Paste Magazine highlights the fermentation philosophy of Chef David Porras, who operates the Oak Hill Café and Farm. The hyper-local site, a 2020 James Beard semi-finalist for Best New Restaurant, operates in Greenville, South Carolina, on a 2.4-acre farm. 

Porras’ kitchen, according to the magazine, “looks like an alchemist’s workroom, jars and tubs of experimental pickling, emulsions and infusions dotting the counter.” 

“I was always interested in learning about fermentation. Fermentation is a flavor — you can use it for cooking just like lime or lemon juice,” he said.

The restaurant’s menu reflects a true farm-to-table approach. They use permaculture (sustainable agriculture planning to mimic nature) to keep the farm at peak fertility to grow healthy produce. By fermenting instead of trashing unused food, they’ve reduced 50% of their food waste.

“We try to be zero waste by applying fermentation techniques as well as drying, infusion, teas, powders and compost tea,” he said.

Read more (Paste Magazine)

After four decades of research, brothers from Copenhagen have developed a method to reliably cultivate morel mushrooms indoors, year-round, in a climate-controlled environment. Morels typically grow for only a few months in the spring in finicky, woodland locations. They also sell for a high price.

Jacob and Karsten Kirk, 64-year-old twins, yielded 20 pounds per square yard of morels in last year’s crop. Karsten said: “the cost per square meter for producing a morel will be roughly the same as producing a white button mushroom.” They call their efforts the Danish Morel Project and they’re still figuring out how to commercialize it.


Kenneth Toft-Hansen, a Danish chef and winner of the 2019 Bocuse d’Or, notes if the Kirk brothers are able to master sourcing morels widely and affordably, “it will be a game changer for the food industry.”

Read more (The New York Times)

For nearly two decades, the Mediterranean diet has been the food choice recommended by dietitians and the USDA.. This approach to eating has been proven to improve health and reduce risk of chronic disease. 

But there’s a new contender: the Nordic diet. 

This plan focuses on eating fermented foods and beverages, with less meat and more legumes than in the Mediterranean diet. Both approaches are plant-based and full of lean proteins, complex carbs and healthy fats.

“The nordic diet really does promote a lifelong approach to healthy eating,” says Valerie Agyeman, RDN (pictured). “It also really really focuses on seasonal, local, organic and sustainably sourced whole foods that are traditionally eaten in the Nordic region.”

Agyeman, founder of Flourish Heights, shared her research during a Today’s Dietitian webinar “Breaking Down the Nordic Diet: Why is it Gaining So Much Popularity?” The presentation was designed to help registered dietitians better counsel clients on healthy eating habits.

What is Nordic Eating?

The diet embraces traditional Nordic cuisine, with a focus on ingredients that are fresh and local. The core of the fare is from Sweden, Norway, Denmark, Finland and Iceland.

“Fresh, pure and earthly are the words used to describe this food movement that was born out of the landscape and culture,” Agyeman says. “The Nordic movement is all about using what is available.”

The goal is not to invent a new cuisine, but to get back to its roots. Seafood is central, but meat – scarce during the long Nordic winters – is treated as a side dish Fresh vegetables and berries – the most common Nordic fruit – are prevalent during the summer. Fermented foods were born out of the necessity to preserve food from the warmer months to eat during winter. The indigenous Nordic people traditionally fermented vegetables, fish and dairy.

“It really takes the focus off calories and puts it on healthy food,” Agyeman adds. “This way of eating is pretty nutrient-dense.”

Nordic foods, she continues, are served in their natural state with minimal processing. They’re high in antioxidants, prebiotics, probiotics, fiber, minerals and vitamins; low in saturated fats, trans fats, added sugars and added salts.

“The Nordic diet is really not that straightforward,” Agyeman says. “When you think of other cuisines, like Italian cuisine, they have signature flavors and various culinary techniques that make up Italian cuisine. When it comes to Nordic cooking, it’s very diverse.”

Sustainability

Key, too, is sustainability. Foods from the Nordic countries have a lower environmental impact because they’re sourced locally and eaten in season. 

Sustainability is also partly why Nordic cuisine has become a staple at many restaurants. The farm-to-table style continues to expand in restaurant dining, along with fermentation. Restaurants around the world are following the lead of Copenhagen’s Noma and building their own labs to explore the flavors and textures fermentation adds to dishes.

“Today [fermentation] is not something that’s needed,” like it was before a global food scene made it simpler to eat fresh food year round, Agyeman says. “But culinary wise, fermentation has evolved. It’s become a big part of these new creations.”

Fermented foods and beverages add to the “epicurean experience,” adds Dr. Luiza Petre, a cardiologist and nutrition expert based in New York. 

“Savory flavors and fermented food with spices make it a culinary experience,” she says.

Health Benefits 

Studies show eating the Nordic diet prevents obesity and reduces the risk of cardiovascular disease, type 2 diabetes, high blood pressure and high cholesterol. 

The health effects of the Nordic diet were always assumed to be solely due to weight loss. But results of the most recent study of the diet, published in the journal Clinical Nutrition in February, found the positive health effects are “irrespective of weight loss.”

“It’s surprising because most people believe that positive effects on blood sugar and cholesterol are solely due to weight loss. Here, we have found this not to be the case. Other mechanisms are also at play,” said Lars Ove Dragsted, of the University of Copenhagen’s Department of Nutrition, Exercise and Sports in a statement on the study

The researchers  from Denmark, Finland, Norway, Sweden and Iceland studied 200 people over 50 years of age with elevated BMI. All were at an increased risk of diabetes and cardiovascular disease. For six months, the group ate the Nordic diet while a control group ate their regular meals.

“The group that had been on the Nordic diet for six months became significantly healthier, with lower cholesterol levels, lower overall levels of both saturated and unsaturated fat in the blood, and better regulation of glucose, compared to the control group,” Dragsted said. “We kept the group on the Nordic diet weight stable, meaning that we asked them to eat more if they lost weight. Even without weight loss, we could see an improvement in their health.”

In a food industry where greenwashing is common, Local Culture Live Ferments doesn’t pad their sales sheets with environmental fluff. Sustainability is core to their business practices.

“I never want to stray away from the connections with our farmers. I never want to stray away from the quality of our ferments,” says Chris Frost-McKee, director of operations for the Northern California-based vegetable fermenter. Sauerkraut is their top seller. “We take a lot of pride from the fact that we don’t ferment in plastic. We are doing our part to be as plastic-free as possible and leave the smallest footprint that we can.”

The company began as a passion project of Chris’ sister, Sarah. She recruited her brother, a home fermenter since his early 20s, and they envisioned creating two Local Culture fermentation hubs on the west coast — one where Sarah lives, in Bend, Ore., and a second in Grass Valley, Calif., Chris’ home. True to their name, they wanted to ferment with local produce. But, with the colder climate in Central Oregon cutting Bend’s growing season short, this proved impossible. 

“In Grass Valley, we’re able to source cabbage eight miles from our facility, eight months out of the year. We’ve created partnerships where every year the farm is planting more and more acreage for us, rotating their cover crops. It’s a beautiful thing, it’s real regenerative farming,” Chris says. And Sarah is now creating a separate project, fermented salad dressings, under the Super Belly Ferments brand.

Local Culture started as a farmers market side hustle, but Chris and his business partners (wife Cristina and friend Elissa Wolf Blank, pictured with Chris) dove into scaling the business in 2020. They’re now in over 100 grocers in the west, including Whole Foods. Though sales boomed during the pandemic, 2022 is shaping to be their biggest year. At the recent Expo West, Local Culture was one of 40 brands selected by food distributor KeHe for the exclusive “Golden Ticket” at their TrendFinder Event This designation fast-tracks small businesses into KeHe’s product portfolio, giving them exposure to over 30,000 retail locations.

