EDEN PRAIRIE, MN - C.H. Robinson recently announced a series of tech enhancements that deliver a first-in-industry digital transformation to small business shippers when they need it most. Some of these include improvements to its self-shipping tool Freightquote by C.H. Robinson as well as forming an innovative, first-of-its-kind partnership with TaskRabbit.
“We designed Freightquote by C.H. Robinson with easy-to-use technology, and are pleased that we are now unlocking even more automated opportunities to meet the shipping needs of our small business customers,” said Mac Pinkerton, President of C.H. Robinson’s North American Surface Transportation division. “We know that many small business owners today face unprecedented challenges. That is why we built these new digital enhancements using our unmatched scale, information advantage, and technology built by supply chain experts to make it easier than ever to meet their unique shipping needs today and in the future.”
According to the press release, small business owners have already reported saving half the time and cost when booking their shipping through Freightquote by C.H. Robinson. From a single online portal, they have access to more shipping options than any other shipping provider has ever offered, for everything from a single package to a full truckload – and everything in between. These additional shipping options provide needed flexibility for B2B small businesses focused on e-commerce as they face increased pressure to fulfill growing online orders.
The self-service shipping tool automatically provides new enhancements like terminal pick-up and drop-off to reduce costs; an interactive map that helps avoid additional charges; and even an option to hire a “Tasker” through TaskRabbit.
“We saw a real opportunity to drive value for small businesses through our partnership with C.H. Robinson,” said Diana Rothschild, Director of Strategic Partnerships at TaskRabbit. “We’re thrilled that it is our first shipping partner and look forward to working together to maximize TaskRabbit’s capabilities for small businesses as we continue to grow our services in the B2B space.”
The pioneering integration with TaskRabbit utilizes “Taskers”—independent contractors that offer their services via the TaskRabbit platform—to assist small business customers in ensuring that shipments are ready for pick-up. This is TaskRabbit’s first integration with a shipping partner in the B2B market. By ensuring that their shipments are packaged correctly for transportation, small business owners avoid the risk of losing time and money from damaged goods or a rejected pick-up that was not properly prepared.
In addition to the partnership with TaskRabbit, C.H. Robinson has also added the following innovative new features to support small business customers:
- Full-spectrum of shipping options
- Terminal pick-up/drop-off for shipments
- Interactive map and location recommendation service
For more information on the above services, click here.
ANUK will continue to bring the latest in our industry, so keep checking back for more.
BRENTWOOD, MO - There are endless reasons why consumers should eat fruits and vegetables, and if I do say so myself, our industry friends are experts in communicating that message. One such industry champion is the Produce for Better Health Foundation (PBH), this year extending the reach of its National Fruits and Veggies Month (NFVM) theme, Have A Plant® Nation, through a partnership with FMI Foundation. The September celebration will be supplemented by FMI’s National Family Meals Month™ to celebrate and elevate each corresponding year-long movement. This year’s celebration presents a unique opportunity to broadly promote new research findings that reinforce the importance of family meals in a pandemic-challenged America.
“We have always been an advocate for the Family Meals Movement and in 2019, PBH won a FMI Foundation Gold Plate Award in recognition of our exemplary work as a leading community partner,” says Wendy Reinhardt Kapsak, MS, RDN, President and CEO of PBH. “We are thrilled to be teaming up again with the FMI Foundation, especially given the dynamic nature of shoppers’ purchasing and eating behaviors during this uncertain time. We believe in the strength of our organizations collaborating to inform and inspire consumers with the health and well-being benefits of eating and enjoying more fruits and veggies as part of a family meal at least one-to-two times per week. This simple habit can significantly and positively impact our collective goal of increasing fruit and vegetable consumption—ultimately improving Americans’ health and happiness.”
A comprehensive study, recently published in The Journal of Nutrition Education and Behavior (JNEB), clearly demonstrates the value of family meals. Specifically, the study showed that more frequent family meals were associated with better dietary outcomes—namely increased fruit and vegetable consumption—as well as improved family functioning outcomes.
Family functioning is defined as family connectedness, communication, expressiveness, and problem-solving. The key take-away: family meals build strong and lasting habits that can improve both health and well-being.
