Platforms and Partners That Put More Produce on Menus
Originally printed in the February 2024 issue of Produce Business. If salads are the only menu category that comes to mind when you think about… Read More
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How Hot Culinary Trends May Impact Produce in 2024
Originally printed in the January 2024 issue of Produce Business. Each year, the National Restaurant Association (NRA) partners with the American Culinary Federation (ACF) to… Read More
Fast Food Chains Put More Produce on the Plate
The freshness of its tomatoes is one of the key factors determining whether or not a franchisee of Jersey Mike’s Subs gets the green light… Read More
Authenticity, Flavor and the Future of Produce on American Menus
Originally printed in the December 2023 issue of Produce Business. I had the opportunity to attend The Culinary Institute of America’s (CIA) 2023 Worlds of… Read More
Say Yes to Everything
Originally printed in the October 2023 issue of Produce Business. In the fall of 2015, Jim Prevor called me one day to ask if I… Read More
The Fallacy of Food As Medicine
Originally printed in the September 2023 issue of Produce Business. There are certain words or phrases that make me cringe. Yes, kale, but also “food… Read More
Challenges and Opportunities for Produce in School Meals
Originally printed in the August 2023 issue of Produce Business. Starting at the beginning of the 2022-23 school year, California became the first state to… Read More
What Will Watermelon Do Next on American Menus?
Originally printed in the July 2023 issue of Produce Business. When it comes to seasonal produce use on American menus, watermelon is a classic go-to… Read More
The C-Suite Focus on Increasing Fruit and Vegetable Consumption
Originally printed in the June 2023 issue of Produce Business. I moderated a panel discussion at the Produce for Better Health (PBH) Consumer Connection Conference… Read More
Are Potatoes a Vegetable?
Originally printed in the May 2023 issue of Produce Business. If you tilted your head quizzically when you read the title of this article, you… Read More
Can Berries Boost the Health of American Menus?
Originally printed in the March 2023 issue of Produce Business. I recently spoke at the 2023 Berry Health Benefits Symposium in Tampa, FL. My talk,… Read More
California Walnuts Belong on American Menus
Originally printed in the February 2023 issue of Produce Business. When Robert Verloop became the chief executive officer of the California Walnut Board and Commission… Read More
Produce Predictions for 2023
Originally printed in the January 2023 issue of Produce Business. To kick off the New Year, I asked a group of industry colleagues to share… Read More
The Year in Review and Predictions for 2023
Originally printed in the December 2022 issue of Produce Business. 2022 has been a challenging year. Ongoing COVID fatigue, inflation, gas prices, the war in… Read More
The Flavors of Fall on American Menus
Originally printed in the November 2022 issue of Produce Business. Cooler temperatures bring many familiar foods and flavors to American menus. Yes, pumpkin spice is… Read More
Potatoes: Powerful Produce for Inflationary Times
Originally printed in the October 2022 issue of Produce Business. Rising food costs are not only affecting retail sales, but they are also having an… Read More
There’s a Growing Impact of Have A Plant in Foodservice
Originally printed in the September 2022 issue of Produce Business. The Produce for Better Health Foundation (PBH) launched the Have A Plant® movement at its… Read More
Produce on Pizza: Kick it up a Notch
Originally printed in the August 2022 issue of Produce Business. Pizza is a perennial favorite for Americans, but especially for busy families facing back-to-school schedule… Read More
Pizza Is The Perfect Platform For Produce
Fresh produce toppings can also help pizza operators stand out. Originally printed in the July 2022 issue of Produce Business.
ALL-DAY PRODUCE-CENTRIC DINING
Americans’ everyday embrace of eating out and the foodservice sector’s rebound open the door to putting more fresh produce on the menu. Originally printed in… Read More