Below is a Q&A with Chris Frost-McKee, who spoke with The Fermentation Association on the Expo West show floor.

TFA: Congrats on the KeHe “Golden Ticket” win! What are you going to have to change about scaling?

Chris Frost-McKee: The tricky thing with scaling the way that we do, our fermenters are stainless steel, variable capacity fermenters. We currently have 66 of them. We’ll need to get more as we scale, but they’re only sold once a year during wine making season. They ship them over from Italy. So that presents difficulties for sure. Producing in the same size fermenters, that’s part of the integrity we’re going to keep, that’s very important to me. We ferment for a minimum of 4-6 weeks in a very regulated, temperature-controlled environment. That really helps with the consistency of our product. 

We are also keeping the values the same with our farmers, making sure they can scale while staying sustainable. We’re scaling up our acreage with our main farmer next year. They rotate three successions of a summer variety of cabbage for us and then one succession of winter storage. And with those four successions, we can work about eight months directly with them, never going into cold storage. 

You just returned from a planning meeting with the local farm that supplies your cabbage. Tell me more about the farmers you work with.

CFM: We’re trying to only work farmer direct. One of our closest connections is the farm Super Tuber. They are Nevada City-based. They focus on regenerative farming practices and they focus on staple root crops and cabbage. So from the very beginning, as we first started with these smaller products, we started buying cabbage from them. Twice a year we sit down with them with the planting planning: What do you think it’s going to look like this year? How many plugs on your side can you plant for us? 

Super Tuber is really into this idea and I love it — they harvest in reusable bins in the field, then bring them straight to us in reusable bins. When you work with farms, produce comes in paraffin or wax boxes. Those go straight in the landfill. We are trying to have as little waste as possible. We’d love to never receive anything in wax boxes, and we’re there about 95% of the time. We compost everything that comes out of the kitchen.

Another thing, the cabbage isn’t wrapped in plastic packaging. We peel off the outer cabbage leaves as we prep in the kitchen. Those outer leaves are what I like to layer on top to seal everything. It weighs the ferment batch down and provides a nice layer if there’s ever an impurity — which really doesn’t happen — so if we ever discard anything, it’s those top leaves that would normally get composted. 

What was the biggest turning point for your brand to go from selling at farmer markets to getting in stores?

CFM: Honestly, as corporate as Whole Foods is, they have a wonderful way of supporting small brands. The west coast is filled with small ferment companies trying so hard and not succeeding at getting in. Whole Foods saw potential in us. That was really the turning point for our company. And they’ve continued to be loyal to us. Not all chains are pleasant to work with, but we made big moves through Whole Foods. It opened up this door to the Bay Area independents, like the Good Food Mercantile and the Good Food Awards. The Bay Area independents are so cutting edge in a way that I think a lot of these big chains strive to be as far as the products that they bring in and the diversity they really search for in craft products. At this point, we’re almost everywhere in the greater Bay Area that we’ve set out to be in — and I do think that started with getting in Whole Foods in 2020.

TFA: How were you distributing before that?

CFM: We were driving all over Northern California. We would drive five hours round trip to drop off like 10 cases of kraut. It did not make sense long term. Now we work with Tony’s Fine Foods to distribute to the pacific region. Tony’s has been supportive from the beginning. 

We still self distribute locally, but only whatever we can do in a 20 minutes drive. The local support that we have, that started with our stands at the farmers market and then our storefront, that support has been amazing. Like we honestly sell more in our local co-op then we do in 40 stores in the Pacific Northwest. That kind of local support will always be there.

TFA: That’s great that you have a big local fan base.

CFM: When we decided to get going in Grass Valley, we opened up a store front for a year-and-a-half and had this really great interface with our community. We were really experimental in those years. That was the year I was coming up with a lot of small batches. When we were invited to be in the Whole Foods, we had to move to a distributor and palletize. Things were not so small batch anymore. Right as the pandemic hit, we started being received really well in the west coast. We streamlined the products that people really wanted. We’ve got our favorite line of krauts, our different kimchis. We still do a lot of hot sauces and brine tonics. 

TFA: What is your favorite flavor?

CFM: Turmeric Ginger Jalapeno is my go-to, everyday. My body craves it. Our Beet Fennel though outsells anything we carry. People love it.

TFA: You’ve gone from fermenting in your home kitchen to distributing regionally. What do you think has been your biggest lesson in all of this?

CFM: Not giving up. Listening to the ferments — it sounds really weird, but I literally have studied patterns in the life within the fermenters. For example, we have these variable capacity lids that have an airlock on the top where the brine can spit out. In certain ebbs and flows, I think it’s astrological, all the fermenters will come to life, no matter how old they are. Or in a certain cycle of the moon, all of them will compact and leave an air pocket that I have to reset. It is crazy, witnessing the nature and patterns.

Through all the trial and error and discouragement, it’s the life of the microbiology itself that is really the inspiring thing. I could never get it right, it’s always going to be different no matter what. But I’m getting a lot better at creating that perfect environment for consistency. If you ask me — I’m living and breathing it because I digest this all the time.

TFA: Where do you see the future of fermentation?

CFM: I see it growing. It is beyond all the trends, it’s something that’s been around for ages, for centuries, and there’s a reason why it’s always been incorporated in our diets. There’s this sense of awakening that so many people in the mainstream are feeling — if it’s kombucha, if it’s sauerkraut, if it’s kefir, if it’s yogurt — people are really feeling the benefits. The pandemic has had a huge influence on that, too. I think everyone in grocery would agree fermentation is a big thing right now and it deserves to be a big thing. 

Expo West Returns

In March 2020, Natural Products Expo West became one of the first casualties in the U.S. events world, shut down by the outbreak of Covid-19 even as booths were being set up in Anaheim. Now, two years later, Expo West   returns to Orange County  with natural food exhibitors from around the world. TFA staff and advisory board members will also be in attendance.

In 2019, the enormous spring trade show attracted around 88,000 registrations; this year, that number is estimated at 55,000-60,000. Show producer New Hope Network (part of London-based Informa PLC) is also including  a virtual option for attendees still unable or unwilling to travel.

The trends at this year’s event are being driven by Millennial and Gen Z consumers. New Hope  put a spotlight on six top themes in a recent webinar:

No. 1: Functional Ingredients. “Health and wellness products make up a quarter of the volume of the industry but represent two-thirds of all growth,” said SPINS Data Analyst Scott Dicker. “We’re seeing consumers pushing for individual pursuit of wellness across channels.”

No. 2: Organic & Regenerative. Food that focuses on performance nutrition, food made with ashwagandha or food with paleo ingredients are driving growth for organic and regenerative products. Sodas and carbonated beverages are also helping organic products grow, “one of the last ‘junk food’ categories penetrated by natural and organic,” Dicker said. Gut health sodas, especially.

No. 3: Climate and Sustainability. Media headlines are declaring carbon as the new calorie. Consumer surveys speak to that — 70% will pay more for “premium, sustainable, climate-friendly products” and 80% want brands to educate them on their roles in climate issues. Companies are changing ingredient sources and product packaging to be more environmentally-friendly.

No. 4: Diversity. “Over the past couple years, we’ve seen tremendous growth in women, minority, NGLCC (National LGBT Chamber of Commerce) certified and veteran-owned businesses and you’re going to see it all over the show floor,” Dicker said.

No. 5: Plant-Based Innovation. Plant-based eating has skyrocketed over the last five years. “But plant-based alone isn’t enough anymore. What are plant-based brands doing to keep up with innovation?” Dicker said.

