NEW YORK (September 25, 2026) –– The New York Produce Show and Conference will celebrate its 16th Anniversary in December with several new twists, including hosting its signature Foodservice Forum at the Institute of Culinary Education in Manhattan’s Financial District.
The full-day, VIP event on Friday, Dec. 4 will feature special proprietary research on the latest foodservice trends, plus hands-on tastings and a multi-course, produce-forward luncheon featuring live culinary demonstrations with Chef Rich LaMarita.
The 2026 Forum, part of the three-day New York Produce Show under the theme “The Center of Growth”, will challenge attendees to think about how trends translate across the supply chain—from what is grown and developed to what chefs specify, and what operators and consumers ultimately choose.
“By bringing research, sensory experience and culinary application together in one intimate setting, this year’s Foodservice Forum promises to create a richer conversation about the future of produce in foodservice,” says Jill Overdorf, the Produce Ambassador who will emcee the event. “The intimate gathering will not only feature incredibly prepared food but will foster meaningful interaction with speakers and fellow industry leaders.”
This is the second consecutive year that the Show will hold the event offsite. Last year, a smaller group was hosted by the James Beard House and De Gustibus Cooking School by Miele at Macy’s Herald Square. The success of the 2025 Forum and increased interest pushed organizers to double the number of guests while updating the playbook.
Maeve Webster and Mike Kostyo of food and beverage consultancy Menu Matters – in conjunction with the New York Produce Show and Produce Business magazine – will kick off the day with new research into the issues driving consumer appeal and the interest in produce-forward menus, while also examining the value propositions that can help operators support and justify higher menu prices.
“At a time when cost, health, and food quality are on everyone’s minds, we are proud to deliver data and applicable solutions that can help increase produce usage and consumption,” says Ken Whitacre, CEO and President of the New York Produce Show. “The research being done by Menu Matters and discussions that will result among this group of VIPs could be a game-changer for menu ideation and application throughout the food industry.”
In addition to unveiling their research, Webster and Kostyo will highlight current and anticipated foodservice trends with tastings, interaction, and real-world examples of how emerging flavors, ingredients, formats, and consumer behaviors are shaping the future of foodservice.
One of the signature features of the Forum will be the chef-hosted luncheon, this year dubbed “From Insight to the Plate.” Chef LaMarita, a graduate of the Institute of Culinary Education and former chef-instructor at the Natural Gourmet Institute, will showcase how vegetables, fruits, herbs, and other plant ingredients can create flavor, balance, complexity, and a compelling dining experience. Drawing on his deep experience with Ayurveda, Chef LaMarita will introduce principles of balance, seasonality, and mindful preparation.
Those interested in attending or sponsoring the Forum or any of the other events at the 2026 New York Produce Show – including the Global Trade Symposium and Foundational Excellence Program on Wednesday, Dec. 2, Trade Show and Keynote Breakfast on Thursday, Dec. 3, or Industry Tours on Friday, Dec. 4 – can register at www.nyproduceshow.com.
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Please direct all media inquiries to Chris Burt, Director of Communications for Phoenix Media Network, at cburt@phoenixmedianet.com.
About Phoenix Media Network
With roots in New York City and headquartered in Boca Raton, Fla., Phoenix Media Network has provided industry-leading insights across the fresh food and perishables industry for nearly four decades. Founded in 1985, Phoenix Media has grown exponentially. It boasts the signature New York Produce Show and Conference as well as supporting publications, Produce Business, Deli Business, Cheese Connoisseur and PerishableNews.com. Phoenix’s mission is to initiate industry improvement; to elevate and modernize the industry; and to help promote and foster discussions on marketing, merchandising, management, and procurement.