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Produce flash sale site offers deals to retail, foodservice buyers

A new website called Produce Pipeline advertises daily flash sales with discounts of 10% to 20% for retailers, foodservice and wholesalers.

Though flash sale sites like Groupon have been around for years, it’s a relatively novel concept for the produce industry.

“So for a variety of reasons — geography, marketing capacity, a number of other issues — it’s been challenging to move produce quickly on the spot market. And that’s what we’re trying to help growers and shippers do and buyers benefit from,” said Produce Pipeline founder Randy Hartmann.

For the past 10 years, Hartmann has worked at his family’s company, Pacificpro, a produce distributor based in Bellevue, Wash. He noticed that the company often talked to buyers looking for deals and growers trying to unload extra produce, but it was difficult to connect the two.

“We’ve got five salespeople in the office all talking to different people on the phone. Everybody’s talking to different growers and shippers. And there’s no way efficiently to put the two together,” said Hartmann.

“And so we came up with this as an idea of how we could efficiently update buyers nationwide with a full run of commodities that various growers, well-known growers and shippers around the country are looking to move.”

Produce Pipeline, which went live Oct. 1, is able to source produce and ship it all over the country thanks to Pacificpro’s established business relationships.

A daily email alerts potential buyers to the top deal of the day as well as eight other deals on items like apples, onions and lemons. A recent offer featured Granny Smith apples at $ 9 for a box of 72, compared to a regular price of $ 12.90 per box.

Thus far, Hartmann said about half of Produce Pipeline’s customers have been supermarket retailers — with the other half comprised of foodservice and wholesale operators — but the majority of the interest comes from supermarkets.

“But what we’re finding is that typical produce buyers are accustomed to buying a certain way. They buy from relationships they’ve had for a long time. And they’re accustomed to doing it over the phone, via email or potentially EDI [electronic data interchange]. And this is a new medium. And so it’s trying to get the buyers comfortable with making a purchase of a perishable commodity via a new medium,” said Hartmann.


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He has been working with buyers to help them understand what the company is all about. On request, Produce Pipeline can send photos of the produce, product labels and food safety documentation.

In addition, Pacificpro can provide logistics to buyers that need it.

“For our larger retail customers, a lot of times they may have their own in-house logistics department, and so that’s not something they would need,” said Hartmann.

“But for others, they may say, yeah I really like that deal on Gala apples, but I only need five pallets of them for an ad I’m running next week and I don’t have a truck out there. Well we can deliver it for them at no additional cost.”

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Supermarket News

Supermarkets experiment with vegetarian foodservice

Sep 29, 2014 By Jeff Wells

When Mariano’s opened its 23rd retail location this summer, the Chicagoland retailer introduced customers to a new foodservice concept that featured some traditional favorites. There were three kinds of burgers, pasta with marina sauce, and pizza. There were soups, salads and a generous dessert menu. The chocolate chip cookies, one visiting blogger noted, were delicious. Yet for all that was recognizable about the menu, there was one major distinction: All the food was vegan and …

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Supermarket News

PMA Foodservice show reaches new heights

MONTEREY, CA — For a show that already is one of the favorites among produce industry members, the PMA Foodservice Conference & Expo managed to set the bar even higher this year, reaching new heights in a number of different categories.

The 33rd year of this popular event, held July 25-27, here, saw a record number of attendees (1,821), foodservice operators in attendance (203), booths (164), participants in the 5k race (389), and attendees of the plant and field tours (60).

DSCN4778On hand from the Idaho Potato Commission at the PMA Foodservice Expo were Tod Schmidt, Jamie Bowen, Jef Pryor, Armand Lobato and Don Odiorne.“It was truly an incredible year for this show,” said Cathy Burns, who was at the helm of her first foodservice conference after being appointed president of PMA Dec. 1. “Jill Overdorf [of Cooseman’s Shipping of L.A.] and Fritz Stelter [of Field Fresh Foods Inc.], who were co-chairs of the conference committee, really deserve so much of the credit for putting together an outstanding program, and they clearly hit the mark on delivering value to the attendees and exhibitors.”

