The Hartman Group’s weekly food and beverage industry newsletter delivers the latest data, insights and thought-provoking analysis about the trends and consumer behaviors reshaping todays – and tomorrow’s food and beverage culture.

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Sustainability when eating out: A Q&A with a food service industry visionary

The Hartman Group’s ethnographers head into the field for the syndicated research “Diners’ Changing Behaviors: Sustainability, Wellness and Where to Eat” with the progressive food consultancy Changing Tastes, we sat down with its founder, Arlin...

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Echoes from the past, a moment of reflection on sustainability

Alan Jacobs, a humanities professor at Baylor University, recently directed our attention to a little-known passage from the writings of French anthropologist Claude Lévi-Strauss. It’s amazing to think that something written six decades ago can...

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Food urbanism produces a high-tech, non-soil sustainability solution

Sometimes the forces of cultural change seem to be headed in opposite directions, even when their ultimate goal is the same. The newest thinking on sustainable, healthy, delicious farming is that way, with one movement focused heavily on the...

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How Retailers Can Cut Food Waste, Shave Costs & Appeal to Consumers

Consumers don't like waste, which has led many companies to recycle, reduce packaging and minimize pollution. Food waste has been less explored, especially by retailers. That's in part because consumers assume it is being dealt with responsibly...

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Should Chipotle Go "Back to the Start"?

Called The Scarecrow, the animated film shows a scarecrow surrounded by images of industrial food that many consumers find increasingly disturbing: Cows in tight spaces being milked by machines, chickens plumped with saline, and misleading...

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Turn sustainability into sales: key drivers for reaching consumers who want to feel good about what they buy

Consumers say they have trouble identifying companies that are sustainable. That makes it particularly important for manufacturers and others to be more vocal about their sustainability efforts. They should use animal-welfare labels and other...

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Looking beyond transparency in packaging to understand what motivates purchase

Packaging is just one cue, among many, that consumers use when evaluating products. Increasingly, sustainable packaging equates to healthfulness which in turn equates with premium products. Thus, unnatural (chemical-based) packaging has an...

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The sustainability gap widens: consumers still not buying into sustainability at store shelves

Why aren't consumers putting their money where their sustainable aspirations are? The answer lies somewhere in the widening gap between familiarity with the term sustainability and consumers' ability to identify sustainable products or companies.

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Reflections on the symbiotic relationship between restaurants and supermarkets

As the line between restaurants and supermarkets continues to blur, the battle for greater share of America's food dollars will only intensify as consumers modify their food consumption behaviors for a host of cultural, lifestyle, and economic...

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Sustainability 2013

Many companies have held out a great green hope that consumers will pay a premium to help save the planet. Over the years, our research has shown that, in their heart-of-hearts, consumers really want to do the right thing (because they say this),...

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FOOD SHOPPING IN AMERICA 2017

As leaders in the study of American food culture, The Hartman Group has been tracking how Americans shop for food since the 1990s. From one-stop shopping to multichannel shopping to online markets and click-and-collect, we continue to track consumers’ evolving perceptions, needs, habits and relationships with food retailers. New to the 2017 report is a special section on the expansion of the discount grocery channel, the emerging fresh-format channel and smaller-footprint retail formats.

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