No. 6: Sustainable Meat & Dairy. Though the sustainable meat and dairy category is down 2.1%, pockets of it are growing, specifically grass-fed, fair trade and animal welfare and sustainability claims. Innovations are coming from small and local farms.

Read more (New Hope Network)

Changing Face of Specialty Coffee

Gesha (or Geisha) coffee has been the favored variety in coffee competitions for over 15 years. But recently specialty coffee brewers are using a new variety: the species C. eugenioides. An article in Perfect Daily Grind details the shift.

As Gesha became the preferred choice of coffee champions (seven of the World Brewers Cup (WBrC) champions from 2011 to 2019 used Gesha), the price started to rise. Gesha production, common in Panama, began to increase in other countries wanting to farm the popular variety, notably Colombia and Ethiopia. But increased production led to some lower-quality Geshas coming to market. 

In recent years, producers have opted for lesser-known coffees, notably eugenioides, a species of arabica originating in East Africa. Its flavor profile is unique, with notes of tropical fruit, and has lower levels of caffeine. But it can be a risky variety. Eugenioides trees are small and produce small cherries, and they  take years to grow.

A possibly more sustainable option for the industry: innovative processing techniques. The 2015 WBrC winner won using carbonic maceration process, a fermentation technique used in the wine industry.

“Fermentation is an effective way to influence the aroma and taste of coffee. It changes the acidity levels and body of coffee,” explains Chad Wang, founder of VWI by Chad Wang, a specialty coffee judge and the 2017 WBrC winner. “Fermentation can significantly help coffee farms to offer different tastes without having to change too much.”

[To learn more about fermentation in coffee, check out TFA’s webinar with the Specialty Coffee Association “The State of the Art in Coffee Fermentation.” The two organizations will be partnering again for a Spanish language version of the free webinar on March 3.]

Read more (Perfect Daily Grind)

Journalist Dan Saladino explores the world’s endangered foods in his new book Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them. He argues that the world could lose culinary diversity. “The story of these foods, and the way in which they’re presented in the book,” says Saladino, from wild foods associated with hunters and gathers, to cereals, vegetables, meats and more, “is really the story of us and our own evolution.”

A review of Saladino’s book in Smithsonian Magazine shares 10 of the world’s rarest foods — five of them fermented. These rarities include:

  • Skerpikjøt (Faroe Islands, Denmark): Dried and fermented mutton made from the shanks and legs of sheep. It ferments in wooden sheds called hjallur, which have vertical slats that allow space for the salty sea wind to blow in.
  • Salers cheese (Auvergne, France): One of the world’s oldest raw milk cheeses made from the milk of Salers cows. The semi-hard cheese is made with varying fermentation lengths, which change the flavor.
  • Qvevri wine (Georgia): Winemakers fill the egg-shaped terracotta pots called qvevri with grape juice, skins and stalks, then bury the pots underground. The steady temperatures and the pot’s shape allows even fermentation. 
  • Ancient Forest Pu-Erh Tea (Xishuangbanna, China): The fermented tea is made from wild tea leaves that grow in China’s southwestern Yunnan province. The leaves are sun-dried, cooked, kneaded, then formed into solid cakes and fermented for months (or years). 
  • Criollo Cacao (Cumanacoa, Venezuela): The world’s rarest type of cacao, it represents less than 5% of the cocoa production on the planet. The bean lacks bitterness, but is difficult to grow.

Read more (Smithsonian Magazine)

Beet Kvass: Next Fermented Favorite?

A sign beet kvass is experiencing popularity in America’s artisanal food culture: a beet kvass by New York-based Food & Ferments won a Good Food Award from the Good Food Foundation. 

“I kind of describe it as a beet pickle juice,” said Carly Dougherty, co-owner (with her husband Dave) of Food & Ferments. “It’s savory. It’s got ginger and garlic in it as well. It’s not just a beet flavor. It’s really got this, like savory, beet pickle juice kind of vibe to it.”

Kvass originated in Eastern Europe. The Doughertys source their beets locally, which they say makes the beets juicier and better tasting. It ties into their mission to make products “tied to the local landscape that supports farmers.”

This is the second Good Food Award for Food & Ferments. Their first award in 2018 was for their Hearts on Fire Sauerkraut.

Read more (The Ithaca Voice)

Changes in the global food system influenced the types of laws U.S. legislators passed in 2021. States are loosening the regulations on breweries and wineries, offering more government support to local restaurants, allowing the sale of homemade foods and cracking down on hidden fees from third-party food delivery services.

In our last newsletter, we shared the food and beverage laws passed in 20 states in 2021. The list below completes the balance of the country — Massachusetts to Wyoming.

Massachusetts

HB21 — Allows temporary licenses for nonprofit charitable corporations. Allows alcoholic beverages sold to be donated at no charge to the license holder.

HD1331 — Provides that a license to operate a restaurant may be connected to other on-site premises, even if it is not a grocery store.

SB2475 — Extends to-go cocktail sales through May 1, 2022. 

SB2603 — Sets minimum standards for the confinement of chickens, veal calves and pigs, and bans the in-state sale of products that don’t comply. Mandates cage-free conditions for egg-laying hens with welfare enrichments like perches, dust bathing areas, scratching areas and next boxes. The law also expands coverage to egg products and liquid eggs. 

SB2841 — Reform state’s franchise laws, allowing a new qualified brewer for craft brewers. Allows craft brewers who produce fewer than 250,000 barrels annually to end their contract with a wholesaler. It repeals the state’s 1971 franchise law, enacted to protect in-state distributors from larger, out-of-state, foreign brewers, during a time when the craft beer industry did not exist.

Michigan

HB4711 — Allows baseball stadiums at Michigan universities to serve alcohol. 

SB49 — Allows wineries, breweries and distilleries to operate both an on-premise and off-premise tasting room at the same location. 

SB141 — Allows small craft distillers to self-distribute up to 3,000 gallons per year of product to retailers. Also allows craft distillers to ship directly to consumers.

SB142 — Allows a small wine maker to self-distribute directly to retailers.

SB144 — Expands the definition of a mixed spirit drink to allow increased ABV percentage. 

SB559 — Amends state liquor code to allow more entertainment complexes to receive liquor licenses; drops number of needed races from seven to two for a motorsports venue to qualify for a liquor license.

Minnesota

SB958 — Raises the sales cap for cottage food sales from $18,000 (formerly the lowest sales cap in the country) to $78,000.

Mississippi

HB562 — Allows online sales of cottage foods. 

HB572 — Expands boundaries of resort areas where alcohol can be sold.

HB997 — Authorizes private retailers to obtain wholesaler permits for alcohol sales. Also removes the state’s Department of Revenue as a wholesale distributor of alcohol. 

HB1091 — Amends code to increase the alcohol content for alcoholic products. Defines how much product can be produced and sold at a microbrewery.

HB1135 — Allows alcohol delivery from a licensed delivery.

HB1288 — Amends code to allow a charter ship to sell and serve alcohol.

Missouri

HB537 — Allows online sales of cottage foods and removes the $50,000 sales limit on cottage foods.

HB574 — Prohibits inspectors of agricultural grounds or facilities to enforce laws of states other than MIssouri.

SB126 — Legalizes the permanent sales of to-go alcohol. Also expands the sale of alcohol in the state on Sundays.

Montana

HB79 — Provides regulatory clarity for how breweries produce fermented-style beverages, including any alcoholic beverages made by fermentation of malt substitutes, like rice, grain, glucose, sugar or molasses.

HB157 — Removes restrictions for alcohol licensing, allowing brewers and immediate families to both hold a license. 

HB226 — Makes permanent the curbside delivery and to-go drink options for licensed retailers established during the Covid-19.

SB199 — Establishes the Montana Local Food Choice Act. The food freedom bill exempts certain homemade or cottage food products from food licensing and inspection regulations. It also expands the types of foods that can be sold.

