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As summer turns to fall, we're embracing more time for reading indoors, like catching up on this week's Good Food Digest.

5 E-Commerce Trends Supercharged by the Pandemic
Grocery Dive
A look at a few developments, from the rise of apps to shifting strategy on fulfillment, that promise to stick around long after the virus has dissipated.

7 Gluten-Free Products With a Social Mission
Parsnip
Shoutout to Guild Members Dafero and Alma Semillera for being featured in this roundup from our friends at Parsnip.

Does Overselling Regenerative Ag's Climate Benefits Undercut its Potential?
Civil Eats
A new white paper from the Rodale Institute and the Carbon Underground says that regenerative practices, if adopted around the world, could sequester all annual carbon dioxide emissions. Critics warn the scientific data doesn't support these claims, and may oversell the benefits.

'Gather' Review: The Struggle to Remain Sovereign
The New York Times
Looking for a new movie recommendation? Former GFF Managing Director Christine Schantz is the Executive Producer on this new film examining the loss of native food traditions.

It's More Profitable For Farmers To Sell Direct. But How Does That Work?
Forbes
According to Temple Grandin, a system needs to be developed where a series of small processors can co-exist with the big companies.

Photo Courtesy of Parsnip

We''re doing our best to introduce an element of comfort this week, with news about brunching online, what exactly defines a comfort food, a look back at the past to inform the present, and good news for bread bakers out there.

A Taste of the Past: Comfort Food
Heritage Radio Network
What exactly is a comfort food, anyways? Pick up your headphones and learn more about the history and psychology.

Brooklyn Kitchen Takes Cooking Classes Online
The New York Times
Huzzah! The former Merchants Collaborative Member is taking to the Zoom stage to teach you how to make a delicious brunch at home.

Business Strategy Day at The Chocolate Business Webinar
The Northwest Chocolate Festival
Chocolate makers can connect with fellow crafters to discuss business forecasting, e-commerce, and retail buyers in this online webinar on June 2.

Covid-19 Has Forced Large-Scale Farms that Supply Institutions to Dump Produce They Can't Sell. Why Can't It Just Feed Hungry People?
The Counter
With no outlets for their perishable products, farmers who normally supply institutional kitchens have dumped milk and plowed under fields.

Flour Shortage? Amber Waves of Regional Grains to the Rescue
Civil Eats
Can''t find AP flour on the shelves? It may be time to broaden your horizons to something new.

How is Your State Protecting Grocery Workers?
Mother Jones
Only five states currently require grocery stores to provide their workers with masks.

Looking to the Past to Prepare for the Future
Eater
Says Ari Weinzweig of Merchants Collaborative Member Zingerman''s, "Looking back, I can see that we survived the fear and uncertainty by staying true to our values, taking good care of our customers, communicating caringly with our crew, staying in touch with vendors, and maintaining quality. We continued to talk things through collaboratively, to work cooperatively, to stay as grounded and centered as we could under the circumstances. And this time around, we're doing the same."

Restaurants Are Transforming into Grocery Stores to Survive the Pandemic
Civil Eats
Who would have thought we''d head to our favorite neighborhood spot to stock up on toilet paper?

Photo Courtesy of New York Times

As buying trends continue to evolve and so do increasing calls for transparency, let''s catch up on another week of the Good Food Digest.

A Grocery Store Employee''s Experience on the Front Lines
Heritage Radio Network
Pick up those headphones and tune in to this episode from Heritage Radio Network''s new collaboration with food journal Gastronomica.

Are Mushrooms the Future of Wellness?
The New York Times
With the addition of the new adaptogens subcategory in the Good Food Awards Elixirs category, judges this weekend will evaluate quite a few fungi-forward entries.

This Week at FDA: The Agency Releases Long-Overdue Food Traceability Rule
The Counter
Nine years in the making, the rule will make it easier to trace and recall contaminated food. 

Why Curbside Pickup is Here to Stay, Even After the Pandemic Ends
Forbes
A full 50% of consumers are using curbside more often or much more often than they were prior to the outbreak, according to the recently released "The State of What Feeds Us" report by SeeLevel HX and Bluedot. 

