Opinion
The inclusion of food systems in global climate plans opens a realm of opportunities and challenges, underscoring a need for a thoughtful and nuanced approach, says guest columnist Tamara Muruetagoiena of the IFPA.
It helps to grade well on quality assurance, because when things get out of control, it’s often a downward spiral that follows, says columnist Armand Lobato.
You’re qualified and check all the boxes for a coveted promotion, so why wouldn’t it be yours to take? Columnist Armand Lobato offers a deeper look at some perceived strengths that may not matter as much as you think.
Though some think higher-ups “don’t know what it’s like” being a clerk, these veterans have plenty of knowledge to share with those aspiring to advance.
Amid times of division, this Thanksgiving message is as relevant today as it was over 160 years ago.
Knowing your produce business is a core management tenet. How well you take notes now — keeping a work diary, if you will — can impact your future sales, says columnist Armand Lobato.
Columnist Armand Lobato reflects on one exceptional trait that set Tom Cagle apart as a leader and mentor.
Like the produce department, creating a great customer experience has changed dramatically of the years. The International Fresh Produce Association’s Joe Watson offers insight in this guest column.
Is your store skimping on its fresh produce program? Companies that commit to high-quality, prominent and well-executed produce departments are foremost in consumers’ perception, explains columnist Armand Lobato.
NFL coaching legend Vince Lombardi said, “You don’t do things right once in a while. You do things right all the time.” That also applies to ensuring freshness, says columnist Armand Lobato.
Don’t want to get burned by ordering too little or too much? Columnist Armand Lobato offers advice on maintaining a well-stocked produce department.
Check out leading U.S. fresh produce imports for the last five years and longer-term charts of U.S. berry and avocado imports.
Suddenly the industry’s attention on continuous improvement has wavered. The COVID-19 crisis refocused operators on simply surviving. Full steam ahead on plastics, recyclable or not!
As produce supervisors, we were often looked at as retail “cops,” making unannounced visits around our 66-store chain to drop in on produce managers and see what kind of shape their departments were in that day.
Fresh produce market prices have been quite variable in the weeks since the COVID-19 crisis began in March.
If you haven’t noticed, top-notch customer service is my pet peeve.
Two days into a week-long poll, industry operators are weighing in on the question “What is the top sustainability priority for your company?”
What is your top goal for sustainability?
Now that the USMCA has begun, what can we say about the North American Free Trade Agreement?
To anyone outside the produce world, marketing fruits and vegetables in retail may seem like a quiet, even easy line of work.
There’s something about an abundantly stocked produce department.
Churches, corporations, restaurants, schools, and practically every American institution have been challenged by the coronavirus.
Potato acreage will be lower this year but by how much?
With new crop harvest beginning and storage supplies dwindling, it is always a market-moving time for the apple crop in August.
Last week I touched on reasons why produce managers get transferred from one store to another. It happens as managers move about, taking on other responsibilities, opening a new store or transferring for other reasons.
We know this global health crisis has become political, and we don’t all agree how to handle it or what precautions are wise. Even so, New York City takes this pandemic seriously.
A couple of weeks ago, somebody in a Facebook group I’m part of shared an article on the proper (and Southern) way to eat watermelon — with salt.