SB247 — Allows colleges and universities in the state to serve beer and wine at sporting events.

SB320 — Legalizes the home delivery of beer and wine.

Nebraska

LB274 — Amends the Nebraska Liquor Control Act, making permanent licenses to sell to-go alcoholic beverages. Also allows craft breweries and wineries to sell alcoholic beverages at open-air farmers markets. 

LB324 — Establishes the Independent Processor Assistance Program, improvising the Nebraska Meat and Poultry Inspection Law. Helps small locker plants make the transition to a federally-inspected facility. 

LB396 — Adopts the Nebraska Farm-to-School Program Act, which establishes a structure to facilitate communication between farmers and schools. 

Nevada

SB297 — Requires the Council on Food Security to research and develop recommendations on community gardens and urban farms.

SB307 — Prohibits direct-to-consumer (DTC) shipping of alcohol from both in-state and out-of-state breweries, distilleries and retailers. In-state retailers can also make local deliveries from licensed wholesalers. However, DTC wine shipments will still be allowed.

SB320 — Requires food delivery services such as Uber Eats and DoorDash to disclose fees to consumers, breaking down what price is for food, taxes, delivery fee and commission charted to the restaurant. Restaurant committees are limited to 20% of a credit card processing fee during a state of emergency (like the Covid-19 pandemic).

New Hampshire

HB226 — Gives state department of agriculture authority to stop the sale of any produce in violation of state agricultural laws. 

HB345 — Establishes a license for wild mushroom harvesters. Allows state department of health and human services to fine people who distribute wild mushrooms without a license.

HB593 — Requires food delivery service to enter into an agreement with a food service establishment before offering delivery service from that restaurant.

SB66 — Allows takeout and delivery of alcoholic beverages.

SB125 — Eases certain regulatory restrictions for a number of beverage manufacturer licenses. Removes limitation on quantity of beer a beverage manufacturer may sell in a day to the public and allows direct-to-consumer shipping to consumers within the state.

SB155 — Allows restaurants to permanently expand dining into a shared space, like a sidewalk or street, with approval from local authorities. This temporary dining space was originally established during the Covid-19 pandemic.

New Jersey

AB1091 — Requires Division of Travel and Tourism to advertise and promote tours of breweries in the State.

AB1478 — Permits theaters with 50 seats or more to apply for liquor license.

AB5906 — Rescinds prohibition on return of certain items purchased from retail food stores during Covid-19 state of emergency. It also provides that future limitations on returns occur during declared public health emergencies.

SB673 — Establishes New Jersey’s first cottage food law (they were the only state in the U.S. without a cottage food law). Allows home-based producers to make food from home rather than a commercial kitchen. These producers must obtain a license every two years, cannot earn more than $50,000 a year and are limited by products that can be sold (though state permission can be granted for additional items).

SB3340 — Expands opportunities for restaurants, bars, distilleries and breweries to operate during the Covid-19 pandemic. Provides outdoor dining space and opens new permits for sales at farmers markets.

SB3364 — Allows certain liquor licenses to acquire alcoholic beverage licenses from a retail food store that is a bankrupt asset. 

New Mexico

HM1 — Requests the New Mexico Department of Agriculture to study the economic benefits of regional mobile livestock slaughter units, which would make livestock slaughtering easier for small ranchers. 

HB177 — Enacting the Homemade Food Act. Allows anyone in the state to start a cottage food business — and opens sales to be from home and online (cottage food sales were previously limited to events only). 

HB255 — Allows restaurants to purchase a liquor license at a more affordable rate ($2,500-$10,000, depending on size) if serving alcohol with dinner. Also allows alcohol deliveries with food. 

HB303 — Bans unlawful liquor incentives. No liquor licensee shall accept money or a gift of monetary value to influence the purchase or a certain brand of alcoholic beverage. 

SB1 — Allows qualified state food and beverage establishments to claim a temporary gross receipts tax (GRT) deduction on sales of food and beverages from March 2, 2021 through July 1, 2021 as a stimulus incentive. 

SB2 — Waives the annual liquor license fees for licensees, aiming to boost businesses hit by the Covid-19 pandemic.

New York

AB952 — Directs the commissioner of agriculture and markets and the commissioner of economic development to work with the state’s land grant university system to produce a report to provide advice, guidance and recommendations on improving the resiliency of the state’s farm and food supply. Also will provide guidance on the related supply chain logistics to address food shortages, food waste and the inability to get New York farm goods to markets that occurred as a result of the Covid-19 pandemic, with the goal of creating permanent solutions beyond the state of emergency to reflect the changing wholesale, retail and consumer marketplace.

AB4613 — Creates a task force on improving urban and rural access to locally produced, healthy foods.

AB5386 —  Establishes the New York Soil Health and Climate Resiliency Act to enhance and maintain the health and resilience of agricultural soils. The program will assist farmers in improving the health of their soil. It also establishes a climate resilient farming initiative to promote and encourage farmers to reduce the effects of farming on climate change and to adapt to and mitigate the impact of climate change by improving and maintaining water management systems and soil health.

AB7506 — Requires grease traps at food service establishments be designed to withstand expected loads and prevent unauthorized access, making them safer for the general public.

AB7207 — Authorizes and directs the commissioner of agriculture and markets to conduct a study on urban agriculture, including vertical farming, community gardens and urban farming.

SB1630 — Requires third-party food delivery services to have a valid agreement with a merchant before they advertise, promote or sell the merchant’s products on their platform.

SB2743 — Authorizes the issuance of a temporary retail permit by the state liquor authority to licensees located in a municipality having a population of one million or more persons.

SB6353 — Allows restaurants to utilize municipal spaces like sidewalks and streets for outdoor dining for another year. First granted under an executive order during the Covid-19 pandemic, the law makes restaurant use of public spaces to allow restaurants to recover from the pandemic.

North Carolina

HB4 — Extends ABC permit renewal payment deadlines for bars.

HB890 — Allows consumers to order online and pick-up alcohol from state Alcoholic Beverage Control stores, expands growler sizes from 2 to 4 liters, loosens rules for distillery tours and allows distillers to sell alcohol at festivals.

North Dakota

HB1284 — Modifies special event alcohol permit requirements to remove the rule that persons under 21 years of age must remain out of the area where alcohol is served.

HB1475 — Creates a $10 million agriculture diversification and development fund to provide loans and grants for value-added agriculture businesses in the state.

SB2220 — Moves the sale of Sunday alcohol sales to 8 a.m., the same as the rest of the days of the week in the state.. 

SB2321 — Allows microberies and taprooms to ship products in-state.

Ohio

HB665 — Increases the amount a county or independent agricultural society receives for operating expenses from a county. Removes caps on junior club membership .

HB669 — Makes to-go alcohol sales permanent.

HB674 — Allows home delivery of alcohol, as long as the beverage is served in an original container. 

SB102 — Sweeping liquor reform. Lowers the age for serving alcohol to 18, expands  Designated Outdoor Drinking Areas spaces, clarifies that homebrewers are allowed to brew their own drinks, enter them in tasting competitions and share them at local club gatherings. 

Oklahoma

HB1032 — Creates the Homemade Food Freedom Act which provides for regulation and oversight for the production, transportation and sale of homemade food products. Now allows almost all types of baked, non-perishable and perishable foods. Also increases sale limits from $20,000 to $75,000, allows direct sales and allows shipment of non-perishable items.

HB2117 — Allows certain communication and interaction via social media by alcohol wholesalers, beer distributors and retailers.

HB2122 — Allows the sale of to-go cocktails, mixed drinks or single-serve wine in a sealed container for off-premise consumption.

