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    United Fresh Unveils Executive Development Program

    Washington, D.C. -- Through its Research & Education Foundation, United Fresh here, in partnership with Cornell University, yesterday unveiled the first-of-its-kind Executive Development Program for produce industry executives.

    Washington, D.C. -- Through its Research & Education Foundation, United Fresh here, in partnership with Cornell University, yesterday unveiled the first-of-its-kind Executive Development Program for produce industry executives.

    Designed for mid- to senior-level produce executives -- including presidents, CEOs, SVPs, VPs, directors, and others with management experience -- the weeklong program will explore the key challenges and opportunities that produce industry leaders face.

    The concept was developed by the members of the United Fresh Business Development Council, chaired by Mike Kemp, director of perishables, Save-A-Lot. "The council recognized there was an opportunity in our industry to provide professional developing training for top-level leaders," said Kemp. "This course will bring a tremendous amount of value for anyone involved in the produce supply chain."

    "We recognize that job titles in the produce industry don't always translate to actual responsibilities," said Victoria Kuhns, United Fresh's s.v.p./member services and foundation. "Anyone who is currently in a leadership position or under consideration for one will benefit from this opportunity."

    Registration is now open for the program, which will take place March 11-16, 2007 at the Statler Hotel & Executive Conference Center on the Cornell Campus in Ithaca, N.Y. Sessions and presentations will be augmented with guest speakers, case study exploration, working groups, and discussions.

    Key topics will include the food retailing climate; competitive strategy development; branding strategies for the produce industry; team dynamics and decision making; best-in-class produce strategies; negotiation and conflict resolution; new product development strategies; strategies for growth in today's food industry; global food industry trends and strategies; survival guide to finance in strategic planning; and supply chain effectiveness.

    "We know that the produce industry is a unique business," said Dr. Ed McLaughlin, director of the food industry management program. "Using our own experience and input from the United Fresh members, we have tailored this program specifically to meet the needs of produce industry executives."

    Tuition for the five-day program includes all classroom sessions and materials, tours, lunches, group dinners, receptions, completion certificate, group photo, and five nights' lodging at The Statler Hotel. United Fresh Members will receive discounted tuition rates. Tuition for United Fresh members before January 15, 2007 is $4,995 and after Jan. 15 is $5500; non-member rates are $7995 and $8500 respectively. Space is limited; the maximum class size for the program is 40 participants.

    For more information, contact Beth Berman at 202-303-3405 or [email protected].

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