The FDA released its final proposed rule under the Food Safety Modernization Act in September. The FSMA Food Traceability Proposed Rule identifies and creates increased traceability requirements for certain high-risk foods and products that contain those high-risk foods.

During an SFA regulatory conference call, Monday, Jeni Lamb Rogers, regulatory counsel to the SFA and partner at PSL Law Group, discussed the proposed requirements for makers, distributors, and retailers, as well as the limited exemptions to the rule.

“It’s important to note that this rule is different from other FSMA rules,” Rogers noted. “It has a broader application beyond manufacturers and farmers that will reach restaurants and retailers as well.”

To decide which foods this rule will apply to, the FDA built an algorithm that matched hazards with different processing practices and different foods. The agency then put the foods that are deemed the highest risk on the Food Traceability List. Among the foods on the list are all cheese other than hard cheeses, shell eggs, tree nut or peanut butters, leafy greens, fresh herbs, cucumbers, melons, peppers, sprouts, tomatoes, tropical tree fruits, other fresh cut fruits and vegetables, finfish, crustaceans, mollusks and bivalves, and ready-to-eat deli salads. In addition, any food that contains one of the above foods will also be subject to this rule, unless it goes through a “kill step” process, which eliminates the food-borne illness risk.

The proposed rule identifies five “critical tracking events” that would require records containing “key data elements,” which would vary depending on the event being performed. The critical tracking events include:

Growing. For products such as fruits and vegetables, this is the first step of the supply chain.

Receiving. This is an event in the food’s supply chain in which a food is received by someone other than the end customer. Food makers, co-packers, labelers, and retailers are all categorized under this event. The first receiver is the first person, other than a farm, who purchases and takes physical possession of a listed food.

Transformation. This involves changing a food on the Food Traceability List, its package, and/or its label by combining ingredients or processing a food.

Creation. Creating is the making of a food on the Food Traceability List through manufacturing or processing using only ingredients that are not on the list.

Shipping. This is when a food is arranged for transport from a defined location to another defined location at a different farm, a first receiver, or subsequent receiver.

Key data elements that are required to be established and maintained involve linking the product’s traceability lot code (assigned by first receiver) to other information such as where and when the product was grown or created, quantity and unit of measure, how and when it was transformed, and/or how and when it was shipped.

There are a couple exemptions to this rule. Transporters are not subject to this rule, and, as mentioned, foods that receive a certain type of processing or “kill step” may be partially exempt, though they still have to keep records around the receipt of the product and the kill step. There is also a proposal that small retail food establishments that employ 10 or fewer full-time employees would be either fully or partially exempt from these requirements. The FDA wants to hear from stakeholders regarding these options during the public comment period and public hearings.

Listen to the full recording now.

The EU will begin applying tariffs on $4 billion worth of U.S. goods on Tuesday, according to EU trade chief Valdis Dombrovskis, reports Reuters. This follows last month's decision from the World Trade Organization that gave the EU the right to implement retaliatory tariffs in the long-running dispute over subsidies provided to aircraft makers.

According to a preliminary list that the European Commission released last year, the products it may seek to tariff include frozen seafood like tuna, salmon, lobsters, and scallops, cheddar cheese, sweet potatoes, chocolate, fresh fruit, wines, and ketchup.

Dombrovskis said that the European Commission would publish an annoucement on its plans in the EU official journal later today, with tariffs going into effect tomorrow. Full Story

Related: USTR: EU Has No Basis To Impose Tariffs; Removal of Tariffs Saved Jobs at Walkers Shortbread.

Grubhub and The Greg Hill Foundation’s Restaurant Strong Fund have partnered to create the Restaurant Winterization Grant program, which will provide $10,000 grants to eligible independent restaurants to help them survive this winter. These funds can help the restaurants prepare by investing in additional infrastructure and equipment to extend outdoor dining, increased personal protective equipment to protect their employees, and other necessities to get them through the cold-weather months.