HB2277 — Permits licensed alcohol retailers to offer different drink specials at various locations owned and operated under their license, like a happy hour.

HB2380 — Allows customers to self-pour their own beer, wine or mixed beverage from automated machines.

HB2726 — Allows Oklahoma small businesses to offer bottle service to their customers.

SB85 — Authorizes holders of multiple small brewer licenses to sell beer at multiple locations.

SB262 — Requires wine and spirit wholesalers to remit alcohol excise taxes when purchasing alcoholic beverages for sale within the state except for wine shipped by wineries possessing a Winemaker Self-Distribution License.

SB315 — Allows licensed distillers to sell spirits for on- or off-premise consumption on distillery property or in an area connected and controlled by the licensee.

SB385 — Allows retail spirits, wine and beer licensees to host alcoholic beverage tastings.

SB499 — Requires that customer receipts for alcoholic beverages purchased at catered, public and special events include a line item for the 13.5% tax collected.

SB760 — Allows multiple alcohol licensees to designate a common drinking area.

Oregon

HB2111 — Changes name of “Oregon Liquor Control Commission” to “Oregon Liquor and Cannabis Commission.” 

HB2264 — Alcohol reform bill. Allows Indian tribe or airline that holds full on-premises sales license to negotiate with Oregon Liquor Control Commission purchase price of distilled liquor for specified sales. Directs Oregon Liquor Control Commission to study alcohol. Changes definition of “malt beverage.” Allows nonprofit organizations to sell alcoholic beverages for up to 45 calendar days per year without license issued by commission. Allows holder of full on-premises sales license to sell, deliver and ship to consumers specified alcoholic beverages for off-premises consumption. Allows holder of limited on-premises sales license to deliver and ship to consumers specific alcoholic beverages for off-premises consumption. Allows holder of off-premises sales license to sell specified alcoholic beverages for off-premises consumption. Allows holder of temporary sales license to ship specified alcoholic beverages to consumer. Repeals license application fee. Allows advertising by liquor store to be visible from outside store. Specifies that retail sales or distillery outlet agent’s deposit with commission is of check and cash receipts. Specifies wine containing more than 16% alcohol by volume is taxed at 10 cents per gallon. Requires manufacturer, purchaser and distributor of alcohol to retain records for three years. 

HB2742 — Allows holder of off-premises sales license to sell factory-sealed containers of malt beverages that hold more than seven gallons.

HB2363 — Allows certain holders of temporary event licenses to sell specified alcoholic beverages for on and off-premises consumption at more than one location on licensed premises — or have up to three premises licensed under single temporary sales license and operate for up to 30 day.

HB2395 — Modifies single-use checkout bag prohibition in the state. Changes definition of “recycled paper checkout bag” to include bags that contain non wood renewable fiber.

HB2611 — Permits agricultural building to be used for uses other than uses set forth in definition of “agricultural building” if additional uses are incidental and accessory to defined uses, are personal to farm owner and farm owner’s immediate family or household and do not pose hazard. 

HB3361 — Requires third-party food platform to enter into agreement with restaurant before arranging delivery of orders from food place or listing food place on application or website. Requires third-party food platform delivery service to receive written consent from restaurant before arranging for delivery or order from restaurant.

SB806 — Includes “fortified cider” in definition of cider. Allows holder of direct shipper permit to ship up to five cases of wine per month to Oregon residents. Deletes requirement that commission charge application fee for new licenses. Provides that the alcohol commission may allow applicant to defer or waive payment of annual license fee if Governor declares state of emergency. 

Pennsylvania

HB425 — Allows a liquor licensee that has closed either permanently or for a long time to sell its liquor license.

HB427 — Gives establishments with liquor licenses a 15% discount (instead of 10%) on the purchase of liquor from the state stores for three years.

SB434 — Alters “sell by” and “best by” dates on milk. Allows processors to apply for Department of Agriculture approval to exceed the current 17 day limit.

Rhode Island

HB5131 — Prohibits a food service establishment from providing a consumer with a single-use plastic straw, unless the consumer requests such a straw.

HB5214 — Eliminates the $10.00 fee requirement for businesses to obtain a sales tax permit.

HB5758 — Establishes the state’s first Cottage Food Law, but only allows farmers to sell homemade products.

SB142 — Allows the sale of alcoholic beverages on New Year’s Day by retail Class A licensees.

SB364 — Entitles dairy farms to the exemptions from taxation already granted to farmland, forestland and open space.

SB555 — Authorizes a Class B liquor license holder to sell to-go alcoholic beverages with take-out food orders (but rule will sunset on March 1, 2022).

SB788 — Prevents third-party food delivery services from using the likeness, registered trademark or any intellectual property belonging to the restaurant to falsely suggest sponsorship or endorsement without the restaurant’s consent.

South Carolina

SB619 — Allows more off-site tasting rooms in the state. Amends 1976 law affecting distilleries, breweries and wineries, to establish off-site “satellite locations” for sale of their products.

South Dakota

HB1109 — Updates state homebrew legislation to include cider as a permissible homemade alcoholic beverage. Allows (in limited quantities) for homemade alcoholic beverages permissible to be sold on licensed premises for certain events, and allows homebrewers to transport homemade alcoholic beverages from their household. 

HB1121 — Deregulates the homemade or cottage food market. Repeals requirement that homemade canned goods must be inspected by a third-party authority for pH levels. Replaces lengthy warning that food wasn’t produced in a commercial kitchen and required allergen listing with a shorter summary. Allows sellers to sell their products through third parties without getting a good service license (as long as they aren’t making more than $150,000 a year).

HB1153 — Authorize the Board of Regents to contract for the design and construction of a new dairy research and extension farm on the campus of South Dakota State University, with equipment and furnishings.

Tennessee 

HB306 — Extends the Tennessee dairy promotion committee to June 30, 2029. 

HB1129 — Adds requirements for farmers to participate in herdshare programs, like maintain owner records, include warning labels on products and notify owners in case of contamination.

HB1514 — Reduces the population threshold (from 925 to 700) to make a municipality eligible to hold a referendum on the sale of alcoholic beverages. 

SB17 — Allow breweries to self-distribute 1,800 barrels of beer throughout the state each year without having to go through a wholesaler.

SB269 — Authorizes a delivery service licensee to charge a fee based on a percentage of the sales of the alcoholic beverages or beer being delivered; limits the fee to no more than 10% of the price of each alcoholic beverage sold.

SB299 — Defines “food hall” for purposes of consumption of alcohol on the premises of a food hall; enacts certain requirements governing the operation of a food hall.

SB403 — Requires state to disclose certain information on contracts with wholesalers of alcoholic beverages.

SB591 — Authorizes a person or entity holding liquor license to sell or transfer their alcoholic beverage inventory to another licensee if they’re closing their establishment.

SB681 — Allows to-go alcohol sales for the next two years.

SB705 — Prohibits licensure as a winery direct shipper of in-state or out-of-state wine fulfillment houses.

Texas

HB1024 — Allows permanent sales of to-go beer, wine and mixed drinks for pickup and delivery food orders.

HB1276 — Allows restaurants to sell bulk foods directly to the public.

HB1518 — Loosens alcohol restrictions on Sunday mornings, allowing sales starting at 10 a.m. rather than noon.

HB1755 — Allows customers to take home unopened bottles of wine.

HB1957 — Sets new standards on what can be labeled as a Texas wine. If putting Texas on the wine label, winery must grow majority of grapes (75%-95%) within the state, county and/or vineyard on the label.

HR2002 — Recognizing June 2022 as National Dairy Month in Texas.

SB617 — Allows all food producers to sell food directly to consumers, not just farmers. Limits permit fees.

