News
Heritage Ranch rounds up local beef
http://alibi.com/food/38794/Heritage-Ranch.html
On 10/19/2011
Heritage Ranch at the Duluth MN Farmer's Market
http://www.duluthnewstribune.com/event/article/id/203968/publisher_ID/36/
On 7/12/2011
Cattle supplies tighten
http://www.agriculture.com/markets/analysis/beef/cattle-supplies-tighten_12-ar17215
On 6/20/2011
How should beef be marketed for consumers to pay more for perceived value?
http://www.cattlenetwork.com/cattle-news/latest/How-should-beef-be-marketed-for-consumers-to-pay-more-for-perceived-value-121633919.html
On 5/12/2011
Heritage Ranch Video
http://www.youtube.com/watch?v=KEIE0IR750g&feature=mfu_in_order&list=UL
On 5/11/2011
Welcome to Heritage Ranch Video on youtube
Tantalizing tidbits tempt buyers at Upper Lakes food show
http://www.duluthnewstribune.com/event/article/id/198694/
On 5/11/2011
Executive chef Damian Tittle of St. Paul slices Korean short ribs for sampling by the crowd at the Upper Lakes Foods Inc. food show at Pioneer Hall at the DECC on Tuesday. The ribs are from the Heritage Ranch line of the Unger Meat Co
Restaurant chains catch ‘local’ trend
http://www.meatingplace.com/MembersOnly/webNews/details.aspx?item=23406
On 5/5/2011
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Industry News - AM |
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Restaurant chains catch ‘local’ trend |
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By Lisa M. Keefe on 5/5/2011 |
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Use of the term “local” on restaurant menus nationwide has grown by 13 percent in the last year, Mintel Foodservice reports, and that includes the fare offered by chains.
“Indigenous ingredients help the migration away from overly processed food toward more recognizable and simpler ingredients sourced closer to home," notes Kathy Hayden, foodservice analyst at Mintel.
This trend also recognizes that many consumers have come to know the best sources for some regional dishes and ingredients, such as Maine lobster and New Orleans po'boys.
Among the examples of local sourcing for chain restaurants is Burgerville, a Vancouver, Wash.-based quick-service restaurant, which serves Oregon and Washington berries, meats, cheeses and vegetables. Meanwhile, Popeye's sticks close to its New Orleans roots with Louisiana spices, sweet cane tea and Cajun- and Creole-inspired dishes.
More than half (58 percent) of restaurant-goers are interested in seeing more locally grown products on menus, Mintel says.
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Farms, restaurants are reaping the rewards of local sourcing
http://www.pittsburghlive.com/x/valleynewsdispatch/s_734451.html
On 4/29/2011
2011 Top Five Emerging Food Trends
http://satedepicure.com/2010/12/2011-top-five-emerging-macro-food-trends/
On 4/28/2011
5. Source Mapping and Transparency
In 2011 restaurants will continue to focus on the integrity of their products with an emphasis on supply chain and source management. It is likely that food purveyors, manufacturers, distributors, and restaurant operators will engage in increased source transparency and use technology to do so. Leo Bonnati, a researcher at the Media Lab at MIT, has developed a source tracking system and established sourcemap.org as an open source platform for tracking products through the supply chain and estimating their carbon footprint. In the coming year mapping technology will be applied in a larger scale and savvy restaurateurs will be proactive and ready to disclose where their products come from by mapping from source to table digitally and making this data available to the public. 2011 will be a year of expanded source mapping and transparency. Look to Stonyfield Farm as a leader.
Beef...from Farm to Table
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp
On 4/28/2011
Fact Sheets: Beef...from Farm to Table
Traceability rule represents big adjustment for food industry
http://www.washingtonpost.com/wp-dyn/content/article/2011/01/23/AR2011012302238.html
On 4/28/2011
In response to a new federal food safety law and growing consumer interest, vast amounts of new data are being generated about the complicated path that food takes from field to supermarket shelf...
IMI Global Launches
http://finance.boston.com/boston/news/read?GUID=12114661
On 4/28/2011
IMI Global Launches "Where Food Comes From(R)" Program to Build Consumer Confidence in the Food Supply Chain
USDA's Merrigan: 'A reliable food supply is integral to peace, liberty'
http://deltafarmpress.com/government/usda-s-merrigan-reliable-food-supply-integral-peace-liberty
On 3/25/2011
2011 Nebraska Beef Cattle Report - Marketing Source Verified Beef to Restaurant Patrons
http://www.nlc.state.ne.us/epubs/U2300/T001-2011.pdf
On 3/25/2011
Marketing Source Verified Beef to Restaurant Patrons - A Study
