Page 6 - WhereWeWork

Farm to table businesses booming
Consumers’ appe- tites for local foods are growing, and restaurants have taken notice. Today, many local business- es, including farms and restaurants, have mutual- ly exclusive relationships that make it possible for local residents to enjoy nutritious, locally pro- duced meals.
According to the market research firm Packaged Facts, local foods gener- ated $11.7 billion in sales in 2014 and will climb to $20.2 billion by 2019. Farm-to-table remains a growing trend that ben- efits farmers, restauran- teurs and consumers. This is evidenced by the rising number of farmers markets cropping up in neighborhoods all across the country, as well as the niche offerings by regional food purveyors. The U.S. Department of
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and efficiently dispose of the most dangerous and toxic by-products of man- ufacturing across a range of industries from cos- metics and pharmaceuti- cals to chemical, automo- tive and agriculture, the release states.
“I have been with Clean Harbors for 20 years,
Plant
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facturing plants, along with support services, which currently employ approximately 500 peo- ple.
The facilities manu- facture bromine used
Contributed Photo
Agriculture Trend: The farm-to-table trend is booming across the nation, with the number of farmers markets growing by 350 percent in the past 20 years.
a major impact on the nation’s food systems.
Foodies as well as industry experts predict that the local foods move- ment is a permanent and mainstream trend. In 2014, the National Restaurant Association found the desire for local foods dominated its “Top Food Trends.”
The most in-de- mands foods include locally sourced meats and seafood as well as locally sourced pro- duce. Consumers also are interested in farm/ estate-branded foods. Some restaurants are even producing “hyper-local” food, or herbs and pro- duce grown right on the property.
As the demand for local foods has evolved, so has the term “local foods.” “Local” can be a wide-ranging term that
Economic Development Commission. “The com- pany chose to do this project here in El Dorado because of the workforce that was available, the location, and the taxes. This project is a $30 mil- lion vote of confidence in this community and state.”
This is a tremendous project and I am excit-
Arkansas that would be hard to duplicate any- where in the world,” Gov. Hutchinson said.
“This investment is about the future,” said Chemtura CEO Craig Rogerson of Philadelphia. “This may not be as big
refers to foods produced in a particular town, state or even region. The 2008 Farm Act defines a “locally or regionally produced agricultur- al food product” as one that is marketed less than 400 miles from its origin. However, a few states have established more stringent rules that indi- cate “local” constitutes food produced within the borders of a state or within a small perimeter of the state.
The growing prefer- ence for locally produced foods is great news for the farmers and small food producers that have long fought for footing among the mega-im- porters. In addition to meats, fruits and vegeta- bles, consumers can find many locally made items that expand the potential for farm-to-table.
ed to have Clean Harbors here,” said Mayor Frank Hash.
Hash noted Clean Harbors recently donated $60,000 for playground equipment at the recre- ation complex.
“Clean Harbors is a great community part- ner, and they have great employees here,” Hash said.
an investment as say a pipeline, but it is import- ant in what it signifies, which is the future.”
“We have a very strong commitment to this site, and we are committed to growing the business,” Rogerson said.
Agriculture says that, in the last 20 years, the num- ber of farmers markets
and 10 of those years I have spent right here in El Dorado,” said Dan Roblee, facility general manager of the El Dorado Clean Harbors plant. “It is a very special commu- nity and I am glad to call it home.”
In February 2016 the company achieved 1 mil- lion work hours without an accident, and that
to make chemical-in- termediates, building blocks that are used by other manufacturers to produce final consumer products.
“Seeing the company invest in a pilot plant facility speaks to the
has grown by more than 350 percent. Many con- sumers are now choos-
safety record has contin- ued, Roblee said. “We all live and breathe safety, every day,” he said. “I’m excited to lead the team here; we have 375 dedicat- ed employees who come here every day and do quality work.”
The location of the new incinerator in South Arkansas was a team effort of the whole com-
future plans for con- tinued innovation and growth potential, and to have that invest- ment made here in our El Dorado plant further speaks to the confidence in our employees’ ability to produce quality prod-
ing “local” for dining at home and when dining out, and this is making
munity. “This has been a partnership from start to finish. And make no mis- take about it, this close cooperation will not stop here,” Roblee said.
“Our team worked hard, along with Mike Dumas and his team to work with Clean Harbors and get this project in El Dorado,” said Mike Preston, Executive Director of the Arkansas
ucts that meet our cus- tomer’s needs, and pro- duce those products in a safe and environmental- ly responsible manner,” Joey Hamlin, site manag- er of the El Dorado facil- ity, stated in the release.
“We have assets in
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6 — El Dorado NEWS-TIMES — Sunday, March 26 Vision 2017—Where We Work