industr y news
GLYNWOOD
HARVEST AWARDS
Glynwood, an agricultural nonprofit based in Cold Spring, N. Y., whose
mission is to save farming, has announced the winners of its annual
Harvest Awards. The awards were created by Glynwood to highlight
innovative work being done on a community level to increase access
to fresh, locally produced food and to recognize leaders across the
country whose work supports their regional food systems.
The 2011 winners are: the Glynwood Farmer Award—Sean
Stanton, Blue Hill Farm, Great Barrington, Mass.; the Good Food
Entrepreneur Award—Farm 255, Athens, Ga., Olivia Sargeant and
Jason Munn, co-owners; the Award for Connecting Communities,
Farmers and Food—Buffalo Hump Sanctuary, Pine Ridge, S.D.,
Henry John Red Cloud, founder/president; and the Wave of the
Future Award— AmpleHarvest.org, Newfoundland, N.J., Gary
Oppenheimer, founder/executive director.
From left to right: Chip Allemann, chairman of the board, Glynwood; Sean
Stanton; Olivia Sargeant; Gary Oppenheimer; Henry John Red Cloud; and
Judy LaBelle, president, Glynwood
MINTEL’S 2012
FOODSERVICE TRENDS
In 2012, five trends will shape how operators appeal to their customers,
according to Mintel Menu Insights.
AMERICAN REGIONALISM
Consumers are not only more aware
of global cuisine, they are also
more aware of and interested in
the regional specialties that define
American cuisine.
DOUBLE-SIDED MENUS Menus will
continue to feature widely indulgent
options, but will be balanced with
healthier, better for you options.
CONSUMER CONTROL Customized
ordering systems will continue to
proliferate, as will greater flexibility
in menu design.
SLOW IT DOWN Items described as
“handmade” or “home-style” are
popping up on restaurant menus as
consumers recognize that they want
more from their dining experience
than efficiency.
IMPORTING IDEAS For many
restaurant chains, growth lies
elsewhere, in international markets,
and menu concepts and product
testing is taking place overseas.
