IFPA's Cathy Burns outlines challenges to grow produce consumption among children 

MONTEREY, Calif. — International Fresh Produce Association CEO Cathy Burns welcomed a crowd estimated at more than 1,800 to the 42nd annual Foodservice Conference,  the first such event to be branded with the IFPA name.

While the Produce Marketing Association convened the event last year, it was held just before a surge in COVID-19 infections caused by the omicron variant. On the first day of the July 28-29 conference, Burns said the energy, spirit and participation at this year’s event were strong.

“Isn't it great to be together in person? It feels fantastic,” she said, thanking the crowd for attending the show and investing their time and money in the event.

This year’s conference features a crowd new to the conference, Burns said, noting the presence of 100 K-12 school foodservice leaders, including menu planners and chefs.

Burns observed that children today are on a tragic path in regard to nutrition issues.

“If we do not change the trajectory of this next generation’s eating habits, they will be the first generation that will not live as long as their parents,” Burns said. “So, we have an opportunity, starting with our youngest, to change their eating habits, and to have their palates match our products so succinctly.”

She thanked school food professionals for their presence, adding that there is no other conference anywhere that brings foodservice and produce together at one time.

“I am really excited about being on the floor with all of you tomorrow [July 29] and really seeing the innovation, the creativity, the new products, the existing products that are that are in front of us,” she said.

Rocky recovery

The foodservice sector has had a tough experience since the pandemic began in March 2020, she said, and 2022 has seen continuing challenges.

Burns numbered the headwinds facing the industry, including inflation, a tight labor supply and continued inflation in packaging and input costs.

“But this industry, particularly this sector, time and time again has the determination, the grit, the drive, the tenacity like no other sector,” she said. 

Burns said IFPA is focused on moving fruits and vegetables to the center of the plate. Foodservice suppliers have an important role to play, she said. 

“It's our job as an industry to be able to show operators how to creatively use our products,” Burns said. “What are some new innovations that chefs are looking for to be able to expand the depth and breadth of the offerings that we provide?” 

Produce suppliers must also “surprise and delight” consumers at every opportunity.

There are a lot of opportunities to continue to look for efficiencies and to collaborate across the supply chain, Burns said.

With PMA and the United Fresh Produce Association coming together in a merger that was effective Jan. 1 this year, Burns said foodservice produce distributors can count on IFPA to be their champion.

“We provide the insights and the research to ultimately help you grow your brand and your business,” Burns said. “Please utilize us,” she said, noting IFPA’s power to convene the entire produce supply chain. “If we can't get you the answer, we will put you in touch with somebody that will, and we mean that.”