Opinion
It is hard to imagine now, but there once was a time when organic produce was not an established part of the modern produce department.
In a (very) superficial review on the legendary playwright William Shakespeare, I read this: “In a tragedy, when good is destroyed with evil, the loss is known as a ‘tragic waste.’”
New Year’s revelry always brings the promise of a reset, a clean slate, a fresh start.
We can’t let the bystander effect happen in fields, packinghouses or anywhere else in the supply chain — the results can be tragic.
Consumer confidence in fresh produce hinges on many factors, including food safety.
Which raises the question: Is this how some produce departments are managed? Of course.
Food inflation has been bad, but is the worst of it over?
A produce assistant must take charge and be proactive so they can be ready when a management spot opens.
Part of the solution to mitigating climate change and ensuring adequate food supply is regenerative agriculture, which uses nature to improve soil quality and crop yields.
While I’m certain that there are more elephant encounters coming my way, I’m confident that each one will be a bit more manageable thanks to this trusted process.
Former Ford and Chrysler president Lee Iacocca once said, “When the product is right, you don’t have to be a great marketer.”
Grocery management should be bottom up — doing everything possible to support those at store level, who are key in executing plans, generating sales and gross profits and so much more.
The climate change struggle is real. More than one in four who voted in a recent poll I posted in the LinkedIn Fresh Produce Industry Discussion Group said climate change is the biggest long-term problem growers face.
Inflation is resulting in higher dollar sales for fresh produce but lower volume moving through supermarkets.
I was a regular attendee at the annual event for many years. It never ceases to amaze me just how big our industry is, and how much it’s changed over the years. It’s a show to behold, all right.
Mixing things up in the produce department can help boost sales and a store’s reputation, says columnist Armand Lobato.
Sometimes long stretches of travel between the stores gave co-workers ample time to talk about store issues, and produce ones, of course.
Attending a trade show is always a rush.
What got columnist Armand Lobato’s produce-passion nerve glowing red? Read on to find out.
“Every person connected to the fresh fruit and vegetable industry should be a champion for eating more produce,” says columnist Tim York, CEO of the California Leafy Green Marketing Agreement.
In the fresh produce industry, there’s a track record built with knowledge, trust and faith in one another, says columnist Armand Lobato.
The bottom line is this … Fill in the blank, right?
Wholesale avocado prices were already sizzling hot before the U.S. suspended Mexican hass imports on Feb. 11 because of a security threat to one of their inspectors in Michoacan.
Dave was to produce management what Gen. George McClellan was to organizing Union troops during the Civil War: very thorough and one who left little to chance.
The U.S. economy is lousy with inflation, and that is putting consumers in a sour mood.
I was sorting through files when Russ T. Blade peeked out from behind the monitor. “Rusty,” as regular readers know, is the miniature, imaginary produce manager who appears occasionally to talk shop.
LinkedIn discussion group reveals farmers and most produce folks are “glass-half-full” people.
A seasoned produce supervisor walks the warehouse with a keen eye, noting commodities or labels they’ll see later in the week when visiting store locations.
Animal intrusion into produce fields has been an obvious food safety risk for some time.