The 2022 New York Produce Show & Conference greeted attendees with a warm and welcoming atmosphere including breakfast, panel discussions and condolences about the show’s founder, Jim Prevor, who died Nov. 8.
It’s all fine and good to accept that sustainability is important. But how do you make this kind of positive change amid all the economic pressures companies face today?
Listen to the podcast chat: A large grocery wholesaler is partnering with a vertical farm company to grow greens on the premises of its distribution centers — improving faster, fresher access to retailers.
Salad greens and lettuces at retail have transformed the last few decades from intact bunches and heads to plastic bags and clamshells of baby greens, triple-washed and ready to eat.
Usually clustered in transparent, breathable, resealable bags, grapes don’t have the same crazy-cool stacking options as some produce that’s hardier or in hard-plastic clamshells.
A naturopathic medical practitioner makes the case for cooking with fresh pumpkins — with actionable takeaways for produce professionals and consumers — for functional health, taste, utility and increasing sales.
