37th AHA National Homebrewers Conference lands in San Diego
The 37th American Homebrewers Association (AHA) National Homebrewers Conference is right around the corner. The annual conference takes place in a different U.S. city every year—last year’s 2014 event was held in Grand Rapids, MI, while the 2013 event took place in Philadelphia. This year brings the conference to one of the most critical craft beer and home brewing hot spots in the United States: San Diego, CA.
“Homebrewers will flock to what has been described as the ‘hoppiest place on Earth’ for three days of homebrewing culture, companionship and competition,” states the event’s press release from the Brewers Association. “Special seminars and events cater to beer enthusiasts and amateur brewers of every level.” Some of the highlights of this year’s AHA National Homebrewers Conference include:
- A keynote speech by Tomme Arthur, co-founder and director of brewery operations for the award-winning Port Brewing and The Lost Abbey, preceded by a welcome toast from AHA director Gary Glass (Thursday June 11 / 4:30-5:30PM / Atlas Ballroom)
- A Welcome Reception beer festival amid the outdoor hotel gardens of the Town and Country Resort, sponsored by White Labs and featuring a growing roster of craft breweries from San Diego as well as top craft breweries hailing from Oregon to Maine (Thursday June 11 / 7:30-11PM)
- Final round judging for the National Homebrew Competition, acknowledged as “the world’s largest international beer competition recognizing the most outstanding homebrewed beer, mead, and cider produced by amateur brewers worldwide.”
- Winners of the National Homebrew Competition will be announced during the Grand Banquet and Award Ceremony, which will also feature a special dinner and beer paring. (Saturday June 13 / 6:00PM)
The conference also features an exhibition hall during all three days plus dozens of seminars with key industry leaders, discussing subjects from beer history and the finer points of brewing to pointers on homebrew supply retailers and going pro.
New Dublin cloud kitchen for Sodexo
Sodexo has opened a new cloud kitchen in Dublin, Ireland, after launching workplace catering subsidiary, Fooditude.
Catering, facilities management and home services company, Sodexo, has a revenue of €22b and is headquartered in Issy-les-Moulineaux, France, with offices across 28 countries.
Catering company Fooditude is based in London and creates organic, fresh food for clients and focuses on eliminating food waste.
A ‘cloud kitchen’ (also known as a ghost kitchen, virtual kitchen or shared kitchen) is set up for delivery-only food brands.
In December 2020, Sodexo acquired a majority shareholding in Fooditude.
Sodexo and Fooditude move the hospitality industry into the digital age
Sodexo declared that Fooditude would have a huge role to play, as it develops new consumer-focused food services for the digital age.
“Our investment in Fooditude is a crucial element in the evolution of Sodexo’s workplace food services”, said Julie Ennis, CEO of corporate services at Sodexo UK & Ireland. “Organisations are rethinking the way they work, reviewing their office footprints and the purpose of those spaces, so it is crucial we have the right flexible, digitally-powered food services to meet our clients’ and consumers’ needs.”
Fooditude doesn’t just offer catering deliveries, the company also organises pop-ups. The company uses organic produce and takes sustainability seriously.
“One of the toughest challenges with our business model is to operate with minimum impact on the environment”, said a Fooditude representative. “Reducing food waste is our top priority this year. To that end we have embarked on a few interesting partnerships with charities and businesses tackling this problem. We work with FoodCycle, OLIO and Orca.”
Fooditude also measures its carbon footprint with The Planet Mark, a sustainability certification. Fooditude’s goal is to reduce its carbon footprint by at least 5% in 2021.
A welcome food move in hospitable Dublin
The Dublin food scene is well known for flourishing outdoor markets and cosy fire-lit pubs. Taking a hybrid kitchen there is fitting for the modern age, especially in the post-pandemic era when many customers may prefer ordering food to be delivered, instead of eating out.
“We are delighted to take Fooditude to Dublin”, said Ennis. “We see significant potential to establish and grow the business there, with clear benefits to our current clients as well as an offer that will help us grow our Ireland business and target new clients in the city’s fast-growing technology and media sectors.”