Tag Archives: Marketing

Rats filmed in Honolulu’s Chinatown market

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Here’s the video of rats in a Chinatown market that sparked the story in the Honolulu Advertiser that Chapman just blogged about.

The video sparked a Department of Health inspection of Pacing’s, which was cited for a violation.

The Geller rat video has been seen by tens of thousands of people, and has spurred some to stop coming to Chinatown, according to shop owners, who say business has decreased — by 30 to 50 percent or more — over the last weeks.

Last year, Sekiya’s Restaurant in Kaimukí closed its doors for days and dumped all its food after an E. coli outbreak, which sickened seven.
 

Hepatitis A scare for Australian Afghani community

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An employee who worked on the butcher’s counter at an Adelaide supermarket has tested positive for hepatitis A, prompting a health warning.

The supermarket specialises in retailing products to the Afghan community.

"While the chances of becoming infected are small, we’re asking customers who bought produce from the butcher’s counter during the infectious period to be aware of the risk," director of public health Kevin Buckett said.

Hepatitis A is spread when traces of faecal matter containing the virus contaminate hands, objects, water or food and are then taken in by mouth.

The ‘ole poop-on-the-hands-oral-fecal-route routine.

Dr Buckett said employees from the Vatan supermarket had been offered a vaccination against hepatitis A and health officials continued to work with the business owners to inform the local Afghan community of the health warning.

He said 55 cases of hepatitis A had been reported in South Australia so far this year compared to just 19 in 2008.

NHL defenceman misses game with possible foodborne illness

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ESPN reported today that Mark Fistric of the Dallas Stars missed last Saturday night’s game vs Los Angeles after being hospitalized with symptoms consistent with a foodborne illness. In an effort to step out of hockey and into epidemiology, Fistric (below, left side of the Blackhawk sandwich), who has 3 points and 14 penalty minutes this season, reported that he believes the illness was caused by a pregame meal on Friday.

"The last thing I ate was a pregame meal in San Jose, and everyone ate it and no one got it," Fistric said. "I felt fine during the game. But when I was getting on the bus, it started hitting me. It was the most pain I’d ever felt in my stomach and they took me right to the hospital [when the plane landed]."
Fistric said he was put on antibiotics and got plenty of sleep the last few days.

Although most pathogens will create symptoms within a couple of days, Fistric might have been exposed up to ten days before feeling ill. While it might make a reappearance, it’s usually not as simple as blaming the most recent meal for the illness.

As I dug up some stats on Mark Fistric, I came across some info on his dad, Boris, who was drafted by the Detroit Red Wings in 1979 and spent his professional career in the minor leagues. Boris was a bit of a bad ass, racking up 460 penalty minutes in 64 games as a junior (that’s about three fights every two games) and breaking 390 minutes twice while with Kalamazoo of the International League. Wow.

Safe food shouldn’t just be for the affluent – and they’re sorta clueless when it comes to food that makes them barf

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Market research sucks. With food, people vote at the checkout counter with their wallets. Sitting at home, talking to some annoying survey person who only calls when dinner is about to be served reveals … nothing, except the potential buying patterns of pissed off shoppers, wondering why they can’t just eat dinner without the phone ringing.

A new national survey of more affluent consumers from strategic marketing communications firm Context Marketing, “Beyond Organic — How Evolving Consumer Concerns Influence Food Purchases,” has found that most respondents are highly concerned about the safety of the food they buy and would pay more for food they believe to be safer or healthier.

The research also found that assurances about what a food doesn’t contain, such as pesticides or antibiotics, matter a great deal to these consumers, along with ethical claims that reinforce quality and safety perceptions. …

While respondents confirmed that low price is a major influence on most food purchases, 60 percent said they would pay up to 10 percent more for food they think is healthier, safer or produced according to higher ethical standards, and 14 percent said they would pay a premium greater than 10 percent.

But right now, all that is available at retail is products that hint at enhanced microbial food safety and offer … nothing.

Market microbial food safety so consumers can choose.


 

Faith-based food safety? Market microbial food safety directly at retail so consumers can choose

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Most food purchases are based on faith. That’s why an extensive series of rules, regulations and punishments emerged beginning in 12th century Mediterranean areas.

