Foodservice

Qdoba’s Tax Day Guac Relief Takes Aim at a Frustrating Upcharge in Dining

Fri, 27 Mar 2026 21:08:26 GMT

Tax season has Americans auditing everything, from forms and filing costs to extra charges that add up at the register. One of the most frustrating offenders? Paying extra for guac on entrees.

While many restaurants treat it as a premium add‑on, Qdoba says that enjoying a personalized meal shouldn’t come with an upcharge, which is why the brand always includes a free portion of fresh guac, handmade with always-in-season, always-good Avocados From Mexico on create-your-own entrees. This tax season, Qdoba has launched Tax Day Guac Relief to help you save even further.

Now through April 15, Qdoba invites Rewards Members to “file” for Tax Day Guac Relief. By taking a quick survey about a time they had to pay extra for guac on an entree elsewhere, Rewards Members can unlock a $5 reward to use toward any Qdoba full-size entree purchase.

“At Qdoba, we want guests to enjoy their meal without paying unnecessary charges for guac. That’s why we’re proud to offer free guac made with fresh Avocados From Mexico on our create-your-own entrees. This tax season, we’re offering our Rewards Members real Guac Relief they can taste,” says Jon Burke, chief marketing officer for Qdoba.

Spreading the Savings on Social

Qdoba partnered with nationally recognized personal finance educator Tori Dunlap, founder of Her First $100K , to spotlight the everyday charges people have come to accept and why they don’t have to.

Dunlap, a New York Times bestselling author and host of the “Financial Feminist” podcast with more than 4.6 million social media followers, is known for helping people make smarter decisions with their money through simple, practical actions. She’s encouraging fans to rethink any unnecessary upcharges for guac and file for Tax Day Guac Relief.

“Building better money habits often starts with questioning the small charges we’re told are normal,” Dunlap says. “Saving money doesn’t always mean big sacrifices; sometimes it’s about choosing brands that don’t nickel‑and‑dime you for things that should already be included. When little luxuries are free, like Qdoba’s guac on create-your-own entrees, that’s one less unnecessary cost to worry about.”

What to Know About Tax Day Guac Relief

What is Qdoba Tax Day Guac Relief? Qdoba Rewards Members completing a short survey will receive a $5 reward to use toward any Qdoba full-size entree purchase, which will be dropped directly into their Qdoba Rewards wallet on Monday, April 20, and can be redeemed through Sunday, April 26, in‑restaurant, online at qdoba.com or through the Qdoba mobile app at participating restaurants.

How do guests file for Tax Day Guac Relief? Rewards Members can visit taxdayguacrelief.com between Wednesday, March 25, and Wednesday, April 15, at 11:59 p.m. ET to take a short survey. Fans who are not Rewards Members can easily sign up on the site.

Does this reward replace Qdoba’s always free queso and guac on create-your-own entrees? No. The first portion of guac — made with fresh, unprocessed and never frozen Avocados From Mexico — and queso are always free on any create-your-own entrée. Tax Day Guac Relief is an added saving.

Sysco Reports 40% Customer Experience Boost With HarvestHold Pilot

Mon, 26 Jan 2026 20:05:14 GMT

Sysco Produce and Verdant Technologies have piloted a postharvest project with Verdant’s HarvestHold in broccoli to improve freshness. Sysco estimates the eight-week pilot across Sysco’s U.S. Broadline distribution sites saw a 40% improvement in customer experience at pilot sites and saw clear and meaningful reductions in spoilage.

What’s interesting, says Harlan Ewert, director of business development at Verdant Technologies, is that many of the conversations that surround integrating HarvestHold revolve around eliminating ice and potential slip and fall hazards as the ice melts.

But that’s not the case with Sysco. Ewert says Sysco has ice-free distribution centers. The company worked with Verdant Technologies to introduce HarvestHold to boost the freshness and quality of the broccoli supplied.

“I think it’s always important to look at your business and not always just say that what you’re doing is good, but what can you do that makes it better?” Ewert says.

Nick Hansen, director of category management in produce for Sysco, also notes the broccoli trial deploying HarvestHold technology also showed better turgidity, cleaner end cuts, and improved overall appearance compared to control samples.

Ewert, too, says this partnership helps Sysco stand out from its competitors by providing higher-quality produce.

“In the food service world, it’s about can they be the leaders in introducing this to their customers and, again, providing a difference from what is maybe out there from their competitors or also in providing something better?” Ewert says.

Hansen says Sysco evaluated the results of the pilot through its Sysco Quality Assurance and were also independently validated by the University of Florida, Michigan State University and Q Fresh.

Since this pilot, Hansen says Sysco has expanded its use of HarvestHold to more than 30 Sysco locations and has fully implemented the technology across Sysco Broadline, FreshPoint and Asian Foods starting the week of Jan. 18.

Ewert, too, says HarvestHold’s benefits for Sysco go beyond just quality and into sustainability and food loss. He says the ability for Sysco to deliver more usable product to its customers has a broad value.

“In a lot of the operations, it’s all, you know, that food loss comes about in the amount of shrink that’s there,” he says. “And can you reduce that? Because now more usable product and what you deliver is a benefit.”

And in terms of working with Sysco, Ewert says this is a strong introduction into the foodservice industry and helping Sysco meet and exceed some of its initiatives.

“It continues to be another validation point of the benefit we bring into the industry and making product better, better utilization, less food waste, making a difference in sustainability efforts,” he says. “And so, it’s a recognition of bringing the best product to your customers.”

And Ewert says for Sysco’s grower-partners, HarvestHold is an extension of the work Sysco has already done with removing ice and other innovative practices.

“As you move into the supply base with Sysco, it’s with growers who are using HarvestHold,” he says. “Harvest Hold has always been a simple introduction into the operation, and it just becomes an extension of that.”

Peterson Brands Boosts Fresh Produce Beverage Portfolio

Fri, 05 Dec 2025 17:49:36 GMT

Peterson Brands, a provider of fruit and vegetable beverages, has acquired Akron, Ohio-based Country Pure Foods , a producer of portioned and multi-serve juices, plant-based beverages and frozen novelties.

Peterson Brands, a part of Peterson Family Farms of Companies, says this acquisition strengthens its position in key beverage categories and expands its presence in retail and foodservice markets.

Country Pure Foods operates multiple manufacturing facilities across the U.S., including locations in Akron, Ohio; Howey-In-The-Hills, Fla.; Ellington, Conn.; and DeLand, Fla.

With this addition, Country Pure Foods brings a broad portfolio of brands, including Ardmore Farms, SideKicks, VBlend, FUN!, VitaMost, and Glacier Valley, along with extensive private label and co-manufacturing capabilities. Peterson Brands says Country Pure Foods serves a diverse customer base in K-12 schools, healthcare, restaurants and retail, providing beverage solutions that meet evolving nutritional and menu needs.

“Country Pure Foods’ product expertise, channel strength and long-standing customer relationships make them a natural addition to our organization,” says Aaron Peterson, chief executive officer of the Peterson Farms Family of Companies. “Together, we will expand our ability to deliver high-quality, innovative beverage solutions to customers nationwide.”

Peterson Brands says this addition also enhances its manufacturing and distribution capabilities and during this integration period, day-to-day operations at Country Pure Foods will continue without immediate changes. The companies say the operations will work together to ensure a smooth transition for employees, customers and partners.

“This acquisition represents a long-term investment in people, capabilities and innovation,” Peterson says. “We look forward to combining the strengths of both companies to create new opportunities for the customers and communities we serve.”

Peterson Brands, which operates within the broader Peterson Farms Family of Companies, is headquartered in Shelby, Mich., and also includes Peterson Farms Inc., Peterson Farms Fresh, Lakewood Organic, and Fresh Innovations California. Collectively, the family of companies serves retail, foodservice, K-12 and industrial markets across processed fruit, fresh-cut produce, branded beverages, organic juices and functional nutrition.

Thriving Foodservice Scene Provides Boost to St. Louis Produce Market

Wed, 19 Nov 2025 12:50:19 GMT

St. Louis Restaurant Review refers to the Gateway City as a food lovers’ destination with nearly 2,000 restaurants ranging from family-run diners to “ethnic kitchens that reflect the global backgrounds of St. Louis residents.”

The vast array of eateries reflects not only the city’s vibrant food culture but its “economic resilience and cultural diversity,” the website says.

It also seems like the region’s foodservice segment is well served by the produce community.

“St. Louis has a thriving foodservice business,” says Dale Vaccaro, general manager at Vaccaro & Sons Produce at the St. Louis Produce Market Inc.

The distributor serves numerous restaurants, schools and nursing homes.

In fact, about 40% of the company’s business is with foodservice accounts at this time of year, he says.

Salad items, tomatoes, beans and asparagus are some of the most popular foodservice items, while schools also order fruit like grapes, oranges and apples.

A significant amount of the business at Midstate Produce on the produce market is with foodservice customers, says company president Joe Sanders.

The COVID-19 drop-off in dining out seems to be over.

“Restaurants always seem to be busy,” Sanders says.

He thinks he might be seeing a return of a phenomenon he first read about during the Great Recession of 2008.

That’s when many cash-strapped consumers would forego vacation travel and enjoy an evening of fine dining instead.

“The new vacation was going out to eat,” he says. “People wouldn’t travel, but they would go out to eat.”

He says that might be the case with today’s tight economy.

“Maybe people aren’t traveling as much, but they still need the entertainment, they need the escape, so maybe they’re going out to eat instead,” Sanders says.

“St. Louis is definitely a food town,” Vaccaro says.

But he adds that this is “definitely a crunch time for restaurants.” Eateries are “being pushed to the limit” with rising prices, ranging from skyrocketing costs for everything from beef to some produce items. The cost of a case of lettuce from California was as high as $75 in early November, Vaccaro says.

“It’s a challenging environment for restaurant owners,” he adds.

Sanders says one approach restaurateurs are trying to save money on labor while they also aim to reduce safety risks in the kitchen is by turning to value-added precut items.

“I think that’s a smart choice,” he says.

The cost of dining out might have gotten more expensive, he says, but Midwest Produce is doing as much foodservice business as ever.

The restaurant scene in St. Louis is “vibrant and thriving,” Sanders says.

“There are a lot of good restaurants here,” he adds. “I’m amazed at the new concepts that come out — places open, places close, but it seems to be vibrant.”

Idaho Potatoes Perform Well in Foodservice

Wed, 05 Nov 2025 18:06:21 GMT

Idaho potato grower-shippers say their foodservice sales have rebounded after the COVID-19 downturn, and many say they haven’t suffered any new declines despite reports that higher costs are keeping consumers from dining out.

Their versatility has made Idaho potatoes a favorite among chefs, says Ryan Wahlen, sales manager for Pleasant Valley Potato Inc., Aberdeen, Idaho.

“Idaho potatoes are the most versatile of the potato varieties” he says.

The company does a lot of foodservice business, Wahlen explains, shipping operators red and yellow potatoes as well as fingerings.

“But the staple by far is russet potatoes,” he says. “And Idaho is the biggest share of that market.”

Russets are good for baking, french fries, hash browns or mashed.

Derek Peterson, vice president of sales and operations for Rexburg, Idaho-based Wilcox Fresh, says he has also found that russet potatoes, especially burbanks and norkotahs, are quite versatile at foodservice.

