WASHINGTON, DC - Always looking for new dishes and produce-infused meals, today’s consumer gains ideas for new plates and time-tested favorites from the passion and creativity of a segment that our industry knows well; foodservice. Thus, United Fresh is looking to honor another wave of culinary innovators with this year’s Produce Excellence in Foodservice Awards.
With nominations open now until January 15, 2017, PRO*ACT Director of Marketing Relations, Mary Wright-Rana joined me to discuss the essence of the awards that PRO*ACT helped create, and has sponsored every year since:
Q: How did this program come to be, and why is it important for the Produce in Excellence Foodservice Awards Program to continue?
Mary Wright-Rana: Ten years ago, in 2007, our team at PRO*ACT spearheaded the Foodservice Awards Program together with United Fresh after seeing the opportunities in honoring retail produce managers. This is a unique chance to yearly and publically recognize the important role that foodservice, chefs, and culinary experts play and influence on our side of the industry. The commitment to produce is apparent in so many different aspects of foodservice, and there’s a constant dedication to moving produce to the center of the plate that is unique and should be celebrated. By honoring foodservice operators and their creativity, this program brings the importance of foodservice directly to produce and increases consumption across the board.
Q: As you’ve sponsored the program over a decade, how has it evolved?
MWR: The program first kicked off with five different categories to honor chefs, and it’s grown steadily ever since. This year we’re adding Hospitals and Healthcare, and Hotels and Resorts to our list of new divisions which also includes K-12 School Foodservice, and Colleges and Universities. That makes eight categories total. As interest has grown over the years, we know that it’s also important to expand the categories to include recognition for the diverse possibilities that each sector offers. Our first year we had 59 nominations, and we are expecting to surpass last year’s number of 124 nominations with this year’s program.
Q: What type of chefs and operators does the program aim to honor?
MWR: The chefs we expect to see this year are going to springboard using produce as the center of the plate and really take it to the next level. That means, not just plating produce simply, but using different combinations and creative styles to make produce visually appealing and easily recreated. Our award winners translate fresh fruit and vegetables into further innovations, and methods of consumption. In that sense, we expect strong representation from the K-12 side of foodservice, and the healthcare arena. Chefs who operate in environments that serve quantity and quality, and emphasize new understandings of what a good meal is, are highly valued by the Awards Program.
Going forward, some of the challenges on the foodservice side will be the education of the end consumer, taking social media use even further, and focus on regional products to supplement creations. These same challenges are ones that we also see on the fresh produce side, and we look forward to rewarding innovative solutions to these issues within the Foodservice Awards Program.
Q: How does foodservice uplift our industry, and what can honorees expect going forward?
MWR: One of the reasons we started the Produce in Excellence Foodservice Awards Program was to emphasize the passion for produce that is inherent in these chefs and operators. That passion, and need to see what’s new and innovative, is something that goes hand-in-hand between the foodservice and fresh produce industries. The United Fresh team, from Tom Stenzel through the whole organization, supports this program with such care and continued focus on how it can evolve.
Seeing how innovation continues to expand during the conference, especially for all the new things in store for 2017, is truly an amazing thing. We tell people that whenever they get an award, they are part of the PRO*ACT and United Fresh families; and seeing how chefs over the years are able to use this program to help make their dreams come true is a depth of emotion that you can’t find anywhere else. We can’t wait for everyone to see what this year has to offer!
As trends and culinary experiments continue to swirl throughout the foodservice realm, exposing more consumers to the possibilities of produce, United Fresh and PRO*ACT will seek to add more nominations to the over 880 influencers submitted over the years.
Each of the eight innovative chefs selected for each category will be provided complimentary airfare and registration to United Fresh 2017 and two nights hotel accommodations, in addition to receiving a Commemorative Award and on-stage recognition during the Retail-Foodservice Celebration dinner.