Photo Courtesy of The New York Times

As we look ahead to June, a lot of still changing, and there is definitely more change to come. Learn more about how folks in the world of cheese, farming and more are adapting to current cirucmstances. 

As COVID-19 Disrupts the Industrial Meat System, Independent Processors Have a Moment to Shine
Civil Eats
Big Meat put most small slaughterhouses out of business. Those left are demonstrating their resilience, but their limited numbers point to the need for improved infrastructure.

How to Rethink Your Business Objectives and Execution Plan with COVID-19
Parsnip
Some tips on how to stay nimble and keep pivoting in these uncertain times.

Pandemics Aren''t Limited to People, How the World''s Most Famous Seed Vault Defends Plants Against Their Next Big Outbreak
The Counter
Coronavirus is showing us just how vulnerable we are, on multiple fronts.

PPPerspectives on Cheesemaking and COVID-19
Heritage Food Network
Pop in those headphones and listen to Mateo from Jasper Hill Farm talk about some of the challenges the cheese industry is facing.

Task Force Creates Official Definition for Upcycled Food
Food Dive
Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains and have a positive impact on the environment.

The New Abnormal
Planet Cheese
Janet Fletcher chats with Merchants Alliance Member Louise Converse of Artisan Cheese Company about how her business has adapted. 

The New Face of Restaurant Hospitality Wears a Mask
The New York Times
As restaurants slowly start to reopen, what can food crafters with tasting rooms, coffee shops and farmshops learn?

Photo Courtesy of Planet Cheese

From spiffing up your pantry to continuing curbside pickup, this week''s Digest considers the ways our food system and habits continue to change due to the pandemic.

Avocado Oil is Booming. Most of it is Rancid.
The Counter
Scientists analyzed 22 samples of commercially available avocado oil: 15 had gone rancid before their best-by date, while six were likely cut with large quantities of other, cheaper oils.

Building a Brand, Not Just a Product Line
Heritage Radio Network
Pick up those headphones and tune in to hear Former Committee Chair Manager on the "In the Sauce" podcast.

Consumers Overwhelmingly Like Curbside Pickup
Forbes
87 percent of consumers surveyed want restaurants and other brands to continue to offer curbside pick up and other processes that limit the need for in-person visits.

Forget Aunt Jemima, Try These Real Maple Syrups
Forbes
There are plenty of tasty, authentic responsible maple syrup producers in the Good Food Community, like Finding Home Farms and Runamok Maple.

How COVID-19 is Threatening Alaska''s Wild Salmon Fishing Season
The New York Times
The pandemic could cause ripples in the notoriously short and intense fishing season, where an outbreak that closes a processor even for a day or two could create a situation where fishermen don''t have a place to sell their goods.

Restaurants Are At the Mercy of Delivery Apps, But Can They Survive the Pandemic Without Them?
Just four delivery app companies control 98 percent of all restaurant sales, with sky-high commissions and fees. Restaurants that have shifted to delivery-only are seeking solutions.

Photo Courtesy of The New York Times

A Round of Applause

What''s Changed Due to COVID?

Our Commitment to Building More Equitable Food Systems

Thanks to Our Sponsors

We might have set a record this week for most links in the Good Food Digest. Well, that just means you might have to make a bigger snack plate to enjoy right alongside your reading. 

After 30 years of being shut out, the Small Business Administration just allowed farmers to apply for economic disaster loans
The Counter
Small-scale farmers are cautiously hopeful about this new funding source. They also worry it's too little, too late.

Beef producers are grinding up their nicest steaks, while retailers can't meet demand for cheaper cuts
The Counter
There has been a surge in demand for lower-quality cuts of beef as millions of Americans stay home and restaurants typically serving higher-quality cuts stay closed. 

Harmons Accepts 24K Boxes of Girl Scout Cookies on Consignment
Gephardt Daily
The Merchants Collaborative Member is stepping up - and helping folks get their cookie fix.

How Companies Are Helping Vulnerable Shoppers
Grocery Dive
Dedicating an hour to the elderly or immunocompromised isn''t enough, according to this piece.

Is Food Delivery During the Coronavirus Pandemic Ethical?
The New York Times
When helping workers keep their jobs means paying them to risk their health, the moral calculus can get complicated.