“The nice thing about burbanks and norkotahs is that both those varieties check a lot of boxes for chefs and retail customers,” he says.

But for the most part, all of the varieties the company grows are widely accepted among foodservice operators as well as retailers.

“Whether it’s a retail customer or foodservice, we try to give it the same level of attention,” Peterson says. “Everyone expects a quality item that is going to look good and taste good.”

Though the company’s foodservice customers typically order the same varieties retailers do, some chefs are particularly interested in specific characteristics, like flavor profile, texture or cooking qualities.

“We try to grow as good a variety as we can to address all those needs,” he says.

At Eagle Eye Produce in Idaho Falls, Idaho, Coleman Oswald, director of sales, says foodservice has rebounded well since the COVID-19 pandemic.

“Overall, we’re seeing good movement in the foodservice sector,” he says.

But Oswald adds that inflation has put some pressure on restaurant traffic.

Wada Farms Marketing Group, Idaho Falls, also does significant foodservice business, according to Eric Beck, marketing director.

Now that the COVID-19 downturn is over in the foodservice sector, consumers must cope with the higher cost of dining out, he says.

“Consumers are adapting to the new price pressures that are out there,” he says.

Pleasant Valley’s Wahlen says he’s heard that traffic is down at some restaurants, but he says Pleasant Valley has not seen a measurable sales drop at foodservice.

Certain types of eateries might be experiencing sales slump, though, he adds.

“Some concepts are doing a lot of business and other might be struggling,” Wahlen says.

It’s hard to gauge how much of an effect, if any, a slump in foodservice sales has on the business at Wilcox Fresh, Peterson says.

“It’s not hitting our radar yet,” he says. “Demand seems relatively strong.”

Bda/Dorot Farm Yellow Carrot Program To Bring a Burst of Color to IFPA Show

Mon, 13 Oct 2025 17:38:59 GMT

BDA/Dorot Farm is launching a new yellow carrot program, supplied directly from its farms, according to a news release.

“Yellow carrots have become trendy, and we’ve received many requests for a program that ensures year-round availability,” says Ami Ben-Dror, CEO of BDA/Dorot Farm. “Yellow carrots offer a unique flavor and are highly demanded by high-end restaurants and chefs specializing in diverse cuisines.”

The new yellow carrots will be available in 25-pound and 50-pound packs for foodservice and fresh-cut use, as well as 5-pound and 2-pound retail bags for supermarket chains.

This new line joins Dorot Farm’s rainbow carrot program and jumbo and cello carrot programs, already featured in many restaurants and gourmet kitchens.

“Our vision is to stay ahead of market trends and continuously meet the needs of BDA/Dorot Farm’s customers,” Ben-Dror says.

The Dorot Farm team will be at the International Fresh Produce Association’s Global Produce and Floral Show in Anaheim, Calif., Oct. 16-18, where they’ll meet with customers, colleagues and industry partners to highlight upcoming innovations and emerging produce trends.

Revamped Tool to Help Foodservice ‘Speak Mango Fluently’

Fri, 03 Oct 2025 14:13:51 GMT

“Just like learning a new language, mastering mangoes starts with the basics,” says Susan Hughes, a foodservice marketing consultant working for National Mango Board.

“In language, you begin with the alphabet and simple phrases; in the kitchen, it’s learning how to cut, select, store, and prepare a mango,” she adds. “Only after those fundamentals are in place can you ‘speak fluently’ — whether that’s creating a savory dish, a baked good or a refreshing dessert.”

Helping everyone on foodservice menu teams — from chefs and operators, to purchasers and marketers — learn the essentials to “speak mango” more is the goal of NMB’s Mango University.

“Foodservice is key for us,” said Ramón Ojeda, the board’s executive director, as translated from Spanish, during a late-August preview event where the revamped Mango U was announced.

“For people who have never purchased a mango or who have never tried a mango, [foodservice] is a good link for us because people often discover mangoes through a foodservice outlet,” Ojeda added. “In most cases, they will be driven to the fresh cut section after they try mangoes in a restaurant or cafeteria.”

Mango U: Then and Now

“The National Mango Board launched its foodservice marketing program in 2007 to educate and inspire culinary, marketing and purchasing foodservice menu influencers and decision makers, says Hughes. “As the program grew, we recognized the growing need to educate our foodservice target audiences about fresh mango.”

That need resulted in the original Mango university, launched in 2014. Hughes, who led the original concept and creation of “Mango U’s” Fresh Mango curriculum, says, “The goal was to introduce fresh mango to American Culinary Federation members and provide a free course that covers the handling of mangoes from seed-to-table and includes earning continuing education hours.”

She explains that earlier versions of the curriculum were offered as static, downloadable documents based on PowerPoint decks used in meetings and trainings — not the most engaging.

“The revamped program now lives in a dynamic digital format with interactive features like quizzes, making the experience more engaging and memorable,” she says. “We updated it to improve usability and give participants a richer, more impactful way to learn about mangoes.”

The revamped Mango University is composed of seven brief videos — one introduction and six lessons — with each lesson followed by a five-question quiz. Lesson topics are:

Introduction to fresh mangoes (including history)
Mango storage, ripening and cutting
Mango variety, availability ripeness levels
Nutrition
Cooking with fresh mango in global cuisines
The versatile mango (more cooking topics)

Anyone can sign up to attend Mango University online for free. American Culinary Federation members who participate can put in their ACF number at registration to receive 8.5 continuing education hours upon completion.

“The new Mango University for Foodservice provides a new and interesting education experience for today’s menu innovators and influencers,” says Hughes. “The content provides an understanding of fresh mango as an ingredient to create delicious, memorable food and beverage items for diners of all ages.”

Back-to-School: What Wholesalers Can Do To Keep Fresh Nutrition Thriving in Schools

Mon, 22 Sep 2025 18:21:40 GMT

It’s important to make sure that kids have access to healthy and nutritious foods at school, especially fresh produce that keeps them full, energized and focused. It also helps teach them how to make healthy choices throughout their life.

Whether it’s working with growers or foodservice groups, here’s how wholesale distributors can help keep schools stocked with healthy options.

Better Planning and Sourcing

Wholesale distributors can help customers that serve schools get the most out of their orders, working with them to identify what to order when, such as when certain commodities are in-season. By leveraging forecasting and demand data, wholesale distributors can predict purchasing decisions that will make the most sense for their customers’ needs.

In addition, wholesale distributors can tap into their expansive grower networks to source any commodity at any time — guaranteeing staple items (maybe an apple for the teacher), while also making it possible to explore different and exotic produce that students wouldn’t normally have access to.

Offer School-Friendly Packaging and Portioning

Some produce requires preparation before it ends up on a lunch tray. Wholesale distributors can eliminate the need for schools to outsource this work and offer such services directly themselves. This means making sure that produce arrives pre-washed, pre-cut or portioned for easy eating in cafeterias and classrooms. They can put products in snack or single-serve sizes to support grab-and-go initiatives to keep kids full on the go.

Ensure Compliance with Certifications

Food safety is critical when it comes to growing kids. It’s not just about keeping cafeteria shelves stocked but also making sure that the food is also compliant with a variety of certifications. Wholesale distributors can remove this burden by ensuring that the produce they order is clean, safe and meets all of the necessary standards.

Cultivate Relationships

Wholesale distributors have a vast network of growers they source from, which often includes local farmers. They can act as a bridge to connect these local growers with schools or programs that provide healthy food to children. Bringing these two groups together could also open up a number of opportunities where farmers aren’t just supplying produce to schools, but giving students access to farms to learn more about how to grow produce themselves.

Supporting Local Programs

Finally, wholesale distributors can support organizations on the ground that distribute fresh produce directly to schools and other community groups. Excess product is given another life when donated, and can be funneled to schools at no cost. If produce isn’t suitable for consumption, it can also be used as compost to support school and community gardens.

Everyone wins when it comes to supplying kids with healthy meals. As champions of the fresh produce supply chain, wholesale distributors can make a real difference by creating greater access to fresh produce across the U.S.

Are Micro-Farms the New Water Cooler? CEO Marc Oshima Makes a Compelling Case

Fri, 15 Aug 2025 10:36:59 GMT

What does it take to make the Inc. 5000 list of the fastest-growing private companies in the U.S.? Phenomenal growth for one. A laser focus on your value proposition also helps.

Founded in 2017, Richmond, Va.-based vertical farming company Babylon Micro-Farms achieved 423% in revenue growth from 2021 to 2024, making the 2025 list at No. 1,009.

Babylon Micro-Farms offers turnkey, on-site hydroponic farms that allow businesses and institutions from restaurants and hospitality to health care and schools — and even cruise ships — the ability to grow flavorful and nutritious greens indoors, year-round.

In a segment of controlled environment agriculture that has experienced setbacks, bankruptcies and closures in recent years, vertical farming success stories like Babylon Micro-Farms are an encouraging sign that this model of indoor ag has a promising future in helping to feed the world.

To learn more about the secret to Babylon Micro-Farms’ success and its acceleration phase (it recently doubled its sales force), The Packer sat down with CEO Marc Oshima this week to talk turnkey solutions, hyperlocal produce, customer experience and more.

The following has been edited for length and clarity.

Congratulations on making the Inc. 5000 list. What does this mean for Bablyon Micro-Farms?

Oshima: What’s special about the Inc. 5000 recognizing the fastest-growing private companies is that they verify the numbers behind the scenes. Our revenue growth of 423% is tremendous. And I think it speaks volumes about our value proposition — our on-site farming solution and the proven history of it.

It’s particularly special because our headquarters are in Richmond, Va., and to be No. 1 in that community is really special.

Babylon Micro-Farms CEO Marc Oshima reveals the company’s “secret sauce” of turnkey hydroponic farming.

(Photo courtesy of Babylon Micro-Farms)

What sets Babylon Micro-Farms apart from other vertical farms?

What makes Babylon Micro-Farms unique is that we’ve developed the hardware — the actual farming system, but more importantly, we’ve developed the brains behind it. We’ve developed what we call a guided growing app that can take the user through exactly each of the different steps they need to do.

We’ve built the software for running the farm, and then we’ve developed a platform where we can see everything that’s happening in all the farms deployed around the world. That technology is enabling us to think about how to efficiently monitor, manage and onboard all these different farms.

That’s the secret sauce for Babylon Micro-Farms: understanding how to integrate all of that together.

For the client experience, it’s turnkey farming. They get a chance to experience the magic of taking something from seed to harvest in days or weeks, and [we] make them all successful farmers.

Between the technology we have with sensors and actual images of the crops, we can really ensure a high level of success. That’s what’s been exciting, and that’s the magic of the value proposition — this hyperlocal, hyperfresh, picked-at-its-peak-nutrition and peak-flavor product from a culinary standpoint.

What kinds of produce are clients of Babylon Micro-Farms able to grow?

We have a published produce menu list of about 45 different items and it ranges, not only from the lettuces and leafy greens, but also herbs, microgreens and even edible flowers. It really affords a diverse set of options for clients — top executive chefs — to think from a culinary menu planning standpoint.

And whether its growing cilantro for Cinco de Mayo or mint for the Kentucky Derby, Babylon Micro-Farms is also able to time the harvest with promotional events.

How many farms do you have today and where are they located?