“This JNEB study builds on years of previous research studies and demonstrates the extraordinary value of family meals,” said David Fikes, Executive Director of the FMI Foundation. “In light of the conclusion that family meals lead to more produce consumption, there couldn’t be a better time to highlight this news than National Fruit and Veggies Month—especially since it also happens to be National Family Meals Month!”
Together, PBH and the FMI Foundation will kick-off their partnership during a free webinar hosted on PBH’s Health and Wellness Webinar Platform on Tuesday, August 11th at 2:00 p.m. ET. Specifically, the webinar will address how all stakeholders can effectively help Americans eat and enjoy more fruit-and veggie-packed family meals to support, encourage, and inspire them to stay strong. To access the webinar, register here.
Given the recent global pandemic, family meals have changed quite a bit. People are eating more meals at home and more meals as a family, according to a press release. But questions remain as to how the dynamic “family” has changed; how behavior has changed in terms of what constitutes a meal from grocery store to family table; and how Americans are dealing with meal fatigue, and how families can find new ways to create easy, healthful meal experiences to move past the fatigue.
“Consumers continue to adapt during the pandemic, and families have the potential to emerge with new skills and habits that could lead to healthier eating patterns and overall well-being,” said Krystal Register, MS, RDN, LDN, Director of Health and Well-being at FMI—The Food Industry Association.
In addition to the webinar, PBH and the FMI Foundation will be developing shared resources for the industry, such as infographics, as well as other communications tools to arm marketers and consumer-facing influencers with messaging about the importance of family meals and their critical connection to increasing produce consumption. Additional tactics include shared content development, coordinated influencer engagement, and consumer-facing media outreach.
“We whole-heartedly embrace this moment in September to inspire people to create new habits that will turn into long-term, sustained behavior change,” says Reinhardt Kapsak. “We believe that eating more fruits and vegetables is the single most important thing people can do for happier, healthier lives, and if sharing them together with others helps Americans eat more, we will continue to extend this message far and wide.”
Thank you to all of our influential industry champions who continue to drive fruits and veggies into the hands of consumers.
SAN FRANCISCO, CA - DoorDash has grown to be a critical player in the industry as of late. The platform, most notably known as a delivery service for foodservice, has branched into grocery delivery as well. Now, DoorDash is honing in on the convenience sector; the company recently announced the launch of DashMart stores nationwide, a new type of convenience store offering both household essentials and local restaurant favorites to customers’ doorsteps.
On DashMart, customers will find thousands of convenience, grocery, and restaurant items, from ice cream and chips, to cough medicine and dog food, to spice rubs and packaged desserts from the local restaurants found on DoorDash. According to the company’s post, DashMart stores are owned, operated, and curated by DoorDash.
“DashMart is an entirely new channel for local businesses to reach customers online, transforming how our merchant partners can sell their retail products,” the company stated. “We’ve expanded our partnerships with national brands like The Cheesecake Factory and Nando’s, as well as with local restaurants such as Brother’s BBQ in Denver and Corey’s NYC Bagel Deli in Chicago. All of these brands have chosen DashMart to sell their fan-favorite retail products, offering them another avenue for growth. In addition, DashMart enables new types of retailers to sell their products on DoorDash.”
From big chains to small businesses, DoorDash has expanded its offerings to reach more consumers during a critical time. With more consumers ordering in and utilizing delivery services, this trade news writer can only assume more partnerships are on the horizon for this brand-new, and perhaps first-ever, format.
DashMart is currently available in 8 cities, including Chicago, Minneapolis, Columbus, Cincinnati, Dallas, Salt Lake City, the greater Phoenix area, and Redwood City, CA. Over the coming months, the platform will be launching in more cities across the country including San Diego, Baltimore, Denver, Sacramento, and Concord, CA.
To find out more about this new venture, click here.
Stay abreast in all things surrounding fresh produce with ANUK.
OXNARD, CA - Within the ever shifting and changing produce industry, innovation is the name of the game. As the focus moves continuously toward advances in sustainability, new initiatives aimed at decreasing environmental impact are becoming increasingly more essential.
Sun Belle Inc. has announced a new green initiative that is aimed at its 64,000-square-foot Jessup, Maryland, Distribution Center (DC). The program includes the installation of a solar powered system that is expected to drastically lower costs. Aurora Energy of Columbia, Maryland, teamed with Sun Belle to carry out the project.