SB911 — Bans third-party food delivery service from using a restaurant’s trademark or charging a restaurant fees (unless agreed upon in writing). Also protects a restaurant from predatory food delivery services — allows a restaurant to be removed from the third-party delivery services listing if requested, and required third-party delivery services to provide consumers with a means to express concerns with their delivery. Gives restaurants the power to sue a third-party delivery service if it violates the terms. Also prohibits cities and counties from creating interfering regulations than what the state approved.

SB1226 — Allows brewpubs to legally host tastings.

Utah

HB94 — Legalizes microenterprise home kitchens, allowing home chefs to sell their homemade meals. 

HB296 — Creates the Utah Soil Health Program.

SB137 — Gives the Utah Department of Alcoholic Beverage Control an additional $4.3 million to raise salaries for its retail clerks, warehouse workers, store managers and assistant managers up to market standards.

SB147 — Prohibits farm owners and operators in the state from confining egg-laying hens to enclosures. Must implement cage-free housing systems by 2025.

HB166 — Criminalizes theft of livestock.

Vermont

HB218 — Expands raw milk sales for producers selling at farm stands and CSA’s in the states.

HB313 — Extends for two years the governor’s executive order to allow curbside pickup and delivery of alcohol. 

HB434 — Establishes the Agricultural Innovation Board.

SB20 — Bans the sale of common items containing PFAS (perfluoroalkyl and polyfluoroalkyl substances used to make food packaging grease- and water-resistant). The bill takes steps to restrict harmful phthalate and bisphenol chemicals from food packaging. 

Virginia

HB1299 — Allows for the sale of to-go alcohol beverages until July 1, 2022.

HB1902 — Prohibits food vendors from using single-use expanded polystyrene food service containers. Requires chain restaurants to stop using such containers by July 1, 2023, and sets the date for compliance by all food vendors as July 1, 2025. A penalty will be inflicted of $50 a day for violators.

HB1973 — Allows nonprofits conducting online fundraisers to sell and ship wine in closed containers as part of a fundraising activity. 

HB2068 — Establishes the Local Food and Farming Infrastructure Grant Program. The governor will award the grants based on infrastructure development projects that support local food production and sustainable farming. 

HB2302 — Allows farmers markets to be treated as grocery stores during state of emergency and are allowed to remain open as essential businesses during a state of emergency declared by the Governor. 

SB1188 — Establishes the Virginia Agriculture Food Assistance Program and Fund for Virginia farmers and food producers to donate, sell, or otherwise provide agriculture products to charitable food assistance organizations.

SB1193 — Establishes the Dairy Producer Margin Coverage Premium Assistance Program. Gives dairy farmers (with a resource management or nutrition management plan) the ability to receive a refund of their annual premium payment paid into the federal program.

SB1428 — Prohibits the Virginia Alcoholic Beverage Control Authority from selling in government stores low alcohol beverage coolers not manufactured by licensed distillers. 

SB1471 — Allows the Board of Directors of the Virginia Alcoholic Beverage Control Authority to increase the frequency and duration of outdoor events that sell alcohol. The laws are expected to provide flexibility to restaurants during COVID-19.

Washington

HB1145 — Allows the use of non wood renewable fiber in recycled paper carryout bags.

HB1480 — Allows sale of to-go alcohol products, including cocktail kits and growlers. 

HB5362 — Ensuring the funding of agricultural fairs.

SB5022 — Enacts recycling requirements for plastic beverage containers. Bans polystyrene (EPS) products and sets-up opt-in requirements for dining establishments using single-use foodware. 

SB5272 — Waives a one-time annual liquor license and cannabis license fee for those establishments for 12 months. 

West Virginia

SB 51 — Requires dairy foods processed in the state to be added to the list of items to be purchased by state-funded institutions. 

SB 58 — Creates the West Virginia Farm Fresh Dairy Act.

Wisconsin

SB56 — Allows alcohol beverage retailers to make online or phone sales of alcohol beverages, to be picked up by the customers at a designated parking space that is not part of the retail licensed premises.

Wyoming 

HB13 — Increases the amount of wine that a licensed out-of-state wine shipper may ship to any one household address. Allows Wyoming consumers to receive up to 12 cases of wine in a 12-month period (the former limit was four cases per year).

HB51 — Establishes grant program to meat processing facilities suffering during the COVID-19 pandemic.

HB54 — Focuses efforts and resources of the Wyoming Business Council on developing slaughter plant options for producers.

HB118 — Allows sale of eggs under the state’s Food Freedom Act.

HB156 — Allows winery permit holder to be issued an off-premise wine permit for a 24-hour period.

HB159 — Allows any liquor license holder — who then obtains an out-of-state shipper’s license — to ship alcohol to Wyoming households. Increases satellite permits for liquor manufacturers from one to two.

HB229 — Allows Wyoming ranchers the choice of selecting lawful forms of animal identification devices. Rejects USDA mandate to only use higher-cost RFID ear tags for livestock.

After the Covid-19 pandemic shortened their legislative sessions last year, lawmakers across the 50 states had a productive year in 2021. State leaders were able to pass hundreds of bills relating to food, beverages and food service.

Numerous new laws were aimed at helping restaurants survive — permitting permanent outdoor dining spaces, allowing carryout food services and to-go alcohol sales. Many of these regulations had been enacted in 2020 as temporary, emergency measures to aid restaurateurs, but expired this year. 

This year was also big for cottage food laws. As more people experimented in their home kitchens during the pandemic, there was pressure to modernize cottage food laws. Over half the states updated their laws in 2021, regulating sales of homemade food. 

Below are the key food, beverage and food service laws passed this year in, alphabetically, Alabama through Maryland. We’ll feature the balance of the states — Massachusetts to Wyoming — in TFA’s next newsletter (January 12, 2022).

Alabama

HB12 — Extends protections granted for cottage food businesses to include roasted coffees and gluten-free baking mixes.

HB539 — Increases the amount of alcohol which breweries and distilleries can sell to customers for off-premise consumption.

SB126 — Allows licensed state businesses to deliver wine, beer and spirits to customers’ homes.

SB160 — An update to Alabama’s cottage food law, SB160 allows for most non-perishable foods to be made in home-based food businesses without commercial licenses (instead of just only baked goods, jams/jellies, dried herbs and candies). It also removes the $20,000 sales limit for home-based food businesses. It also allows online sales and in-state shipping of products.

SB167 — Permits Alabama wineries to sell directly to consumers at special events. 

SB294 — Authorizes wine manufacturers to sell directly to retailers without a distributor. 

SB397 — Allows opening of wineries in Alabama’s 24 dry counties. The wineries will be allowed to produce and operate in a dry county, but they may not sell on premise.

Alaska

HB22 — Legalizes herd share agreements for the distribution of raw milk in the state.

Arizona

HB2305 — Amends law to allow two or more liquor producers, craft distillers or microbrewery licenses at one location. 

HB2753 — States that licensed producers, craft distillers, brewers and farm wineries are subject to rules and exemptions prescribed by the FDA. Exempts production and storage spaces from state regulation.

HB2773 — Allows bars, liquor stores and restaurants to sell cocktails to-go.

HB2884 — Exempts alcohol produced on premise in liquor-licensed businesses from food safety regulation by the Arizona Department of Health Services, which adds rules regarding production, processing, labeling, storing, handling, serving, transportation and inspection. Specifies that this exemption includes microbreweries, farm wineries and/or craft distilleries.

Arkansas

HB118 — Permits the sale of cottage foods over the internet. Interstate sales are permitted if the producer complies with federal food safety regulations.

HB1228 — Allows for municipalities in dry counties to apply to be an entertainment district, just like in wet counties. 

HB1370 — Establishes mead as an allowed liquor for a small farm winery — and allows wineries to ship mead. Also allows for mead to be taxed in the same manner as wine.