Today we have over 375 farms. So, that’s increased quite a bit from earlier this year.

Our theme is focus; we’re hyperfocused on four key areas: education, corporate dining, hospitality and health care, which includes senior care.

Senior care has been an exciting area of growth. We have had operators share that with the introduction of the Babylon Micro-Farms, consumption of leafy greens has gone up by 35% for their senior residents.

That’s a remarkably inspiring number to think about that we can change healthy habits, inform and get people excited at that late stage.

How is Babylon Micro-Farms showing up in education?

We’ve rolled out programs in New York City public schools that have been tremendous. We have an amazing partner there, Green Bronx Machine and Stephen Ritz. They have a curriculum and work with over 1,000 schools — schools worldwide as well. And it’s focusing on hydroponics and STEM education and thinking about what role science and technology can play. But it’s also around bigger things like food literacy, but then ultimately, it’s around financial literacy — how to run a business. And it’s been exciting to see how this farming is embraced.

We did two ribbon cuttings earlier in the spring. One was in the Bronx, and one was in Queens. The one in the Bronx was a New York City public school with [a student population that is] 80% Hispanic and 20% African American. The same day we went over to Queens to a school that is 80% Bangladeshi and 20% Hispanic.

What both principals talked about was the ability to grow culturally relevant items that then would supplement what’s happening in their foodservice program. All of a sudden, we’re talking about much bigger lessons and opportunities.

It’s more than just the food literacy. It’s about culture. It’s about heritage. It’s about the importance of food in terms of bringing people together. So, it’s exciting to see that kind of connection and that kind of relevancy. It’s really inspiring and something that motivates us every day.

We also did a webinar with a public school in Bentonville, Ark.; one of our clients there, operates two farms. In the webinar, they highlight that they recently grew cilantro and bok choy, and they featured it in a banh mi Vietnamese sandwich.

If this can play in Bentonville, Ark., with an appreciation for fresh, hyperlocal, delicious greens that create some color excitement, it can play in a lot of different areas.

Who manages the micro farms once they’re in place?

It’s 100% client operated. We’re providing the tools. We’re providing the system. There is a monthly subscription in terms of the consumables and the seeds, the fertilizer, but we have a dedicated horticulture team that’s done all the hard work as well. So, not only do we have the development team that does the hardware and software, we have the dedicated scientists, the horticulturists, growers that then put this together from a system standpoint, and we make it very turnkey.

We’ve done the work in terms of identifying, first, what is the right seed, what’s the right density and what’s going to do well in this environment, and then we’ve developed accordingly the right nutrient and the right growing system, so we can deliver the right spectrum of light to be able to enhance and drive that photosynthesis.

We think about what the plant needs and deliver this through the hydroponic growing, but for the operator — because they have a guided growing app right on their phone that tells them when it’s time to transplant or harvest — it’s a very turnkey process.

What’s the cultivation time on your menu of 45 different products?

Microgreens can be a week to two weeks depending on the item. Leafy greens can be four to six weeks. Some of them might be eight weeks. And then the herbs are usually around the eight to 10 weeks. But a lot of the herbs are what we call “cut and come again” — the idea that you can trim off the basil or cilantro you need and it will grow back.

Are there additional benefits such as surety of supply or cost savings to cultivating your own greens?

First and foremost, the value proposition is we‘re selling an experience. This connection with the food and how it’s grown, but without question, you can offset your operating costs. You have very consistent harvest yield and timing, which helps in menu planning.

The other aspects that are very meaningful is that you’re harvesting to order. So, the idea is that there’s no waste, and that’s all part of this experience. So, there’s a definite ROI.

We send out a biannual sustainability report to our clients to show the savings on water, and also how this helps mitigate the food waste in what is normally a very complex supply chain.

Babylon Micro-Farms has three farms feeding top athletes at the U.S. Olympic Training Center in Colorado Springs, Colo.

(Photo courtesy of Babylon Micro-Farms)

I understand Babylon Micro-Farms are on cruise ships. What are some of the more high-profile or unique locations of your farms?

When I say we’re in marquee locations, I can’t think of a better example than our presence in the Marriott Marquis in Times Square. That is probably the most high-profile, visible spot in the world. It’s managed by the Union Square Hospitality Group, part of Danny Meyer’s program. He’s the restaurateur extraordinaire. We’re integrated right into their main restaurant, which is on the same floor as the is the lobby. So, we have great visibility.

We also have six farms in the Intuit Dome in Los Angeles, where the Clippers play. The farms are integrated into their concession program. And we have three farms feeding our top athletes at the U.S. Olympic Training Center in Colorado Springs, [Colo.].

We’re with two cruise lines today, and we actually won the Trailblazing Product of the Year Award from F&B@Sea in conjunction with the launching of MSC America, which is a major cruise line operating out of Miami.

In health care, we’re in the Mayo Clinic and expanding to multiple locations.

And in corporate dining, we’re in the LinkedIn offices, the World Bank and we’re about to go into the Conde Nast offices. In corporate dining, we see a big movement around employee wellness, particularly with back to work. [Babylon Micro-Farms] is the new water cooler, right? The idea is that it brings people together. They can gather around the harvest. They can talk about the dishes they make. It’s really exciting to see this engagement around fresh food.

NatureSweet Debuts Website Built for Foodservice Professionals

Mon, 04 Aug 2025 18:28:06 GMT

NatureSweet is turning up the heat in professional kitchens with the launch of its new dedicated foodservice website — a faster, easier way for chefs, operators and distributors to access the flavorful greenhouse-grown produce their guests already know and love.

After introducing its foodservice program in 2023, NatureSweet has steadily expanded its presence in commercial kitchens nationwide. The new website marks a major milestone in the brand’s continued effort to support foodservice professionals with premium produce, digital convenience and culinary inspiration, according to a news release.

“Our foodservice partners asked for more tools to help them bring better ingredients to the table, and we delivered,” says Kris Gibson, vice president of food service for NatureSweet. “This new site makes it simple to explore our full product line, discover fresh recipe ideas, download spec sheets and connect with our team.”

The new NatureSweet foodservice website features:

A complete catalog of greenhouse-grown tomatoes, cucumbers and peppers in foodservice-ready formats.
Culinary inspiration, including trend-forward recipes and serving ideas.
Easy access to downloadable product specifications.
Information about NatureSweet’s sustainability efforts, including B Corp, Fair Trade and EFI certifications.
A direct line to sales support for streamlined ordering and inquiries.

With year-round consistency, vibrant flavor and a strong commitment to social and environmental responsibility, NatureSweet says its greenhouse-grown produce helps operators deliver both taste and trust on every plate.

“Whether you’re crafting a signature salad, topping a flatbread or elevating a side dish, NatureSweet gives chefs a premium, consumer-preferred edge, now with a digital experience built just for them,” the company says.

Lipman Family Farms Expands Fresh-Cut Operations

Thu, 31 Jul 2025 12:04:17 GMT

Lipman Family Farms, an Immokalee, Fla.-based vertically integrated supplier of fresh tomatoes and vegetables, has opened its newest fresh-cut facility in Manteca, Calif. Specializing in sliced tomatoes, the new facility marks the company’s eighth fresh-cut operation across North America.

Lipman says the new facility offers transparency and control of the product from farm to processing to plate, and its strategic location supports the company’s ability to service just-in-time deliveries on freshly sliced and diced vegetables.

“Lipman Family Farms believes that fresh-cut, value-added solutions will continue to play a vital role in meeting operator needs,” Elyse Lipman, CEO of Lipman Family Farms, told The Packer. “With accelerating demand for consistency, safety and convenience, we see strategic regional infrastructure — like this Northern California facility — as essential for delivering just-in-time freshness with reliability and scale. For us, this is about meeting the needs of foodservice and following through on our vertically integrated vision.”

While the Manteca operation currently specializes in sliced tomatoes, Lipman says the company plans to expand into other core commodities as the facility grows.

“By focusing on tomatoes in Manteca, Lipman can offer speed and flexibility to serve both foodservice and retail deli customers,” Lipman says. “Each segment depends on fresh, consistent and ready-to-use product that’s carefully prepared and quickly delivered. Our expansion to date ensures that we can provide for the California and West Coast region. This complements our geographically diverse fresh-cut locations, with a strong distribution reaching nationwide.”

Lipman says while a number of factors are driving demand for value-added produce in both retail and restaurant foodservice, labor-saving solutions are particularly sought after.

“Labor is a big factor in the growth of value-added produce,” she says. “With ongoing staffing challenges in kitchens and produce departments, foodservice operators are turning to partners like Lipman to provide solutions that reduce the need for on-site processing. Our fresh-cut operations meet that need while maintaining high quality and freshness.”

Food safety is another driver of value-added produce.

“We’re seeing strong and sustained growth. Our investments to date are directly aligned with increasing demand due to the fresh-cut category’s ability to drive consistency, ease labor costs and streamline food safety for foodservice,” Lipman says. “Operators rely on partners who can deliver precision and quality at scale, and we’re expanding our capabilities to meet that need.”

Lipman is eyeing continued expansion as it seeks to meet the growing demand for value-added produce for foodservice applications.

“The opening of our Manteca facility is part of a broad, strategic expansion in fresh-cut and value-added capabilities,” Lipman says. “With eight strategically located facilities across North America and growing demand for ready-to-use produce, we are well positioned to continue that growth. Our integrated model and regional footprint enable us to scale and stay close to our customers.”

To learn more about the company’s fresh-cut capabilities, visit Lipman Family Farms during the IFPA Foodservice Conference in Monterey, Calif., July 31 to Aug. 1.

Mission Produce to Demo Art of Ripening at IFPA Foodservice

Sun, 27 Jul 2025 21:50:26 GMT

Mission Produce Inc., an Oxnard, Calif.-based sourcer, producer and distributor of fresh hass avocados and mangoes, is set to demonstrate its “Mastery in the Art of Ripening” at the International Fresh Produce Association Foodservice Conference in Monterey, Calif., July 31 to Aug. 1, at booth No. 218.

With a focus on delivering fresh, ripe-and-ready avocados and mangoes, Mission says it will highlight the value its custom ripe programs bring to the foodservice kitchen.

“Our foodservice customers rely on precision and consistency, and at Mission, we deliver just that with fruit ripened to spec — day in and day out,” says Brooke Becker, senior vice president of sales. “We’ve spent decades building the infrastructure, technology and expertise needed to provide ripe avocados and mangoes that elevate the menu and streamline back-of-house operations.”

To promote the consistent delivery of high-quality avocados and mangoes, every order is managed by a Mission Produce ripe master, who tailors Mission’s science-based ripening process according to fruit origin, maturity and other characteristics, the company says in a news release. With eight ripening centers across the U.S. and offerings that include daily deliveries and multi-stage shipments, Mission says its custom ripe programs are designed for the fast-paced demands of foodservice.

“While avocados remain a popular ingredient in foodservice, mangoes are gaining momentum; in fact, mango mentions on menus have increased 11% since 2021,” adds Becker, pointing to Datassential Menu Trends, December 2024. “Consumer interest in nutrient-dense, flavorful produce is a driving factor. [According to Mintel’s U.S. Consumer Approach to Healthy Eating Report 2024,] two-thirds of U.S. consumers are actively seeking healthier food options,and both avocados and mangoes offer several health benefits that bring value to the menu, [finds the Hass Avocado Board].”