“Due to our constant refrigeration demands, we sought a solution that would offset rising utility costs and make a positive environmental impact,” said Janice L. Honigberg, President. “Aurora Energy offered a perfect solution for us with the added benefit of being able to utilize land adjacent to our facility as a pollinator meadow.”
According to a press release, the new solar array includes utilizing SunPower P19-395-COM modules. The system that spans 33,500 square feet of the facility’s rooftop will offset 35 percent of the DC’s energy needs each year. The solar panels are set to generate 592 MWh annually—enough to power 48 homes. The new upgrade also offsets 420 metric tons of carbon dioxide emissions each year as well.
“Sun Belle’s investment in rooftop solar capitalizes an underutilized asset—the rooftop of their facility. They have converted this warehouse roof space to a small power plant that can produce clean energy while saving money. It’s a win-win scenario,” explained Dr. Fariborz Majhouri, CEO of Aurora Energy.
While the first set of solar panels have already been installed, Sun Belle isn’t stopping there. A second round of solar installation is planned for later this fall, and will increase the solar output by an additional 287 MWh.
In addition to the renewable energy aspect of the company’s initiative, it will also be planting a pollinator meadow to reinforce its commitment to helping the environment. The meadow will feature a plethora of plants native to the mid-Atlantic coast like wild senna, showy tick trefoil, oxeye sunflower, partridge pea, big bluestem, and various varieties of switchgrass.
As more companies in our industry take exciting steps toward a sustainable future, what new innovations are in store, and how will it change the face of fresh produce? Keep reading ANUK for all of the most recent updates.
MONTEREY, CA - Fresh produce is a playing field in which we have no instant replay, or do we? Watching and learning from the playback of 2020 so far, I can certainly say that Costco’s Frank Padilla and Category Partners’ Steve Lutz make ideal announcers to walk us through with their own key insights.
This is a show we can all tune into via a virtual online event hosted by Organic Produce Network (OPN), sponsored by Homegrown Organic Farms and Starr Ranch Organics, on Wednesday, August 19, at 10 AM PST.
“The past seven months have been filled with a variety of challenges, uncertainty, and resolve by retailers across the country. With double-digit growth in organic sales during this time, we are excited to have Frank and Steve talk about what has transpired in terms of organic sales and consumer purchasing behavior during this time, and provide a look into what the remainder of the year may look like,” shared Tonya Antle, OPN Co-Founder and Moderator of the event that has been dubbed What a Year It’s Been, So Far...
A provocative and engaging virtual conversation, What a Year It’s Been, So Far... will be about sales of organic fresh produce, how the COVID-19 pandemic has altered consumer buying habits, and the future of retail grocery, according to a press release.
Padilla will discuss how consumer buying practices have changed during the pandemic and what may lie ahead in the future, while Lutz will provide an overview of organic fresh produce sales data across retail for the first half of the year.
An exclusive OPN event, viewers can register for free here. The session is complimentary for all members of the produce industry.
RANCHO CORDOVA, CA - Renaissance Food Group (RFG), a wholly-owned subsidiary of Calavo Growers, is making huge waves in its executive lineup. The company recently announced the addition of two food industry veterans to its sales team—Edward Redd joins the company as SVP of Sales and Kate Brooks re-joins RFG as VP of Sales.
According to the press release, Redd most recently served as President of Dotta Foods International, a global manufacturer and importer of innovative value-added specialty items from Europe and South America. In his new position, Redd will progressively lead and implement sales strategies that will continue to build a winning culture at Renaissance Food Group. Redd’s tenure with RFG began on June 29; he will be based out of the company’s Riverside, California, production facility.
RFG will be gaining a familiar face with the return of Brooks. Brooks will be rejoining the company, bringing with her 15 years of experience as a Solutions Provider in the fresh prepared foods category. Brooks rejoined Renaisance Food Group on July 6, and she will be remotely based in the Midwest.
“Renaissance Food Group is thrilled to welcome Edward and Kate to our dynamic sales team,” said Raina Nelson, EVP Business Development. “The future is bright with exciting initiatives focused on continued growth of our innovative fresh food products in the marketplace. I am confident their progressive leadership contributions will successfully drive our organization forward.”