The program will be supported with a $2 million grant recommended from Grubhub Community Relief Fund, a donor-advised fund created in March by Grubhub to support charitable organizations helping restaurants, drivers and others impacted by COVID-19. Restaurant Strong Fund will also be accepting donations for the Restaurant Winterization Grant program, helping extend the program beyond the initial launch.

"This winter will be different than any one before, with the restaurants we know and love needing more support to get through the season," said Seth Priebatsch, chief revenue officer at Grubhub. "Our partnership with the Restaurant Strong Fund – already instrumental in providing grants for restaurant employee relief earlier in the pandemic – is now responding to the needs of restaurants and providing valuable support to help them survive the challenging months ahead."

Starting today through November 21, the Restaurant Strong Fund will accept grant applications from all restaurants located in Chicago, New York City, Boston, or Philadelphia with five or fewer locations.

Related: Restaurants Sue Grubhub; DoorDash Launches Ghost Kitchen Initiative.

The cooking robots market is expected to be worth $322 million by 2028, according to Research Nester, reports Restaurant Dive. In 2019, the market was worth $86.2 million.

While the pandemic accelerated demand for this technology, it was already growing pre-pandemic. Picnic, a tech company specializing in food production technology and robotics-as-a-service, has seen a large increase in customer demand for its automated pizza assembly system. In a statement, the company announced that it was improving its system with a new design and more user-friendly updates.

"We are seeing an increase in enthusiasm for our system and early indications are that the improvements we've made resonate with our customers. With our success and these improvements, an increasing number of kitchen operators are contacting us with interest in our system," Picnic CEO Clayton Wood said in the statement. Full Story

Related: Ocado Makes Robotics Acquisitions; Zuul Launches Virtual Food Hall Delivery Experience.

Each year, the Specialty Food Association invites a panel of experts from across the specialty food industry to help identify new and growing trends in the market. The Trendspotter panel includes foodservice professionals, retailers, chefs, researchers, and more, who help predict trends for the future, as well as at SFA events.

Two members of the SFA Trendspotter panel, Clara Park, corporate chef of culinary innovation at Chelten House Products and Wendy Robinson, buyer at Market Hall Foods, joined Denise Purcell, director of content at the SFA to speak during an Ask the Experts webinar about the trends coming ahead in 2021. Some of next year's trends include:

Cooking and eating at home. “This trend is a direct result of the COVID-19 pandemic,” said Purcell. With many consumers following stay-at-home mandates, at-home dining has become more popular than ever. With this comes many sub-trends, as well as the need to avoid menu fatigue. Park sees this as opportunity for the specialty food industry; “It’s our job to increase the culinary knowledge of the customer and help them try new things,” she said.

Restaurant-quality food in the home kitchen. Similarly, consumers are looking to upgrade their home cooking with specialty ingredients and flavors to mimic what they might order at a restaurant. “People are drinking a lot more right now,” Robinson added. “People are wanting to use specialty ingredients to make cocktails like they would have at a bar.”

Twists on classics. “Everyone wants to be innovative, but if something is too far out of a customer’s comfort zone, they won’t want it,” Park noted. “Twists on classics provide customers with a familiar product or flavor with an exciting new element.” This trend also helps to combat boredom with the same old routine without adding too much work or stress to a consumer’s plate.

Eatertainment. As entertainment venues stay closed through the pandemic, consumers are looking for other ways to enjoy themselves. Products that make it fun to play with your food or add whimsical element to a meal are increasingly popular. “Anything that makes dinner more fun is great,” said Park.

Values-based buying. Consumers are increasingly putting their dollars towards brands that align with their values. Gen Z consumers especially are interested in supporting brands that are sustainable, have ethical labor practices, and/or are women-, Black-, or People of Color-owned. “Being a small company, we work closely with small producers who may not be able to get on the shelves of larger retailers. Our customers are actively asking for these types of products,” said Robinson.

Global travels without leaving home. As an alternative to traveling, many consumers are seeking out the flavors of less familiar countries and regions like West Africa, Scandinavia, Cambodia, Southeast Asia, and Latin America. "When I was growing up, when someone said ‘Asian food’ it meant it was either Chinese or Japanese,” Park said. “But now, these terms are growing to include a wider range of cuisines. It gives me hope that people are looking for more authentic flavors.”