Faith-based food safety systems are prevalent from the farmer’s market to the supermarket, especially in the produce section. And almost anything can, and is, claimed on food labels – except microbial food safety.

The U.S. Food and Drug Administration has announced they are going to examine the growing number of nutrition claims found on the front of food packages after complaints the labels promote health fairytales.

In the U.K., the Royal Society for the Prevention of Cruelty to Animals has encouraged diners to boycott restaurants that cannot answer questions about the origin of their food.

British chefs Raymond Blanc, Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall-Thompson issued a joint statement saying:

“The British public need to stop being so reticent in restaurants and start asking where their food comes from. It’s your right to know the origin of the food you are served and what types of farms are being used – and the mark of a good restaurant is one that is proud to tell you.”

In response to this news Freedom Food has launched a new long-term campaign called ‘Simply Ask’ which aims to get people asking about food provenance when eating out. This is in a bid to encourage restaurants, pubs and cafes to start sourcing products from higher welfare farms such as Freedom Food, free-range or organic.

Americans are questioning nutrition claims, Brits are questioning allegedly animal-friendly sources of food, maybe there’s room to ask for microbiologically safe food – the stuff that sickens up to 30 per cent of all people everywhere every year (so says the World health Organization).

Lots of companies and retailers are taking baby steps in the direction of empowering consumers to hold producers accountable, but lots aren’t.

Maple Leaf Foods, whose listeria-laden cold-cuts killed 22 Canadians last year, is continuing on its bad Journey to Food Safety Leadership by announcing today that, “Industry and government come together to make food safer for Canadians.”

Invoking the two groups shoppers distrust the most – industry and government – and proclaiming they are working together to better things may not be the best communication strategy to build trust and confidence.

Dr. Randall Huffman, Chief Food Safety Officer for Maple Leaf Foods, stated,

"The Canadian food industry is united that food safety not be used as a competitive advantage. Every member at every step in the production process is a steward of food safety. This spirit of cooperation heralds a new beginning for our industry, and together we will make Canada the gold standard for food safety. This symposium is the first in a series to ensure we share experiences and knowledge, and gain insights into emerging risks, technology advances and cutting edge science that can deliver safer food for Canadians."

That’s nice. Computer companies share technology all the time but that doesn’t stop them from marketing their individual technological advantages.

Stop pandering. Companies that are serious about food safety will go beyond the trust-me approach of faith-based food safety systems and provide public access to food safety test results, provide warnings to populations at risk, and market food safety at retail, to enhance the food safety culture back at the producer or processor level, and to build consumer confidence. May even make money.

Marketing food safety: Maple Lodge Farms deli-meat edition

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Maple Lodge Farms is often confused with Maple Leaf Foods, the latter of the listeria mess in Canada a year ago that killed 22 people.

In an effort to protect their brand, Maple Lodge has taken to marketing food safety. And I’m all for it.

These full-page advertisements are from a couple of Canadian magazines, the Sept. 2009 issue of Today’s Parent (right), and the Oct. 2009 issue of Canadian Living (below, left).

There’s far too many sick people, and far too much bureau-dancing around foodborne illness: The best food producers, processors, retailers and restaurants should go above and beyond minimal government and auditor standards and sell food safety solutions directly to the public. The best organizations will use their own people to demand ingredients from the best suppliers; use a mixture of encouragement and enforcement to foster a food safety culture; and use technology to be transparent — whether it’s live webcams in the facility or real-time test results on the website — to help restore the shattered trust with the buying public.

Those companies that promote food safety culture can market their activities, and then consumers have a way to choose at the check-out aisle, providing feedback to those companies that make food safety a public priority.

Maple Lodge isn’t so much promoting a food safety culture as a technological fix. But at least they’re out there. A case could be made that the tomatoes, lettuce and sprouts pictured in these sandwiches also pose a significant food safety risk. That’s why buyers have to source food from safe sources.
 

Is that a Vegemite or an iSnack 2.0 sandwich, or are you just happy to see me?

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In one of the most bizarre marketing decisions – ever, even for Australia – Kraft Foods decided to name its second generation Vegemite the iSnack 2.0.