Known for bringing a deft mix of business and networking opportunities to those in attendance, this year’s conference did not disappoint. The program began July 25 with the annual PMA Foundation Joe Nucci Memorial Golf Tournament, which saw the foursome of Anthony D’Amico, Kevin Delaney, Anthony Valdez, Rick Jordan take top honors with a score of 18-under par. Also that morning, attendees had the opportunity to tour the facilities of Braga Fresh Family Farms, Naturipe Farms and Ocean Mist Farms. The opening reception was held that evening, featuring a farmer’s market-type atmosphere.

The program continued bright and early the next morning, as the PMA Foundation 5k Race for Talent led runners and walkers though the picturesque streets of Monterey. Philip Higgins of Markon Cooperative was the top male finisher with a time of 18:51, while Stephanie Cancellieri of Veg Fresh took top honors for the women with a time of 20:10. Robinson Fresh was recognized for its team spirit, entering an impressive 53 runners in the race. Tanimura & Antle got the nod for best team attire.

A robust lineup of educational sessions was held throughout the day on Saturday, beginning in the morning with a presentation on global flavor trends, followed by a food safety update by PMA’s Bob Whitaker.

A highlight of the day was the Chef’s Demo Lunch, which featured both well-known and up-and-coming chefs preparing dishes with a produce-centric slant.

The educational sessions reconvened after lunch with a presentation about what it means to be socially conscious. A session on using data to better manage your business closed out the afternoon. That evening, the popular PMA Foundation Women’s Fresh Perspectives Reception drew a sold-out crowd.

The final day of the conference opened with a general session titled “Put the Latest Trends to Work for You,” featuring Julie Krivanek of Krivanek Consulting. The expo opened later that morning, and the densely packed exhibit hall lent credence to the record crowd in attendance.

“This is truly an intimate show that brings top-quality buyers to a central location,” said Suzanne Wolter of Rainier Fruit Co. in Selah, WA. “Between the educational sessions and the social events, it offers multiple opportunities to network over the course of three days.”

Kevin Stanger of Wada Farms in Idaho Falls, ID, said, “This show provides a good mix of people and is great for building relationships.”

Chloé Varennes of Redondo Beach, CA-based Gourmet Trading said, “It was nice to see the increased number of foodservice operators this year. It’s great to talk to the operators about their menus and how they can add more produce to them.”

“We got some good solid sales leads as well as the opportunity to meet with many of our existing customers,” said Robert Tominaga of Southwind Farms in Heyburn, ID.

Elizabeth Doerrfield of Capital City Fruit, based in Des Moines, IA, a first-time exhibitor at the PMA Foodservice Expo, said, “I love the intimacy of this show. We have come to this show for a number of years but this is our first time as an exhibitor and it has been a great experience. We definitely plan to be back as an exhibitor next year.”

“A record-breaking show like this highlights the value of the ongoing collaboration between the fresh produce and foodservice industry. The energy and networking that occurred throughout the weekend was palpable,” Burns added. “Bringing to life our ‘Innovate the Plate’ theme, the innovations came in many forms and represented consumer trends across the foodservice industry – ultimately validating the drive to put more fruits and vegetables in the center of the plate.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Citrus cooperative showcases trends to foodservice trade

Citrus cooperative showcases trends to foodservice trade

Fresh ingredients are dominating restaurant menus across the country and nothing denotes “fresh” more than crisp, bright, refreshing citrus. From fast-casual to special occasion, from appetizers to entrées, desserts and beverages, diners are embracing the zesty flavours of fresh citrus as part of their culinary experience.

