An All-Access Pass on Supply Chain Insights
Despite commodity fluctuations and trying transportation dynamics through the supply chain, the food industry has done a good job of keeping consumer prices as low as possible. At the same time, with the many ways consumers are engaging in this new marketplace, the economics at play in today’s supply chains are not workable in the long run. With that in mind, how do we change the way we meet omnichannel demand? How do we reset trading partner collaboration to eliminate friction?
New Resources for Seafood Buyers
For a seafood buying office, one of the first major career challenges can come in understanding the various specifications for various seafood products. Indeed, buying offices may vary from organization to organization.
Sustainability in the Food Industry
It’s Earth Week—a time of year filled with climate announcements, ribbon-cuttings for facilities powered by cleaner energy and photos of community tree-planting events. It’s also a time for FMI to focus on just a few of the exciting sustainability collaborations happening in our industry. Overall, the food industry is making progress on sustainability and there is new energy powering corporate action on climate while global imperatives urge us forward.
FDA says E. coli in Leafy Greens is a ‘Reasonably Foreseeable Hazard’ – What does that mean?
Leafy greens outbreaks have a long history. From 2009 – 2018 there have been 40 Shiga toxin-producing E. coli (STEC) outbreaks linked to leafy greens accounting for 1,212 illnesses, 77 cases of hemolytic uremic syndrome, and 8 deaths. Of these, romaine accounted for 54% of these outbreaks – more than any other leafy green.[1] With two large romaine outbreaks, 2018 was a turning point in terms of the safety of leafy greens.
How The Pandemic Has Changed Produce Cooking
I had an ongoing debate with my son when he was young. Green beans weren’t his favorite vegetable, but I kept telling him it’s not that he didn’t like green beans, it’s just that he hadn’t found the way he liked green beans cooked. I remember one Thanksgiving when he ate the green bean casserole with cream of mushroom soup and onion rings on top. He wanted seconds and then thirds. I said, “So you do like green beans.”
OMEGA Members Receive a 3.4% discount
OMEGA Press
- WV Oil Marketer & Grocers Association Campaign Raises Over $154,000 For Children in Need of Assistance
- Thank You for Making the 2024 Jan Vineyard Charity Golf Outing a Success!
- Join the GameChanger July Campaign: Empower Our Youth, Prevent Substance Misuse
- WV Oil Marketer & Grocers Association Campaign Raises Over $137,000 For Children in Need of Assistance
- WV Oil Marketer & Grocers Association Campaign Raises Over $132,000 For Children in Need of Assistance
NGA News
- Needler’s Fresh Market Opens New Store In Anderson, IN
- Women Grocers of America Announces Kristie Maurer as New President and Donna Zambo as Vice Chair
- NGA Foundation ELDP: Leadership for a Changing Grocery Industry
- Big Y Marks 90th Anniversary by Unveiling Major Massachusetts Store and Job Expansion
- Columbus Consulting Guest Blog: Could AI Become Grocery’s New Operating System?
CSP Fuel News
- Top 40 convenience-store chains ranked: A 2026 update
- Lassus plans Ohio exit
- New York authorities remove more than 28,000 pounds of illegal vape products from distribution
- Family Dollar to test a new, smaller format for urban locations later this year
- Ben Lucky joins Chestnut Market as director of foodservice
