BENTONVILLE, AR - Grocery retail vet Kathryn McLay is moving up through the ranks of Walmart. This week, the retail behemoth named McLay its new Executive Vice President and Chief Executive Officer of its Sam’s Club division, effective November 15, 2019.
“I’m excited to share Kathryn McLay will become the President and CEO of Sam’s Club,” announced Doug McMillon, President and CEO of Walmart, in a press release. “Kath has a track record of success in every role she has taken on. Her ability to deliver results today, develop a vision for the future, and lead the change necessary to achieve it is compelling. She is curious and courageous. Kath builds trust and is a servant leader. She understands the details of retail given her audit, supply chain, and operational experience.”
McLay first began her retail career in 1992, after finishing her business degree and her postgraduate studies in psychology at the University of Technology in Sydney, Australia. She then spent the next seven years in the external and internal audit sector, before making the jump to retail and joining Woolworths. At Woolworths, she held a number of roles in retail and supply chain, including the General Manager for Cost, Northern Logistics Operations Manager for Warehousing and Transportation, and General Manager of Replenishment.
In 2015, McLay joined Walmart's team as the Vice President of U.S. Finance and Strategy, leading the Legacy strategy. She then took on the role of Senior Vice President of Supply Chain, before being promoted to her most recent position as the Executive Vice President of Neighborhood Markets—where she led the growth and overall operations of nearly 700 stores across the U.S.
McLay succeeds John Furner, who was promoted to President and CEO of Walmart U.S. in October.
“John Furner and the Sam’s Club team have strengthened our foundation and built momentum. Kath will help build on that and take it to the next level. We look forward to seeing her contributions to this part of our business,” added McMillon.
Congratulations to Kathryn McLay on her latest promotion!
SALINAS, CA - Salad bars have taken the industry by storm as of late, with everyone from Tour de Fresh to Whole Foods Market using them as a tool to bring fresh produce to underserved communities. The Grower-Shipper Association Foundation (GSAF) has also honed in on the initiative, teaming up with district representatives and local produce companies to announce the donation and placement of two new salad bars at Scotts Valley High School and San Benito High School.
“We are proud of all industry members who are helping ensure children in the surrounding area will be able to choose fresh, local produce everyday as part of their school lunch,” said Lorri Koster, President of GSAF. “The fields where we grow vegetables that feed that world are just a short distance from these schools, and it just makes sense that students should be able to easily access the variety of produce that our counties are known for.”
According to a press release, the donations are part of the GSAF More Produce in Schools program, which matches local donors with local schools that request a salad bar in Monterey, Santa Cruz, and San Benito Counties. The GSAF partners with Central Coast school foodservice directors and grower-shippers to make fresh, local produce more readily accessible to area students through the salad bar program. In the past five years, salad bar donations have been made possible by the generous contributions from Taylor Farms, Church Brothers Farms, Tanimura & Antle, Ocean Mist Farms, Braga Fresh Family Farms, Sabor Farms, Top Flavor Farms, and Ippolito International.
“We appreciate the GSAF for its continued support of school salad bars, a cause that’s a win-win for our industry and our children,” said Andrew Marshall, Director of Foodservice and Foundation Partnerships, United Fresh Start Foundation. “We look forward to exploring additional opportunities for collaboration in the years ahead, especially as we plan to engage more California school nutrition leaders to attend the United Fresh Conventions that will take place in San Diego in 2020 and Los Angeles in 2021.”
Supporting research shows that incorporating salad bars into school lunches increases children’s consumption of fresh fruits and vegetables. According to the Pew Charitable Trusts, salad bars are one of the most effective school-based intervention strategies to achieve this goal. When offered healthy food choices in a salad bar, children respond by trying new items, incorporating greater variety into their diets, and increasing daily intake of fruits and vegetables. Salad bars also help schools comply with the National School Lunch Program’s recently updated nutrition standards, which require offering a colorful variety of vegetable options each week.
The GSAF coordinated the donations with the United Fresh Start Foundation, a founding partner of the national Salad Bars to Schools initiative, which works with the produce industry to bring salad bars to schools across the country. The Salad Bars to Schools initiative has created a national movement to encourage more schools to implement salad bars and has helped facilitate the donation of salad bars to over 5,600 schools, benefitting 3 million children in all 50 states.
We at AndNowUKnow extend an enormous thank you to organizations like the Grower-Shipper Association Foundation for bringing fresh to the forefront for younger generations. For more inspiring news like this, stick with us.
