing big pieces of the puzzle. I am asking what are physical characteristics of various food desert environments and, consequently - how to prioritize and negotiate major obstacles to help individuals and communities to get on the path to food security and eventually, embrace "food is medicine" paradigm. In this day and in this culture ~Kitchen Skills~ is the answer. I am following The Teaching Kitchen Collaborative. This is their mission.