MONTEREY, Calif. — Revol Greens was flexing its capabilities to serve the foodservice market at July 28-29 International Fresh Produce Association’s Foodservice Conference.
“I think we are just trying to get out there and help folks understand who we are, and the solutions we can provide to the industry,” said Matt Roy, vice president of foodservice for the Medford, Minn.-based company.
The ability to provide regional and locally based, sustainable fresh vegetables is growing in importance, he said.
“We think we have a product and a model that can help solve a lot of problems for folks,” Roy said, noting the company offers romaine, spinach and a full line of leafy greens and whole head products. “We feel we have a good product mix that can come in and support a foodservice operation, whether it’s an end user or a wholesaler.”
Currently, Revol Greens is currently running greenhouse farms in California, Minnesota and Georgia, with its fourth facility soon to open in Temple, Texas.
“Our farms give us not only the ability to be in more markets and bring more fresh, locally grown produce to the market, but also allows us to supplement between our facilities to really to really make sure we deliver on the surety of supply,” said Tom Thompson, chief revenue officer.
“We are really aiming for nationwide distribution, and right now we can reach three-quarters of the country,” Roy said.
In addition, Thompson said the greenhouse facilities offer an enclosed clean environment, where automated processes ensure the product is not touched by human hands.