Know your own foodservice pioneer who matches the innovation of the Produce in Excellence Foodservice Awards Program? Keep pushing produce forward with your own nominations.
GALT, CA - In the produce industry, it’s not every day you get to see the real impact of the year’s hard work on the children we aim to serve. So, when the United Fresh Start Foundation invited some of the supporters of this year’s Tour de Fresh to see firsthand the effects of their 300-mile bike ride and the Let’s Move Salad Bars to Schools initiative, it’s not surprising that several jumped at the chance.
Last Tuesday, December 6, the Galt Elementary School District in California hosted produce industry salad bar donors and myself at both the River Oaks and Valley Oaks Elementary Schools. We were able to meet directly with the foodservice administrators responsible for implementing the six donated salad bars, and even better, in my opinion—seeing elementary school kids actually clamoring to eat their fruits and veggies!
“I’m so happy to have been able to attend the Salad Bar visit and see first-hand how receptive the children were to the fruits and vegetables,” Allen Satterlee, Customer Service Manager for Vegetable Seed Sales, Sakata Seed America, Inc., told me when I asked him about his experience at the event. “The Salad Bars are such a great tool to bring healthy choices to the children. The fresh fruits and vegetables that the children grow to like in school will trickle into their households and community. This experience has made me look back and appreciate so much more the 3-day 300 mile bicycle Tour de Fresh I participated. Sakata Seed America employees, friends and family raised funds to help get these bars into the schools and allowed me to go the distance. Thanks to the United Fresh Produce Association for this wonderful program.”
Allen, Adam Linder of CHEP, and Katie Van Camp of Renaissance Food Group were all riders that supported the schools’ salad bars, and Kelly O’Halloran from Bayer was also on hand to show her support for the foundation’s hard work. Also in attendance at the event were Jan Burkett and Lupe Brunone from FreshPoint–Central California, the school district’s produce distributor.
“Visiting the schools, seeing students select fruits and vegetables from the salad bars and talking with students and school officials about how much the children enjoy eating fresh produce was a very rewarding and educational experience,” said Linder, CHEP USA’s Strategic Account Manager for Produce.
I also spoke with Galt Elementary School District’s Food Service Supervisor, Nick Svoboda, who explained that exposing students of families with less financial income to fresh fruits and vegetables at school is an excellent way to get them to make healthier choices.
“The salad bar donation is an outstanding upgrade for our School Nutrition program. The new salad bars will be marketed as 'Garden Bars' and will be utilized with 3 purposes,” Svoboda said. “One, bringing fresh fruit and vegetable choices to the students in an appetizing and appealing presentation. Second, as a tool to expose students to new and unique choices they may not have the opportunity to experience at home. Third, as a tool to engage students in making a healthy difference in their families food choices. In hopes if a student tries a new to them fruit or veggie choice on our Garden Bar and likes it. In turn, when at the market with their family, the student will request the parents to purchase these healthy choices.”
Jenny Maloney, Bayer’s Food Chain Sustainability Manager, commented on her company’s efforts to support the salad bar donation as well, sharing, “Bayer is committed to supporting salad bars for schools as a strategy for increasing children’s access and consumption of healthy, fresh produce. Our support for the Galt District dovetails with our support for the United Fresh Start Foundation and their mission of increasing children’s access to fresh produce. We are especially pleased to support schools in an agricultural community, like Galt.”
The United Fresh Start Foundation is a founding partner of the national Let’s Move Salad Bars to Schools initiative, which to date has donated salad bars to over 4,800 schools in all fifty states, according to a press release. The Foundation has been working tirelessly with the produce industry, healthcare organizations, non-profits, and allied businesses to support salad bars for schools as a way to increase children’s access to and consumption of fresh fruits and veggies every day at school.
“We always appreciate the opportunity to connect produce industry members with schools receiving salad bar donations,” added Andrew Marshall, Director of Foundation Programs & Partnerships, United Fresh Start Foundation. “This week’s event was a true example of the Foundation bringing folks together for a common cause, supporting schools in their efforts to provide children with greater access to a variety of fresh produce choices.”