Functional ingredients. Amid the pandemic, consumers are looking to food and beverage as a wellness solution more than ever. “We’re all thinking about health and wellness right now,” said Robinson. “Even though my store doesn’t focus on specifically wellness-related products, I’ve noticed a lot of food products that tout wellness claims have been out of stock, like garlic oil or manuka honey.” Park also noted that people are asking for healthier ingredient substitutions that can be seamlessly added to a recipe.

Plant-based continuing revolution. New formats and categories have led the plant-based category to grow exponentially, especially during the pandemic. “It’s not a trend anymore,” said Robinson. But, as Park noted, it is essential that plant-based foods taste good and give a good eating experience, or else consumers will not be interested.

Less sugar and natural sugar. Similar to the functional foods trend, many consumers are looking to decrease their sugar intake to be healthier. Alternative sweeteners provide a better-for-you option. Monkfruit, in particular, has been a popular option for customers, according to Robinson.

View the full recording now.

Related: SFA Trendspotter Panel Reveals Top Trends for 2021; Whole Foods' Trend Predictions Include Upcycled Foods, Produce-Based Jerky.

According to Google, consumers searches for cookies, Chinese food, liquor stores, pizza, burgers, and fries were at an all-time high on the night of the U.S. presidential election, reports CNN. Alcohol delivery company Drizly reported a 68 percent increase in sales compared with the average of the previous four Tuesdays.

“Cravings for food and alcohol during a stressful times are a well-known phenomenon,” CNN noted. “Foods filled with fat and sugar seem to have a feedback effect that curbs stress-related responses and emotions, according to a Harvard study. The foods seem to counteract stress—and this likely contributes to people's stress-induced cravings.” Full Story

Related: Natural Grocers to Run Post-Election Promo; Food Companies Urge Consumers to Vote.

National fast-casual poke restaurant Aloha Poke is entering into an agreement with ghost kitchen operator Reef’s Kitchens to introduce the restaurant’s offerings to new urban markets, which may include Dallas, Miami, or Atlanta.

Under this new partnership, Reef’s team will prepare and serve Aloha Poke’s menu of fresh, protein-packed sashimi-grade fish and mostly raw ingredients through third-party delivery platforms like UberEats, Grubhub, and DoorDash.

"Ghost kitchens are an interesting, turnkey solution to bring the Aloha Poke fast casual concept to a larger population of people in the largest urban areas of the country," said Paul Tripodes, VP, franchise development, Aloha Poke, in a statement. "We are excited to work with Reef and feel this is a great way to introduce our brand to new, urban markets ahead of traditional brick and mortar development while strengthening the Aloha Poke brand, built on serving clean, nutritious, healthy foods sourced through the latest sustainable sourcing practices, into new markets."

Related: DoorDash Launches Ghost Kitchen Initiative; LA Restaurant Launches Ghost Kitchen in Chicago.

California Proposition 22 has been passed, meaning that third-party delivery services like Instacart, Postmates, and DoorDash may continue to classify workers as independent contractors, reports Progressive Grocer. This law acts as an exemption for California’s Assembly Bill 5, which went into effect earlier this year, requiring third-party companies to classify workers as employees. 

Supporters of Prop 22 say that the measure would save jobs, preserve worker flexibility, and protect vulnerable communities that would be at risk of reduced service levels. However, opponents say that this will harm workers by not requiring employers to provide them with healthcare and other employment benefits. Full Story

Related: Uber, Lyft Ordered to Classify Drivers as Employees; CA Gig Economy Bill Goes Into Effect Despite Oppostion.

Photo credit: Instacart

Nestlé has acquired Freshly, a leading fresh-prepared meal delivery service in the U.S. This move brings together Nestlé's deep understanding of what and how people eat at home, and world class research and development capabilities with Freshly's highly specialized consumer analytics platform and distribution network to fuel growth opportunities within the Freshly business and across Nestlé's portfolio.