HB1426 — Establishes the Arkansas Fair Food Delivery Act, stating that a food delivery platform (like UberEats) must have an agreement with a restaurant or facility to take food orders and deliver food prepared. 

HB1763 — Allows distilleries to self distribute their own products and allows out-of-state, direct-to-consumer shipments.

HB1845 — Restricts advertising alcohol in microbrewery-restaurants in dry counties.

SB248 — Replaces Arkansas’ cottage food law with the Food Freedom Act. Allows all types of non-perishable foods to be sold almost anywhere without a food safety license and certification, including grocery stores and retail shops. 

SB339 — Allows permitted restaurants to sell on-the-go alcoholic beverages. 

SB479 — Allows restaurants with alcohol beverage permits to expand outdoor dining without approval of the Alcoholic Beverage Control Division.

SB554 — Authorizes beer wholesalers to distribute certain ready-to-drink products.

SB631 — Authorizes a hard cider manufacturer to deliver hard cider. 

California

AB61 — Allows restaurants and bars with alcohol licenses that added temporary, outdoor sidewalk dining spaces during the Covid-19 pandemic to continue serving alcohol in these spaces. 

AB239 — Allows wineries to refill wine bottles at off-site tasting rooms, similar to breweries reusing growlers

AB286 — Requires third-party delivery companies to itemize cost breakdowns of delivery transactions to both restaurants and customers.

AB425 — Updates regulations regarding definitions, assessments, fees and funding mechanisms for the Dairy Council of California. 

AB831 — Mandates that all labels on cottage food must include the disclaimer “Made in a Home Kitchen” along with the producer’s county and cottage food permit number. 

AB941 — Establishes a grant program for counties to apply for farmworker resource centers, supplying farmworkers and their families information on education, housing, payroll, wage rights and health services.

AB962 — Requires the creation of a returnable bottle system in the state by 2024. Allows recyclable bottles to be washed and refilled by beverage producers rather than being crushed for recycling.

AB1144 — Updates California’s outdated cottage food laws, raising sales limit to either $75,000 (Class A permits) or $150,000 (Class B permits) and simplifying the approval process for sampling cottage food products. Also allows homemade food to be sold online.

AB1200 — By 2023, no eatery in California is permitted to distribute or sell food packaging that contains regulated perfluoroalkyl and polyfluoroalkyl substances or PFAS. Manufacturers of food packing must use the least toxic alternative when replacing their food packaging. Food packaging includes food or beverage containers, take-out containers, liners, wrappes, eating utensils, straws, disposable plates, bowls and trays.

AB1267 — Allows licensed manufacturers, distributors and sellers of alcoholic beverages to donate a portion of beverage purchases to a nonprofit.

AB1276 — Requires California eateries to only give take-out customers single-use utensils and condiment packets if they ask for them. 

AR15 — Establishes Nov. 22 as Kimchi Day in the state. 

SB19 — Allows wineries to open additional off-site tasting rooms without applying for a new license (former law allowed for only one off-site tasting room).

SB314 — Allows restaurants and bars that added temporary, outdoor sidewalk dining spaces during the Covid-19 pandemic a one-year grace period to apply for permanent expansion. 

 
SB389 — Allows restaurants and bars to serve to-go alcohol alongside a meal. 

SB453 — Establishes an Agricultural Biosecurity Fund specifically for the California State University system’s Agricultural Research Institute. The California State University’s 23 campuses and 8 off-campus branches can then use that fund to apply for grants related to supporting research on agriculture biosecurity, best practices around infectious agents hurting the state’s animal herds and plant crops. 

SB517 — Authorizes a licensed beer manufacturer who obtains a beer direct shipper permit to sell and ship beer directly to a resident of the state for personal use.

SB535 — Makes it unlawful to manufacture or sell imitation olive oil in the state. Also restricts using “California Olive Oil” on a label unless 100% of the oil is derived from olives grown in California. The label can also only share that the oil comes from a specific region of California if at least 85% of the olives were grown in that region.

SB721 — Establishes Aug. 24 as California Farmworker Day.

Colorado

HB1027 — Extends sales of to-go alcohol from licensed restaurants and bars to 2026. 

HB1162 — The Plastic Pollution Reduction Act, the law bans single-use plastic bags and containers made from polystyrene (styrofoam) for restaurants and other retailers by 2024. All stores will also implement a 10-cent bag fee for plastic and paper bags by 2023.

SB35 — Prohibits third-party restaurant delivery services from cutting pay to a driver to comply with fee limits. Also prohibits third-party delivery services from putting restaurants on their platforms without the eateries’ permission.

SB235 — Sends the Department of Agriculture $5 million for energy efficiency and soil health programs. 

SB270 — Allows more Colorado wineries, cideries and distillers to attain a pub license and sell a variety of food in addition to their craft beverage. Current law puts small limits on the amount of craft drink made for a brewery to sell food, leaving out larger Colorado producers.

Connecticut

HB5311 — Enables permitted transporter to sell and serve alcohol on boats, motor vehicles and limousines.

HB6610 — Codifies expanded outdoor dining, allowing municipalities to close off streets and sidewalks for outdoor restaurant dining space.

SB894 — Allows patrons to pour their own alcoholic drinks at restaurants and bars. Will allow self-pour automated systems to be used in the state’s dining establishments.

HB6580 — Expands food agricultural literacy programs of study and community outreach, by increasing certification, education and extension programs with rural suburban and urban farms for students in grades Kindergarten through 12th grade. 

Delaware

HB1 — Allows restaurants to continue selling to-go alcohol beverages. The bill also allows restaurants and bars to continue using outdoor dining spaces originally used during the Covid-19 pandemic.

HB46 — Allows brewery-pub and microbrewery license holders to brew, bottle and sell hard seltzers and other fermented beverages made from malt substitutes. Also includes a specific tax on fermented beverages.

HB143 — Reduces the amount of licensed taprooms to only one taproom within a ½ mile from another taproom.

HB212 — Increases minimum thickness for plastic bags (used by grocery stores and restaurants) to qualify as a reusable bag from 2.25 mils to 10 mils. 

SB46 — Allows wedding venues and event centers licensed as bottle clubs to allow customers to bring alcoholic beverages on premise.

Florida

HB751 — Authorizes issuance of special licenses to mobile food vehicles to sell alcohol beverages within certain areas.

HB1647 — Allows more Orlando eateries to sell alcohol. Allows eateries with a smaller footprint (80-person capacity; formerly 150-person capacity) to sell beer, wine and spirits in six additional Orlando Main Street Districts. 

SB46 — Increases production limits for distilleries from 75,000 gallons a year to 250,000 gallons. Eliminates the “six bottles per person per brand per year” requirement. Also allows craft distilleries to qualify for a vendor’s license to conduct tastings at Florida’s fairs, trade shows, farmers markets, expositions and festivals. 

SB148 — Authorizes restaurants or bars also holding a public food service license to sell or deliver alcoholic beverages in sealed, to-go containers. 

SB628 — Establishes a new program, the Urban Agriculture Pilot Project, to distinguish between traditional rural farms and emerging urban farms. Exempts farm equipment used in urban agriculture from being stored in certain boundaries. 

SB663 — Updates Florida’s cottage food law to allow shipping of products, and raises the sales limit for shipped cottage food from $50,000 to $250,000. The bill also prevents counties or cities from banning cottage food businesses (Ed. note: Florida’s largest county, Miami-Dade, prohibits cottage food businesses).

SR2041 — Establishes a Food Waste Prevention Week in the state to acknowledge the importance of conserving food and preventing food waste.

