GRAND RAPIDS, MI - Meijer recently announced a spring expansion that includes two supercenters and one smaller-format grocery store. The new locations, all slated to open May 6 of this year, are located across Ohio, Indiana, and Michigan.

Both supercenters stand at 159,000 square feet. The supercenter in Bainbridge Township, Aurora, Ohio, brings the retailer’s store count in the state to 59.

"The feedback we've received from customers about the value and convenience we offer is consistently positive, and we are excited to bring that experience to our neighbors in Aurora and Bainbridge Township," said Todd Anderson, Vice President of the Ohio Region. "Being part of this historic redevelopment at Geauga Lake is an incredible honor, and we look forward to serving customers at this location soon."

The second supercenter in Brownsburg, Indiana, brings the retailer’s store count in the state to 44.

"We know value and convenience are key for our busy customers who are stretching their dollars, and our supercenters are a one-stop shop that delivers both every day," said Jess Murray, Vice President of the Indiana Region for Meijer. "We are excited to join the Brownsburg community and look forward to opening our doors to customers later this spring."

The smaller-format store will open in Rochester Hills, Michigan. It stands at 47,000 square feet and represents the third Meijer store in the state.

"This new Meijer Grocery location represents our continued investment in bringing value and convenience to customers right where they live and work," said Maureen Mitchell, Vice President of the East Michigan region for Meijer. "Designed for convenience, the streamlined format makes it easy for customers to quickly find the fresh food and other essentials they need at the lowest prices every day."

According to a press release, Meijer launched its grocery format in 2023 with the opening of two Meijer Grocery stores in Southeast Michigan and plans to open additional locations in the future.

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ATLANTA, GA - The countdown to one of America’s most anticipated seasonal ingredients has officially begun. Georgia Agriculture Commissioner Tyler J. Harper, in coordination with the Vidalia® Onion Committee, announced that April 13, 2026, has been set as the official pack date for the 2026 Vidalia® onion season, marking the day growers can begin packing and shipping the world-famous sweet onions to retailers across the country.

Each year, consumers eagerly await the arrival of Vidalia® onions, a true sign of spring and a staple in kitchens nationwide. Known for their exceptional sweetness, crisp texture, and culinary versatility, Vidalia® onions are available for only a limited time each year, typically from April through early September.

“I'm excited to announce, in coordination with the Vidalia Onion Committee, that April 13th, 2026, is the official pack date for this year's Vidalia onion season,” said Georgia Agriculture Commissioner Tyler J Harper. “Georgia’s world-famous Vidalia onions are coming to a store near you very soon, and we are thrilled that professional chefs, home cooks, and consumers across the globe will soon be enjoying the incredible, sweet flavor of our Georgia Grown Vidalia onions.”

The official pack date is carefully determined each year after close monitoring of weather patterns, soil conditions, and crop maturity to ensure that only onions meeting the industry’s strict quality standards reach the market.

Following an extensive review of crop conditions, the Vidalia Onion Advisory Panel voted to recommend April 13, 2026, as the official start of the season. Commissioner Harper subsequently approved the recommendation.

Vidalia® onions are grown exclusively in a 20-county production region in South Georgia, where the area’s unique soil composition and mild climate create the ideal environment for developing the onions’ signature sweet flavor.

“For the 2026 season, growers planted approximately 10,200 acres of Vidalia® onions across the production region,” said Omar Cruz, Chairman of the Vidalia Onion Committee. “Our farmers work year-round to grow and harvest a crop that meets the high standards consumers expect from the Vidalia® name. We are excited to bring another outstanding crop to market.”

Vidalia® onion growers rely on generations of agricultural knowledge combined with modern growing practices to produce the crop. Onions are carefully planted, harvested, and cured before being packed and shipped to grocery stores nationwide.

The Vidalia Onion Act of 1986 established the official growing region and legally protected the “Vidalia®” name, ensuring that only onions grown in this specific area of Georgia can be marketed as Vidalia® onions.

“Our growers take tremendous pride in producing a crop that represents the best of Georgia agriculture,” said Shane Curry, Executive Director of the Vidalia Onion Committee. “From planting to harvest, there is incredible care and dedication behind every Vidalia® onion that reaches the market.”

As the official pack date approaches, retailers, chefs, and home cooks alike are preparing for the return of one of the most beloved seasonal ingredients in American kitchens. Whether grilled, caramelized, sliced fresh in salads, or featured in classic Southern recipes, Vidalia® onions bring a signature sweetness that elevates dishes throughout the spring and summer.

