Foodservice operators aren’t heavy buyers of organic fruits and vegetables, but organic produce suppliers haven’t given up on them.

Salinas, Calif.-based Markon Cooperative Inc. gathered 26 chefs from its foodservice members and operators to focus on plant-based recipes at its fifth annual Chef Summit.

Interest from foodservice operators is growing for fresh-cut slices of the genetically engineered nonbrowning Arctic apple.

Foodservice produce sales are going strong in Southern California, suppliers say.

Los Alamitos, Calif.- based Frieda’s Specialty Produce is promoting its fresh fruits and vegetables for back-to-school shopping trips.

Indianapolis-based IF&P and Bartlett, Ill.-based Get Fresh Produce have created a new company called FreshEdge. 

Pineapple, collard greens, plant-forward kebabs, parsnips and grapefruit are either trending now or will be soon, according to the latest United Fresh Produce Association’s “Fresh Insights for Foodservice” report.

Ag tech company Zest Labs has updated its Zest Fresh platform with three new modules to make it easier for suppliers, foodservice operators and retailers to test and deploy its offerings.

One of Pear Bureau Northwest’s newest initiatives as it ramps up outreach for the pear season is a series of tutorial videos providing pear ripening, serving and nutritional tips to professionals in schools.

MONTEREY, Calif. — Tom Karst and Ashley Nickle discuss the 2019 Produce Marketing Association Foodservice Conference and Expo, from trends on the show floor to reviews of the show this year.