At the IFPA Foodservice show, Mission says it will feature two of its top ripe stages for foodservice: Stage 5 avocados, ideal for guacamole and mashing applications, and Stage 3 mangoes, selected for their crisp texture and suitability for slicing and spears. Attendees can sample both in a custom dish crafted by executive chef Amalia Scatena, the culinary talent behind last year’s award-winning mango panna cotta .

IFPA Foodservice Conference Set to Serve Fresh Connections and Conversations

Mon, 21 Jul 2025 17:28:14 GMT

The International Fresh Produce Association’s Foodservice Conference is set to return to Monterey, Calif., from July 31 to Aug. 1.

Andrew Marshall, IFPA’s staff liaison for wholesaler-distributor members, says what’s new this year is a dedicated cohort of those working in college and university foodservice, adding that the collegiate cohort builds upon the success IFPA has had with its K-12 school forum. He says that while the Foodservice Conference will continue to target K-12 school lunch providers and the rest of the foodservice industry, adding collegiate foodservice representatives into the mix unlocks a whole new set of consumers for growers and distributors.

Marshall says foodservice representatives from the University of Michigan, Auburn University, Stanford University, Yale University, Kansas State University, University of Massachusetts, Amherst, Oregon State University, Drexel University, Vanderbilt University, Rice University and Washington State University will be in attendance.

The event also offers the produce industry a good opportunity to connect with these burgeoning future fresh produce consumers, he says.

“At the end of the day, that college and university audience is almost the last step before a student is going to have to go grocery shopping on their own,” Marshall says. “It’s easy to think about foodservice and retail as a silo, but if we think about it as circular, how it’s all connected and how do we work collaboratively with college and universities, so that there’s an opportunity to teach those students about what foods are in season or how to use a PLU look up code so that they’re not afraid to go into the produce department.”

Marshall says colleges and universities are also large-volume buyers, which is another critical audience for distributors. As many high school students assess their higher education choices, food options play a huge role in those decisions, says Marshall, adding that many colleges and universities offer retail operations such as grab-and-go kiosks and mini marts.

“They’re looking for things like fresh-cut fruit for parfaits,” he says. “They’re looking for veggie dippers and things like that — the same types of things that would be in maybe a grocery store or even at a C-store level. There’s a lot of opportunity when you’re talking to a college or university operator, because they operate so many different kind of business segments.”

Marshall says other noteworthy first-time attendees to IFPA’s buyer sourcing meetings include First Watch, Sweetgreen, and Salad and Go.

“You’re getting ones that are within the zeitgeist of foodservice popularity right now,” he says.

Trending Research

IFPA will also debut its research findings on emerging health-focused trends that it says will shape menus, consumer demand and the foodservice landscape at the Foodservice Conference. Marshall, who says IFPA partnered with insights firm Technomic for this survey, explains that the research will look at consumer trends, especially for Gen Z, the impact of GLP-1 medications and more.

Following the research findings, a panel comprised of leaders from foodservice operations, K-12 programs, and emerging Gen Z professionals will take a deeper dive on these topics, Marshall says.

“How do you capitalize on flavor trends? How do you capitalize on them so that produce can then be applied to them? If we know folks are going out to eat and they’re looking for wholesome foods, or things that are more relatable, and things that we know,” he says. “If that’s what comfort food is, and that’s what people are looking for, how do you make sure that produce is a part of that comfort food mix?”

Pre-Confence to Focus on Menu and Procurement

And another thing that’s new about this year’s Foodservice Conference is that IFPA plans a pre-conference session on July 30 on selling fresh produce to K-12 schools. Marshall says this session will bring produce growers, suppliers and distributors together to discuss how schools plan menus and the procurement process. This is designed to help those growers and distributors who service schools better understand decision timelines and where products go.

“We’re trying to create more opportunities and more dedicated time to understand how schools are making menu planning decisions and when they’re making those decisions, and then also what they may need from the industry to support what they’re trying to do,” Marshall says.

The feedback from schools, he says, is invaluable as schools also face labor challenges and often need fresh produce solutions that are easy to prepare and serve.

And he says that feedback and connection are what make the Foodservice Conference a great experience for attendees: targeted conversations with buyers, growers and distributors and conversations around what’s new within the foodservice space.

“It’s very much a relationship business, and especially in food service where if it’s on the menu, it’s got to be, you know, available,” Marshall says. “That really speaks to, you know, how important that supply chain partnerships are.”

Foodservice Report: Health Trends Drive Produce Innovation

Sun, 20 Jul 2025 15:38:58 GMT

Fresh produce is the foundation of a growing number of menu strategies across the foodservice landscape. Whether it’s a fast-casual bowl packed with greens and grains or pre-cut convenience packs, foodservice is rising to meet the consumer demand for health and sustainable products.

Industry experts spoke with The Packer to weigh in on what’s shaping the future of fresh produce in this sector. Their insights reveal a strong and sustained demand for health-forward offerings, creative use of globally inspired produce and a move toward cleaner, more transparent menus.

Consumer Demand

Foodservice is an important driver when it comes to shaping how consumers think about produce, says Harlan Ewert, director of sales for Verdant Technologies.

“A lot of people try new fruits or vegetables for the first time in a restaurant,” Ewert says. “When something like roasted cauliflower or a peach salad shows up on a menu and people enjoy it, they often look for that item later at the grocery store. So, restaurants aren’t just serving what people ask for; they’re teaching people what to want.”

At the same time, foodservice uses a huge volume of produce in its own right.

“As people have returned to eating out post-pandemic, we’ve seen fresh produce become more central on menus, and not just a garnish or side, but part of the main dish,” Ewert says. “The growers and suppliers we work with are definitely feeling pressure to keep that produce fresher, longer, and to waste less of it.”

For Verdant, this makes foodservice an essential channel for supporting growers, Ewert says. “When fresh produce can arrive in peak condition and last longer in foodservice settings, everyone wins, from chefs who gain flexibility and consistency, to diners who experience better flavor and texture.”

Health Trends

When it comes to health trends, whether GLP-1 diets, plant-forward menus or locally sourced and sustainable options, Ewert says three things stand out.

Sustainability is front and center — “Growers, distributors and operators are looking for ways to reduce waste, cut down on packaging and find partners who help them hit those goals,” Ewert says. “We’re seeing a lot of traction for our solution that extends shelf life without adding unnecessary complexity. That’s a big deal when you’re shipping broccoli across the country without ice or liners.”
Health and wellness are shaping what people want to eat — “That means more demand for produce that’s not just fresh, but functional — think avocados, kale, cucumbers, things with hydration or nutritional benefits,” Ewert says. “Food as medicine is real, and produce plays a starring role.”
Freshness and transparency — “Foodservice buyers want to know their produce will last once it arrives, and they want simple, clean ways to make that happen,” Ewert says. “That’s why HarvestHold Fresh, which works with humidity and doesn’t require special storage or equipment, is gaining attention. People want solutions that just work, and work without reinventing their supply chain.”

Changes in Foodservice

Foodservice has evolved over the years.

“It’s changed a lot. Ten years ago, most produce was seen as basic side items, maybe steamed florets or a few cucumber slices on a salad,” Ewert says. “Fast forward to today, and they’re showing up as center-of-plate features. We’re seeing things like charred broccoli with chili oil and garlic crunch, or shaved cucumber ribbons in globally inspired grain bowls with yogurt and herbs. These ingredients have become building blocks for bold, plant-forward meals, not just filler.”

The presentation also has changed.

“Now it’s about visual appeal, texture, freshness and story,” Ewert says. “A dish might highlight where the broccoli was grown or how the cucumbers were harvested and handled. That shift has made freshness and shelf life even more important, especially in foodservice, where consistency and prep flexibility matter.”

At the same time, Ewert says there’s been a significant development behind the scenes.

“Foodservice buyers started demanding better quality, longer shelf life and less waste. That opened the door for postharvest innovation,” Ewert says. “A product like HarvestHold Fresh wouldn’t have had the same traction 10 years ago. But now? It solves real problems, helping buyers keep produce fresher, reduce shrink and hit their sustainability goals. That’s a big change from where things were just a few years back.

“So, if you look at the last decade, fresh produce hasn’t just evolved, it’s been redefined,” Ewert adds. “It’s now about flavor, function, and food values, not just color on the plate.”

As consumers continually seek new ways to eat healthy, foodservice is evolving with fresh produce at the core.

(Photo: Vane Nunes, Adobe Stock)

Projected Trends

“This may not feel like groundbreaking insights, but quality and consistency are going to lead the charge,” Ewert says. “Foodservice buyers are under more pressure than ever to deliver great-looking, great-tasting produce and do it consistently. They need fruits and vegetables that are reliable, hold up well in storage and perform on the plate.”

To that point, Ewert says foodservice buyers are going to increasingly seek out solutions that reduce shrink, protect flavor and texture, and give operators more flexibility in how they prep and serve produce.

Beyond that, “We see menus continuing to shift toward flexitarian meals — dishes where produce is the hero, with or without animal protein. Think hearty, flavorful plates built around vegetables, grains and clean ingredients. Foodservice is getting more creative, and produce is taking the lead,” Ewert says.

Partnerships Enhance Industry Education

The International Foodservice Distributors Association and the National Grocers Association have entered a strategic partnership aimed at strengthening the food distribution industry through shared educational resources and thought leadership.

As part of this new alliance, NGA will join the 2025 IFDA Solutions Conference — taking place Sept. 28 to Oct. 1 in Columbus, Ohio — as an official educational partner. This collaboration will unlock expanded learning opportunities for members of both organizations, with a focus on the critical areas of warehousing, transportation and operations, according to a news release.

“This partnership is a powerful example of how cross-industry collaboration can accelerate innovation,” says Mark S. Allen, president and CEO of IFDA. “By bringing together our collective expertise, we’re delivering greater value to our members and helping shape the future of food distribution.”

“Our collaboration with IFDA reflects NGA’s continued commitment to delivering best-in-class education and insights to our wholesaler members,” says Greg Ferrara, president and CEO of NGA. “Together, we’re creating new opportunities for professionals to learn, connect and lead in a rapidly evolving industry.”

Through this partnership, IFDA and NGA say the groups will co-develop timely, relevant programming designed to meet the evolving needs of today’s food industry — all under one roof at the 2025 Solutions Conference.

The Packer reached out to Allen to learn more about how the IFDA and NGA partnership will help support retail foodservice operators.

“This partnership creates a more comprehensive support system by leveraging the collective knowledge of two major food distribution-focused organizations,” Allen says, with impacts on:

Supply chain optimization — Foodservice distributors and grocery wholesalers share many of the same opportunities and challenges. By coming together, companies can share innovative ideas and best practices around technology and workforce, for example. Together, participants will learn alongside each other and further optimize warehousing, transportation and operations while reducing costs.
Expanded education — The partnership provides broader learning opportunities at the IFDA 2025 Solutions Conference. Although the initial focus will be on operations education, both organizations have strong core competencies that could serve as an opportunity to further grow together.
Technology advancement — This is an area of keen interest for both foodservice distributors and grocery wholesalers, Allen says. Through a combination of timely, relevant education coupled with a show floor designed to showcase innovation, any participating company should come away with innovative ideas to help their business.
Cross-sector networking — The collaboration facilitates new connections between foodservice distributors and grocery wholesalers, which could lead to potential new partnerships and collaborative solutions.