Consumers can expect to see Vidalia® onions in grocery stores nationwide shortly after the official pack date.

COACHELLA, CA - With geographic diversity, early-season stonefruit that tastes like peak-season fruit, and a robust suite of marketing support, Moonlight Companies is preparing for the opening act of its Seven Months of Summer portfolio. Kicking off the program with its farming operations in Coachella, California, the season runs from spring to early fall, delivering a consistent stonefruit program for more than half the year.

“Our program is designed to drive real category and market share growth,” Ben Vived, CMO, shares. “By giving retailers a four-week jumpstart on the season, we help them capture early demand and build momentum in the category right out of the gate. That timing advantage creates a real boost for retailers, and when you combine it with fruit that consistently delivers on flavor, it becomes a win for both retailers and consumers.”

Moonlight is the largest grower of stonefruit in North America, combining significant scale with a focus on consistent quality.

For retailers and consumers alike, Moonlight’s stonefruit program is built to perform throughout the season, with consistent supply and strong eating quality.

West-Coast-grown from April to November, Moonlight’s orchards span some of the most ideal and fertile regions in the United States, stretching from Coachella to Washington State, producing high-quality harvests of remarkable flavor. With the longest stonefruit season in the country, Moonlight delivers premium fruit across seven months of summer.

Come April, consumers are eager to break free from the routine of winter produce, craving something fresh and seasonal. Moonlight answers this demand by delivering the first taste of summer—juicy, sun-ripened fruit that helps retailers build excitement and sales at the start of the stonefruit season.

With its main stage situated in Central California, the region’s rich, fertile alluvial soils and Mediterranean climate make Moonlight’s orchards especially productive. The Moonlight portfolio includes both conventional and organic yellow and white peaches, yellow and white nectarines, red and black plums, and pluots, creating a broad stonefruit offering that supports the category throughout the season.

Bringing premium stonefruit to market is no easy task, but Moonlight maintains high standards with rigorous quality control, cutting-edge technology and sorting, and hands-on management that reflects its capabilities and strengths. Moonlight’s fresh, juicy stonefruit remains consistently available all summer and beyond, giving retailers a reliable supply across the season.

NEW YORK - D'Arrigo New York highlighted a team member in a recent newsletter. Below is an excerpt spotlighting his career and expertise.

At D’Arrigo New York, the heart of our business is the people. In this interview, we’re highlighting one of our fourth generation family members, Peter D’Arrigo, to learn more about his role, what a typical day looks like, and what makes working in the produce industry so rewarding.

Q: Can you share a defining moment early in your career that helped shape your leadership style?

A: When I worked at the market during the summers, I always noticed that my uncles were there before 6 a.m. They showed up early, present and ready to take on the day. Watching that firsthand taught me an important lesson: if you want to grow a business, being there and staying involved isn’t optional—it’s essential.

Q: Was there a particular challenge you faced when you first started that taught you an important lesson?

A: One of the hardest things for me has been staying sharp every single day. On the surface, it seems simple, customers expect you to be at your best but the constant day-to-day negotiating and haggling can wear on you over time. It’s a demanding environment both mentally and emotionally. Even now, I remind myself to control the controllables: work hard, be honest, and trust that good things will follow.

Q: What are your primary responsibilities?

A: I work in our vegetable department, where I handle both buying and selling. On the sales side, I focus on growing my customers’ business and making sure their orders are filled accurately and on time. On the purchasing side, I manage about 20 different commodities and am responsible for ensuring our company stays properly stocked to meet demand.

Q: What do you consider your biggest achievement at D’Arrigo New York so far?

A: Initially, my role was strictly in all sales and gaining new business as my expertise in the field grew. When the opportunity arose to start growing the garlic commodity, I took advantage of it and worked to expand our presence and footprint in the market.

Q: How do you balance operational priorities with big-picture strategic planning?

A: For me, the logistics side of the business is one of the most important drivers of strategic planning. Our customers are ultimately looking for reliability, the ability to receive the right product, in the right condition, delivered on time. By focusing on that, we’ve built a strong delivery program that consistently meets those expectations, and it has played a major role in helping our company grow.

Q: What’s a typical day like for you — or does “typical” even exist?

