Food Product Identification, Selection, And Procurement (HMFB 115)

ERS research examines the size of the foodservice market, major market segments, and recent issues related to the foodservice industry.

The U.S. food marketing system links farms to consumers via food manufacturing, wholesaling, and retailing (food stores and foodservice facilities).

ERS develops and monitors indicators of individual, household, and market-level food consumption, prices, expenditures, food marketing costs, and farm-to-retail price spreads.

ERS provides economic analyses of issues that affect the safety of the U.S. food supply. USDA is responsible for regulating meat and poultry, egg products, and catfish, whereas the U.S. Food and Drug Administration (FDA) oversees food safety for almost all other foods. ERS examines how private markets and government regulation interact to help ensure the safety of the U.S. food supply.

ERS conducts research on local food systems, including alternative definitions of local food, estimates market size and reach, characteristics of local consumers and producers, and early indications of the economic and health impacts of local food systems.

Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. A network of like-minded chefs and food professionals across the country who care about sourcing, cooking, and serving better food.

Founded in 1990, The Green Restaurant Association, an international nonprofit organization, has pioneered the Green Restaurant® movement as the leading voice within the industry, encouraging restaurants to green their operations using transparent, science-based certification standards. With its turnkey certification system, the GRA has made it accessible for thousands of restaurants to become more environmentally sustainable in Energy, Water, Waste, Food, Chemicals, Disposables, & Building.

Online news and market information source for foodservice and retail food professionals seeking a keen understanding of the burgeoning consumer demand for sustainable, local, organic and natural food and beverages, as well as business practices that support sustainability's triple-bottom line: people, planets and profits.

Through collaboration with environmental non-profit organizations and seafood industry leaders, FishChoice creates tools and relationships to make commercial procurement of sustainable seafood products easier and to expand the outreach and effectiveness of the sustainable seafood movement. FishChoice.com is an online, sustainable seafood sourcing tool that connects retail, restaurant, and institutional seafood buyers to suppliers of sustainable seafood products. It also helps sustainable aquaculture operations and wild fisheries that utilize environmentally responsible fishing methods find markets for their products.

The Environmental Defense Fund (EDF) Seafood Selector stands apart from other seafood guides because we work with troubled fisheries to improve management and conservation, which can improve their ratings over the long run. Learn more about our work with fisheries. The guide covers the kinds of fish and shellfish you are most likely to see in your local supermarket or restaurant.

The Monterey Bay Aquarium Seafood Watch® program helps consumers and businesses choose seafood that's fished or farmed in ways that support a healthy ocean, now and for future generations. Our recommendations indicate which seafood items are Best Choices or Good Alternatives, and which ones you should Avoid.