Packaging Innovation in Foodservice

Columbus, Ohio-based fresh-cut produce manufacturing company DNO Produce says it has eliminated traditional single-use plastics from its FreshHealth product line, integrating film packaging with enhanced biodegradation and compostable cups for its individually packaged fresh food products.

DNO Produce currently services school nutrition programs in 17 states, equipping thousands of K-12 students with fresh fruits and vegetables daily, according to a news release.

The family-owned business says it is dedicated to transforming how children consume fresh produce in the classroom, the cafeteria and their communities. DNO’s FreshHealth product line offers individually packaged produce tailored for school nutrition programs, featuring items such as crinkle-cut cucumbers, watermelon radish coins, jicama sticks and golden kiwifruit to make eating fruits and vegetables fun and accessible for kids, according to the company.

Due to staffing challenges many school districts continue to face, there is a large need for individually packaged, pre-portioned food, says DNO, adding that its prepared produce spares schools from having to sort, wash, pre-cut and portion their offerings. Previously, the majority of DNO’s pre-portioned products were distributed in plastic bags and cups. The switch in packaging will replace more than 945,000 pounds of traditional plastic currently used in DNO’s operations annually, according to the release.

“Our transition to more sustainable packaging is the culmination of a multi-year effort to align our operations with our sustainability goals,” says Alex DiNovo, DNO president. “During the COVID-19 pandemic, the demand for individually packaged produce surged, and we saw an opportunity to innovate our packaging to reduce landfill volume for the generations that come after us. Our goal has always been to demonstrate the importance of sustainability and environmental stewardship to the students we serve, and this new packaging is a major step forward.”

“There is a real societal expectation that the food industries continue to integrate into their offerings innovative solutions to single-use packaging,” says Max Teplitski, chief science officer for the International Fresh Produce Association. “DNO is in a unique leadership position among its peers in proactively testing and bringing to market sustainability solutions. This innovative packaging is another example of this family-owned company’s commitment to the community it serves, to the kids that it feeds and to the industry that it represents.”

Beginning in fall 2025, 94.3% of DNO’s single-serve school offerings will transition from plastic bags to a more sustainable film that breaks down in landfill conditions within 10 years, compared to traditional plastics, which can take up to 1,000 years to biodegrade, according to the release. The remaining 5.7% of DNO’s single school servings, previously packaged in plastic cups, have been switched to compostable cups. DNO says the cups have maximum environmental benefit when diverted into compost waste streams.

In addition to the new packaging, DNO has previously implemented several other sustainability efforts to divert food waste. Edible food waste (such as overripe bananas) is donated to local food recovery nonprofits, and non-edible food waste (such as onion skins and fruit rinds) is given to local farms to feed animals.

DNO says the switch in packaging will not affect its product offerings, affect the shelf life of products, or raise DNO’s prices.

“We understand the financial pressures school nutrition programs face, having to provide nutritious meals at specific price points. At the same time, sustainability is one of DNO’s main pillars,” DiNovo says. “Our commitment to our planet and our schools is deeply rooted, and we will absorb the cost of this switch to make sure both commitments are honored. We always have and always will continue to prioritize quality, safety, variety, and price, ensuring our sustainable changes meet these high standards.”

NSF Research Shows Americans Demand Greater Clarity in Food Labeling

An NSF survey reveals a striking gap between U.S. consumer requirements and current labeling practices.

The global public health and safety organization released key findings from a survey focused on understanding the effectiveness of U.S. food labeling and its role in consumer decisions.

“Health and wellness continue to be a focus for most consumers, and with the growing popularity of label-review apps and lack of critical food labeling information in e-commerce, NSF’s research demonstrates that many consumers are reading labels with a more critical eye,” says Michelle Anstey, regulatory manager for NSF. “The food industry must respond to these evolving consumer demands, prioritizing more transparent, accessible and reliable labeling practices as regulations are updated and introduced.”

The research, which surveyed 1,000 Americans, highlights several challenges, including a lack of confidence in food labels, desired improvements in labeling and the need for standardized sustainability metrics.

Key findings include:

Labels are a key touch point — The survey shows 83% of U.S. consumers read food labels before making a purchase decision; 64% pay more attention to labels compared to five years ago. When reading food labels, adults first look for the expiration date (86%), ingredients list (79%), health claims (78%), allergen warnings (77%) and country of origin (77%).
At the same time, confidence is lacking — Only 16% of adults find health claims very trustworthy. Just 37% rate food labeling in the U.S. better than labeling in other countries.
Consumers want clearer labels — One in five struggle to interpret nutritional information on food labels. Respondents want to see more detailed processing information (82%) and comprehensive allergen information (80%) on the food they’re purchasing.
Sustainability is top of mind — The survey shows 67% consider sustainability factors important in food purchasing decisions, yet only 39% feel current food labels adequately address sustainability; 69% would like to see ethical sourcing information on product labels.

“NSF’s consumer survey results point us in the right direction as we revisit and improve food labeling in 2025,” adds Anstey. “By improving transparency and standardization, we can better communicate with consumers and support a more sustainable, trustworthy food supply chain.”

Farmers Take Center Stage in ‘To Farmers With Love’ Contest

Fri, 18 Jul 2025 17:57:36 GMT

Fast-casual restaurant chain Culver’s says it’s once again spotlighting the hardworking farmers behind its food with the To Farmers With Love contest.

The annual campaign invites guests to share messages of appreciation and admiration for America’s farmers, celebrating the vital role they play in feeding communities and sustaining the land.

Rooted in Culver’s longstanding commitment to agriculture through its Thank You Farmers Project , the contest blends gratitude and storytelling — and offers a chance for fans to give back to the people who grow the food they enjoy, the company says.

“We’re so excited to bring back the To Farmers with Love contest this year,” Liz Haferkorn, director of marketing for Culver’s, told The Packer. “Expressing gratitude for the farmers who provide our food supply is a priority for our Thank You Farmers Project, and this contest allows us to do so in a meaningful way.”

The nationwide contest runs July 14 through Aug. 1.

Culver’s says it is inviting guests to nominate a farmer making a meaningful impact in their community for a chance to win a prize package. Each of the winning farmers will receive:

Two VIP concert tickets and travel/lodging to their choice of either the Tim McGraw concert at the Field of Dreams Movie Site on Aug. 30 or the Velocity Music Festival on Aug. 31, both held in Dyersville, Iowa.
Culver’s gift cards.
Exclusive Thank You Farmers Project swag.

To nominate a farmer, guests can visit the contest page and respond to one of the following prompts with a photo, video or written story:

How has this farmer changed your life or the lives of those in your community?
How has this farmer gone above and beyond to make a positive impact on the future of agriculture?
How has farming helped shape who they are, on and off the farm?

Winners will be notified the week of Aug. 18.

As a sponsor of the Tim McGraw concert at the Field of Dreams Movie Site and the Velocity Music Festival, Culver’s says it will bring its signature hospitality to life at the concert through its Blue Room Experience, complete with Vanilla Fresh Frozen Custard samples, lawn games, photo ops and more.

“We’re thrilled to partner with Culver’s to bring the first-ever concert to the iconic Field of Dreams Movie Site,” says Nick Abate, producer for U.S. Concert Agency. “Tim’s own roots as a former FFA member make Culver’s support through the Thank You Farmers Project all the more meaningful.”

The contest is part of Culver’s Thank You Farmers Project, a long-standing program that supports agricultural education, hunger relief and climate-smart farming practices. Since 2013, the initiative has raised over $6.5 million to support the future of agriculture, the company says.

“The Thank You Farmers Project is at the heart of who we are,” Haferkorn says. “Farmers make it possible for us to serve the delicious, farm-fresh food our guests love, and this contest is our way of saying thank you to farming communities across the country who make a difference every day.”

Domino’s LTO Aims to Drive Mushroom Pizza Mania

Mon, 14 Jul 2025 22:11:56 GMT

Domino’s and The Mushroom Council have partnered to make mushrooms — the pizza company’s most popular vegetable topping — even more irresistible to customers this summer with its “Best Deal Ever” promotion, offering any pizza with any toppings for the value price of $9.99.

The promotion, which kicked off July 7 and continues through August 3, includes a “secret menu” pizza that features Domino’s Crunchy Thin Crust with alfredo sauce, spinach, feta, green peppers, onions, mushrooms and Parmesan and Asiago cheeses.

The organizations say they are collaboratively promoting the “Best Deal Ever” promotion with mushroom-centric influencer activities and paid and earned social media amplification. The collaboration is expected to reach more than 100 million impressions across Facebook, Instagram, TikTok, YouTube Shorts and Snapchat in July.

“The influencer campaign kicked off on day one of this promotion to build momentum behind the ‘Best Deal Ever’ promotion and the secret menu developed by Domino’s talented chefs,” says Cristie Mather, The Mushroom Council’s vice president of marketing. “Domino’s has an incredibly strong social media and influencer program, and the mushroom love among the popular Domino’s influencers is incredible.”

TikTok influencers including @akhsulie , @eatsbynatt and @mckennaiseating have posted mushroom content touting: “Mushroom lovers, we up!”, “I have fallen in love with mushrooms this year,” and “I am such a mushroom girly, so this pizza is everything to me.”

@akhsulie #ad @Domino’s got all the deals! Any Pizza, Any Topping for $9.99 now til Aug 3rd #Dominoscreatorcollective #fyp ♬ original sound - Sulie

To promote the secret menu mushroom and veggie custom pie, Domino’s, with support from The Mushroom Council, is encouraging customers to order this special pizza on Mushroom Monday or any day of the week during the “Best Deal Ever” promotional period.

“Our partnership with Domino’s aims to increase the total volume of mushrooms served this summer by keeping them top of mind and relevant to summer eating occasions,” Mathers says. “Our consumer research shows that ‘pizza’ is the first word that comes to mind when people think of mushrooms. Whether they are heavy, medium or light mushroom shoppers, pizza is a perfect place to get your ‘shroom on.”

“All summer long The Mushroom Council is helping to keep mushrooms on the plate for everyday seasonal meals, whether grilled in the backyard, conveniently assembled in the kitchen, or delivered to your door by Domino’s,” she adds.

@eatsbynat #ad Secret menu pizzas that are too good to not keep a secret anymore 🫣 get them now for only $9.99 until August 3rd! 🍕@Domino’s #dominoscreatorcollective #dominospizza #Foodie #explore #dominos #pizza ♬ original sound - Natalie Ludwig

America’s love of pizza helps drive mushroom consumption, with pizzerias nationwide reporting that mushrooms are the No. 2 most-ordered topping — second only to pepperoni — according to the 2024 Slice of the Union report.

“With mushrooms being our most popular veggie topping, we are proud to inspire Domino’s customers with new ways to enjoy them this summer,” says Carrie Ballew, Domino’s vice president, chief procurement officer. “The ‘Best Deal Ever’ promotion allows us to do what we do best, which is offer customers delicious pizza at an unbeatable value. For everyday family meals or for large summer gatherings, now is a great time to take advantage of this deal and get creative in satisfying those mushroom pizza cravings.”