Op-Ed: Growing an Appreciation for the Hands That Feed Us
Civil Eats
"The coronavirus exposes a simple fact that we farmers have long known about food: we are not alone," says Mas Masumoto.

Positive Messages Key to Promoting Social Distancing
Grocery Dive
Struggling with in-store signage? Here are a few findings about how to keep staff and customers safe.

Red Bay Coffee: A Black-Owned Coffee Retail Shop/Roaster Sees Surge in E-Commerce Sales
Forbes
E-comm is up 350% for the longtime sponsor of the Good Food Awards. Learn more about how they''ve adapted.

Small Farms in N.Y. Are Experiencing a Surprising Boom. Here''s Why.
The New York Times
After decades of struggle to prove they are sustainable businesses, small farms seem to be flourishing, while factory farms, in many cases, find themselves too big to pivot.

Steve Sando: King of Heirloom Beans
Heritage Radio Network
Our friends at HRN chat with the man of the hour, Steve Sando of Guild Member Rancho Gordo.

The Restaurants Transforming Into Grocery Stores
The New Yorker
Get an inside peek at former Fish Committee Member Nialls Fallon''s 3 New York restaurants and how they''ve changed.

Where to Buy Charcuterie, Salami and Cured Meats Online
Bon Appetit
We love this list - it''s almost all Guild Members and GFA Winners!

Photo Courtesy of Bon Appetit

From evolving trends in grocery to a chance to reflect pre-Thanksgiving, it''s been a busy week in the Good Food news world.

Black Land Matters. But Is Crowdfunding Enough?
Civil Eats
Learn more about the intersection of the Black Lives Matter movement and farming via crowdfunding as a form of reparations.

Grocery Shoppers Splurging More Amid COVID-19 Surge
Progressive Grocer
Consumers are now gravitating toward premium purchases such as higher-end coffees, cheeses and frozen entrees instead of value brands or private brands.

How the Kitchen Became Political: A Short History of the "Dinner-Table Issue"
The Counter
When did phrases such as "a seat at the table" and "under the table" become such an integral part of our everyday language? This piece takes a look back at this development in dialog.

Most Americans Want to Use Digital Tools While Grocery Shopping
Food Dive
Fifty-eight percent of Americans are comfortable using digital tools to assist their grocery shopping, a significant uptick from 2017, when 42% of shoppers said they felt comfortable.

The Future of Raw Milk Cheese
Heritage Radio Network
What will a new administration mean for food regulations? Pick up those headphones and tune in to llearn more.

The Thanksgiving Myth Gets a Deeper Look This Year
The New York Times
Winona LaDuke, Native American activist and 2017 Good Food Awards Keynote Speaker, "believes that the country is primed to re-envision Thanksgiving as an occasion to come to terms with the cruelty Native Americans have experienced throughout history."

Photo Courtesy of The Counter

Let''s Celebrate

A Sneak Peek at the Good Food Awards Pop Up Shop

Sips and Snacks and Treats, Oh My!

Equity Task Force Wrap Up 

These last few weeks, we have felt it's our moment to listen and learn. To follow rather than lead. To think about how we can carry the momentum of Black Lives Matter into our small piece of American culture, how we can nourish it over time to become part of the new, racially just society we want to live in. To seek out insight from leaders in minority communities, on ways to better include, support and incubate BIPOC owned food businesses throughout our work.

With so many leaders from the Black community speaking out from a place of personal experience and knowledge, we feel it's most appropriate to keep our words brief: we stand for equality, fairness and inclusion. We stand in solidarity with the protestors. We look forward to meeting our responsibility to be part of the change, and actively seeking ways to honor the memory of those who have died, and follow those who courageously stand up and fight for what is right.

-Sarah, Sam, Katherine, Laura, Hillary and Jessica

As Meat Giants Face Scrutiny, Small and Niche Producers Capitalize
Food Dive
Good news for sustainable meat producers - the weaknesses in the big guys'' systems have finally come to light on a bigger level during COVID-19.

Add a Restaurant-Sized Salami To Your Table
The New York Times
Congrats to GFA Winner Charlito''s Cocina on this mention. Owner Charles showcased this new black truffle salami on last week''s first-ever Virtual Mercantile.

