PMG Industry Perspective
It has been a full year since the COVID-19 pandemic began and a May 5 Produce Marketing Association Town Hall program looked at some of the lessons learned.
The Center for Produce Safety launched its latest fundraising campaign in January with a goal to raise $15 million to support its work for the next five years, and so far it has raised nearly $6 million.
I’m a produce writer, but not a very good poet. In school I didn’t grade well in the world of couplets, stanzas, prose and ballads. Still, I’m inspired by the art. More about this later.
How the food dollar ultimately splits out between foodservice and retail remains to be seen, but right now both channels are experiencing growth.
Sometimes, training others means teaching those we also answer to.
The produce aisle is but one department in the grocery business. And, by all appearances, when a customer navigates through a store, it’s a peaceful place.
Angela Scarfia’s 25-second educational video on the ice cream bean fruit earned 283,700 views, 58,000 likes and 764 comments on TikTok.
I visit a full range of stores, from the quiet produce stands that depend on evening and weekend business to keep them afloat, to the megastores, and everything in between.
Watsonville, Calif.-based Driscoll’s recently signed on to the New Plastics Economy Global Commitment, an initiative designed to minimize the environmental impact of plastic.
Two experts cover how significant this is for the industry, what new capabilities represent incremental change versus transformational change, and what other areas have truly transformative potential.
Foodservice demand for garlic has increased and retail demand has receded slightly as consumers return to restaurants – though people continue to prepare more meals at home than they did pre-pandemic.
Meal preparation habits established during the pandemic bode well for the fresh herbs category, as retail sales remain above 2019 levels even as demand flattens out amid the return of foodservice.
Sprouts Farmers Market plans to open two new fresh distribution centers this year: one in Colorado next month, and one in Florida in early summer.
The support, confidence and leadership of farmers, shippers, packers and processors is at the core of the LGMA.
From a vast array of plumcots and apriums, to a menagerie of melons, to a brigade of roots and radishes, there is no shortage of options in the world of specialty produce, and consumers are intrigued.
United Fresh recently held the first session in its new education track featuring retail and foodservice industry leaders, and the discussion covered labor, forecasting, rising costs, packaging and more.
Check out the video for a roundup of the big topics in produce this week with editor-in-chief Tom Karst and retail editor Ashley Nickle.
Episode 52 features a conversation with Stonehill Produce CEO Keith Slattery on the company’s Market Pulse report; how getting strong information leads to better buying; and Mexican avocado supply and demand now.
As National Salad Month approaches, here are a few updates from brands around the country.
In the produce aisle, “I want credit!” is a common lament.
“If only my store manager knew…” So began a labor-related line I heard from many produce managers as I visited stores in my supervisor days — especially as spring uncoiled into summer in the produce aisle.
Episode 51 of Tip of the Iceberg Podcast features a conversation with Kristina Lorusso, business development director for Giumarra, about the company’s recent tests of autonomous trucks and aircraft to move produce.
There’s something unique about a retail produce crew. Unlike other grocery store departments, produce is different.
While it is beyond doubt that SARS-CoV2 is not a foodborne pathogen, what can we learn from the measures that were put in place to control COVID-19 that also had a positive impact on food safety?
No one likes to play catch up. In fact, once you fall behind on something, it is far more difficult to recover. And stressful.
To say retail produce training is essential is an understatement.
When customers see a familiar label, a popular growing region known for the elevated quality of fresh produce grown, they slow down, and they buy.
Our values guide us in good times and bad, and a clearly defined organizational purpose will articulate the benefits of our organizations to our employees, customers and society as a whole.
I really cut my teeth writing (what else?) retail produce bulletins. Mike Aiton, our director, was the real writing wizard and had a couple of us supervisors rotate to cover the task.
A year ago I was hopeful that the North American produce industry would get behind the meaningful incorporation of sustainability practices in its businesses to help mitigate some of the biggest risks it is facing.