Previously, Redd held executive leadership positions in category management, product development, merchandising, and business development with Fresh & Easy Neighborhood Markets (former U.S. Division of Tesco PLC). He also held various executive leadership positions in sales, marketing, customer development, planning, business development, and operations with Contessa Premium Foods, Pepsi Bottling Group, Conagra Frozen Foods, and Nabisco Foods Group. Redd holds a bachelor’s degree from National University, San Diego, where he graduated with honors.
Brooks previously held roles with Five Star Gourmet Foods and Taylor Farms Illinois Division in procurement, sales, and business development. A Midwest native with an undergraduate degree from Northwestern University in Evanston, Illinois, Brooks looks forward to this new chapter with RFG to drive continued growth and execution of the company’s fresh foods strategies.
Congratulations to Edward Redd and Kate Brooks on their new positions!
WASHINGTON, DC - The global pandemic continues to bring new challenges and demands to the face of the produce industry. While the safety and labor practices of growers and retailers have always been of the utmost importance, now is a time where it has become a primary focus. This is why the Equitable Food Initiative (EFI) has partnered with ELEVATE and NSF International to support its auditing process. Together, the three have combined expertise to streamline grower certification into one auditing process.
“ELEVATE and NSF International’s wide-ranging experience underscores the benefits of EFI’s one-stop shop audit which covers three issue areas under a single certification,” said Kenton Harmer, Managing Director for EFI. “NSF International brings a wide breadth of experience with GFSI standards, and ELEVATE offers its knowledge validating social responsibility programs and working closely with buyers, compliance teams, management, and workers to meet strict corporate social responsibility expectations. These areas of expertise complement our multi-stakeholder certification program and support our efforts to combat audit fatigue.”
The three processes of labor practices, food safety, and pest management, have been tailored into one single audit, according to a press release.
By bringing together the services of ELEVATE and NSF, EFI has been able to eliminate audit fatigue while giving growers, retailers, and consumers the reassurance that they need during these uncertain times.
“Our expertise in understanding and assessing labor risk and driving measurable improvements for clients coupled with NSF International’s expert advice in food safety and pest management makes us a valuable resource for offering a consistent, thorough, and actionable auditing solution for any grower,” commented Meghan Quinlan, Vice President of Food and Agriculture for ELEVATE.
With the combined experience and expertise of each company, it is certain that no stone will go unturned as they investigate and certify growers across the industry. ELEVATE is known for its business risk and sustainability solutions and serves the world’s top food retailers with assessment, consulting, program management, and analytic services. While NSF is the leading certifier for international, national, and retailer standards such as the Global Food Safety Initiative (GFSI) benchmarked standards, PrimusGFS, GLOBALG.A.P., CanadaGAP, SQF, and BRCGS.
“We are excited to collaborate with ELEVATE and provide food safety and pest management auditing for the EFI certification, as well as support EFI’s efforts and visions to GFSI recognition,” explained Sarah Krol, Senior Managing Director of Global Supply Chain Food Safety for NSF International. “The EFI audit is a unique application of food safety standards by including extensive worker interviews and the socially responsible aspects of food safety not found in other audits.”
While safety continues to take the forefront of everyone’s thoughts, rest assured these experts are working to ensure it is easier than ever not to let anything slip through the cracks. With EFI, ELEVATE, and NSF on the job, produce growers and consumers alike can see premium results.
For the latest updates on how the produce industry is innovating its safety processes, keep up-to-date with AndNowUKnow.
DELANO, CA - With the arrival of the California table grape season comes premium category promotions, merchandising opportunities, and impulse purchases—all significant reasons why retailers look to the coveted category each year. Kicking off as we speak, growers across the Golden State are launching into harvest as demand heats up, including Jack Campbell, a long-term table grape grower/shipper in California’s San Joaquin Valley (SJV).
“Leading up to harvest, the growing conditions have been favorable. As the fall season grapes continue to mature, we will keep a close eye, “Jack notes. “For a variety of reasons out of our control, the spring grapes were lighter in supply for this season. This has created very little overlap between areas as we ramp up the San Joaquin Valley season. The early momentum has been well-received so far, and we are looking forward to a successful season.”
