WEST CONCORD, MA - Divert, Inc., a circular economy company on a mission to prevent food from being wasted, announced the groundbreaking of its Integrated Diversion & Energy Facility in Lexington, North Carolina, addressing a critical need for infrastructure to combat the wasted food crisis in the southeast U.S.

“It is fitting that today’s groundbreaking falls on Stop Food Waste Day, as we continue to scale our infrastructure to advance a circular food system nationwide—and now in North Carolina,” said Ryan Begin, CEO and co-founder, Divert, in a press release. “We know that this community shares our vision for advancing sustainability and circularity, and we welcome the opportunity to bring significant social, environmental, and economic benefits to the region.”

North Carolina generates more than 2.6 million tons of wasted food in a year. Yet nearly 1.5 million North Carolinians are food insecure. Divert is tackling this problem nationwide and now striving to bridge this gap in the southeast U.S.—converting unsold food products into carbon-negative renewable energy, and soil amendment.

“Food waste is a daunting challenge, and Divert’s innovative new facility will drive down food waste, convert it to renewable energy and soil enhancements, and create jobs. That’s a win-win-win for North Carolina,” said NCDEQ Secretary Reid Wilson.

With the development of its Integrated Diversion & Energy Facilities, Divert now provides an end-to-end solution that prevents wasted food, facilitates edible food recovery to feed people in need, and transforms unsold food products into beneficial products. In doing so, Divert is recouping the value in unsold food by producing renewable energy, preventing it from going to landfill and creating harmful methane emissions, while also returning the nutrients in food back to the earth to support further food growth—advancing a circular food system.

“This groundbreaking marks the beginning of something truly meaningful,” said Jason Brown, former National Football League lineman and founder of First Fruits Farm in Louisburg, North Carolina. “Divert is creating a pathway for sustainable change that supports farmers and strengthens our fight against hunger in North Carolina. I’m honored to stand with them in this mission.”

Nuveen Energy Infrastructure Credit, a part of the $1.3 trillion asset manager of TIAA, has invested more than $90 million to fund the development of the Lexington facility.

“Divert’s remarkable trajectory and strong operational track record exemplify the kind of impact-driven innovation that Nuveen Energy Infrastructure Credit is proud to support—tackling critical global issues like wasted food while advancing sustainable solutions,” said Julie Findlay, Managing Director, Nuveen Energy Infrastructure Credit. “The groundbreaking today marks another important milestone for Divert, and we look forward to supporting its continued growth as the company drives meaningful, scalable change for the industry.”

The facility will employ around 60 individuals and have the capacity to process 100,000 tons of unsold food products a year from food retailers, warehouses, distribution centers, and manufacturing locations.

“Harris Teeter is proud to support Divert and its transformative approach to preventing wasted food,” said Danna Robinson, Director of Corporate Affairs & Customer Relations for Harris Teeter. “Through Divert’s innovative technology, Harris Teeter has removed more than 40 million pounds of food and packaging from the waste stream in the last year. This effort creates more sustainable practices in the food supply chain and allows Harris Teeter to live its purpose: Enriching Lives – one meal, one family, one associate and one community at a time.”

“We are thrilled that Divert is bringing its innovative approach to clean energy to Lexington,” said Jason Hayes, Mayor of Lexington. “Divert’s investment in our community solidifies Lexington’s place as a prime location for sustainable, successful businesses, and we welcome the widespread positive economic impact through the creation of new job opportunities for our community.”

The Lexington facility builds on Divert’s growing momentum nationwide, with the company having opened its first Integrated Diversion & Energy Facility in Turlock, California in 2024. Divert plans to scale to 30 facilities across the country, including in Washington and Ohio.

For more information on Divert, please visit www.divertinc.com.

AUSTIN, TX - Upshop, the leader in store operations technology for grocery retailers, announced that Mike Sanders has been appointed Chief Executive Officer. Current CEO Shamus Hines will transition to a strategic board role, helping guide Upshop’s continued global expansion.

Over the last eight years under Hines’ leadership, Upshop has grown into the global leader in unified store operations, achieving:

• The industry’s first fully unified SaaS platform for food retail operations.
• Global expansion and scaling operations to support 450+ retailers and 50,000+ stores worldwide.
• Significant advances for customers in sustainability, food safety, shrink reduction, and sales growth.

This leadership move positions Upshop to accelerate even further, delivering faster innovation, deeper customer partnerships, and greater operational impact for grocery retailers worldwide.

Sanders joins Upshop after serving as Chief Revenue Officer at Kaseya, a world leader in AI-driven IT and cybersecurity solutions, where he helped scale operations to support tens of thousands of customers worldwide. He brings a proven record of operational excellence, customer-centric innovation, and rapid growth—all aimed at helping customers achieve greater success and profitability, faster.

"Food retailers are pushing for faster innovation and greater support, and that’s exactly what Upshop is going to deliver," said Mike Sanders, CEO of Upshop, in a press release. "Our customers’ needs are clear: simplify operations, drive efficiencies, and help stores sell more while reducing waste. I’m excited to build on Upshop’s strong foundation and accelerate results for every customer we serve."

For Upshop customers, this leadership transition means more focus than ever on speed, support, and innovation. Sanders will partner closely with Upshop’s experienced leadership team to deepen customer relationships, deliver on product roadmaps announced at Altitude 2025, and expand Upshop’s unified store operations platform globally.

