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Third-party certification bodies play a significant but not universal role in confirming and measuring sustainability measures related to the environment.

Foodservice demand is revving up for a torrid summer.

Looking back on the COVID-19 pandemic, industry leaders found many reasons to take pride in how their companies came through the worst of the pandemic.

Produce industry leaders think that the complete lifting of COVID-19 restrictions for restaurants and social gatherings is the best indication that foodservice business will return to pre-pandemic levels.

The “optics” and the science behind product testing were evaluated in a June 10 session at the United Fresh Produce Association’s Reimagine Conversations web seminar.

Prices for cantaloupe around the nation ranged from $1.48 to $4.99 each on June 16, according to U.S. Marketing Services.

With 70% of adults in New York having received at least one COVID-19 vaccine dose, New York Gov. Andrew Cuomo said June 15 the state was ready to “return to life as we know it.”

Most foodservice suppliers responding to a survey by The Packer report their foodservice business still lags well behind pre-pandemic levels, but it’s starting to come back.

The labor shortage at restaurants has implications for produce suppliers.

The COVID-19 pandemic taught some tough lessons to produce operators in the foodservice sector.