OXNARD, CA - Growers are doing the land shuffle in central California this month, migrating from one field to another in preparation for the next harvest. Salinas and Oxnard, California, are two of the big territories involved in this transition, and Duda Farm Fresh Foods is utilizing both for its celery harvests. The company is currently transitioning from Salinas to Oxnard, so I spoke with Rick Alcocer, Senior Vice President of Fresh Sales, who reported that quality is looking good ahead of the holidays.
“The supply of celery is in transition and we are in the midst of the Thanksgiving demand, which will be closely followed by Christmas, holiday parties, endless weekends of college football bowls, and culminate with the Super Bowl,” said Rick. “Most growers plant in anticipation of the increased demand during this unique time of year, so we anticipate adequate supplies, unless Mother Nature has other plans.”
In addition to this anticipation, Rick said that warm and mild months leading into the Oxnard season have brought about a solid crop. That being said, Duda is confident that it will be well-positioned in the celery department this year.
“The week of November 11 and November 18 should be the heaviest for the Thanksgiving demand, but the gap between Thanksgiving and Christmas is shorter this year, so we do not expect much of a break in demand after Thanksgiving through Christmas,” Rick added. “Last year, we saw prices take off after Thanksgiving into the early spring and peaked at $72 per box due to lighter supplies and the unanticipated demand fueled by juicing. We do not expect anything like that this season.”
With the rise in overall celery consumption last year, fueled by the popularity of juicing, many shippers increased their acreage to meet the demand. According to Rick, that overall increase seems to be between 8-10 percent.
“Like others, we planted additional acreage to meet the overall growth in the celery category. For our fresh-cut operations, we have greatly expanded daily production capacity and matched that with increased acreage of our special proprietary celery varieties,” he remarked.
And while all of this hustle and bustle unfolds in California, the company is looking at another popular growing state for supplies in 2020.
“Our Florida celery season will begin slightly earlier than normal, aiming for the second week of December,” Rick concluded. “This is great news for many of our East Coast customers and we have had excellent growing conditions that should supply a very high-quality crop. The Florida season will run through mid-April.”
That’s all we’ve got on celery for now, folks. To see how growers are ramping up for another successful season, stay tuned to ANUK.
LOS ANGELES, CA - Ever since the small-but-speedy grocery warehouse transitioned back into the private sector in June, Smart & Final has fallen quiet on the newswire. We were graced, however, by some exciting news from the company yesterday afternoon. Much to our delight, Smart & Final announced the promotion of Sean Mahony and Matt Reeve to Senior Vice President roles.
“Sean and Matt are two industry veterans with more than a half-century of grocery retail experience between them,” said Dave Hirz, President and CEO. “We are very fortunate to have them on our team. It has been a pleasure for me to work with them both for the past ten years, and to watch them grow in their careers. They are highly intelligent and have similar management styles that include living Smart & Final’s values every day. They’ve both made incredible contributions to Smart & Final over the years, and I’m proud to congratulate them on their much-deserved promotions.”
According to a press release, Mahony began his career at Smart & Final almost 27 years ago as a store associate, working at night while attending college. Since 2015, he has served as Group Vice President of Store Operations, overseeing the company’s operations team for its 255 locations. In addition to earning a Bachelor of Science in Marketing from California State University, Long Beach, he also graduated from the Food Industry Executive Program at Cornell University and the Food Industry Management Program at the University of Southern California. As if he weren’t busy enough, Mahony also serves on the Board for Olive Crest, a non-profit organization dedicated to transforming the lives of at-risk children.
With more than 29 years in the grocery industry, Reeve leads the Sales and Merchandising team responsible for category management and private label. According to the press release, he joined Smart & Final as a Category Manager in 2004. In 2008, he helped transform the company through the launch of its newer, larger format, Smart & Final Extra!, which now accounts for more than 75 percent of the company’s locations. In 2019, Reeve received the Hall of Fame award from the Dairy, Deli, Bakery Association of Southern California and was honored with the Stars & Stripes Good Scout Award by the Boys Scouts of America. He also serves on the Board of Directors for the Western Association of Food Chains.
Congratulations to Sean Mahony and Matt Reeves on these exciting promotions!
