Foodservice Produce Initiative: PMA Foodservice Show Will Soon Be Cookin’ In Monterey
While the economy is starting to show signs of recovery, foodservice customers aren’t expected to return to their previous behaviors anytime soon. Succeeding in this new normal requires clear command of foodservice opportunities and issues to “Get Cooking!” -- the theme of the Produce Marketing Association’s (PMA) 2010 Foodservice Conference & Exposition July 30-Aug. 1 in Monterey, Calif.
Leading with the knowledge that giving produce a bigger part of the plate benefits everyone ’round the table, the conference’s opening session will update attendees on Foodservice 2020, an initiative announced at last year’s conference to double produce use in foodservice in 10 years. One year in, this session will serve up fresh thinking on ways to meet the goal and put the foodservice and produce industries in the forefront of providing solutions to the obesity epidemic, from initiative partners PMA, National Restaurant Association, and International Foodservice Distributors Association.
PMA officials say the produce industry is perfectly suited to provide answers to many of the challenges facing restaurants and foodservice today. “Now more than ever, we are in a position to step up as thought leaders and solution providers to offer consumers great tasting, healthy solutions, while at the same time helping to grow the bottom line for our foodservice customers,” notes Bryan Silbermann, PMA president and CEO.
PMA’s conference is the only event that focuses on produce in foodservice, bringing together operators, wholesalers, distributors, and brokers with grower-shippers, promotional organizations, and other product and service providers.
The conference will also feature new looks at top foodservice and produce trends. In one session, researchers from University of California at Davis will share highlights of four successful case studies on sourcing locally grown produce. Another hot industry topic, food safety and the related issue of traceability, will be addressed in a face-to-face session between government and industry.
For more information and to register online, visit www.pma.com/foodservice.
Leading with the knowledge that giving produce a bigger part of the plate benefits everyone ’round the table, the conference’s opening session will update attendees on Foodservice 2020, an initiative announced at last year’s conference to double produce use in foodservice in 10 years. One year in, this session will serve up fresh thinking on ways to meet the goal and put the foodservice and produce industries in the forefront of providing solutions to the obesity epidemic, from initiative partners PMA, National Restaurant Association, and International Foodservice Distributors Association.
PMA officials say the produce industry is perfectly suited to provide answers to many of the challenges facing restaurants and foodservice today. “Now more than ever, we are in a position to step up as thought leaders and solution providers to offer consumers great tasting, healthy solutions, while at the same time helping to grow the bottom line for our foodservice customers,” notes Bryan Silbermann, PMA president and CEO.
PMA’s conference is the only event that focuses on produce in foodservice, bringing together operators, wholesalers, distributors, and brokers with grower-shippers, promotional organizations, and other product and service providers.
The conference will also feature new looks at top foodservice and produce trends. In one session, researchers from University of California at Davis will share highlights of four successful case studies on sourcing locally grown produce. Another hot industry topic, food safety and the related issue of traceability, will be addressed in a face-to-face session between government and industry.
For more information and to register online, visit www.pma.com/foodservice.