A big thank you to the United Fresh Start Foundation, the Galt School District, and everyone involved for allowing me to learn more about this awesome program, and for letting me hang out with some very fun, very veggie-hungry kiddos!
ARLINGTON, VA - Lidl continues to make moves to grow its presence in the U.S. before opening its first stores. The retailer has reportedly bought up another site, this time in Philadelphia, for $2.88 million.
“They came in very aggressively with a lot of capital, with the intention of buying the best real estate in every one of the nodes in this entire area,” said Lars Kerstein, a Vice President with brokerage Metro Commercial Real Estate, according to The Inquirer. “They’re trying to blanket the region.”
While Kerstein is not currently involved in any deals entailing Lidl, he said that some of the chain’s moves, like that of choosing a location near a Walmart Supercenter and ShopRite store, add to its confidence of being able to compete with the big names in our market.
The latest spot is two parcels of land equaling about four acres, about $720,000 per acre, placing it just outside of the city’s center.
As we reported previously, Lidl is looking to own and operate up to 150 stores, mostly on the east side of the U.S., by 2018 alone. Already it is holding hiring events, the most recent taking place today in Eastern Carolina for stores it is building in Greenville, according to local news source WITN. While the plan is in motion, open dates for the retailer’s first U.S. stores have still not been released.
Will Harwood, Lidl US Public Relations and Communications Manager, declined to discuss specific locations with The Inquirer, but said the company is “actively preparing a number of sites in the area, and throughout Pennsylvania.”
While there haven’t been solidified announcements for its U.S. debut, the retailer appears to have its plans locked on several shopping hubs and a desire to make a big entry. AndNowUKnow will report on any updates with this and other expanding names in the retail market.
PASADENA, CA – Putting its popular Cuties® brand into the hands of even more kids and parents, Sun Pacific marked success with its latest social media innovation. The company saw nearly 70 million brand exposures in its first-ever Snapchat filter that launched on December 4.
“The Cuties® Snapchat lens was a way for us to remind shoppers that Cuties® are back in season and back in stores,” said Victoria Nuevo-Celeste, Vice President of Marketing for Sun Pacific. “Snapchat is unique in that it allows us to reach a large audience–with more than 150 million daily users–but in a way that encourages them to spend time interacting with Cuties® in a fun and memorable way.”
In just 24 hours, consumers interacted with the filter more than four-times Snapchat’s current benchmark, according to a press release. The filter brought the iconic Lil’ Zipper Cuties® character to life for consumers with a blown kiss and animated hearts.
In addition to the end consumer, the filter was also promoted by celebrity influencers such as The Cooking Channel’s “Real Girl’s Kitchen” star Haylie Duff, and Snapchat design maven CyreneQ.
Sun Pacific stated that the Snapchat filter is just the latest in its 2016-2017 campaign to engage millennials and their kids. The campaign also includes:
- A :30 animated spot running on digital platforms such as Hulu, The Disney Channel App and YouTube as well as in movie theaters during the holiday blockbuster season
- An animated video series to teach moms and kids how Cuties® are grown with love
- A social media campaign where consumers can interact with real growers to learn even more about Cuties®
- A Snapchat sticker design contest where winners will have their artwork featured on fruit during the 2017/18 season
The company also promoted the Cuties® filter and brand via an FSI on the same day the Snapchat filter lens was released. Sun Pacific chose to promote its Cuties® brand via Snapchat to tap in on the millennial segment. The company stated that at around 80 million strong, this group makes up the largest adult demographic and 90 percent of new moms.
“To have so many consumers engage with our brand reinforces how much people love Cuties®. Cuties® is the preferred mandarin brand of millennials, and Snapchat is so popular with that generation, so it’s a perfect way continue to grow our preference with even more consumers in this demographic that is so important to retailers,” said Nuevo-Celeste.