Customers Come Back to Campbell''s Soup
Wall Street Journal
While demand for local produce, sustainable meats (see above) and CSAs has surged, so has interest in conventional canned goods.

For This Tribe, Saving a River Means Saving the Sturgeon
The New York Times
The Yakama Nation has been raising fish to release back into the Columbia River for more than a decade. Now, its hatchery is also producing caviar.

How Fostering Empathy for the People Who Feed Us Could Change Our Food System
Civil Eats
Says author Simran Sethi, "As much of our nation confronts deeply entrenched, systemic racism, it has also become clearer than ever that foundational systems such as education, housing, healthcare, food-capitalism as a whole-have cared for some, but not for all."

Retailer-Supplier Collaboration Has Improved, But There''s More Work to Be Done
Grocery Dive
85% percent of retailers and 92% of suppliers surveyed in March by Coresight Research say collaboration between the two sides has improved over the past two years, leading to improved customer satisfaction and business planning.

Stephen Satterfield: From Wine to Whetstone
Heritage Radio Network
Listen to host Ethan Frisch of Guild Member Burlap and Barrel chat with the origin forager, food writer, multimedia producer and podcast host.

U.S. Specialty Cheese Industry Launches Victory Cheese
The Fence Post
"We see ourselves as a champion for cheese," said Victory Cheese Co-Founder and Former Collaborative Member of Pastoral Artisan Cheese, Bread & Wine Greg O'Neill.

Image reposted with permission by @jackfacekillah

With shelter in place extending nearly 6 months, this week''s Digest features a couple takes on how shopping habits have evolved.

Black Farmers Sue Monsanto to Stop Sales of Roundup
The Counter
"Despite numerous jury settlements over the controversial pesticide, plaintiffs claim Monsanto's parent company has made no "effort to get Roundup off the shelf."

7 Ways The Pandemic Has Changed How We Shop for Food
The New York Times
"Sales in the category that grocers call "natural products" were growing before the pandemic, but they blew up when it arrived. By mid-March, they were up 78 percent over the year before, according to the market research firm IRI."

How COVID-19 Created a New Type of Consumer in Just 90 Days
FastCompany
A new set of digitally influenced norms and behaviors were born among consumers who had been slow or unmotivated to adopt digital in all facets of life before COVID-19.

Immigrant-Led Food Startups Face Uphill Battle in the Pandemic
Civil Eats
"Entrepreneurs selling food from their home cultures have faced every disadvantage imaginable since the coronavirus struck."

These Female Founders Are Shaking Up the Booze Business
Forbes
Shoutout to GFA Cider Co-Chair Caitlin Braam, who''s recently launched Yonder Cider and The Source.

Photo Courtesy of The New York Times

We''ve got some big news of our own with the announcement of the 2021 Good Food Awards Finalists, but it was a busy week in food news otherwise.

Consumers Say Snacking is a "Lifeline" in the Pandemic
Food Dive
88% of adults saying they are snacking more or the same than they were before the outbreak.

Eating Matters: Upcycled Foods
Heritage Radio Network
We''ve seen an uptick in entries to the Good Food Awards using "ugly" ingredients in recent years. Tune in to learn more about the Upcycled Food Association.

Food Retailers Can No Longer Avoid Mobile
Progressive Grocer
There''s no doubt that shopping habits continue to evolve. 89% of U.S. grocery shoppers are using smartphones, up 22% since 2015.

Interview with Cult Crackers: Visual Rebrand and Values
Parsnip
Learn more from Guild Member Dianna Dar of Cult Crackers about the journey to start her snack brand and her recent design pivot.

Olio nuovo: How to use and where to find season's freshest, boldest olive oil
The Mercury News
Learn more about fresh releases, how to use them, and places to stock up, like Merchants Collaborative Member Market Hall Foods.

The Continued Fight Over Farming the Oceans
Civil Eats
Recent efforts to open up federal waters to marine finfish aquaculture are viewed as either an environmental imperative as the climate changes, or a potential industrial disaster.

What Could Biden''s Win Mean for the CPG Industry?
Food Dive
After years of mixed signals from the White House, new tariffs announced in tweets and trade agreements hanging in the balance, the food and beverage industry has raced to keep up with the pace of change experienced under Trump.

