Produce Business Magazine

The Manhattan Retailers Tour included stops at Morton Williams on Broadway, Brooklyn Fare on West 37th Street, Wegmans, Astor Place, on Lafayette Street, and Eataly on Fifth Avenue. The tour was part of the Industry Tours on Friday at the New York Produce Show. #nyproduceshow

The Philadelphia Wholesale Market was a highlight of the Philadelphia bus tour. Nineteen merchants, with 1 to up to 9 bays, serve the Philadelphia area and up to 500 miles away. #nyproduceshow

The NYPS welcomed over 50 consumer journalists and influencers to discuss health trends and how to increase produce consumption. Robert Schueller of Melissa’s discussed specialty produce trends to a group of consumer media and influencers at the #nyproduceshow

The Industry Insights Panel Discussions during the New York Produce Trade Show included sessions on retail trends, FSMA and artificial intelligence. #nyproduceshow

Chef Luis M. Reyes of California Giant Berry Farms and Sysco constructed this brunch grazing board as part of the chef demonstrations in the Central Park section of the New York Produce Trade Show. #nyproduceshow

Chase Obenchain of California Walnuts constructs a grazing board using walnuts, blueberries, strawberries, blackberries, raspberries, grapes, cheese, apples, fig spread, olives, walnut dip and crackers. The grazing board demonstrations are in the Central Park section of the New York Produce Show and will be going on until 4 p.m. today. #nyproduceshow

The Ideation Fresh Foodservice Forum, held annually at the New York Produce Show, convenes culinary leaders dedicated to innovatively increasing produce presence across various sectors, including restaurants, hospitality, schools, and corporate dining. This full-day program features expert panels, live demonstrations, and interactive sessions, providing attendees with actionable insights into emerging foodservice trends, sustainable practices, and the integration of artificial intelligence in menu development. Participants also benefit from hands-on engagement, enhancing their ability to craft forward-thinking dining experiences that resonate with contemporary consumer preferences. Moderated by: Andy Hamilton, CEO, Markon Cooperative With panelists: Frank Perri, Chief Procurement Officer, Get Fresh Daisy Escamilla, Senior Supply Chain Planner, Baldor, Bronx, NY Chris Casson, VP of Sales/Director of Produce and Specialty Products, Shamrock Foods Company Presenting "Regional Perspectives: Produce Purchasing Trends and Challenges Across the U.S." In this panel discussion, wholesale produce buyers from key regions across the U.S.—the West Coast, Rockies, Midwest, Northeast, and Southeast—will share insights into current purchasing trends and the unique challenges they face. From supply chain disruptions and sustainability initiatives to shifting consumer preferences and regional sourcing strategies, each panelist will provide a nuanced view of how geography influences their decision-making and approaches to procurement. Attendees will gain a deeper understanding of the factors driving regional market dynamics and how these trends are shaping the future of produce purchasing across the country. Learn more and register for this insightful event on December 12th at the Sheraton Times Square at: https://lnkd.in/eKpQ_m-b

Andres Rodriguez, Agricultural Attache of Chile to the U.S. and Canada, spoke on the changes in Chile and how it can be a harbinger for others at the Global Trade Symposium on Tuesday. #nyproduceshow

Attending the New York Produce Show‘s Ideation Fresh Foodservice Forum offers a unique opportunity to learn from industry innovators who are not only tracking but setting culinary trends. The forum's comprehensive agenda addresses current challenges faced by foodservice operators, showcases best practices for incorporating fresh produce into menus, and explores regional perspectives on produce purchasing across the U.S. Additionally, the event fosters collaboration between seasoned professionals and emerging talent from regional culinary schools, enriching the discourse on the future of foodservice. Moderated by: Lilly Jan, Food & Beverage Management Academic, Consultant, & Chef, Cornell University With panelists: Dan Patino, Co-Founder, Executive Chef, Salad and Go Brooke Schneider, Director of Brand Marketing, Salad and Go Tim Sablick, Manager of Culinary Innovation – R&D Chef, Salad and Go Join us for "Chef Insights: A Conversation with Chefs and an active Salad Showcase." The incredible team of Salad And Go will take you behind the scenes of their creative process in menu ideation, ingredient sourcing, and dish development. In this dynamic session, founder Dan Patino and his Culinary Innovation Chef Tim Sablick will share their approach to crafting innovative, seasonal menus, highlighting how they balance sustainability, flavor, and consumer preferences. Learn from Marketing and Brand Director Brooke Schneider as she discusses incorporating and selling global influences, local ingredients, and emerging food trends to their broad consumer base. Learn more and register for this insightful event on December 12th at the Sheraton Times Square at: https://lnkd.in/eKpQ_m-b

At the Global Trade Symposium, Robert Schueller of Melissa’s and Peng Liu of Orchard Direct discussed the key imports, challenges like cold chain maintenance, pesticide standards and logistical issues with Asian imports during the Global Trade Symposium on Tuesday. #nyproduceshow