To see our own staff interact with the Sun Pacific’s Snapchat Cutie® filter first-hand, click here!
As companies continue to engage consumers with social media in new and exciting ways, keep up with AndNowUKnow for all the latest.
MOUNTAIN VIEW, CA & AUSTIN, TX - Reports of Google entering the emerging grocery delivery market have been swirling throughout the past week. The search engine’s parent company, Alphabet, is reportedly considering the launch of a drone delivery service entitled Wing Marketplace, and exploring a possible partnership with Whole Foods.
According to a report from CNET, former Google employees have divulged that the tech giant has met with Domino’s Pizza and Whole Foods to discuss the potential opportunities involved with drone delivery.
The service would provide deliveries through small unmanned aircraft with a reported surcharge of six dollars per delivery.
The report comes on the heels of several drone delivery related developments, with Amazon, Walmart, and several other players making forays into the automated delivery game in the past few years.
Wing Marketplace is part of an initiative called Project Wing, by a division of Alphabet called X. The company initially began to focus on drone delivery as a means of delivering disaster relief during dangerous conditions. Since then, the company has shifted directions and begun exploring a variety of commercial applications for drone delivery. Most recently, Project Wing began testing drone deliveries of Chipotle burritos to customers around the Virginia Tech campus.
The company’s commitment to drone delivery seems to be building; earlier this year, Sergey Brin, Google’s co-founder, reportedly moved his desk into the Project Wing offices hoping to spur the initiative forward.
For more developments on this story and advancements in drone technology in the grocery industry, check in with AndNowUKnow.
SALINAS, CA - It’s exciting times for the team at Taylor Farms as the company looks to another fruitful New Year of innovations, sustainability advancements, and investments across its extensive portfolio. One of these most recent endeavors was flipping on the switch of the company’s latest solar installation at its new prepared fresh foods facility in Dallas, Texas.
Director of Sustainability Nicole Flewell joins me in the wake of the event, to share Taylor Farms’ vision with the new installation and why the company continues to thrive at the forefront of sustainability technology.
“We began making significant sustainability investments in 2012,” Nicole tells me, “Since then we have installed a 1MW wind turbine in Gonzales and fuel cells in Salinas, as well as multiple solar installations in California and we are also working on a water recycling and cogeneration project in addition to many more potential ventures.”
On Tuesday, December 6th, 2016, the company welcomed a crowd of partners and customers as the team flipped the switch on the newest 1 MW roof mount array, spanning nearly four acres, with 3,520 panels installed. This investment makes this operation one of the largest commercial solar installations in the state of Texas.
Check out a behind the scenes look at the event and the new solar installation below!
This new Taylor Farms project was launched in partnership with ONCOR’s Solar Program. ONCOR’s energy efficiency programs provide incentives that assist companies in installing solar systems to reduce energy consumption and positively impact the environment. The Taylor Farms system will produce 1.1 MW of direct current (DC) power for the facility–an approximate 17 percent energy offset for the plant.
“Many of our energy efficiency projects have been centered in California due to the high cost of energy, but we have been looking for new and different ways to invest and expand our efforts nationwide and ONCOR provided that opportunity,” Nicole shares. “Taylor Farms is always looking for opportunities to maximize value to our customers and grow in capacity as well.”
Nicole has always had a passion for sustainability, beginning back in college where she earned a degree in Recreation and Tourism Management from Arizona State University. Nicole joined Taylor Farms in 2009, rising through the ranks to her current role as Director of Sustainability, which she assumed in June 2015. In her current role, Nicole leads the development and execution of a broad-based, company-wide strategic sustainability initiative, integrating sustainability throughout Taylor Farms.
“The consumer is changing and many want to find products from companies who have sustainability at the core of their business models,” Nicole adds. “Our goal is to make a difference and our retail, deli, and foodservice partners recognize that vision and how it translates the story of the product, and our company, to consumers. It makes good business sense, it’s good for the environment, and contributes to raising the bar on sustainability, within the entire industry.”
