Increasingly, people want to know where their food comes from, how it was grown, and how it was prepared. This need is driven by some combination of
- their desire to ensure their food is grown and produced humanely, ethically, and sustainably,
- their desire to experience the cachet gained from being an expert on a topic, and
- the sometimes obsessive need to focus on the details and nuances of what they eat.
Here are the stories we covered in 2007 that feed the need to be â€˜in the know.â€™
Fair Trade Foods and More (May 16, 2007)
â€˜Fair Tradeâ€™ foods are by definition story foods. People could certainly buy cheaper comparable goods without this distinction, but instead, more people are choosing to put their money where their conscience is. Buying goods that are certified â€˜Fair Tradeâ€™ means the producers of the goods are fairly compensated and the goods are produced in an ethical and sustainable manner.
Affordable plus Fresh plus Local plus Sustainable equals Burgerville (May 16, 2007)
Burgerville believes its story and philosophy is as much a part of what its customers buy as the affordable quality meals it serves them.
Oranges, Both Exotic and Familiar, Flavor the Summer (July 17, 2007)
Oranges are showing up in menu items across many styles of restaurant service, including fast food, casual, and upscale. The familiar flavor of America’s favorite citrus fruit is a gateway to exploring more exotic orange flavors, such as blood oranges.
Tea Becoming a Hot Commodity (September 19, 2007)
Companies capitalizing on the tea market are creating stories around the product, pulling consumers into the world of tea. Retailers are giving complete resumes of tea that go well beyond the old standard color distinctions. Rare teas are marketed almost like vintage wines.
Tea Presentations Turning Heads (September 19, 2007)
For the home tea connoisseur, many new gadgets and presentations are available to brew the perfect-tasting and -looking cup. Tea experts continue to look for a way to perfect home brewing and take it even further.
Indigenous American Foods (and Their Stories) Regaining Popularity (October 17, 2007)
the Specialty food company American Feast is focused not only on providing indigenous products, but also delivering the stories that make the products relevant and interesting to discerning consumers.
Tanka Bar Based on the Original Indigenous Trail Mix (October 17, 2007)
A group of Oolagata Lakota Indians created a new energy bar, the Tanka Bar based on a traditional Native American recipe. It is looking to build on “our ancestors’ knowledge of the Ideal Portable Energy for endurance, top performance, and healthful life.” It’s selling the story and tradition as much as the actual product.
Spa-Cooking School Could Mark a Rise in Culinary Vacations (November 21, 2007)
For many travelers, enjoying their destination’s local cuisine is at the top of their vacation to-do list. But many are taking their love of food to the next level, investing their time and money in immersing themselves in the cooking and culture of exotic locales. Having stories to share about the time spent on location in the kitchen is essential to their ultimate enjoyment of these experiences.
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