Food-Related Organizations

There are many food organizations with various “missions” and websites to help locate groups working on issues of interest to the reader. Gathered into five categories (Trade and Commodity Groups, Professional Associations, Government Watchdogs, Advocacy, and Charitable Organizations), some of the leading organizations are listed below, with a brief statement of their focus; the reference section of this segment will assist you with further exploration of the organizations that currently exist.

1. I. There are several hundred trade groups representing small and large businesses that offer the goods and services of the food industries. Organizations represent the interests of hospitality professionals, farmers, equipment manufacturers, food commodity traders, specialized ingredient suppliers, and innumerable subsections within industries. Some examples are as follows:

• The American Bed and Breakfast Association is dedicated to the nationwide promotion of bed and breakfast (B&B) inns, where an intimate atmosphere is an alternative to a larger hotel chain or resort. http://www.abba.com

• American Association of Franchisees and Dealers is a national nonprofit trade association representing the rights and interests of franchisees and independent dealers. The AAFD was formed in 1992 with the original mission of “Bringing Fairness to Franchising.” To define, identify, and to use marketplace solutions to promote total quality franchising. http://www.aafd.org

• The American Egg Board is the U.S. egg producers’ link to consumers—communicating eggs’ nutritional and economic values. As the egg industry’s promotional arm, AEB strives to implement a results-oriented marketing program that achieves success through national marketing initiatives. http://www.aeb.org

• Serving the hospitality industry for more than a century, American Hotel & Lodging Association represents individual hotel property members, hotel companies, student and faculty members, and industry suppliers. AH&LA provides members with national advocacy on Capitol Hill, public relations advice, education, and research. http://www.ahla.com

• First established as the National Live Stock Growers Association in Denver, Colorado, 1898. Through mergers, organizational splits, and evolving consumer demands, the National Cattlemen’s Beef Association has persevered as the voice of the American beef industry. http://www.beefusa.org

• The American Cheese Society (ACS) was founded in 1982 to promote American cheeses. ACS provides educational resources and networking opportunities, while encouraging the highest standards of cheese making, sharing best practices, focused on safety and self-sufficiency in a sustainable community. http://www.cheesesociety.org

• Founded in 1946, the International Council on Hotel, Restaurant, and Institutional Education is an advocate of hospitality and tourism education in hotel and restaurant management, foodservice management, and culinary arts, uniting educators, industry executives, and associations. http://www.chrie.org

• Founded in 1958, the National Association of College & University Food Services (NACUFS) provides members with the programs and resources—from benchmarking and best practices to education and professional networking. Membership represents over five hundred institutions of higher education and nearly five hundred industry members from the food, equipment, and consulting market segments. http://www.nacufs.org

• The North American Association of Food Equipment Manufacturers (NAFEM) is a trade association of nearly 550 foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage, and table service. http://www.nafem.org

• The National Association for the Specialty Food Trade and its online newsletter, specialtyfoodnews@foodinstitute.com, provides updated information, coordinates trade shows with educational programming in several cities and online, and promotes specialty foods, imported foods, and new products. http://www.nasft.com

• The National Club Association lobbies Congress on behalf of the private club industry in addition to an annual conference; Club Director magazine provides analysis of current research on issues that influence the way clubs prepare for their future. http://www.nationalclub.org

• For more than forty years, the National Council of Chain Restaurants (NCCR) has worked to advance public policy that serves the interests of quick-service and casual-dining establishments. NCCR is a division of the National Retail Federation. http://www.nccr.net

• The mission of the National Corn Growers Association is to create and increase opportunities for corn growers. http://www.ncga.com

• The Organic Trade Association represents the organic industry in Canada, the United States, and Mexico. Members include growers, shippers, processors, certifiers, farmer associations, brokers, consultants, distributors, and retailers. http://www.ota.com

• The National Restaurant Association mission is to help every member build customer loyalty, find financial success, and provide rewarding careers in foodservice. The restaurant industry employs over 13 million Americans in nearly 1 million locations, with sales over $600 billion. As a trade organization, the NRA, founded in 1919, represents restaurateurs and suppliers, educators, and nonprofits. http://www.restaurant.org

1. 2. Professional associations create standards and certifications that are recognized within industry. They include associations for nutritionists, health professionals, and hospitality researchers that promote and share current studies, address health and political issues, and keep their membership informed about some highly technical information. Some are as follows:

• The Association of Food Journalists, formerly the Newspaper Food Editors and Writers Association, founded in 1974, is a network for journalists who write food copy for news media. Their website includes guidelines for restaurant critics and links to the newspaper food sections of their members. http://www.agjonline.com

• The Educational Institute of the American Hotel & Lodging Association offers a range of training and certification options in addition conferences, online education, and scholarship programs. http://www.ahlei.org

• The American Culinary Federation is the largest association of cooks and chefs, promoting the image of American chefs through education and certifications among all culinarians. http://www.acfchefs.org

• The American Society of Baking (ASB) provides opportunities for professionals in the grain-based food industry for personal development, recognition, networking, education, and leadership, and it holds an annual technical conference. http://www.asbe.org

• The American School Food Service Association (ASFSA), founded in 1946, is dedicated to ensuring that “healthful meals and nutrition education are available to all children.” ASFSA members are school food-service administrators, managers, educators, or personnel who advance school nutrition programs as an integral part of education and they can pursue professional certification and receive continuing education credits. The association publishes School Foodservice & Nutrition.http://www.asfsa.org

• Black Culinarians Alliance (BCA) is a networking organization that provides educational and professional activities for people of color. http://www.bcaglobal.org

• Founded in 1993, The Bread Bakers Guild of America is a nonprofit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers. Our Artisan Baking Community work together to support the principle and the practice of producing the highest quality baked goods. The Guild is the go-to educational resource for substantive, accurate information on the craft of making bread. http://www.bbga.org

• Chefs Collaborative provides chefs with tools to run economically healthy food service businesses, encourage sustainable practices, and improve the quality and taste of food. http://www.chefscollaborative.org

• The Association of Nutrition & Foodservice Professionals (ANFP), formerly called the Dietary Managers Association, promotes career development, sets standards for foodservice best practices, and strengthens the profession of foodservice management. http://www.anfponline.org/

• The American Dietetic Association is committed to improving the nation’s health and advancing the profession of dietetics through research, education, and advocacy. They provide science-based food and nutrition information for members, students, health professionals, and the public. http://www.eatright.org

• International Association of Culinary Professionals (IACP) and its research and preservation foundation, the Culinary Trust, is a not-for-profit professional association that provides continuing education and development for its members who are engaged in the areas of culinary education, communication, and in the preparation of food and drink. htpp://www.iacp.com

• Through its annual conference, regional workshops, publications, and website content, the International Inflight Food Service Association (IFSA) provides opportunities for professional development and education on new technology and developments in the onboard services industry. http://www.ifsanet.com

• The James Beard Foundation celebrates the country’s culinary artists, provides scholarships and educational opportunities, and offers members the opportunity to enjoy the delights of fine dining. http://www.jamesbeard.org

• Les Dames d’Escoffier International promotes the role of women food professionals through scholarships, mentoring, and philanthropic pursuits. http://www.ldei.org

• In The Court of Master Sommeliers the title Master Sommelier is an internationally recognized credential reserved for individuals who successfully complete all four levels of the educational program. http://www.mastersommeliers.org

• National Association of Catering Executives (NACE) offers members, partners, and the public education, products, and services that support, promote, and enhance the catering and special events industries. http://www.NACE.net

• Through its National Restaurant Association Education Foundation and affiliated State Restaurant Associations the National Restaurant Association develops educational programs, standardized training, and certifications. http://www.nraef.org

• The Society for the Anthropology of Food and Nutrition (SAFN), formerly known as the Council on Nutritional Anthropology (CNA), was organized in 1974 in response to the increased interest in the interface between social sciences and human nutrition. http://www.nutritionalanthro.org

• The American Personal and Private Chef Association promotes the education and advancement of the personal chef industry. http://www.personalchef.com

• The Society for Foodservice Management (SFM) serves the needs and interests of executives in the on-site foodservice industry, providing accurate, reliable, and timely information covering on-site corporate dining and foodservice-related news. http://www.sfm-online.org

• The Société Culinaire Philanthropique was founded in 1865 gathering chefs, cooks, pastry chefs, bakers and butchers. They sponsor The Salon of Culinary Art and an annual picnic at the Culinarians’ Home in New Paltz, New York. http://www.societeculinaire.com