I first heard the term Vegemite near the beginning of the worst decade of music ever, in the 1981 song, Down Under, by Men at Work.???

Vegemite is made from leftover brewers’ yeast extract, a by-product of beer manufacturing, and various vegetable and spice additives. The taste may be described as salty, slightly bitter, and malty – somewhat similar to the taste of beef bouillon. The texture is smooth and sticky, much like peanut butter.

Helen Razer, a Melbourne writer, says in today’s (tomorrow’s) The Age, that the chief element in Vegemite’s new product is cream cheese. A secondary ingredient appears to be abject failure. No one likes the name of this new yeast product, except at least six Harvard MBAs at Kraft Foods who adore it.

The winning name was announced during the telecast of the AFL grand final. In an effort ”to align the new product with a younger market – and the ‘cool’ credentials of Apple’s iPod and iPhone” Kraft chose iSnack 2.0 from a field of 48,000.

This raises many questions. Chief among them is how very terrible were the other 47,999 competition submissions that Kraft was left with iSnack 2.0?

Razer says the label is every bit as hip as a polka convention and every bit as convincingly ”now” as parachute pants.

Sounds like the wardrobe for a 1981 video shoot.

Razer also says, on Monday, the global noticeboard Twitter was jammed with disgust. Comments that included ”I said do you speaka my language? She just smiled and gave me an iSnack 2.0 sandwich” and ”What’s the matter, was the name Crap Paste already trademarked?”

Lamenting the end of food safety month

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Playing the calm, cool Danny Glover to Doug’s crazed Mel Gibson, I wanted to contribute to the food safety month discussion.

I’m not a fan of causes of the month; either an issue is important year-round or it’s not. Food safety month, established sometime in the mid-90s (thanks Google news archives), is supposed to be an awareness-raising time. The goal is to focus consumer food safety communication efforts and coordinate messages.  But does this even work?

Liz Redmond and Chris Griffith published research in 2006 that showed even targeted, specific social media messages (which isn’t really what is seen in the many food safety month press releases) may impact practices right after the audience is exposed to them, but behavior changes were not sustained 4-6 weeks after being exposed:

Results suggested that “one-off” food safety interventions developed and implemented using a social marketing approach may result in a short-term improvement of consumer food safety behaviors.

The unfortunate part about food safety month is that messages get recycled from previous years (sometimes with updated temperatures, sometimes not). It appears that contrary to CDC’s FoodNet report suggestions on enhanced measures, folks are just throwing the same messages year after year. The majority of messages focus on what consumers can do in their home, but few stories exist about what industry, regulators and researchers are doing to address food safety risks. If food safety is a farm-to-fork problem (kind of what HACCP is built on, addressing risks at different points) then our food safety messages need to be farm-to-fork.

Over a decade of food safety months and we’ve got the same annual estimate of foodborne illness incidents. If there’s no measurable impact, why bother?

Let’s get rid of the one-off consumer-focused message blitz that is food safety month.

The best campaign idea I have for food safety month 2009 is a funeral of sorts. The campaign would be focused on lamenting the demise of food safety month and the birth of “Every month is food safety month”.  We can have a New Orleans jazz-type funeral (because they really do them up right with the parade and all) with the cook, chill, clean, separate motto being pulled behind in an elaborate horse-drawn carriage. It will be a somber event for some, but others will rejoice in shedding the tactics that may result in only short-term behavioral changes. New messages and mediums are needed to really affect foodborne illness incidents.

Obama wants White House farmers market: buy liability insurance, try not to make people barf

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U.S. President Obama said on Thursday that he and the First Lady are looking into setting up a farmers market just outside the White House, which might sell food from the White House garden or from local farmers. 

The President said it could give the city of Washington, D.C., “more access to good, fresh food, but it also is this enormous potential revenue-maker for local farmers in the area.”

Obama mentioned the idea while answering a citizen question at a health-care forum.

I’d ask the same questions I’d ask any other purveyor of fresh produce: how often is your water tested and what are the results? What soil amendments are used? And what is the sanitation and handwashing  program for the employees and anyone else who may have handled the produce?