Georgia

HB273 — Allows local municipalities to pass an ordinance, resolution or referendum election to authorize allowing a liquor store to open in their jurisdiction 

HB392 — Allows a person to have a mixed cocktail or draft beer from the hotel delivered to their room by a hotel employee. 

HB498 — Expands eligibility requirements for the state’s tax exemption for agricultural equipment and farm products. Any family-owned farm entity (defined as two or more unrelated, family-owned farms) can now share equipment, land and labor without losing ad valorem tax exemptions enjoyed by stand-alone family farms.

HB676 — Creates a legislative advisory committee on farmers’ markets (Farmers’ Markets Legislative Advisory Committee), made up of five members from the state’s Senate and House.

SR155 — Recognized February 17 as State Restaurant Day.

SB219 — Permits small brewers to sell alcohol for consumption on their premise. Allows state’s breweries to transfer beer between locations.

SB236 — Extends the Covid-era rule that allows restaurants to sell to-go alcohol. 

Hawaii

HB817 — Requires state agencies to purchase an increasing amount of locally grown food.

HB237 — Earmarks $350,000 to the department of agriculture for the mitigation and control of the two-lined spittlebug, which has damaged nearly 2,000-acres of pasture land. 

SB263 — Establishes a “Hawaii Made” program and trademark, to promote Hawaiian-made products.

Idaho

HB51 — Amends existing law to provide nutrient management standards on dairy farms. Allows dairy farmers the option of using phosphorus nutrients.

HB232 — Changes the distribution of tax on high-alcohol-content beer from the state wine commission to the state hop growers commission, helping promote the craft industry.

Illinois

HB2620 — Allows small breweries, meaderies and winemakers to distribute their products to local bars, grocery stores and liquor stores directly rather than through a third party.

HB3490 — Amends Illinois Food, Drug and Cosmetic Act, which says, if a restaurant includes milk as a default beverage in a kid’s meal, the drink must be dairy milk and contain no more than 130 calories per container or serving. 

HB3495 — The Brewers Economic Equity & Relief Act, allows for limited brewpub self-distribution, permanent delivery for small alcohol producers, direct-to-consumer shipping for in-state and out-of-state brewers and distillers and self-distribution for manufacturers producing more than one type of alcohol.

HR33 — Creates the Illinois Good Food Purchasing Policy Task Force to study the current procurement of food within the state and explore how Good Food Purchasing can be implemented to maximize the procurement of healthy foods that are sustainably, locally and equitably sourced.

HR46 — Urges the Illinois Department of Agriculture to study the effects and the types of land loss to Black farmers. Calls for state support and capacity building for Black farming communities across the state and a dedication to helping grow agriculture in rural, urban, and suburban areas. 

HR117 — Urges the United States Department of Agriculture and the United States Department of Commerce to increase the exportation of Illinois dairy products to other nations.

SB2007 — The Home-to-Market Act, updates the state’s Illinois Cottage Food Law. Expands sales avenues for cottage food producers, allowing sales at fairs, festivals, home sales, pick-up, delivery and shipping (cottage food was previously only allowed to be sold at farmers markets). 

Indiana

HB1396 — Updates many of Indiana’s outdated alcohol laws, some from the Prohibition Era. Amended various sections of Indiana’s alcohol code impacting permittees, trade regulation and other various definitions.

HB2773 — Allows bars, liquor stores and restaurants to permanently sell to-go alcohol orders, originally allowed temporarily during the Covid-19 pandemic. 

SB144 — Allows bulk wine purchasing limits for farm wineries to apply only to wine sold directly to a consumer and not to wine sold through a wholesaler. Also allows the holder of an artisan distiller permit to also hold a distiller’s permit. 

SB185 — Creates a working group made up of industry organizations, food safety experts, Indiana State Department of Health, Indiana State Board of Animal Health and Indiana State Department of Agriculture to submit recommendations to the state concerning home-based vendors and cottage food laws.

Iowa

HB384 — Updates rules regarding alcohol licenses. Lengthens the hours of sale for alcoholic beverages on Sunday.

HF766 — Allows home delivery of alcoholic beverages from bars and restaurants by third-party delivery services, such as Uber or DoorDash.

Kansas

HB2137 — Allows bars, liquor stores and restaurants to permanently sell to-go alcohol orders, originally allowed temporarily during the Covid-19 pandemic. 

Kentucky

HR3 — Recognizes March 23 as Agricultural Day in the state.

HR19 — Recognizes June as Dairy Month, honoring the state’s dairy workers.

SB15 — Allows a microbrewery licensee to sell and deliver up to 2,500 barrels of product to any retail licensee and to set forth terms of contracts between microbrewers and distributors. 

SB67 — Allows bars, liquor stores and restaurants to permanently sell to-go alcohol orders, originally allowed temporarily during the Covid-19 pandemic. 


Louisiana

HB192 — Authorizes credit card payment to manufacturers and wholesale dealers of alcoholic beverages (when previously cash was only allowed). 

HB219 — Allows the delivery of ready-to-drink alcohol beverages (sold in manufacturer sealed containers), allowing brewers with a brewing facility to self-distribute. 

HB269 — Allows authorized state employees to destroy meat, seafood, poultry, vegetables, fruit or other perishable food of foreign origin which are subject of a current import ban from the federal government. 

HB291 — Allows self-distribution to any brewer who operates a brewing facility in the state.

HB706 — Adds microwinery to microdistillery permits.

HR104 — Designates May 19, 2021, as Louisiana Craft Brewers’ Day in the state.

HR210 — Authorizes a state subcommittee to study and make recommendations to the government on the regulation of the growing craft brewing industry in the state. 

Maine

SB133 — Clarifies that licensed Maine manufacturers of spirits, wine, malt liquor and low-alcohol spirits products may sell and ship their products to a person located in another state.

SB205 — Allows bars and restaurants to permanently sell to-go alcohol orders through take-out and delivery services if the liquor is accompanied by a food order. Also temporarily permits licensed Maine distilleries that operate tasting rooms but do not operate licensed on-premise retail to sell spirits through take-out and delivery services accompanied by a food order.

SB306 — Temporarily waives certain requirements for relicensing for restaurants that serve liquor to help food establishments during the Covid-19 pandemic.

SB307 — Allows all Maine alcohol manufacturers to sell directly to out-of-state consumers (current law only allows wine to be sold out-of-state). 

SB479 — Amends definition of “low-alcohol spirits product” by raising the maximum alcohol level of a low-alcohol spirits product from 8% to 15%. 

SB630 — Prohibits shelf-stable products from being sold as cider. Products that do not require refrigeration or are heat-treated cannot be labeled as cider.

SB636 — Establishes the Local Foods Fund, which helps schools purchase produce and other minimally processed foods from local farmers and producers. 

SB822 — An act affirming that food seeds are a necessity in the state.

Maryland

HB185 — Prohibits an alcoholic beverages license holder from requiring that an individual buy more than one bottle, container or other serving of alcohol at a time. 

HB264 — Requires entities that generate at least two tons of organic waste per week to arrange for disposal alternatives, like reduction, donation, animal feed or composting.

HB269 — Establishes the Urban Agriculture Grant Program in the Department of Agriculture to increase the viability of urban farming and improve access to urban-grown foods. 

HB 555 — Repeals a prohibition on allowing drugstores to apply for a liquor license. 

HB1232 — Codifies emergency orders to grant permanent to-go delivery of alcohol and online shipment privileges.

SB205 — Authorizes local alcoholic beverage licensing boards to temporarily allow restaurants and bars to sell to-go alcoholic beverages. Also requires Maryland’s Alcohol and Tobacco Commission and the Maryland Department of Health to study expanding alcohol access.

SB821 — Codifies the governor’s 2020 executive order to grant alcohol delivery and shipment. Also allows permitting to serve alcohol at off-premise, special events.