About the author: Janet Forgrieve | SmartBlogs

Janet Forgrieve Janet Forgrieve is a freelance writer and SmartBrief contributor who writes for restaurant and retail briefs. A former business journalist, Janet spent several years covering the restaurant and retail industries for the Rocky Mountain News in Denver. She earned her bachelor’s degree in mass communications from the University of South Florida and spent six years covering business at The Tampa Tribune.

Wine lovers may pay more attention to variety, vintage and what color goes with which dish, but some are also giving more thought to where and how the grapes were grown. Sustainable agriculture doesn’t have a fixed definition in the way “organic” has had since federal organic standards were finalized in 2000, but a growing number of consumers are seeking sustainably produced wine, and third-party certification programs are infusing the term with more meaning.[…] Continue Reading »

Consumers who think nothing of ordering their books, clothes and shoes online still often balk when it comes to buying their groceries anywhere but the store. The costs and the logistics involved in delivering perishable consumables has kept the food and beverage sector lagging other e-commerce efforts, but flexibility, personalization and omnichannel strategies are helping grocers catch up.[…] Continue Reading »

Farmers, food retailers and restaurants serving fresh food have always had to keep an eye on the weather and that’s never been truer than today, as California’s four-year drought drags on and a frigid winter and unseasonably cold spring in the Northeast brings later harvests for many crops.

“The season’s about a month behind,” said Chelsea Strehse, one of three farm managers at Gravity Hill Farm in Titusville, N.J.[…] Continue Reading »

Cashew nuts are soaring in popularity in the U.S. as snackers seek healthier options, and industry experts expect demand to grow further as snack brands include the nuts in new products and the ongoing drought in California drives up the price of almonds.

In the U.S., they’re increasingly used in plant-based milks and as a base for vegan cheeses, creams, nut butters and desserts like Cashew Milk Frozen Dessert from So Delicious.[…] Continue Reading »

Dimitris Politopoulos and his team heard their mobile phones ringing as soon as they turned them back on after landing in New York City for the Sunday start of the Summer Fancy Food Show, with calls of concern about the growing economic turmoil back home. The CEO of 776 Deluxe Foods, a producer of olives, oils and honey spreads, joined executives from a long list of other Greek food companies that filled more than three aisles of the trade show’s floor, making connections with the distributors and retailers with the power to help them start or expand their exporting efforts in the U.S.[…] Continue Reading »