"We are excited to welcome Freshly to the Nestlé family," said Nestlé USA chairman and CEO, Steve Presley, in a statement. "Consumers are embracing ecommerce and eating at home like never before. It's an evolution brought on by the pandemic but taking hold for the long term. Freshly is an innovative, fast-growing, food-tech startup, and adding them to the portfolio accelerates our ability to capitalize on the new realities in the U.S. food market and further positions Nestlé to win in the future."

Inspire Brands, Inc. will acquire Dunkin’ Brands Group, Inc., parent company of Dunkin’ and Baskin-Robbins, in a transaction valued at approximately $11.3 billion.

“Dunkin’ and Baskin-Robbins are category leaders with more than 70 years of rich heritage, and together they are two of the most iconic restaurant brands in the world,” said Paul Brown, co-founder and CEO of Inspire Brands. “By joining Inspire, these brands will add complementary guest experiences and occasions to our current portfolio. Further, they will strengthen Inspire through their scaled international platform and robust consumer packaged goods licensing infrastructure, as well as add more than 15 million loyalty members. We are excited to welcome Dunkin’ and Baskin-Robbins’ employees, franchisees, and suppliers to the Inspire family.”

Related: B&G Foods Acquires Crisco Brand; GrubMarket Acquires Best Fresh Produce.

The CDC is investigating a multi-state outbreak of Listeria infections linked to deli meats. Ten people have been hospitalized in Florida, Massachusetts, and New York as part of the outbreak and one death has been reported in Florida.

Ill people have reported eating Italian-style meats, such as salami, mortadella, and prosciutto and purchasing both prepackaged deli meats and meats sliced at deli counters.

The investigation is ongoing to determine if there is a specific type of deli meat or common supplier linked to the illness.

Related: FDA Proposes Food Traceability Rule; USDA: Poultry Food Safety Guidelines are Inadequate.

Fresh produce sales remained high in September despite consumer patterns returning to pre-pandemic normality, according to a joint report by 210 Analytics, the Produce Marketing Association, and IRI, reports Fresh Fruit Portal.

According to the report, fresh produce sales were 10.7 percent higher during the four weeks of September vs. the prior year, generating a total of $5.04 billion. Frozen and shelf-stable produce sales also remained strong, seeing respective growth of 18.5 percent and 12.6 percent.

“While shopping habits are trending back toward normal, at-home consumption remains elevated across meal occasions,” said Joe Watson, VP of membership and engagement at the PMA. “We need to continue to support shoppers in their meal planning and preparation. Our best pandemic sales driver has been trip conversion and our biggest win in the next few months is selling fresh produce every trip, online and offline.” Full Story

Related: BrightFarms Raises $100 Million; Del Monte Introduces E-Commerce Site.

Over 4.1 million acres of land in California has been burned by wildfires since the beginning of 2020, according to the California Department of Forestry and Fire Protection. Among the most affected areas are Sonoma and Napa Counties, which are home to some of the largest producers of wine in the state as well as popular tourist destinations.

The wildfires have negatively impacted businesses across California, from vineyards and farms to restaurants and hotels, most of which are already hurting due to the COVID-19 pandemic.

One specific fire, called the Glass Incident Fire, destroyed almost 200 businesses in wine country, according to Eater. The site compiled a list of all 194 businesses that were affected, including Behrens Family Winery, Burgess Cellars, Calistoga Ranch, Davis Estates, Hourglass Winery, Meadowood Resort, School House Vineyard, and Tofanelli Vineyards. Damage ranges from some destroyed equipment to entire buildings burned down.

One business, Fairwinds Estate Winery, located in Calistoga, said on its website, “Most of the Fairwinds Winery and its tasting room has been very seriously damaged by the recent Napa Valley fires. We are pleased to report our people are all safe. Our hearts go out to friends and neighbors, many of whom have lost their homes and all their belongings. This will change us, but it will not reduce us.”

