Deeper connections with supply partners, labor savings through technology and more racial diversity at top levels are takeaways that foodservice executives have gathered since the coronavirus disrupted the industry.
Once the foodservice industry re-emerges from the coronavirus shutdowns, it will be changed forever. How does the industry make sure the change is for the better?
NEW YORK — More than nine months in, the unpredictability of this pandemic-ridden market has become a smidge more predictable, according to speakers at the virtual New York Produce Show and Conference.
More funding for food production and distribution are among the priorities in the third COVID-19 relief package, agreed upon by U.S. Congressional leaders and the White House less than a week before Christmas.
Retail solutions from the pandemic may remain longterm — a more diversified supplier base, fewer stock-keeping units and technology to replace human labor, said Martha Hilton of Wegmans Food Markets.
Frontline essential food and agricultural workers should be a high priority population to receive the COVID-19 vaccine, according to a panel advising the Centers for Disease Control and Prevention.
It’s like a holiday gift your mom gets (somewhat) right: United Fresh’s Tom Stenzel explains the key wins for the produce industry in the December COVID-19 relief package — and some of the losses.
With a 90-10 vote, the U.S. Senate passed an amendment that calls for a direct restaurant relief fund, now part of President Joe Biden’s $1.9 trillion American Rescue Plan.
Produce industry show organizers had tough decisions the first few months of the COVID-19 pandemic, when it was so uncertain what was necessary to maintain health and safety.