Photo Courtesy of The Mercury News

While some states have begun opening up, it''s clear that the pandemic has changed our buying and eating habits, even if only temporarily. From buying more groceries, gifts and specialty goods online, to taking virtual cooking classes, we''ve certainly been engaging with Good Food differently in the last few months.

As Travel Resumes, Wineries, Cooking Schools and Others Get Creative
The New York Times
Distilleries, cooking schools, wineries and food halls from California to South Minneapolis are adjusting to social distancing and hygiene in a new era of travel.

Black-Owned Pantry Staples You Can Shop Online
Parsnip
Looking to keep your pantry stocked and support black-owned businesses? Our friends at Parsnip have done some great research.

Cheese Is The Best Gift of All
The New York Times
Civil Eats
Shoutout to Guild Member, GFA Winner and Guildside Chat Panelist Jasper Hill Farm on this NYT Front Burner Feature.

During the Pandemic, Residential Waste Has Increased Significantly. So Why Are Composting Programs on Hold?
The Counter
As restaurants and retailers have discouraged the use of recyclable and reusable bags, we''re generating more waste than ever at home, while compost stacks up.

Has Pandemic Snacking Lured Us Back into Big Food and Bad Habits?
The New York Times
"In the early days of the coronavirus pandemic, cookie and cracker sales had shot up by nearly 30 percent, a gargantuan leap in the world of groceries."

Meet Leah Penniman
Heritage Radio Network
Pick up those headphones and tune in to learn more about the founder of Soul Fire Farm, a BIPOC-centered community farm committed to ending racism and injustice in the food system. 

Op-Ed: It''s Time to Rethink the Food System From the Ground Up
Civil Eats
With so many changes in the food system during the last few months, the authors of this piece go back to basics: making good dirt.

The Online Grocery Boom Reveals a Few Big Winners
The Washington Post
With more folks unsure about making a trip to the store, a few stores have risen to the top in terms of sales.

Photo Courtesy of Parsnip

From the future of ghost kitchens to home chefs, there''s a lot that''s changing about the future of good food. The Digest is a little shorter this week than usual as we gear up for the launch of the Good Food Awards Entry Period on Monday! We can''t wait to see tasty, authentic, responsible entries from all across the country.

Beyond Your Feed: Anti-Racism Practices for Brand-Builders
Parsnip
Over the past weeks, brands and companies have flocked to craft and put out messages of solidarity and allyship; many recognizing that they need to "do better." 

Can You Eat That Cheese That''s Been in the Fridge for a Month?
Wall Street Journal
Our cheese generally doesn''t make it that long, but...if you''ve ever wondered, here are some answers.

It''s Now Legal for Home Chefs in California to Sell Meals. Will More Cities Get on Board?
Civil Eats
Home chefs, including many newly unemployed restaurant workers, have seen a surge of business during the pandemic. A new state law could help bring their meals to many more people-if it''s adopted more widely.

Our Ghost Kitchen Future
The New Yorker
A business model that seemed marginal before the coronavirus pandemic now looks like the future of restaurants.

Meal Kits Were Dying. COVID-19 Brought Them Back to Life.
The Counter
They were pitched as a way to help struggling restaurants. Are meal kits the future, or are they simply a stopgap?

USDA Predicts Grocery Prices Will See Their Largest Annual Increase Since 2011
Grocery Dive
Grocery prices are expected to increase by 3% on average this year, the USDA forecasts, according to a report in Fern''s Ag Insider.

Photo Courtesy of The New Yorker

The tides have certainly changed recently, from developing new communications strategies to tightening up organic certification. Let''s dig in to this week''s Digest.

4 Steps for Holiday Success: Planning NOW for Fourth Quarter Sales
Food Biz Wiz
Thanksgiving is only 20 weeks away. Get planning now with some great insight from former Committee Chair Manager Alli Ball.

Communication Tips for a Pandemic...And More
Parsnip
Our friends at Parsnip offer some tips on pivoting and transparency in these uncertain times.

Food Companies Step Up Funding for Organic Farming Research
Civil Eats
Clif Bar, King Arthur Flour, Organic Valley, and others are providing university endowments to counter a system stacked in favor of conventional agriculture.

