Ag Alert Sept. 22, 2021

Food Continued from Page 3

two recent college graduates. “Sweetgreens plans to reduce their car- bon footprint in half in the next six years,” Scott said. Other recent trendsmaynot survive the pandemic that inspired them. Modified versions of the 1950s automat restaurant service reappeared tooffer food with no contact and very little labor. On e c h a i n r e s t a u r a n t , Te x a s Roadhouse, had spent a decade planning the details in case they began offering curbside service. When the need came up as a result of the pandemic, it made the transition smoothly. Tohelpkeep their restaurant partners in business, one chef ’s apronmanufacturer producedhigh-endmasksduring thepan- demicanddonatedtheproceeds tobenefit struggling eateries. Despite severe economic impacts from the COVID-19 crisis, the mood was opti- mistic as the summer 2021 food-service conference returned after the pandem- ic-caused hiatus last year. The event had beenheld inMontereyeveryyear since ra- dicchiowas first grown inCalifornia some four decades ago. While the conference is back, contours of the food-service comeback remain to be seen. ( Bo b J o hn s o n i s a r e p o r t e r i n Sacramento. He may be contacted at bjjohn111@gmail.com)

for this effort towin thehearts,minds and appetites of consumers with the merg- er this year of the Produce Marketing Association and United Fresh, an orga- nization of produce companies, retailers, food service outlets, industry associa- tions and university researchers. “Themerger is going to create an orga- nization that brings together produce and floral fromseed to fork globally,” said chef Robert Danhi. The chef discussed the merger at the Produce Marketing Association’s summe r con f e rence . I t i nc l uded Central Coast Region grower-shippers such as Driscol l’s, Naturipe, Mann Packing and JV Smi th Companies. Representatives from the California Avocado Commission, Hass Avocado Board, Calavo, D’Arrigo, Dole, Duda, Fowler Packing, Grimmway Farms and Monterey Mushrooms also attended. The return of the food service con- ference to Monterey this year featured presentation of the United Fresh Fresh Edge awards to chefs who go above and beyond in using produce in menus at fine-dining restaurants, schools, hotels, and other outlets. Danhi cited a market survey that showedbeingable togoout to restaurants is third on the list of things people have been looking forward to. That desire trails

Food is served in August at Venus Spirits restaurant and distillery in Santa Cruz. Food service recovery is picking up after months of hard times resulting from the pandemic.

only seeing friends and family again and going out to bars. “It’s been a tough year and it’s not over,” he said. “Many restaurantshad to reinvent themselves to survive.” While the food-service sector is already on the rebound, it remains uncertain which innovations adopted to survive im- pact ofCOVID-19will becomepermanent andwhichfigure to fadeonce thepandem- ic is over. Food-service outlets increasingly also sell groceries, while grocery stores sell meals, and many produce outlets in-

creased use of internet ordering. “Our lives have shifted tremendous- ly to buying things online,” Scott said. “There has been great innovation that came from the pandemic. You know you are in the food industry, but you’re also in the tech industry.” There has been a shift toward con- sumer interest in the social and environ- mental impact of the companies they patronize, as evidenced by the policies of a plant-based fast-food restaurant that has grown into a national chain since it started in 2007 in Washington, D.C., by

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