Founded in 1960, Domino’s Pizza is a global enterprise of more than 21,300 stores in over 90 markets. Its system is comprised of independent franchise owners who accounted for 99% of Domino’s stores as of the end of the first quarter of 2025. Domino’s says its global retail sales topped $19.2 billion in the trailing four quarters ending March 23.

@mckennaiseating #ad ANY PIZZA? ANY TOPPINGS? $9.99?! COUNT ME IN‼️ @Domino’s #DominosCreatorCollective ♬ original sound - mcKenna is eating

Mendocino Farms opens first Colorado location

Fri, 09 May 2025 16:48:33 GMT

Mendocino Farms, a fast-casual restaurant with a focus on high-quality ingredients sourced from farmers — like fresh produce, humanely raised meats and cage free eggs — celebrated the grand opening of its first Colorado location with a longhorn parade through Denver’s Cherry Creek neighborhood May 7.

The El Segundo, Calif.-based Mendocino Farms started as a family business in 2005 and in the last 20 years has grown the restaurant chain to more than 70 locations in California, Texas, Washington and Colorado. The company says it has plans for continued expansion with additional locations in Colorado and Texas as well as its first restaurant in Illinois.

Like its other locations, the Denver restaurant at 320 N. Fillmore St. features a fresh-focused menu of salads, sandwiches and soups, all of which include produce.

The menu at Mendocino Farms is packed with fresh produce.

(Photo: Jennifer Strailey)

Mendocino Farms also offers a number of vegetarian options like The Modern Caesar salad, made with curly kale, chopped romaine, housemade superfood krunchies, shaved Parmesan cheese, red onions, grape tomatoes, avocado and lemon squeeze, as well as vegan options such as the Vegan Banh Mi sandwich that features organic baked tofu, vegan aioli, sweet chili sauce, pickled daikon and carrots, cucumbers, jalapeños, Thai basil and cilantro.

Mendocino Farms says it handpicks fresh, high-quality fruits and vegetables, partnering with family farms whenever possible, to bring its customers the best of what’s in season.

Mendocino Farms aims to take customers on a “culinary adventure” with its fresh-focused menu.

(Photo: Jennifer Strailey)

“We source each ingredient with care from farmers and food artisans who share our elevated standards for quality — working locally with our neighbors, when possible,” says the Mendocino Farms website. “Those high standards include no added hormones, artificial sweeteners, food dyes, or artificial flavors and a commitment to environmental and social responsibility.”

The opening day parade brought Mendocino Farms’ signature cow logo to life and offered Denverites a rare chance to see the longhorns up close, following their absence from this year’s National Western Stock Show Parade due to inclement weather. The event concluded at Bromwell Elementary School, where Mendocino Farms delivered a complimentary lunch to teachers in honor of Teacher Appreciation Week.

New green bean packaging material cuts moisture

Fri, 25 Apr 2025 17:38:07 GMT

Guatemala-based Born Farms has introduced packaging material it says is designed to eliminate moisture inside its bagged, cleaned and trimmed green beans.

Packed in a case containing two bags of 5 pounds each, the bagging material is designed around evapotranspiration, which eliminates the condensation inside the bag, according to the company. Removing unneeded moisture from the bag allows for a fresher product and a longer shelf life of the beans for the end user.

“Supplying our customers with a superior product, one that stays fresh and has a longer shelf life, is our ultimate goal,” Christopher Safieh, vice president of Unispice, a grower and shipper of Born Farms products, said in a news release.

Evapotranspiration is the process that combines the movement of moisture from the surface and back into the atmosphere. This process combines evaporation and transpiration, which takes moisture and turns it into vapor. Too much moisture in the bag will cause it to break down faster, thus drastically reducing the integrity of the product.

“Our QA team in Guatemala is always looking for new and advanced processes that can improve how we operate and produce a better product, which is part of what Born Farms is all about,” Safieh said.

Options are available for retail, foodservice or wholesale operators and can be customized, the company said.

TIPA, The Packer honor a champion of healthy nutrition

Wed, 23 Apr 2025 17:47:10 GMT

HOUSTON — Betti Wiggins is a driving force in helping students in the Houston Independent School District access fresh produce. The Packer and the Texas International Produce Association honored Wiggins, the school district’s nutrition services officer, with the 2025 Healthy Living Award.

Raised on a farm in southern Michigan, Wiggins developed an appreciation for fresh, locally sourced food at a young age.

A distinguished leader in school nutrition, she is renowned for transforming food services in urban school districts.

Wiggins held positions in various school districts, including Ann Arbor, Baltimore and Washington, D.C., before transforming Detroit’s school nutrition by introducing fresh, locally sourced foods and eliminating processed foods, as well as establishing the Detroit School Garden Collaborative, which created more than 80 student-run gardens to foster food literacy and community engagement.

“Spurred by a 2009 report on Detroit’s high rate of childhood obesity, [Wiggins] started spending more money on quality ingredients, partnering with local farmers to buy and serve fresh produce like jicama and snap peas,” said TIPA President and CEO Dante Galeazzi. “Out went chocolate milk and hot dogs — what Wiggins calls ‘carnival food’ — replaced by foods that reflect the diversity of the students, like hummus and curried rice.”

As the nutrition services officer for Houston ISD, Wiggins oversees meal programs for more than 280,000 students throughout 287 schools. She helped implement salad bars in elementary schools, ensured free meals for all students and introduced the Fresh Fruits and Vegetable Program.

Wiggins has also established a food literacy curriculum and school gardens to inspire a solid understanding of healthy nutrition and food sourcing.

If that wasn’t impressive enough, Wiggins was recognized for her impact on child nutrition as one of Time magazine’s “50 Most Influential People in Health Care” in 2018.

The International Foodservice Manufacturers Association also presented Wiggins with its Silver Plate Award, coming only second to chef Wolfgang Puck.

Galeazzi lauded Wiggins for her willingness to always advocate for more access to fresh produce in schools, noting she has recently worked with TIPA to advance a proposed legislation to increase the amount of money she can pay farmers to increase the amount of Texas-grown fresh produce in Houston ISD’s meals.

“Betti is a vocal and passionate individual who is not shy about pushing congressional representatives or federal government agencies to do more to advance healthy eating and fresh produce over processed foods in schools,” Galeazzi said.

Wiggins, in accepting the award, said she loves collaborating with the farmers she works with.

“Anybody that depends upon the sun, the moon, the stars, the water table, to do their job and to feed America, you can’t have anything but respect for them,” she said. “And throughout the years, I have this affinity that they’re helping ensure my kids get good food and healthy food to put on their trays.”

Wiggins encouraged those in the fresh produce industry to continue to advocate for expanded access to fresh produce and healthy meals for children.

“I tell my people, even in my work, if you’re not at the table, you’re on the table,” she said. “We need to be assured that that, that the farmers recognize the important role they play in health. I’d rather have my kid eat avocado that’s creamy and good and delicious, as opposed to a candy bar that’s creamy, sugary and not in the best interest of their health.”

Wiggins said she sees herself, and the school meals that her team provides, as an extension of the types of foods children have access to at the family dinner.

“That won’t happen unless the food is available to me, and right now it’s not available to me because of policy and need, and it’s your responsibility as a farmer, grower, manufacturer to ensure that I have that opportunity,” she said.

National Watermelon Board offers help to boost sales

Mon, 14 Apr 2025 14:40:48 GMT

There’s no denying the popularity of watermelons. U.S. per capita consumption of the fruit was nearly 17 pounds in 2023, the latest year for which figures are available.

The Winter Springs, Fla.-based National Watermelon Promotion Board says opportunities to showcase watermelons are growing as consumer preferences and food trends are evolving — and it is available to help foodservice operators and retailers that feature the versatile melons.

On the foodservice side, the board offers educational and inspirational support to help operators use watermelons to build their menus, said Megan McKenna, senior director of foodservice and marketing. Research indicates that 62% of consumers are highly interested in trying fresh watermelon in innovative dishes, she said.

“Education starts with knowledge around watermelon types and formats in the marketplace, as well as how to handle and cut watermelon for optimal yield,” she said.

The board provides tips on cooking techniques and flavor pairings by region in addition to rind and beverage usage ideas. These tools and resources are shared with foodservice decision makers through foodservice media and events, she said.

For retail, keeping watermelons front and center all year long is key to driving sales, said Juliemar Rosado, the board’s director of retail and international marketing.

“A strong merchandising strategy highlights [watermelons’] incredible value, health benefits and versatility,” she said.

Engaging shoppers at touch points — online or in-store — has a big impact.

“Digital platforms are a great way to share mouthwatering recipes, fun facts and quick videos that draw customers in,” she said. And in-store experiences like cross-merchandising, sampling and promotions “help turn curiosity into purchases.”

The board’s annual retail merchandising contest that runs June through August is a good way to supercharge watermelon sales, Rosado added.

“This high-energy summer program aligns with peak demand, National Watermelon Month (July) and National Watermelon Day (Aug. 3),” she said. “It’s a win-win for retailers and shoppers alike.”

Besides attracting shoppers, creative displays can educate customers with selection tips and health benefits, leading to bigger baskets and repeat purchases, Rosado said.

The board has a full suite of marketing tools, educational resources and POS materials, and the retailer section of watermelon.org offers everything from retail kits to engaging videos and merchandising inspiration, she said.

Chipotle donates $2M to support sustainable ag

Wed, 05 Mar 2025 15:47:31 GMT

Chipotle Mexican Grill says a $2 million pledged donation to support farmers will be funded through its initiative to contribute 5% of profits from Tractor Beverage sales.

The funds will be distributed to Ohio State University, Cal State Monterey Bay, Colorado State University and the University of Florida to aid sustainable agriculture projects, according to a news release. Chipotle has also released a short film, “Unfolded,” which showcases sustainable agriculture comparable to the company’s Food With Integrity principles.

Chipotle said it created the film to generate awareness of sustainable agriculture practices and displays agrivoltaics — the practice of using land for both agriculture and solar energy production — which is an example of an initiative the brand is backing with its $2 million pledge.

Projects that will be supported by Chipotle’s four $500,000 contributions include:

The Ohio State University College of Food, Agricultural, and Environmental Sciences establishing an agrivoltaics pilot program by integrating solar panels with crop production to generate both electricity and agricultural commodities.
Cal State Monterey Bay College of Science constructing a greenhouse that will conduct lab research, including for Chipotle’s innovative agriculture projects, over the next three to five years.
Colorado State University College of Agricultural Sciences establishing the Chipotle Future of Farming Fund at the Spur Campus in Denver to facilitate opportunities for K-12 students to explore careers in agriculture and research, as well as to explore solutions to food system challenges.
University of Florida College of Agricultural and Life Sciences providing two-year charitable research grants to four graduate students pursuing sustainable agriculture projects that are focused on efforts to advance the future of food.

Chipotle said these donations are part of a larger commitment to give $5 million by the end of 2025 to support farmers. Through these donations, the company said it intends to cultivate the next generation of farmers and support breakthrough sustainable agriculture projects.

Through March 31, customers in the U.S. can round up their order total to the next highest dollar amount on the Chipotle app and Chipotle.com to support the Chipotle Cultivate Foundation, which extends Chipotle’s commitment to make real food accessible to all, including by providing scholarships to students enrolled in programs focused on sustainable food and agriculture, the release said.