Jack is currently harvesting Flames, Sugraone, Krissy, Ivory, and Candy varieties from Snaps and Dreams to Hearts. Also, Jack will begin harvesting his operation’s proprietary green grape variety Pristine®. The variety will come on in the middle of August, with availability running through December.
“We just finished harvesting in Mexico and Coachella and have transitioned north to the San Joaquin Valley for the remainder of the season. This season, we are packing grapes in pouch bags and clamshells of all sizes. Our additional in-house Top Seal machine gives retailers more options for their go-to-market strategy,” Jack says.
Typically, the California table grape season runs through December for Jack and, as he shares, every year is different with Mother Nature playing the key a role in how long the season will last. In other words, stay tuned!
With the season upon us, keep checking back with AndNowUKnow for more information on the opportunities and varieties that are rocking produce departments across the table grape category.
UNITED STATES - Produce Marketing Association’s (PMA) Foodservice: Delivered event was especially relevant this year as foodservice operators across the country are working to navigate this strange COVID world. One of the hottest topics on the table was the road to reopening restaurants, spearheaded by industry leaders like Chef Todd Fisher from Duda Farm Fresh Foods. I had a chance to sit down with him after the show and gain a chef’s perspective on the challenges restaurateurs currently face.
“The road to reopening, in many ways, is the same as opening a new restaurant. Staffing needs are in question with reduced capacities as some staff are not comfortable with coming back. The new sanitation guidelines are actually not far from our previous sanitation standards. However, in the past, those tasks were done in somewhat of a low-profile style. Now, we want people to see the efforts we are going through to ensure they are both safe and feeling comfortable,” Chef Todd explained. “Due to some ingredients being unavailable, in addition to limited staffing, we cannot execute our original full menus. Staff retraining, taking temperatures, logging contacts, and the re-closing of dining rooms have made this transition truly difficult.”
As foodservice operators continue to work through this challenging time, I was curious as to how fresh produce suppliers might lend a helping hand. According to Chef Todd, this essential supply chain relationship boils down to two key collaborations: providing smaller pack sizes as category usage decreases, and evaluating new pre-cut needs as labor forces are reduced.
At the end of the day, though, we all took to PMA’s virtual trade show floor because we are invested in one thing: delicious food. That’s why Chef Todd also took a beat to showcase an exclusive brunch recipe demo.
“My brunch recipe was a savory ‘Dutch Baby’ using Dandy Super Sweet Corn, bacon, and brie. In the demo, we showed the viewers how to cook the bacon and corn and how to mix the batter. Afterward, we topped the Dutch Baby with brie cheese and put it in the oven. Once it was fully cooked, we showed how to serve and garnish the dish,” he explained.
A tempting recipe like that had us all reaching through the screen in hopes of getting a taste!
Despite the challenges and unconventional new formats, there is one message that prevails: this industry will do whatever it takes to bring the world the best-tasting, highest-quality food.
Stick with us here at AndNowUKnow as we all navigate these strange times together.
REDWOOD CITY, CA - Plant-based food products have become a mainstay in the industry, and retailers are cashing in. Recently, Publix tapped into the momentum and announced a new partnership with Impossible Foods, rolling out its flagship product, the award-winning Impossible™ Burger, at all of its 1,252 stores across the Southeast.
“One of Impossible Foods’ most important goals is to make our products available everywhere people buy animal-derived products, and that includes Publix, one of America’s favorite grocery stores,” said Impossible Foods’ President Dennis Woodside. “Impossible Foods’ fans are passionate, vocal advocates. Many of them have been specifically asking for Impossible Burger to come to Publix. We’re confident it will be a big hit, whether grilling burgers on the patio or cooking meatballs in your kitchen.”
According to the release, Impossible Burger uses 96 percent less land, 87 percent less water, and 89 percent fewer greenhouse gas emissions compared to conventional beef from cows. With consumers opting for more sustainable and ethically sourced products, it’s no wonder Impossible Foods’ grocery store footprint has increased by more than 60 times in 2020 alone.
Sold in convenient, 12-oz packages, Impossible Burger can be found in the meat department at all Publix stores in the company’s seven-state operating area. Impossible Foods’ plant-based meat will also be available through Publix’s grocery delivery service and for curbside pickup.
Which market will Impossible Foods dominate next? Keep reading ANUK as we follow the retail trail.