Senator Schumer launches a push to secure new funding to help The Culinary Institute of America and Hudson Valley farmers get products on local shelves and into local restaurants.

U.S. Senator Charles E. Schumer on September 30 called on the U.S. Department of Agriculture (USDA) to tap the federal Sustainable Agriculture Research and Education (SARE) program and the Beginning Farmer Development program to fund The Culinary Institute of America's (CIA) Sustainable Farming Program. The CIA, working with local farms, food stores, restaurants and small businesses, is creating a Sustainable Farming Program that will help local farmers grow products that are currently in demand at local stores and restaurants in a sustainable manner. The program seeks to connect local growers with new, local markets based on the needs of Hudson Valley stores and restaurants. With funding from the USDA, the CIA will be able to expand its reach and help more farmers get their products from their fields and into local markets.

Olivewood Gardens and Learning Center in San Diego County connects and motivates students and families through organic gardening, environmental stewardship, nutrition education and cooking.

By Candy Wallace

I live in San Diego County, one of the most beautiful areas in the United States. Perched north of the U.S. border with Mexico, my county has 70 miles of coastline and a landscape of rolling hills against a backdrop of mesas and small canyons. We enjoy a mild, Mediterranean-like climate where tall palm trees thrive. As the second-most-populous county in California, to many residents, to live here is to live in Paradise.

Interest in Mediterranean-inspired fare continues to grow as more diners demand simple preparations, use of fresh ingredients and cooking methods that instill flavor without adding unhealthy fats.

Mediterranean items are becoming more prevalent on restaurant menus across numerous segments, as operators are able to position these items by taking advantage of growing consumer interest in ethnic cuisines, better-for-you fare and vegetarian foods.

According to Mintel, independent restaurants’ unique menus and local atmosphere could lure patrons from chains.

Battling with low operator and consumer confidence, rising food costs and a lack of corporate support, independent restaurants can be especially hard hit during poor economic times. Recent Mintel research, however, reveals that indies may have some advantages over their competition, as 43% of American consumers who have visited one in the past month seek out independent restaurants over chains.

Moreover, 52% of independent-restaurant users say they visit these establishments to support their local community and economy, while 51% agree that independent restaurants do a good job of supporting their local community—compared to 37% who say the same of chain eateries.

“People take pride in their communities and will often reward local businesses that make their community a better place,” says Eric Giandelone, director of Mintel Foodservice. “The primary way indies underperform in relation to chains is through a lack of promotions and limited-time offers—two things that could be easily addressed with social shopping and social-networking sites.”

An emerging trend fueled by independent restaurants finds beverages taking center stage as ingredients.

Coffee, tea, beer, soda and spirits are all being featured on independent restaurant menus in new and unique ways. These beverages are contributing spicy, sweet, tart and savory flavors to dishes, and operators are taking advantage of the flavor recognition from these beverages when used as ingredients.