Microsession: Food Waste, Date Labels and Consumption

BY CHRISTOPHER BURT, Produce Business Could changing date labels on products actually increase consumption of more healthful foods, such as fruits and vegetables, while also reducing food waste? Brad Rickard, associate professor at Cornell University, said combining both food quality and food safety labels on the same package could benefit consumers and society. “I think having some harmonization is worthwhile. …

Microsession: The Power of Foodservice at Retail

BY ED VERNON, Produce Business Rick Stein, vice president of fresh foods at the Food Marketing Institute, presented the results of the organization’s recent study into the power of foodservice at retail. Stein said there were significant opportunities for supermarkets to grow their sales, given that at present only one in 10 shoppers’ trips to the supermarket included purchases of …

Microsession: Understanding Consumers of Organic

BY CHRISTOPHER BURT, Produce Business Who is behind the rising organic produce consumption in the United States? The answers may or may not be surprising, but they could provide farmers and retailers an opportunity on how to meet demand and do it efficiently. Associate professor Jenny Carleo and her research team at Rutgers University conducted a survey of organic consumers …

Student program: Produce industry leaders help spark interest

BY JOYCE REINGOLD, Produce Business Away from the bustle of the exhibition floor, industry leaders spent two hours sharing their decades of hard-won experience with a rapt audience of college students considering careers that may lead to produce. “I’m honored that all of you have taken the time, at what I know is a busy time with finals going on, …

Culinary Student Challenge: Students Develop Dishes Incorporating Fresh Produce

BY DOUG OHLEMEIER, Produce Business Culinary students showed off their food preparation skills and learned new ways to prepare fresh produce at the New York Produce Show and Conference. Students from Johnson & Wales University and Michigan’s Baker College culinary schools concocted tasty dishes featuring produce, which expo-goers sampled. The judging panel consisted of Ron DeSantis, Yale Dining, New Haven, …

Culinary Overview: Chefs Treat Show Attendees to Tasty Culinary Creations

BY DOUG OHLEMEIER, Produce Business People walking the expo floor were treated to tastes of produce being used in dishes prepared by a quartet of chefs, who prepared a variety of dishes in the show’s Central Park kitchen. Each created dishes from four mandatory New York-grown ingredients: apples, cabbage, onions and maple syrup. The chef-developed recipes could use a single …

Consumer Media Outreach: Ideas on Shared Thinking Outside the Box

BY MINDY HERMANN, Produce Business A lively group of more than 40 print, broadcast, trade and social media representatives enjoyed lunch, presentations, and discussion as part of the 2018 New York Produce Show Connect With Fresh Media & Consumer Influencer Luncheon. Guest speaker Joanna Pruess, an award-winning food and travel writer, used her illustrious career as an example for thinking …

Consumer Media Outreach: Ideas on Shared Thinking Outside the Box

BY MINDY HERMANN, Produce Business A lively group of more than 40 print, broadcast, trade and social media representatives enjoyed lunch, presentations, and discussion as part of the 2018 New York Produce Show Connect With Fresh Media & Consumer Influencer Luncheon. Guest speaker Joanna Pruess, an award-winning food and travel writer, used her illustrious career as an example for thinking …