Christine Stoddard

1 week ago | foodnavigator-usa.com | Christine Stoddard

Created in collaboration with the Pacific Coast Food Waste Commitment, the toolkit includes reading material, training videos and instructions for company-wide competitions, along with case studies. It is free and available in English and Spanish with plans for adding other languages. The potential for change is enticing: A Quick Win – an idea with little-to-no cost requirements that is easy to implement – can improve 70% of food waste reduction on a single manufacturing line.

1 week ago | foodnavigator-usa.com | Christine Stoddard

While US yogurt sales are down 6% year-over-year, according to market data, sales of La Fermière’s distinctive glass and terracotta pots of French-style yogurt are growing 35-45%, thanks in part to its positioning as a premium product that is meant to be enjoyed as a gastronomical treat – not just for sustenance.

2 weeks ago | foodnavigator-usa.com | Christine Stoddard

Nutri-Grain is upping the whole grain content of its bars by two full grams and debuting a snazzy new package to help it maintain and gain market share in an increasingly crowded category where functional claims are emerging as a must-have for differentiation. For example: Collagen-enriched protein bars for weight loss? They’re out there. Protein-packed bars? A smorgasbord abounds. For the past several years, snack bars have evolved to overlap the health and nutrition categories.

1 month ago | citynewsroomcjs.com | Christine Stoddard

We’ve all heard it: when it comes to produce, “Shop Local.” But it’s tough for New Yorkers to get to a farm. So that’s why farmers come here from Upstate, Long Island, New Jersey, and parts of Connecticut and Pennsylvania. More than 100 Farmers markets operate across the five boroughs. What exactly makes these farmers markets better for the environment than supermarkets?

2 months ago | citynewsroomcjs.com | Christine Stoddard

NEW YORK – Farm-to-table—It’s a marketing term some restaurants use to Say their Ingredients are locally sourced, organic, and eco-friendly but is it always true? Best case: It’s wishy-washy. Worst case: It’s a form of greenwashing, a lie or exaggeration about the benefits for the planet. In reality, there’s no government agency or third-party organization regulating “farm to table.” That means restaurants can use it however they want. So in New York City, how local is local?