A: There’s nothing typical about a 3:30 a.m. alarm, but after a while you get used to it. I usually arrive at the market around 4:30 a.m. and start the day walking through the coolers. It’s the best way to see what we have in stock and what needs to move before the end of the day. I also send out a price list to a few customers early on, just to get the conversations started. From there, the next seven hours are all about selling, with a few calls in between to shippers to restock inventory for the coming days and weeks. We close the cashier at noon, and after that I head upstairs to finish up my buying and take care of paperwork. Most days I’m heading home around 2 p.m.

Q: What differentiates D’Arrigo New York from other produce distributors?

A: I believe D’Arrigo New York is always willing to go above and beyond to meet our customers’ needs. If something can be done, we make it happen. If it can’t, we make sure to have open conversations about why and work through the challenges together. I think our customers recognize that effort, and at the end of the day, they are the ones who help drive the growth of our business.

Q: What are the biggest challenges facing the produce industry today?

A: From the wholesale perspective, the produce industry seems to be moving toward more convenient, grab-and-go options. Packaged salads and bagged products continue to grow in popularity as consumers look for easier, ready-to-use choices. This shift is putting increased pressure on growers and packers to develop new items and packaging formats that meet changing customer demands.

From a wholesaler’s point of view, however, these specialized packs and size specifications can create challenges. Products are becoming more tailored to specific customer needs, and if an item doesn’t meet those exact specifications, it can be much harder to sell.

To read more about Peter D'Arrigo, click here.

SPRINGDALE, AR - Harps Food Stores, Inc., has entered into a purchase agreement to acquire 18 stores from Joey and Jeanie Hays, owners of Dyer Foods, an independent grocery retailer with multiple locations across western Tennessee.

According to a press release, the store locations being acquired are in the following towns: Fulton, KY; Alamo, TN; Bells, TN; Brownsville, TN; Covington, TN; Dyersburg, TN; Halls, TN; Henderson, TN; Humboldt, TN; Jackson, TN; Millington, TN; Newbern, TN; Somerville, TN; Tiptonville, TN; and Trenton, TN.

Earlier this week, Dyer Foods informed their associates that its store banners, employment, and operations across western Tennessee will continue with minimal change or interruption. While the timing of the transaction has not been finalized, both parties anticipate completing the transaction by summer of 2026.

“When Jeanie and I decided it was time to make this transition, Harps was our first choice,” states Joey Hays, owner of Dyer Foods. “Their commitment to the associates and communities they serve is what we were looking for in a company, and to continue to grow the brand.”

“We are excited to be able to acquire these stores from the Hays Family. We love small stores in small towns and these stores fit our strategy perfectly. We have the greatest respect for what the Hays family and their staff have been able to accomplish and look forward to having this great group of people join our company,” said Kim Eskew, Chairman & CEO of Harps Food Stores.

Harps is a 100% employee-owned company, which operates 160 stores in six states including Arkansas, Kansas, Louisiana, Mississippi, Missouri, and Oklahoma. Harps is the largest employee owned company in the state of Arkansas and was founded by Harvard and Floy Harp in Springdale, Arkansas in 1930. Since then, the company has grown to employ over 6,900 associates.

The Food Partners served as financial advisor to Dyer Foods on this transaction.

BAKERSFIELD, CA - Grimmway Produce Group (GPG) announced the expansion of its operation into Minnesota following the close of an asset acquisition of the Fresha facility in Morris, MN.

Founded in 2019, Fresha’s partnership with GPG has developed successfully over the past few growing seasons through consistent collaboration and results. This next step helps secure a reliable year-round carrot supply, especially from a region known for high-quality crops. It also expands the growing regions used, improves resilience during unpredictable weather, and further diversifies GPG’s supply areas.

“This expansion shows our commitment to delivering steady value from the field all the way to our customers and the families they serve,” said GPG President and CEO Jeff Huckaby in a press release. “By securing supply, growing in more regions, and processing closer to store shelves, we’re improving reliability, speed, and freshness. It’s a practical step that keeps us strong and growing for the long haul.”

“Fresha built the business with a true growers-first philosophy and strengthened it year after year,” shared GPG Carrot Category President Eric Proffitt. “After working closely together for more than three seasons, this step is a natural progression of our partnership. Most importantly, the trusted growers supplying the facility with high-quality carrots today will continue to play a central role for many years to come.”

Grimmway Produce Group made offers of employment to the existing facility team and looks forward to a productive transition for customers and employees alike.