• The Women’s Foodservice Forum engages the foodservice industry to develop leadership talent and ensure career advancement for executive women. http://www.womensfoodserviceforum.com

• Women Chefs & Restaurateurs (WCR) promotes the education and advancement of women in the restaurant industry. http://www.womenchefs.org

1. 3. Government watchdog, academic, and scientific research organizations that serve food industry professionals, consumer advocates, and academics as well as helping to communicate with government agencies. Some of interest are as follows:

• The Center for Science in the Public Interest (CSPI) is a consumer advocacy organization whose twin missions are to conduct innovative research and advocacy programs in health and nutrition, and to provide consumers with current, useful information about their health and well-being. http://www.cspinet.org

• The Research Chefs Association members are the pioneers of the discipline of Culinology®—the blending of culinary arts and the science of food research and development. http://www.culinology.com

• Experimental Cuisine Collective is a venue for scientists, food academics, chefs, journalists, and the dining public to gather and exchange knowledge about the scientific principles that can drive innovative experiences in cooking and dining. http://www.experimentalcuisine.org

• The mission of the Community Food Security Coalition is to catalyze food systems that are healthy, sustainable, just, and democratic by building community voice and capacity for change, offering resources, publications, and conferences to help new and existing community food projects. http://www.foodsecurity.org

• Food and Water Watch works to ensure the food, water, and fish we consume are safe, accessible, and sustainable. http://www.foodandwaterwatch.org

• Organic Farming Research Foundation is sowing seeds to transform agriculture. It is a nonprofit, tax-exempt foundation directed by certified organic farmers supporting organic farming through grant-making research and advocacy. http://www.ofrf.org

• The National Sustainable Agriculture Coalition (NSAC) is an alliance of grassroots organizations that advocates for federal policy reform to advance the sustainability of agriculture, food systems, natural resources, and rural communities. http://sustainableagriculture.net

1. 4. Advocacy groups that represent many audiences and translate complex issues about legislation, food systems, labor rights, and health concerns into language the public can understand, such as the following:

2. Civil Eats promotes critical thought about sustainable agriculture and food systems as part of building economically and socially just communities. We support dialog among local and national leaders about the American food system and its effects abroad. It is always thought provoking, innovative, and focused on food politics. http://civileats.com

3. Farm to School connects schools (K-12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. http://www.farmtoschool.org

4. Food Democracy Now! is a grassroots community dedicated to building a sustainable food system that protects our natural environment, sustains farmers, and nourishes families. http://www.fooddemocracynow.org

5. The Institute for Agriculture and Trade Policy’s Food and Society Fellows Program seeks to be a catalyst for changes in the way we think and talk about food. http://www.iatp.org

6. The Organic Consumers Association (OCA) is an online and grassroots nonprofit 501(c)3 public interest organization addressing food safety, industrial agriculture, genetic engineering, children’s health, corporate accountability, Fair Trade, environmental sustainability, and other key topics. http://www.organicconsumers.org

7. Slow Food USA is dedicated to stewardship of the land, ecologically sound food production, and the proliferation of regional culinary traditions. http://www.slowfoodusa.org

8. The Food Trust works to ensure that everyone has access to affordable, nutritious food. Founded in 1992, the Food Trust works to improve the health of children and adults, promote good nutrition, increase access to nutritious foods, and advocate for better public policy. http://www.thefoodtrust.org

1. 5. Charitable organizations that attempt to bring food security issues to target audiences to help those in need. One also celebrates the pleasures of the table, fine food, and wine:

• Founded in 1981 The American Institute of Wine & Food is a nonprofit educational organization devoted to improving the appreciation, understanding, and accessibility of food and drink. The members are restaurateurs, food industry professionals, food educators, nutritionists, chefs, wine professionals, and dedicated food and wine enthusiasts. http://www.aiwf.org

• Feed the Children provides resources for those without life’s essentials. http://www.feedthechildren.org

• Meals on Wheels delivers independence to elderly and homebound individuals. http://www.meals-on-wheels.com

• Share Our Strength’s primary mission is “to end hunger and poverty in the United States and abroad by mobilizing industries and individuals, and creating community wealth to promote lasting change.” They accomplish this through a three-step process: raising funds, magnifying funds, granting funds, charitable infrastructure work, and sustaining charitable work. http://www.strength.org