Vince Tofanelli, owner of the Tofanelli Family Vineyard, also in Calistoga, told the Los Angeles Times that all of the vineyard’s structures were destroyed in the Glass Incident Fire, including an old redwood barn, a water tower, two homes, and outbuildings. The vineyard was purchased by Tofanelli’s grandparents in 1929.

“I can’t begin to express my frustration with these continuing wildfires around here,” he said. “It’s very heartbreaking.”

In addition to property damage, the fires, or more specifically, the smoke, can change the taste of the wine. Noah Dorrance, owner of Healdsburg-based Reeve Wines, told the San Francisco Chronicle that in every grape he’s tried, he could “taste and smell this ashy, barbecued flavor, kind of like a campfire.” 

But it’s hard to assess how widespread the affected area is. Some wineries are sending samples of their grapes and juice to private laboratories to be analysed for smoke taint compounds, reports Wine Spectator. "We are testing every vineyard by doing mostly micro-fermentations and, so far, we have not had to reject any fruit yet," said Kim Stare Wallace, president of Dry Creek Vineyard, also in Healdsburg. 

The cattle industry is also suffering. According to Bloomberg, the fires have destroyed many parts of the 38 million acres of rangeland managed by cattle ranchers. Many have struggled to evacuate themselves and their livestock safely. While this may not cause any beef shortages or price increases, it is a devastating blow to ranchers, some of whom have lost more than three quarters of their herds.

“Ranchers across the state are facing extreme losses from this year’s wildfires in California, some of which are irreplaceable,” Katie Roberti, director of communications for the California Cattlemen Association told SFA News Daily. “Forage, fences, barns, and cattle have all burned. The majority of ranches in California are still family-owned and are made up of land that has been passed down for generations. The reality of the situation for some is that the California wildfires have destroyed decades of family legacies.”

Kirk Wilbur, vice president of government affairs at the CCA, told SFA News Daily that more regulatory oversight around fire policy is the key to prevention. “Ranchers impacted by this year’s fires will need to rebuild, and all of us will need to work to ensure that we never again have a wildfire season like 2020. Those who have been hard-hit by this year’s blazes still need to assess the damage and take stock of their losses. But whether they were hit or spared by this year’s infernos, I think nearly every rancher is clear-headed about the bigger steps that lie ahead: California and the federal government need to get their acts together in terms of fire policy.”

The wildfires have also impacted California’s cannabis industry, especially the businesses that grow crops outdoors, reports The Mercury News. Tina Gordon was forced to evacuate her 40-acre cannabis cultivation site, Moon Made Farms, taking only cannabis seeds as she left. “There was a stillness in the air that was absolutely terrifying,” Gordon said. “No birds. No wildlife. Everything had taken cover.”

Luckily, her farm was mostly spared, with only some vegetables not on automatic irrigation lost. Still, as with wine, there is a concern that the damage from the heat, ash, and smoke will affect the quality and the safety of the cannabis plants. Jill Ellsworth, founder and chief executive officer of Willow Industries, which offers decontamination and remediation for cannabis flower and harvested plant material, said some clients have reported instances of smoke damage. She noted that if the environmental stress leads to smaller buds and lower yields, it could lead to losses down the supply chain.

Related: Western Fires Impact Specialty Food Businesses; San Francisco Restaurants Forced to Close Due to Wildfires.

More Hispanic workers than those of other races or ethnicities were impacted by COVID-19 in food processing plants, manufacturing plants, and agriculture workplaces, according to research from the CDC, reports CNN.

The CDC found that 73 percent of workers at meat and poultry plants who were diagnosed with coronavirus were Hispanic or Latino, despite the fact that they only account for 37 percent of the workforce. The survey also found that 6.3 percent of people diagnosed with the virus were Black and 4.1 percent were Asian or Pacific Islander, suggesting that these populations “might be disproportionately affected by COVID-19,” the researchers wrote in the journal Emerging Infectious Diseases.

"Our study supports findings from prior reports that part of the disproportionate burden of COVID-19 among some racial and ethnic minority groups is likely related to occupational risk," the report said.