WATSONVILLE, CA - This was a banner year for the annual Tour de Fresh, the four-day cycling event that looks to raise funds for Salad Bars for Schools with the United Fresh Start Foundation. And while we reported a big number from the finish line, the biggest yet, in fact, funds still kept rolling in long after the cyclists did.
Now with every dollar tallied, the sixth annual ride is celebrating more than $180,000 to provide salad bars to schools.
“The Tour de Fresh has truly become a special event in the industry, and it’s incredible to see so many friends come together for an important cause,” said Tom Stenzel, President and CEO of the United Fresh Produce Association. “The idea of rallying-around school salad bars, getting kids access to fresh produce, and helping create excitement in schools and communities for our products, it makes sense on so many levels, and the United Fresh Start Foundation is honored to play our part in moving these efforts forward.”
Through a collaborative effort from riders, friends, family members, and fresh produce industry leaders, the ride surpassed its 2018 total of $149,588 to deliver 51 salad bars to schools in California, Georgia, Michigan, Ohio, and Texas, according to a press release.
“We’re thrilled about our record-breaking donation to the United Fresh Start Foundation,” said Cindy Jewell, Vice President of Marketing for the California Giant Berry Farms. “By providing more students with access to fresh fruits and vegetables during school, we’re shaping healthy eating behavior far beyond school hours and for years to come.”
If there is anything I have learned from the privilege of riding along five of the six Tour de Fresh events, it is how hard it is to understand the experience of this unique industry event without experiencing it. Coming pretty close, however, is a video interviewing key contributors to the tour, as well as sharing footage of this year’s journey down California's legendary Pacific Highway.
To experience the beauty of the ride, and to feel even better about being in our industry, click here.
Tour de Fresh would not be possible without the support of its generous sponsors:
- Americold
- AndNowUKnow
- Arctic Apples
- Atlas Produce
- Basil Seasonal Dining
- C&S Wholesale Grocers
- California Giant Berry Farms
- CHEP
- Church Brothers
- Coosemans
- DMA Solutions
- Earthbound Farms
- EBX Logistics
- Emerson
- Evolution Fresh
- Famous Software
- Fight Like Britt Foundation
- FreshPlaza
- Gold Coast Packing
- Good Foods
- Gusto Handcrafted Pasta & Pizza
- Interfresh
- iTrade Network
- JAZZ Apples
- Jerue Trucking
- Lipman Produce
- Markon
- Misionero
- Mission Produce
- Ocean Mist Farms
- Paramount Export
- PRO*Act
- Procurant
- Produce Marketing Association
- Regal Marketing
- Renaissance Food Group
- Sakata
- Specialty Produce
- SunFed Produce
- Sunkist
- Tat-On Inc.
- Taylor Farms
- Total Quality Logistics (TQL)
- United Fresh Start Foundation
- Western Precooling
To date, the Tour de Fresh has raised more than $930,000 to fund and place more than 265 salad bars in schools across the United States. By providing this access to fresh produce in schools, children are learning to incorporate a greater variety of fruits and vegetables into their diet, creating a healthy eating lifestyle at a young age.
WASHINGTON - Recently, the Equitable Food Initiative released the results of a two-year study undertaken by BSD Consulting to assess the impact of EFI’s workspace development programs. The study found that a variety of positive outcomes resulted for the business when fresh produce farming operations engaged workers and managers in an EFI leadership team and taught them to work collaboratively to comply with standards for labor practices, food safety, and pest management.
“The staff feel more empowered, more engaged in our business, and their voices matter,” Kevin Doran, CEO of Houweling’s Group, said. “This has led to a tremendous amount of improvements that wouldn’t have been obvious to us unless they brought them forward.”
According to the press release, some of the positive outcomes included improving working conditions, developing skills in workers and managers, strengthening management systems, enhancing business performance, and ultimately creating a cultural shift within grower organizations. The report also shows how EFI helps fresh produce suppliers meet and exceed compliance with the Ethical Charter on Responsible Labor Practices as evidenced in the outcome areas defined throughout the report.
One manager interviewed by BSD Consulting noted, “Farmworkers feel more accountable after training and participation in [EFI] leadership teams, as they see the whole perspective of the organization. There is a notion of belonging to something bigger. What we do takes all of us—nobody can do it on their own.”
Another manager stated, “One might erroneously think that a university diploma gives us the pure truth. Those who have the day-to-day detailed knowledge are the farmworkers. The EFI program has helped us reinforce the belief that unleashing their full potential just makes sense.”