New Seasoned Fonio Pilafs from Pierre Thiam
The New York Times
Shoutout to Guild Member Yolele for being featured in Flo Fab''s Front Burner column.

The Rise Of Female Entrepreneurship In CPG Driving Largely Male-Dominated Investment Circle To Onboard More Women
Forbes
The wheels are turning on the financial backing behind natural foods brands.

USDA Unveils New Rules to Combat Organic Fraud
The Counter
While they stop short of pesticide-sniffing beagles at the border, agents will now make surprise inspections on organic facilities.

Photo Courtesy of Parsnip

Entry Period for the 2021 Good Food Awards closes tomorrow (tell your friends!), so we''re keeping today''s Digest brief.

Natural Retailers Test Touchless Browsing Tech
New Hope Network
Customer response to the system has been highly positive so far because of the added level of safety and sanitation the technology brings.

Sake and Beer Among the Bases for These Vinegars
The New York Times
Shoutout to Guild Member American Vinegar Works for being featured in Florence Fabricant''s Front Burner column.

Striving for Sovereignty in Indigenous Foodways
Heritage Radio Network
Pick up those headphones to explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation.

That Flour You Bought Could Be the Future of the U.S. Economy
The New York Times
Congrats to GFA Winner and Guild member Maine Grains for being featured in this story about a better path for American business.

Photo Courtesy of The New York Times

Huzzah! We opened the 2021 Good Food Awards earlier this week, so we''ll keep this week''s Digest short. There''s plenty more to read too in the Diaspora Co. reading list too.

Caitlin O''Neill of Cowgirl Creamery on Cutting the Curd
Heritage Food Network
Pick up those headphones to hear what''s new on the West Coast and what''s ahead for cheese retail.

Five Ways That NAFTA 2.0 Could Impact Your Wine and Cheese Plate
The Counter
On July 1, the United States-Mexico-Canada Agreement, or USMCA, took effect, bookmarking one of President Trump's signature campaign promises: a replacement for the North American Free Trade Agreement (NAFTA). 

Is Grocery E-Commerce Here to Stay?
Forbes
Coresight Research has found that online grocery sales could grow considerably this year. Their research showed that, for 2019, U.S. online grocery sales grew 22%. This year, spurred by the pandemic, it stands to grow by 40%. 

The Diaspora Co. Bookshelf 
Guild Member and Equity Task Force Member Sana Javeri Kadri of Diaspora Co. has launched a "big, fat" book list on Bookshop.org.

What Beer Sales Tells Us About the Recession
NPR
Craft beer sales are surging at stores, but craft breweries are still struggling. Cheap beer is surging, but it''s still losing market share. That''s because the economics of the beer business are complicated.

Photo Courtesy of The Counter

From grocery stores changing to a huge almond harvest, the world of good food continues to evolve in these strange times.

A Founder''s Story: Melissa and Danielle, nod foods
Parsnip
Cruise on over to this blog post to learn more about Guild Members nod foods.

Carbon Labels Are Finally Coming to the Food and Beverage Industry
Forbes
There's rising demand for another type of food label as people become increasingly concerned about climate change, and conscious of how they're contributing to it.

Grocery Sales Decline in June as Retail and Restaurant Options Expand
Grocery Dive
Sales in the grocery industry fell 1.6% in June compared to the month prior as consumers became less reliant on grocers for meals and home goods.

Less is More: Why Retailers and CPGs are Moving Towards Selling Fewer Products in Stores
Food Dive
As the coronavirus pushes some items off supermarket shelves, the food industry is finding a smaller selection reduces consumer confusion, boosts sales and trims expenses for grocers.

The Regulatory Environment Surrounding CBD-Infused Foods and Drinks
Natural Products Insider
We''ve opened up the Elixirs category to CBD-infused drinks this year, but are keeping our eye out for new developments.

There Are So Many Nuts, We Now Have a Nut Glut
Modern Farmer
The United States leads the world in nut production and exports by a large margin. But food trends, maturing trees, and great weather have combined to make this season perhaps a little too good.

Photo Courtesy of Modern Farmer

SOLIDARITY

Now More Than Ever

Entry Period: All The Details

New Subcategories