“How we grow our food is how we grow our future,” said Chipotle Chief Brand Officer Chris Brandt. “As a brand dedicated to agriculture that is good for both people and the planet, Chipotle is always exploring opportunities to advance the industry and support farmers. These impactful projects, headed by some of the brightest minds in ag innovation, create optimism for widespread adoption of sustainable agriculture and the future of real food.”

Seen and heard at IFPA Foodservice Conference 2024

Thu, 01 Aug 2024 12:52:42 GMT

(The Packer’s Jordan Davis contributed to this report.)

The International Fresh Produce Association’s annual Foodservice Conference offered attendees a look under the hood when it comes to creative and flavorful fruit- and vegetable-rich restaurant and retail foodservice meals.

Held July 25-26 in Monterey, Calif., the event brought together more than 2,220 produce suppliers, menu innovators and K-12 professionals, as well as nearly 1,000 buyers and menu influencers.

Pictured are Dan Holt and Shane Moreno at the Hitchcock Farms booth.

(Photo: Jordan Davis)

Among the exhibitors, Hitchcock Farms revealed the agriculture, science and food savvy behind fresh produce destined for foodservice.

The company featured its “Supreme Leaf, which is a leaf lettuce that’s perfect for hot chicken sandwiches, burgers or anything that you want to give that additional texture to,” said Dan Holt. “It continues to have that color and flavor in a sandwich-size leaf that’s very consistent.”

Holt added that the leaf withholds temperatures of up to 240 degrees.

“This is a growing sector … but we feel this [leaf lettuce] offers an optimal solution. Hence the name, Supreme Leaf,” Holt said.

Pictured at the EarthFresh booth are Matt Williams, Jim Sorichetti and Andy Shoemaker.

(Photo: Jordan Davis)

Hitchcock Farms also featured its napa cabbage hearts, romaine hearts and baby iceberg lettuce. Holt said the company continues to innovate in lettuce varieties such as romaine hearts and baby iceberg lettuce, for which it is known.

While Holt says the company has traditionally focused on white tablecloth foodservice, its innovation with lettuce leaf trials has opened opportunities in other areas of the menu and in different foodservice and retail foodservice sectors.

Hitchcock Farms is approaching these opportunities with strategic foresight.

“It really takes two to three years to develop the seed varieties — the farming — before we actually go to market with any given item because we’re so particular about fulfilling the demand that is out there [with consistent] supply,” Holt told The Packer.

Pictured at the IFPA event are Lindsay Belfatto and Hunter Camps of Ark Foods Group Inc.

(Photo: Jordan Davis)

Inflation impacts foodservice spend

At the Sage Fruit booth, Doug Hearron and Tim Collin discussed the impact of rising supply chain costs and food inflation on produce consumption at foodservice.

“When you go out to eat now, that bill is getting higher and higher. And on the growing side costs have gone up. Fuel costs — at least in our state of Washington and the Northwest — fuel costs have gone up. Our labor costs have gone up, minimum wage has gone up and transportation costs have gone up,” Collin told The Packer. “Who has to pay for it? It has to come from somewhere.”

Shown are Sage Fruit Co.'s Doug Hearron and Tim Collin.

(Photo: Jordan Davis)

While Hearron and Collin see inflation impacting sales, they remain optimistic that costs will stabilize.

“The hope is that inflation will come down, which will attract more people in, because we need more consumption,” said Hearron. “Crops aren’t getting smaller, so we need more consumption. We need to keep that product moving.

“People who used to go out to eat once a week, maybe now can only go out once every two weeks,” Hearron continued. “So, let’s try to get back to where people are feeling good about [the economy].”

Pictured at the Divine Flavor booth are Gilberto Nunez, Ana Nunez and Patrick Cortes.

(Photos: Jordan Davis)

What’s new

At the Trinity Fruit Company booth, Kristyn Lawson talked new, hydrating juices and foodservice applications for cocktails and mocktails made with no-added-sugar lemonades.

“We recently released three new healthy lemonades that are delighting consumers that are looking for a hydrating juice without concentrates, added sugar or sweeteners,” Lawson said. “At Trinity Fruit Co., we carefully select the sweetest fruit with optimum brix levels to enjoy sip after sip.”

The company highlighted its Squeezed Juice Classic Yellow Lemonade; Squeezed Juice Pink Lemonade, which features a big dash of pomegranate juice; and its Squeezed Juice Green Lemonade — a blend of lemons, spinach and cucumber.

“With the popularity of cocktails and mocktails, Squeezed Juice Lemonades are a perfect drink choice for cafes, schools, restaurants, quick-serve stations, bars, office buildings [and] cafeterias,” said Lawson. “We [also] hope to see them in wellness locations across the country.

Trinity Fruit Company’s Squeezed Juice is now available in three bottle sizes and a variety of bulk formats to support foodservice operators.

New products were also on display at Kailroy Fresh, which featured its new grape tomatoes in a shaker, peel-back clamshell.

“This is our big new item,” Tom Lyons told The Packer. “We’ve had a lot of interest.”

The company also featured its orange grape, mixed medley and cherry tomatoes.

Pictured is Tom Lyons at the Kaliroy Fresh booth.

(Photo: Jordan Davis)

Greenhouse-grown flavor

GreenFruit Avocados emphasized its Colombian avocados and greenhouse-grown bell peppers.

“Right now, we’re bringing in Colombian avocados. It’s been an amazing time to bring them in, because the quality has been great,” said Kraig Loomis, who added that the flavor and taste profile of Colombian avocados is the same as that of Mexican and California avocados.

Pictured are Kraig Loomis, Giovanni Espinosa and Jair Magallan of GreenFruit Avocados.

(Photo: Jordan Davis)

“We’re bringing some stability to the market, because it’s been so crazy,” said Loomis, pointing to the recent suspension of Mexican avocados and other hiccups that have paved the way for avocados from Colombia to enter the market.

“All the outside noise has really opened up the doors for Colombian avocados,” he said.

The ‘largest restaurant’ in town

At the IFPA Foodservice Conference, the K-12 Foodservice Forum attracted more than 100 school menu planners and chefs as well newly appointed USDA Deputy Undersecretary for Food and Nutrition Service Cindy Long, who spoke to the importance of foodservice professionals.

They serve tens of thousands of meals to children every day, making them the “largest restaurant in any town,” she said.

Shown at the Fresh Alliance and FreshFinds Logistics & K-12 Healthy Solutions 4 Kids booth are Patricia Jimenez and Ryan Frogge.

(Photo: Jordan Davis)

More from IFPA Foodservice Conference 2024

Education sessions focused on leveraging data, maximizing menus and celebrating chefs and women in the industry.

The expo floor featured new flavors, innovations and menu ideas as well as the IFPA’s largest Fresh Ideas Showcase with 32 entries.

Shown are Kristyn Lawson and Jackie Nakashian at the Trinity Fruit Co. booth.

(Photo: Jordan Davis)

“The expo, year after year, is the showcase for innovation and inspired fresh produce products that meet the ever-changing culinary needs of restaurants and evolving consumer demands,” IFPA CEO Cathy Burns said in a release. “A heartfelt thank you to our guests, exhibitors, sponsors, our volunteer leaders on the Foodservice Council, the K-12 and chef communities, and IFPA staff for continuing to raise the bar on this conference every time we meet in Monterey.”

IFPA recognized innovation on the expo floor with its annual Expo Awards that included Best of Show winner J. Marchini Farms for its Joe’s Premium; Best of Show runner-up Avocados From Mexico; Best Product Promo winner Wild About Sprouts for its Alfalfa Broccoli and Kale Sprout line; and Chef’s Choice winner Mission Produce for its Mango Panna Cotta.

Zach Hockin and Sam Maglio are shown at The Fresh Group booth.

(Photo: Jordan Davis)

IFPA Foodservice 2024 showcases ‘creativity of the restaurant sector’

Mon, 29 Jul 2024 11:44:46 GMT

The International Fresh Produce Association’s annual Foodservice Conference brought together more than 2,220 attendees, including produce suppliers, menu innovators, K-12 professionals and more, according to a news release. Held July 25-26 in Monterey, Calif., IFPA says the event also attracted nearly 1,000 buyers and menu influencers.

“It was an incredible two days for this year’s Foodservice Conference,” said IFPA CEO Cathy Burns. “The resilience and creativity of the restaurant sector and those who supply it was on full display. While the program featured valuable insights on how to grow fresh produce consumption throughout foodservice channels and identified more opportunities for women to shape the future of foodservice, we also celebrated the chefs and K-12 professionals who consistently develop creative options for fruits and vegetables in schools and restaurants.”

The K-12 Foodservice Forum attracted more than 100 school menu planners and chefs as well newly appointed USDA Deputy Undersecretary for Food and Nutrition Service Cindy Long, who spoke to the importance of foodservice professionals. They serve tens of thousands of meals to children every day, making them the “largest restaurant in any town,” she said.

Education sessions focused on leveraging data, maximizing menus and celebrating chefs and women in the industry.

The expo floor featured new flavors, innovations and menu ideas as well as the IFPA’s largest Fresh Ideas Showcase with 32 entries.

“The expo, year after year, is the showcase for innovation and inspired fresh produce products that meet the ever-changing culinary needs of restaurants and evolving consumer demands,” Burns said. “A heartfelt thank you to our guests, exhibitors, sponsors, our volunteer leaders on the Foodservice Council, the K-12 and chef communities, and IFPA staff for continuing to raise the bar on this conference every time we meet in Monterey.”

IFPA recognized innovation on the expo floor with its annual Expo Awards that included Best of Show winner J. Marchini Farms for its Joe’s Premium; Best of Show runner-up Avocados From Mexico; Best Product Promo winner Wild About Sprouts for its Alfalfa Broccoli and Kale Sprout line; and Chef’s Choice winner Mission Produce for its Mango Panna Cotta.

Vegetables by Bayer launches Culinary Council

Wed, 24 Jul 2024 16:16:13 GMT

Vegetables by Bayer says it has launched a Culinary Council to complement its work in the foodservice space. This council, comprising 12 chefs and food influencers, represents processing, K-12, colleges and universities, media, casual dining and R&D, according to a news release.

By introducing an active network of chefs and culinarians to growers, distributors and seed developers, the company said it can offer guidance, predict vegetable and fruit trends and address industry issues. The council will provide strategic advice to Bayer as new varieties are developed.

The inaugural meeting is scheduled for Aug. 22 in San Diego. During this event, council members will explore new and innovative uses for Vegetables by Bayer products, discuss industry trends and issues, and collaborate on product development, the release said.

The meeting will culminate in a market basket competition with the current Bayer Vegetable Seeds produce portfolio. Chefs and culinarians will have the opportunity to use a variety of fresh seasonal produce and provide feedback to help forecast opportunities in future fruit and vegetable trends in the foodservice industry.

With the creation of the Culinary Council, Vegetables by Bayer and the vegetable and fruit industry can benefit from the insights and influence of a diverse group of culinary experts, the release said.

Bayer says its seed brands, Seminis and De Ruiter, have a track record of offering cutting-edge solutions, such as tender High Rise broccoli stems, which are gaining popularity in specialty markets. Bayer continues to invest in research and development to create varieties that meet the high standards of the foodservice industry, the release said.