Managers and workers across departments and levels cited improvements in communication following the implementation of the EFI model on their operations, which led to greater accountability, efficiency, and continuous improvement. A manager interviewed for the study shared, “[EFI leadership team members] represent workers and help us manage workers’ questions and expectations. Communication flows better, shedding light to issues we were not aware of before.”
Over the course of 2017-2018, the study concluded and procured 19 farm visits, 21 focus groups, 476 interviews, and the analysis of 81 audit reports. The research assessed the impacts of the EFI program based on the theory that if the workforce is properly trained and incentivized to collaborate with management in developing a safe, stable, and dignified working environment, then new value is created for growers and buyers. To date, 59 farming operations in four countries have implemented the EFI model, resulting in safer and healthier working conditions for 34,000 farmworkers. More than $6.5 million has been generated in worker bonuses through the premium paid by participating retailers on certified product.
As working conditions are discussed more, the fresh produce world as a whole can only grow to be a better, sustainable, and productive industry.
ROCHESTER, NY - We like to say the retail landscape is changing, but seriously, the landscape is changing—retailers like Walmart and Amazon that historically focused on consumer goods are now cementing a place in the grocery sector. These mega-retailers often work to introduce as many services, policies, and programs as they can in an effort to cast a wide net and secure the highest percentage of consumers—an understandable use of the tools at their disposal. But smaller, more regional grocers are finding that their best recourse for competition lies not in attempting to replicate and keep up with the others, but in playing to their strengths and offering consumers in their regions something special. Wegmans, Publix, and H-E-B are some retailers that experience the kind of regional success that is natural for smaller grocers.
CNN Business reports regional grocers like Wegmans, H-E-B, and Publix are looking for ways to distinguish themselves in a highly-competitive market. These retailers have turned to strategies that provide shoppers with further savings.
Customer service also factors strongly into the equation—smaller retailers focus closely on their employees to train and encourage their workers to run their stores in a way that can provide an exceptional experience. This year, Fortune rated Wegmans as the number one Best Workplaces in Retail, a spot that the grocer has held for some time.
Wegmans and many other regional grocers are privately owned, and can make company-wide decisions without the approval of stockholders and boards of directors. Smaller grocers may also benefit when it comes to expansion as well—a detailed sense of the area can enable strategic and careful plans on where to open new stores. Publix, for example, has significant insight on the trends and needs of its customers, enabling the retailer to think outside the box, recently with plans for an inventive new waterfront store.
There are benefits and drawbacks to every retail format, and while regional grocers do enjoy certain benefits, there are other ways in which larger retailers excel. Each retailer must do what they can to leverage their strengths and focus on what makes them special. As the industry continues to evolve, companies will seek out and try new directions and new ideas to ensure the highest profitability and customer satisfaction they can.
What can the rest of the industry learn from Wegmans, Publix, H-E-B, and other regional grocers? AndNowUKnow will continue to report.
UNITED STATES - This week, the Center for Produce Safety (CPS) is celebrating an exciting milestone: its first-ever research project, Agriculture Water Treatment - Southwest Region. To kick off the project in style, CPS awarded the project $200,000, which will be used to fund the study of the effectiveness of various agricultural water treatments. The University of Arizona’s Channah Rock— (Ph.D.) Professor in the Department of Environmental Science, and a Water Quality Specialist with UA's Cooperative Extension at the Maricopa Agricultural Center—will lead the project. This is the fifth research award she has received from CPS since 2011.
"This project is groundbreaking for CPS and for the fresh produce industry, as we take the first step toward finding solutions to help our industry address the critical issue of safe ag water treatments," said Dave Corsi, Chair of CPS's Board of Directors and Vice President of Produce and Floral for Wegmans Food Markets. "This is also just the beginning—this project sets a precedent for future CPS awards to fund research in this area."
Along with heralding CPS’s entry into researching and solving the safety of water applied to fresh produce crops, this ag water research award by CPS reflects strategic changes made by the organization in 2018 that reflect where fresh produce safety is headed. Specifically, CPS updated its mission to "fund science, find solutions, and fuel change” and revamped its research program to do the following:
- Be more flexible and responsive
- Update rapid response research capability to fund urgent topics in addition to research tracks focusing on ag water solutions,
- Challenge awards to find tools which help growers solve for animal intrusion,
- Increase CPS's annual research funding of ongoing produce safety topics, such as preventive controls and interventions.
