WASHINGTON, DC - Having worked many years in the foodservice industry, I can tell you the culture is one of community and camaraderie. The Foodservice Conference, hosted by the International Fresh Produce Association (IFPA) is sharing some of the exciting education sessions, products, services, and teasing a can’t miss expo for the upcoming event, targeted and tailored specifically to the foodservice industry.
“This is the go-to event for foodservice operators and distributors as well as the suppliers,” said Cathy Burns, Chief Executive Officer. “It’s the only place foodservice and produce meet, and anyone who is not there will miss out on significant insights, innovations, and partnerships.”
Beyond buyers and suppliers, the conference will also feature representatives from K-12 schools.
“Nothing is more important than starting our kids off right when it comes to healthy eating,” Burns added. “The K-12 attendees are helping kids choose and enjoy fresh produce as they form healthy eating habits for life.”
A press release broke down the educational sessions, one which spotlights women in the foodservice business, and another covering research on the flow of commodities throughout foodservice channels, among other thought points.
David Henkes, Senior Principal and Head of Strategic Partnerships at Technomic will lead a discussion titled Opportunities for Fresh Produce in Foodservice, which will cover potential avenues for growth, key trends, challenges, and the latest research insights.
The Empowering Women in Foodservice panel will feature Maria DeSarbo of Carbonella & DeSarbo, Linette Dodson of the Georgia Department of Education, and Grace Goudie of Scratch Board Kitchen. The panel will discuss both challenges and successes in foodservice.
This session plans to also offer inspiration, insight, and will celebrate the multigenerational legacy of women in the industry. The panel is set to be moderated by Lauren M. Scott of IFPA and The Foundation for Fresh Produce.
“This is where we come to connect, learn, and do business,” Burns went on to say. “Culinary professionals use produce to differentiate their offerings and respond to patrons’ and consumers’ demand for plant-forward options on the plate. IFPA’s Foodservice Conference is where the people, the insights, and the inspiration connect.”
The event that brings the foodservice industry together around one of its most important components, fresh produce, will take place in Monterey, California, July 25-26.
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