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  • From: Liz Pike <pike AT always-online.com>
  • To: market-farming AT franklin.oit.unc.edu
  • Subject: restaurant sales
  • Date: Thu, 13 Apr 2000 15:20:41 -0400


A good time to go after those restaurant accounts--

from Alternative Agriculture News April 2000

CHEFS TRY TO RID THEIR MENUS OF GENETICALLY MODIFIED
INGREDIENTS

In many of the country's best restaurants, chefs are "ridding
their larders of biotech ingredients, quizzing suppliers about biotech
content, and banding together to publicly oppose the proliferation of
genetically modified food products," according to The Wall Street
Journal (March 9, 2000). "The chefs are adding heat to the crusade
against biotech food, which has set off a firestorm among European
consumers but isn't on a lot of Americans' radar screens."

Nearly 30 chefs are expected this month to publicly
renounce genetically modified food and demand labeling of products
containing genetically engineered ingredients, the article says. "But
becoming free of genetically modified food is a tall order for a
restaurant, which can have hundreds of ingredients bought from dozens
of suppliers," according to the story. "The changeover requires
scrutinizing product labels, interrogating suppliers, sundering
longstanding relationships with those who don't toe the unmodified
line--and even tinkering with cherished recipes." To avoid biotech
products, "some chefs switch to organic suppliers."

Liz Pike
Morningstar Gardens
Pollocksville NC
ICQ # 68142830




  • restaurant sales, Liz Pike, 04/05/2000

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