Taylor Farms’ sustainability efforts continue to enhance the company’s business performance while supporting the long-term growth of the company. With Nicole at the forefront, it looks like bright future ahead from here.
ROSEMONT, IL - Executing a successful IPO can be tricky business. Delivering a polished and attractive corporate story can take months of planning and strategizing. The process requires finesse and expertise, and an Investor Relations Officer (IRO) that can balance big picture thinking and meticulous attention to detail.
Melissa Napier, SVP of Investor Relations for US Foods is no stranger to this process. In May of this year, US Foods’ raised $1.02 billion, in the second-largest IPO of the year-to-date, with shares priced at $23, on the upper end of the company’s target price range. In a recent interview with Q4 Inc., Napier gave up the goods on the company’s IPO.
What advice did Napier have for those entering the process?
"First, start early. A successful IPO hinges on a good company story, regulatory clearance, and the right market conditions," Napier told the source. "You need to be prepared to move as soon as all three conditions align. You also need to refine your investment thesis, and it can take time to align on the exact words and phrases to make your story understood most effectively."
Napier also touched on the importance of staying organized, relying on the support of your team to keep things moving, and building in prep time and time for management tasks.
Napier added in her Q4 that the IPO roadshow should by no means be neglected, and company’s looking to save time and effectively court buyers should consider pre-recording their presentation: "We chose to record the presentation at our offices, in our kitchen, which made the presentation very personal to US Foods and also showcased our management team in a more professional light."
The process was not without challenges, though. When asked what the biggest challenge the company faced during the IPO process, Napier responded:
"Preparing for the IPO was a time intensive process… Drafting the S-1 is very important because the S-1 needs to tell your company story in a pretty clear and compelling manner, while also containing the appropriate legal and accounting language… All material in the S-1 needed to be sourced, auditable, and documented; we did this via a virtual data room."
Napier also described the roadshow as an "intense process"; the US Foods team visited eight cities in eight days and took conference calls between meetings as they worked to court potential buyers.
Ultimately, the IPO process proved to be an enormously rewarding one for Napier and US Foods.
"When we rang the opening bell at the NYSE on our first day of trading–that was a very special experience," Napier recalled. "We were fortunate that things went pretty smoothly for us. Market conditions cooperated, we were oversubscribed for the deal book, and we priced at the high end of our range."
The interview in its entirety is available here.
We had previously reported on US Foods IPO this May. For more on the investor’s side of the produce industry, check in with AndNowUKnow.
CARPINTERIA, CA - As Hollandia Produce positions itself for big growth plans in the new year, a new CEO has taken the reins the from long-time company leader Pete Overgaag. Effective November 14, 2016, turnaround adept John Cochran assumed the head company role.
“I am very excited for the opportunity to work with the Hollandia Produce family,” said Cochran. “They have done an amazing job growing the hydroponic lettuce market to what it is today. Our plans for the future are very exciting and we look forward to partnering with our customers as the category captain for Living Greens.”
According to a press release, Cochran’s experience resides in taking companies through high growth periods, spending three years as CEO of Ole Smoky Distillery, and leading the turnaround of Pabst Brewing Company. Other past roles for Cochran include Roll International (now The Wonder Companies), AquaHydrate, and FIJI Water. He is now tasked with building on the successes of Pete Overgaag, who will stay on as Executive Vice President of Innovation and Corporate Strategy.
“We are in a prime position to accelerate our growth plans. One of the major opportunities surrounds innovation,” Overgaag stated. “John’s appointment will allow me to focus on those important facets of the business. I am confident he will successfully lead us through our next phase of growth.”
Cochran, who is married with three children, said he will split his time between Hollandia’s Carpinteria and Oxnard facilities.
