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In July, I flew across the United States to Monterey, California, also known as the “Salad Bowl of the World”, to attend The Foodservice Conference , a yearly event that’s organized by the International Fresh Produce Association (IFPA). This
School Nutrition is at the Table with Fresh Produce
conference and expo bring together individuals from all segments of the produce foodservice supply chain. With more than 2,000 attendees, this includes grower-shipper- processors, foodservice distributors, procurement and supply chain contacts from national and regional restaurant chains, corporate chefs, college and university operators, K-12 school nutrition directors and more! Schools are large-volume foodservice buyers that serve tens-of-thousands of meals to schoolchildren every day and are often the “largest restaurant in town”. Can I just take a minute to applaud the International Fresh Produce Association for recognizing this, by including school nutrition professionals at their conference?! We, as school nutrition leaders, help to shape food preferences for kids as they are essentially three demographics in one - - current produce consumers, future consumers, and influencer consumers.
While at the conference, the International Fresh Produce Association hosted a K-12 School Foodservice Forum, a programming track that brought together over 100 school nutrition leaders from across the country to connect with the produce industry, creating opportunities for ideation, collaboration, and discussions on expanding the variety of produce in school meal and snack programs. In 3 short days, school nutrition leaders visited Taylor Farms, connected with leaders in the produce industry, explored new produce and foodservice packs at the IFPA foodservice expo, and connected with school nutrition colleagues to discuss
BY JULIE M. RAWAY, MPH, RDN, CDN, SNS, FAND
REGISTERED DIETITIAN, BROOME-TIOGA BOCES
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