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.
Just over a year ago the Business Roundtable, a nonprofit association of 181 U.S. companies that advocate policy solutions that foster U.S. economic growth, issued a revised statement on the purpose of a corporation.
If COVID-19 has taught us anything, it’s that the status quo is no longer acceptable. We have to acknowledge that if businesses are going to thrive, this necessitates a healthy environment and equitable society.
The trend in packaging for the produce industry early this year was toward eliminating single-use plastic or even doing away with packaging altogether, merchandising fruits and vegetables loose in bulk displays.
To stay afloat, many restaurants have reduced offerings, cut hours and increased pricing. For most , none of this is sustainable for the long term. What are we going to do as a country to help restaurants out?
When history appears to repeat itself, we must ask ourselves what we can learn. Per the FDA, fresh produce has been recalled about 40 times since 2017 – mostly fresh-cut, mostly involving Listeria monocytogenes.