Anyone attending the International Fresh Produce Association’s Foodservice Conference, set for July 25-26 in Monterey, Calif., is invited to visit the company’s booth, No. 813, to speak with members of its foodservice team about the varieties that Vegetables by Bayer has to offer.

Related link: Learn more about the Culinary Council

Taylor Farms to display solution at IFPA Foodservice Conference

Tue, 23 Jul 2024 17:42:19 GMT

Taylor Farms says it will feature its full line of innovative and convenient culinary solutions at the International Fresh Produce Association’s Foodservice Conference , set for July 25-26 in Monterey, Calif.

Taylor Farms’ national network of facilities and growing regions offer a variety of fresh products from convenient grab-and-go items to a comprehensive lineup of value-added foodservice ingredients for every kitchen space, according to a news release.

The company says it offers foodservice operators fresh-forward products to support the “prep-less” kitchen.

“We are committed to understanding our customers’ needs and providing solutions through innovation and convenience,” Lisa Hearne, senior vice president of foodservice sales and marketing for Taylor Farms, said in the release. “Our national strategy is unique, and this is an opportunity to highlight our Taylor Farms footprint, commitment to assured supply, and overall capabilities.

“We look forward to the IFPA every year,” Hearne continued. “The foodservice conference allows us to make new connections, align with our customer partners and collaborate to create healthy fresh menu options.”

At this year’s Foodservice Conference at booth No. 608, Taylor Farms will be displaying a breadth of products from ready-to-use sandwich and burger ingredients, value-added fresh fruit, K-12 school packs and the new Taylor Farms Mini Chopped Salad Kits, the release said.

IFPA to highlight 'largest restaurant in town' at Foodservice Conference

Mon, 22 Jul 2024 12:41:43 GMT

The International Fresh Produce Association will welcome more than 100 school nutrition operators with the fresh produce industry at its K-12 School Foodservice Forum held during its Foodservice Conference, July 25-26 in Monterey, Calif.

Andrew Marshall, IFPA’s staff liaison for wholesaler-distributor members, says school nutrition operators from all over the country offer a tremendous buying power, perhaps overlooked in the greater foodservice world.

“Our message around K-12 schools is that schools are the largest restaurant in town,” he said. “They are large-volume foodservice buyers that are a consistent business [that doesn’t] go out of business and are serving next-generation consumers.”

What to expect at the forum

Marshall says K-12 School Foodservice Forum will start Wednesday, July 24, at the Foodservice Conference with a mini expo designed for the school forum attendees. Thirty companies will display offerings for the forum attendees exclusively.

“These are companies that are either selling to schools currently or want to understand the market better so that they can get their products in front of the schools,” he said.

K-12 School Foodservice Forum attendees will also participate in Taylor Farms’ field tours on Thursday, July 25, and then general and breakout sessions. IFPA will offer breakout sessions centered around school nutrition.

“We want schools to be aware of the wide variety of products and pack sizes that exist in the marketplace, so that they can then go back and talk to their distributor and say, ‘Hey, I saw Brussels sprouts have been cleaned in a 5-pound bag. I didn’t know that this product existed. How can we get something like this on our menu to try once a month, twice a month?’” Marshall said.

He says including school nutrition in the produce conversation helps the industry and school nutrition operators. Produce is often on the back burner at school nutrition conferences, whereas IFPA’s Foodservice Forum is devoted entirely to products, best practices and more.

“It gives them two to three days to just put their produce thinking cap on,” Marshall said. “What do they want to do this year? What do they want to do next year? What do they want to do in five years with fruits and vegetables? And it allows them to have two to three days just focused on fruits and vegetables.”

On Friday, July 26, Marshall said K-12 School Foodservice Forum attendees will also get a mini expo in the morning. Then, following a women in foodservice panel, attendees of the greater Foodservice Conference and the school foodservice forum will hit the trade show floor to visit booths from more than 200 exhibitors.

After the expo, Marshall says K-12 School Foodservice Forum attendees will convene for a culinary ideation session and an expo debrief to highlight what caught the attendees’ attention on the floor.

“We actually tell the school folks to bring a product that they saw on the show floor — ask the company for a package — to show everybody when they’re starting to talk about — what it was, they saw, what they liked,” he said. “After that, we do a culinary ideation. A chef from the USDA-funded Institute of Child Nutrition will do several recipes that are highlighting fresh produce and fresh herbs that could boost flavor without added sodium.”

Those attending the International Fresh Produce Association’s K-12 School Foodservice Forum will participate in Taylor Farms’ field tours Thursday, July 25.

(Photo courtesy of the International Fresh Produce Association)

Trends in school nutrition

Marshall says today’s school lunches look nothing like those from Lunchlady Land. More than 30 million children daily participate in the National School Lunch Program, and today’s school lunches emulate many of the food trends seen in restaurants. For example, Marshall says, something like Buffalo cauliflower. Other innovative offerings include salad greens and berries and even the reemergence of salad bars.

“What the school foodservice operators are trying to do is mimic the flavors, the trends, the innovations that folks are seeing ... in the QSR restaurant space and bring that into their programs, because at the end of the day, schools live and die on participation in their program,” he said

And much like elsewhere in the produce industry, schools also want to learn about sustainable packaging, different packaging offerings and packaging that extends shelf life.

“Schools definitely are looking for variety when it comes to packaging,” Marshall said. “Schools understand their foodservice impact in terms of buying and sustainability.

And importantly, schools and the students they feed want to know about the farmers who grow the food served, Marshall says.

“The more that the distributor or the shipper can help tell the story around where the product is coming from — the local family ranch that’s had been farming for 50 plus years … the schools want to know that and promote it,” he said. “If they can tell the story that this grower is growing apples in XYZ town and the kids can recognize that town, that’s part of the story that they’re trying to tell. So, even when it comes to some of the bigger grower-shippers that want to tell their story, schools want to be able to hear that and promote it.”

Consumers still flock to retail foodservice offerings

Mon, 22 Jul 2024 12:23:28 GMT

As the grab-and-go and value-added space continues to evolve, retail foodservice providers say demand for ready-to-eat fresh produce continues to grow.

At the 2024 West Coast Produce Expo, Jonna Parker, team lead of fresh foods at Circana, said that while 95% of U.S. households indicate concern about food cost inflation, 61% of every dollar a consumer spends on food and beverage is for items sold at retail and eaten at home. Parker also shared that 39% of food spending occurs at foodservice, with consumers sourcing 14% of eating occasions away from home.

Mark Kowalkowski, corporate executive chef for Oliver’s Market, agrees, noting prepared foods help the busy consumer do more while eating healthy.

“Our grab-and-go program continues to grow ahead of other areas in our deli department,” he said.

Susie Rea, sales and business development for Index Fresh, says while consumers want low-fuss meals, they still want to incorporate fresh produce into their busy lives.

“Consumers prioritizing health and avoiding unhealthy fast-food options are also choosing to spend their money on meals prepared by retail grocery stores,” she said. “This approach offers the ideal mix of home-cooked quality without extra additives, catering perfectly to those with busy schedules who do not have the time to prepare meals from scratch.”

And Kowalkowski says a lot of that demand for fresh produce within retail foodservice is driven by consumers’ interest in cutting down on food waste.

“Prepared foods and salads allow busy customers to buy fresh items in portions that fit their needs,” he said. “No preparation time is needed, increasing the odds that the food will be consumed and not wasted.”

Foodservice is playing a bigger role in snacking, too, says Parker, who notes consumers source 64 snacks a year from foodservice. She says fresh produce can easily play a key role in consumers’ interest in snacking.

“We’ve also seen a revolution, and I think it should continue, with C-stores and small-format stores offering snacking items, especially in produce,” she said. “People want snackable fruits and vegetables in relevant places where they already [are.]”

Challenges

Rea says with the focus on freshness, retail foodservice providers often face the challenge of keeping produce as fresh as possible from farm to table. Index Fresh says it works with retail foodservice providers to ensure the produce delivered has the “wow” factors consumers expect.

“Maintaining optimal temperature and humidity to prevent rapid breakdown is essential for all items,” she said. “Balancing the demand for an item against product availability without sacrificing quality and keeping a watchful eye on cost management are factors that, when combined, require a unique skill set and one that won’t be eliminated anytime soon.”

Rea says food waste is always a big concern for retail foodservice providers and suppliers, but it’s a great opportunity to find a home for imperfect produce.

“Retail foodservice operators do a great job taking advantage of fresh produce that would not be accepted by a retail shopper due to aesthetic reasons,” she said. “In the case of avocados, even with a minor skin blemish the fruit maintains premium flesh perfect for plated meals and premade avocado spreads. Foodservice creates an important outlet for produce that would otherwise go to waste.”

Index Fresh offers a SoGood line for foodservice, which has a slightly blemished external peel but an internal flesh quality of its Grade 1 avocados, she says.

Prepared foods help busy consumers do more while eating healthy, says Mark Kowalkowski, corporate executive chef for Oliver’s Market.

(Photo courtesy of Oliver’s Market)

Opportunities

That freshness is a key opportunity for the fresh produce industry says Rea, as consumers continue to flock to foodservice items.

“The biggest opportunity with fresh produce in the foodservice space is the significant growing consumer demand for healthier, fresher, and more sustainable food options,” she said. “Meeting consumers where they are is a great way to capitalize on these growing trends. Eating out no longer means having to eat unhealthily.”

Rea says retail foodservice operators should consider adding local and organic offerings to engage customers. Seasonal produce, too, helps differentiate from competitors and offers enhanced options for customers.

“Seasonal menu development is one of the more creative ways to move the needle on fresh produce consumption through retail foodservice,” she said. “Seasonal menus continue to trend positively across foodservice channels from fast casual to fine dining. Incorporating fresh produce into these limited-time offerings is a great way to drive additional sales.”

Kowalkowski says the seasonal salads Oliver’s offers feature peak flavor items such as stone fruit, local corn and tomatoes.

“Traditional seasonal produce items that we can incorporate into the program are always popular,” he said. “We have seen a large increase in our salad bars this year, which creates a vibrant quick option for our customers. We also have a large line of prepacked salads that does increasingly well.”

Earlier this year, Oliver’s launched a line of low-carb dinners, which Kowalkowski says have performed well along with organic offerings.

“We continue to source a wider variety of organic items for our salad bars,” he said. “The organic percentage in our produce department has overtaken conventional and continues to grow.”

Rea says data from Mintel shows that 40% more people eat breakfast away from home, which is an excellent opportunity for retail foodservice.

“Breakfast is back, and it’s now an all-day occasion,” she said. “Foodservice operators are refreshing breakfast menus and continuing to prioritize healthy options — cue the avocado toast and heart-healthy toppings — to make grab-and-go egg sandwiches shine. Hybrid work has blurred the typical breakfast hours, and now more restaurants are offering breakfast menus all day with classic items and innovative plant-based takes on morning favorites.”

Future of foodservice

Rea says retailers across the country have added home-cooked meal options to meet the increasing demand for retail foodservice offerings — and she doesn’t see the demand slowing any time soon.

“We are optimistic that foodservice consumers prioritizing healthy eating are here to stay,” she said. “We anticipate that plant-based menus will continue to trend positively and love seeing new flavor extensions introduced to ever-popular guacamole sides.”