This announcement comes on the heels of Hollandia becoming employee-owned in January, implementing an Employee Stock Ownership Program (ESOP). Hollandia emphasized its values of commitment to customers, employee-owners, and the community, as well as its excitement for the future.
LONDON, UK - Never did I assume the parsnip might envy the carrot, but in the scenario painted in Aldi’s latest animation that clearly seems to be the case. As the retailer continues to put a fresher face forward whilst expanding its footprint, it has taken its Kevin the Carrot campaign even further with its latest animation Kevin the Carrot Casting.
Brought to life by London’s cutting-edge brand and marketing company McCann, the video below ads even more fun personality to the company’s carrot representative. Disney, Pixar, and produce fans eat your heart out as you watch the 39 second spot below.
As we previously reported, the company made a fresh produce splash for its Christmas advert with the endearing short story of Kevin’s journey across the dining room to meet Santa, narrated by the famed voice of Jim Broadbent. This latest takes us behind the scenes of casting for that endearing commercial, and the carrot-characters that vied for the honorable spot.
Aldi seems to have pulled out all the stops for its veggie representative. McCann brings an impressive portfolio of branding and advertising that goes back to 1927, and boasts a client list with names such as:
- Nestlé
- Subway
- General Mills
- Coca Cola
- Mastercard
- Johnson & Johnson
It seems already the little carrot’s toy has been in high demand across the pond as well, according to a report from The Scottish Sun, bringing the coveted love of children to fresh produce.
What magical ventures will Aldi take Kevin on next, and will other fruits and veggies be touched by his already increasing fame? We’ll be sure to keep you tuned in to this and other campaigns that garner fame for industry categories.
YUMA, AZ - The dust has finally settled after the transition to the Sonoran Desert Valleys in Yuma, so I connected with Anthony Mazzuca, Director of Commodity Management for Tanimura & Antle, for an update on the cold season crops. We discussed what's in store for the remainder of 2016, and what retailers can bring to the plate to drive produce dollars through the holidays.
"The summer heat in Yuma pushed on through October and well into November, pulling much of the initial production forward, and bringing on increased supplies for most of the cold season vegetables," Mazzuca said. "This makes it a great time for promotional opportunities at retail and promoting these items going into the Christmas holiday and New Year."
Despite the shaky start, there has recently been a shift in weather patterns, with daily highs staying below 70 degrees and lows reaching the 30s. Cole crops, such as broccoli, cauliflower and other cruciferous vegetables, are typically the first to react to changes in weather patterns, and have acted as indicators of things to come with leafy greens.
Lettuce ice has delayed harvest start times for leafy greens, and slowed overall plant growth. Yield is dipping below weekly production plans, and the markets are following. Abundant supplies will likely yield to shortages and in some cases, steep market increases. Holiday demand will land squarely in the middle of this period, which will add fuel to a market that is already building steam.
"Expectations are that markets will continue on an upward trend," Mazzuca said. "However, Artisan Lettuce quality is excellent and supply will allow for big promotions. Our Artisan Red Onions are also experiencing very strong quality and supply."
Retailers looking to ramp up sales and decrease shrink can turn to Tanimura & Antle's "Eat Healthy, Be Merry" packaging for its Artisan product Tanimura & Antles Artisan Lettuce®. Launched in October, the label came in response to an independent consumer study where messaging was deemed most important to consumers in purchasing decisions.
"Research and experience with seasonal labeling shows that consumers are drawn to on-pack messaging," Rick Antle, CEO of Tanimura & Antle, said of the new Eat Healthy, Be Merry label. "We're excited to support our retail partners with this program and connect with consumers while continuing to grow our brand equity around our Artisan Lettuce."
The promotional packaging is filling the pipeline just in time for the holidays. In addition, the company offers tool kits with store signage, social media content, and ad templates to help retailers differentiate their produce department.
AndNowUKnow will continue to report the latest on the holiday market in Yuma.