"I'm thrilled to welcome Mike to lead Upshop through its next chapter," said Shamus Hines, outgoing CEO of Upshop. "His proven track record of operational excellence and scaling global software organizations makes him the ideal leader as we build the organizational capabilities needed to meet our customers' demands to innovate faster. I'm genuinely excited about the tremendous impact Mike will have on our business as I transition to a board role."

This transition comes as Upshop doubles down on its mission to help grocery retailers drive sales, cut shrink, and optimize store execution. Upshop is delivering real, usable AI that works where it matters most—on the store floor—empowering teams with smarter forecasting, faster ordering, more accurate production, and tighter inventory control. The recent launch of Total Store Ordering at the Altitude conference showcased Upshop’s expanded intelligence and automation capabilities—solutions built to drive measurable results in every aisle, every shift, every day.

The vision, strategy, and roadmap Upshop customers rely on remain unchanged—with an even sharper focus on helping retailers boost store performance, drive profitability, and future-proof their operations.

SPARTANBURG, SC - Denny’s Corporation, owner and operator of Denny's Inc. and Keke's Inc. reported results for its first quarter ended March 26, 2025 and provided a business update on the Company’s operations.

Kelli Valade, Chief Executive Officer, stated in a recent press release, "The beginning of the year has presented significant challenges for consumers, which is evident in our results. Our teams have remained focused on executing against our strategic initiatives and winning with our guests, despite these macro headwinds. This included staying true to our Denny's flagship, by focusing on compelling value, being strategic in reaching new younger demographics through innovative partnerships and new menu offerings. Keke's continued to steal share in its home state of Florida while also growing to its seventh state, Georgia. The dedication of our teams and franchisees continue to push our brands forward and we remain committed to navigating these headwinds together."

First Quarter 2025 Highlights

• Total operating revenue was $111.6 million compared to $110.0 million for the prior year quarter.
• Keke's domestic system-wide same-restaurant sales increased 3.9% compared to the prior year quarter.
• Denny's opened six franchised restaurants.
• Denny's completed six remodels, including five at company restaurants.
• Keke's opened three new cafes including the first in Georgia.
• Keke's acquired five franchised cafes.
• Operating income was $5.2 million compared to $10.0 million for the prior year quarter.
• Net income was $0.3 million, or $0.01 per diluted share.
• Adjusted net income and adjusted net income per share were $4.2 million and $0.08, respectively.
• Adjusted EBITDA was $16.8 million.

First Quarter 2025 Results

Total operating revenue was $111.6 million compared to $110.0 million for the prior year quarter.

Franchise and license revenue was $57.7 million compared to $57.6 million for the prior year quarter. This increase was primarily driven by higher local advertising co-op contributions for the current quarter, partially offset by fewer equivalent units, softer Denny's same-restaurant sales and lower franchise occupancy revenue.

See the full report here.

INDIANAPOLIS, IN - The International Fresh Produce Association has announced the names of the nine distinguished winners of the 2025 Produce Excellence in Foodservice Awards. Sponsored by FreshEdge, this prestigious awards program honors chefs and foodservice operators for their produce innovation, creativity, and all-around excellence in the use of fresh produce in the culinary arts. The 2025 winners, along with an executive from their company, will be recognized on stage at the IFPA Foodservice Conference in Monterey, California, July 31 - August 1, where their achievements will be celebrated among industry leaders and peers.

The Produce Excellence in Foodservice Awards have become a benchmark for culinary excellence, highlighting leaders who are redefining how fresh fruits and vegetables enhance dining experiences across the country. These nine leading chefs and foodservice professionals, selected from hundreds of nominations and evaluated by an expert panel of produce industry judges, represent the best of the best in their commitment to elevating produce in their culinary creations.

“We are incredibly proud to continue supporting this esteemed program that honors the remarkable talent and passion within our fresh food community,” said Steve Grinstead, CEO of FreshEdge, in a recent press release. "These nine individuals are true champions of fresh produce, and their innovative approaches not only inspire their peers but also delight diners everywhere."

“We believe that fresh produce is the foundation of extraordinary dining experiences," added Greg Corsaro, President of FreshEdge. "Each winner has demonstrated a unique ability to place fresh fruits and vegetables at the forefront, creating menus that not only taste exceptional but also promote healthier, more sustainable eating habits.

The 9 winners of the 2025 Produce Excellence in Foodservice Awards are:

• Business and Industry: Ryan Pomeroy, Regional Executive Chef, Eurest, New Brunswick, NJ
• Casual and Family Dining Restaurants: Alyssa Gangeri, Managing Partner and Chef, The Butter Milk Ranch, Nashville, TN
• Colleges and Universities: Brittani Ratcliff, Executive Chef, Aramark/Morehead State University, Morehead, KY
• Fine Dining Restaurants: Dan Koommoo, Chef & Owner, Crafted, Yakima, WA
• Hospitals and Healthcare: Justin Newgaard, Vice President of Operations, Morrison Healthcare, Atlanta, GA
• Hotels and Resorts: Leah Turowski, Executive Sous Chef, The Drake Hotel, Chicago, IL
• K-12 Foodservice: Erin Primer, Director of Food & Nutrition Services, San Luis Coastal Unified School District, San Luis Obispo, CA
• Quick Service Restaurants: Daniel Patino, Co-Founder & Executive Chef, Salad and Go, Coppell, TX
• Supermarkets and Retail Operators: Matthew Pratta, Director of Culinary, Sprouts Farmers Market, Phoenix, AZ

Additional information about IFPA’s Foodservice Conference and the 2025 Produce Excellence in Foodservice Awards can be found here.