The study examined information collected from health departments across 36 states with confirmed COVID-19 cases in food processing and manufacturing plants and agricultural settings between March 1 and May 31.  

"These findings support the need for comprehensive testing strategies, coupled with contact tracing and symptom screening, for high-density critical infrastructure workplaces to aid in identifying infections and reducing transmission within the workplace," the study concluded. Full Story

Related: Close to 20,000 Amazon, Whole Foods Employees Infected With COVID-19; USDA: Poultry Food Safety Guidelines are Inadequate.

FMI has released a web experience that explains how the COVID-19 pandemic has affected grocery prices more than any other category of consumer spending. The website is based on insights from The Fundamentals of Food Prices: Costs, Consumer Demand and COVID-19, prepared for FMI by Ricky Volpe, Ph.D., associate professor for Cal Poly in San Luis Obispo, California.

The report found that the pandemic caused four major changes that impacted food prices in a short period of time, including a rapid shift to eating at home, the loss of foodservice demand, an increase in production and processing costs, and an increase in operating costs for grocery stores.

“The food industry is sensitive to the fact that American consumers remain highly concerned about COVID-19 and food sourcing – but appear to be acquiring more confidence,” said Leslie G. Sarasin, president and CEO of FMI, in a statement. “This web experience is designed to educate the public, so grocery shoppers better understand how food prices are determined and how the COVID-19 shock to the supply chain affected food prices.”

“Our research indicates there will continue to be a higher level of retail-sector food spending for the foreseeable future as home cooking displaces spending on foodservice,” Sarasin continued. “However, grocery shoppers can rest assured that cost increases are not related to increased profits, and instead result from a spike in expenses due to labor, lower capacity production, cleaning and sanitation protocols and even transportation demands.”

Related: Majority of Americans Will Stockpile Groceries; Consumer Behaviors Shift Around Fresh Food.

The fall issue of Specialty Food profiles the young entrepreneurs named to the 12 Under 35: Breakout Talent to Watch list. These enterprising individuals tout new product innovations and have seized opportunities during the pandemic to help the greater good.

Also named in this issue are the winners of the 2020 sofi Awards. More than 150 winners across 49 categories were selected in the Gold, Silver, Bronze, and New Product categories. These products are recognized for their culinary excellence and creativity.

More highlights from the fall issue:

Specialty Food Maker: This section, that includes topics and business news to help producers and suppliers build their operations and stay prepared for challenges, includes “6 Tips for Online Holiday Success,” and features makers’ stories of business continuity as part of “Plan B: Makers Shift Strategies in the Age of COVID-19.”

Category Spotlight: “The New Cocktail Culture” covers how new and easy-to-access forms of alcoholic beverages, along with their complementary food counterparts, will keep the booze boom going this holiday season.

Cheese Focus: “Truffle Cheeses Elevate the Holidays” focuses on how the cheeses, which have been on the rise year-round, are expected to climb even more dramatically this fourth quarter.

Category Education: Coffee consumption has shifted to home-brewing during the pandemic as cafes revamp operations, according to this report.

Product Profile: “King Arthur Flour Rebrands to Reflect Heritage and Community,” explores how the company that was established in 1790 has evolved with the times and fostered a love of baking amid the pandemic.

Read the lastest issue now!

The deadline to submit 2021 Leadership Award nominations has been extended to Wednesday, Oct. 21.

Anyone is eligible to nominate either a current or former member of the Specialty Food Association who possesses some or all of the following qualities:

Citizenship

For improving the lives of people and communities in areas such as the environment, sustainability, hunger relief, and literacy.

Business Leadership

For advancing best practices in the food industry to create economic opportunity and improve the quality of life for food industry personnel.

Vision

For pioneering new approaches, innovative products, and business models that have set in motion positive change and progress.

Nominate Someone Today!

Leadership Award winners will be selected by a panel of independent judges who will convene to review entries. Winners will be profiled in the winter issue of Specialty Food magazine and honored at future Fancy Food Show.

