There has been some recent insight given into the fact of how the latest marketing trends reflect the demand for organic in particular. In more detail to this Elevation Burger has made a recent announcement that they will be migrating to hormone and antibiotic free chicken and this is the latest indication of how the demand for organic products is changing the face of marketing.

Key Takeaways:

• While other chains like Chick-fil-A have promised to drop antibiotics from their chicken within five years, and giant producers like Tyson and Perdue have ramped up production of antibiotic-free chicken to meet growing demand, Elevation Burger is moving quickly to capture a greater share of wallet in this growing shift to organic by not only selling chicken free of antibiotics, but also without pesticides or hormones.
• Considering that a recent Gallup Poll suggests 45 percent of Americans actively try to include organic foods in their diets, it’s clear to see that the organic movement is here to stay and in fact, is starting to impact non-food categories seeking to make their brands more authentic.
• Every marketer should look at the organic movement in quick-service restaurants and grocery shelves as a wake-up call for their own marketing.

“Going organic isn’t easy. But losing customers is.”

http://restaurant-hospitality.com/guest-columns/how-latest-marketing-trends-reflect-demand-organic

As the world becomes increasingly interconnected, food supply chain traceability remains a concern. While many labels like “trust marks” and “dolphin free” have caught on, new technologies and information pieces are needed to allow consumers to make safer and more informed decisions about seafood. Soem seafood is made by slave labor in Thailand. Maine plastics are becoming part of the fish we eat. On the plus time, kosher shrimp made from algae could soon become commercially available, as seafood supply chains continue to evolve.

Key Takeaways:

• If the end vision is boat to plate, how can we get there, when the seafood supplier may be thousands of miles away, shipping a product through a complex supply chain that’s riddled with randomness, fragmentation and fraud?
• The problem, as summed up by Tejas Bhatt, director of the Global Food Traceability Center at the Institute of Food Technologists, is this: “Right now we’re nowhere near boat to plate.
• Scientists, policy influencers, advocates, manufacturers, journalists, chefs and restaurateurs recently gathered at the Monterey Bay Aquarium’s Sustainable Foods Institute to dive deep under the surface of the seafood industry.

“More mobile technology (and getting fishing boats to use it) will be essential for change, as will buy-in from big suppliers who can set the standard and offer incentives so fisheries big and small will see the value in tracking their catches.”

http://restaurant-hospitality.com/food-trends/6-things-you-need-know-about-seafood-supply