As part of these changes, the one-year-long project will examine the effectiveness of antimicrobial ag water treatments in the Southwest region of the U.S., recognizing that there may be regional and/or site-specific variations for effectively treating water.
"Growers have access to a myriad of options for water treatment, with limited guidance to help them be successful," said Rock, "Our goal is to develop scientific data that will inform growers on how to use ag water treatments more effectively and confidently."
Specifically, Rock and her team will evaluate three treatment options: peracetic acid, calcium hypochlorite, and ultraviolet light. At the request of CPS, the project will be mindful of the federal Food Safety Modernization Act (FSMA) Produce Rule requirements for treating ag production water, to ensure that resulting industry guidance will be FSMA-compliant, according to a press release. CPS is also establishing an industry advisory committee to inform and support the research team.
In addition to CPS’s monetary contribution, regionally-sourced produce safety stakeholders, including produce industry, academia, local and federal government, and technology service providers, will match the award equally.
For more of the freshest, safest, and greatest produce news, keep reading AndNowUKnow.
ANAHEIM, CA - When the ANUK team is in Orange County, California, it only makes sense to talk about citrus till our heart’s content. To accomplish this, we swung by Vision Import Group’s booth at PMA Fresh Summit to pick the brain of Tony Mitchell, Vice President of Sales and Business Development, and find out all that there is to find on the importer’s latest citrus programs.
“We’re here promoting our retail bag line,” Tony shared with me. “We have wonderful products: It’s a 2 lb Mr. Squeeze Lemon and 2 lb Mojito Limes. People are looking to more convenient type items, and these products are an easy way to go in and grab a bag.”
On top of the insane convenience the Mr. Squeeze Lemons and Mojito Limes bags offer consumers, Tony also revealed that the product has maximum staying power both in and outside of refrigeration. This eliminates the worry of shrink at both the retail and consumer level.
Vision Import Group adds another layer of convenience to its lemon and lime programs with its 52-week availability.
“We do a lot of Spanish lemons. We do a lot of Argentine lemons. We also have a very beautiful organic Mexican lemon, so we’re very proud of what we do,” Tony continued, emphasizing the variety Vision Import Group offers its customers within its 52-week programs. “Limes are 52 weeks out of Mexico into Texas. We have a lot of programs we can offer, and we’re ready to sell.”
To hear more from the citrus expert himself, check out our interview with Tony above. And for more exclusive produce news, stick with us at AndNowUKnow.
LEAMINGTON, ON - NatureFresh Farms’ 20-year anniversary celebration brought about more than just confetti and champagne pops earlier this month. On November 8th, the company threw an anniversary event that marked this major milestone, along with the announcement of an exciting addition of a Group Retirement Plan to its existing benefits plan.
“The 20th anniversary celebration gave us the perfect opportunity to express our appreciation to our employees by announcing the extension of their current benefits plan, which now includes the Group Retirement Plan,” shared John Ketler, General Manager. “NatureFresh Farms’ most valuable asset is its employees, and we want to help provide for our amazing team.”
The special event was organized at NatureFresh’s Phase 3 facility where 270 employees gathered to commemorate the company’s 20 years of success. With everyone in high spirits and enjoying the afternoon event, Ketler and CEO Peter Quiring took the opportunity to extend their gratitude to the employees. Noting their hard work and dedication over the last 20 years in business, the two announced that NatureFresh Farms will now be offering its employees a Group Retirement Plan.
The Group Retirement Plan allows employees to conveniently contribute to the plan through payroll deductions before tax is calculated. The amount is then matched by NatureFresh Farms, allowing employees to save more for their retirement and receive immediate tax relief from those savings. The company hopes this new benefit will help existing employees plan for their future, while also acting as an incentive to attract new hires.
Within its 20 years of innovation and growth, NatureFresh Farms has had many accomplishments, according to a press release. It recently rolled out a 32-acre expansion, which brought its total family-owned facilities to 200 acres, advancing operations to year-round growing in Leamington. NatureFresh has taken significant steps to further integrate sustainability within its operations, exemplified this year by the successful introduction of its new compostable cucumber trays.
NatureFresh Farms aims to continue providing quality greenhouse-grown vegetables through its advancements in sustainable technology, and is looking forward to another 20 years of offering retailers and consumers consistency in supply, quality, and flavor.
Here’s to 20 years for NatureFresh Farms! To keep up with all the latest news in the industry, keep reading AndNowUKnow.