Related: 2020 Leadership Award Winners; 2019 Leadership Award Winners. 

Seventy-seven restaurant owners in New York City have signed a letter that calls on New York legislators, including Governor Andrew Cuomo, Majority Leader Andrea Stewart-Cousins, and Speaker Carl E. Heastie to pass a relief package that ensures a strong recovery for the foodservice industry in New York. The letter suggests relief strategies such as tip sharing, a recovery surcharge of restaurants that follow strict virus-related precautions, payroll tax relief, and the elimination of the subminimum wage.

Among the owners that signed are Tom Colicchio of Crafted Hospitality, David Chang of Momofuku, Danny Meyer of Union Square Hospitality Group, Will Guidara, Dennis Mehiel of Buffalo Wild Wings, Dan Barber, and dozens of smaller mom-and-pop, BIPOC restaurant owners.

“It has become clearer than ever that hospitality professionals’ economic futures are deeply insecure, with many facing hunger, housing destabilization, and additional debt,” said the letter. “Being forced to rely solely on tips, creates a system that encourages rampant sexual harassment of women, reinforces a wide delta of inequity of race, mass disenfranchisement of immigrants, people of color and working poor. With tips vastly down in this climate already, it’s clear that having to rely on tips alone could never be sustainable.”

The letter continued, “New York must take this opportunity to ensure a sustainable and just future for all. In this case, that means government working hand-in-hand with hospitality professionals—both front line team members and owner/operators—to ensure that we have a living wage, and that the hard-hit restaurants New Yorkers love have the tools needed to lead our industry and thrive.”

Related: NYC Will Shut Down Non-Essential Businesses; Updated HEROES Act Includes Restaurant Relief.

Los Angeles-based restaurant Lucky Bird has partnered with Epic Kitchens to open the brand’s first ghost kitchen in Chicago. The new location will offer a diverse menu of its signature fried chicken dishes, sides, and beverages available to order through Epickitchens.com and via third-party delivery partners like DoorDash, Uber Eats, GrubHub, Caviar, and Postmates.

"We couldn't be happier to be opening in Chicago. Being able to share fried chicken with people from all over was always one of the main driving factors in opening Lucky Bird, and having our first location outside of Los Angeles be Chicago makes total sense because Chicago is a food Mecca for many with countless great restaurants, so we hope the people of Chicago will open their arms to one more," said founder chef Chris Dane, in a statement.

Related: Kroger Launches On-Premise Ghost Kitchens; Ghost Kitchens Pop Up in the Age of COVID.

The World Food Programme, the food-assistance branch of the United Nations, has won the Nobel Peace Prize for its “efforts to combat hunger” and its “contribution to bettering conditions for peace in conflict-affected areas,” reports CNN. The Nobel Committee described the organization as a “driving force in efforts to prevent the use of hunger as a weapon of war and conflict.”

The WFP was created in 1961 and currently provides food to over 100 million people a year.

David Beasley, executive director for the WFP, told CNN, “It's the first time in my life I've actually been speechless, I really can't believe it.” He added that the award was a “call to action,” urging people to “step up and step up now.”

"The coronavirus pandemic has contributed to a strong upsurge in the number of victims of hunger in the world," said Nobel Committee chair Berit Reiss-Andersen. "In the face of the pandemic, the World Food Programme has demonstrated an impressive ability to intensify its efforts." Full Story

Related: Amazon Delivers 6 Million Meals to Those in Need; Bill Extends P-EBT Program to Feed Children.

The International Association of Culinary Professionals is hosting is 42nd annual conference virtually on October 21 through 28. The eight day event includes panels, hands-on workshops, cooking classes, and featured speakers like Ruth Reichl, Grace Young, Tejal Rao, Pati Jinich, and Kat Kinsman.

The 42nd IACP Awards, which celebrate the best in cookbooks, food writing, digital media, food photography, and styling in the culinary industry, will also be presented during the conference.

Additional information here.

Related: Walmart Open Call Participants Move to Next Stage; Buyers Explore Thousands of Specialty Foods at Specialty Food Live.