Sunkist will be showcasing its over 40 varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo on July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

“Lemon demand is stronger than ever, and speciality varieties like the Meyer lemon provide new, exciting flavours that consumers are embracing on items across the menu,” said Sunkist Advertising and Public Relations Manager, Joan Wickham. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a beautiful, bright thin skin. Their sweeter flavour has quickly made them a culinary favourite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

For more information:
Joan Wickham
Sunkist Growers
Tel: +1 818-379-7430
Email: [email protected]

Publication date: 7/22/2014


FreshPlaza.com

Citrus cooperative showcases trends to foodservice trade

Citrus cooperative showcases trends to foodservice trade

Fresh ingredients are dominating restaurant menus across the country and nothing denotes “fresh” more than crisp, bright, refreshing citrus. From fast-casual to special occasion, from appetizers to entrées, desserts and beverages, diners are embracing the zesty flavours of fresh citrus as part of their culinary experience.

Sunkist will be showcasing its over 40 varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo on July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

“Lemon demand is stronger than ever, and speciality varieties like the Meyer lemon provide new, exciting flavours that consumers are embracing on items across the menu,” said Sunkist Advertising and Public Relations Manager, Joan Wickham. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a beautiful, bright thin skin. Their sweeter flavour has quickly made them a culinary favourite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

For more information:
Joan Wickham
Sunkist Growers
Tel: +1 818-379-7430
Email: [email protected]

Publication date: 7/22/2014


FreshPlaza.com

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Sunkist promotes fresh citrus varieties and trends at the PMA Foodservice Conference

Sunkist will be showcasing more than 40 of its varieties of fresh citrus at this year’s PMA Foodservice Conference & Expo July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.

 “Lemon demand is stronger than ever, and specialty varieties like the Meyer lemon provide new, exciting flavors that consumers are embracing on items across the menu,” Joan Wickham, Sunkist advertising and public relations manager, said in a press release.Sunkist-Meyer-Lemon-Rose-SpSunkist’s PMA Foodservice booth will offer fresh drinks, including the Sunkist Meyer Lemon-Rose Summer Splash cocktail. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”

Thought to be a cross between a Mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a bright thin skin. Its sweeter flavor has quickly made it a culinary favorite that Sunkist is pleased to offer year-round.

To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.

As part of the tradeshow’s new product showcase, Sunkist will be featuring Sunkist Family Stories. This new multimedia storytelling project tells the stories of the families that make up the 120-year old citrus cooperative — offering a glimpse into the life of today’s modern farmer.

“Diners are increasingly aware of and interested in the stories behind their food,” added Wickham. “As a 120-year-old cooperative with a rich history in California and Arizona, Sunkist has many powerful narratives that speak to who we are as a company and supplier — and we are excited to share those stories with the foodservice trade with our Sunkist Family Stories program.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

USA Pears celebrates school foodservice all-stars

School districts across the country are serving an unprecedented amount of fruits and vegetables in school lunches and breakfasts, and USA Pears is recognizing districts who have stepped up to put pears on students’ plates.

USA Pears has named San Diego Unified School District, School District of Pickens County (South Carolina), and School District of New Berlin (Wisconsin) School Foodservice All-Stars for the 2014-15 season.

These districts have been chosen for frequently featuring pears on the menu, educating students and staff about pear ripening and varieties, and serving pears in fun and appealing ways. The districts serve pears in a variety of ways, including sliced and whole on the salad bar, alternating preparation to excite students and introduce them to new varieties.

Lisa Hayes, foodservice manager at School District of Pickens County, serves students “pear bow ties,” a perennial favorite.

“Our students love the Bartlett, especially when we make bow ties,” she said in a press release. “We serve two ripe pear halves in a boat with whipped cream and a cherry in honor of our principal, who wears bow ties every day.”

The three districts serve a combined 213 schools, with more than 148,000 students. USA Pears is promoting the 2014-15 All-Stars at the School Nutrition Association Annual National Conference this week in Boston. This is the second year of the All-Stars program. In 2013-14, Seattle Public Schools, Bakersfield City School District, and Denver Public Schools were named USA Pears School Foodservice All-Stars.

“We’re pleased to highlight school districts that are taking a creative approach to serving healthier meals in their cafeterias,” Kevin Moffitt, president and chief executive officer of Pear Bureau Northwest, said in a press release. “By acknowledging districts that excel at serving pears, we hope to encourage others to do the same, providing students with a variety of fresh and appealing produce.”

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.