Online from publication. 7 pages., Merchandiser of fresh produce explains how theater events in a produce department can create fun and excitement and can make memorable impressions on customers.
Online from periodical. 7 pages., Senior merchandiser of a produce wholesaler reports recent examples of successful events and displays in retail marketing of mushrooms and apples. "So, produce world, what will your customers see next when the curtain rises in your department? Create theater, create opportunity, and create sales!"
Online from publication. 4 pages., Introduction of the U.S. Food and Drug Administration's proposed rule, called "Requirements for additional traceability records for certain foods." Reporter notes, "The industry has been waiting for this shoe to drop for years."
Via online issue. 3 pages., Summary of panel discussion at a Virtual Town Hall meeting of the Produce Marketing Association. Panelists noted how greenhouse technologies can soften the blow of climate change.
Online from publications. 3 pages., Report of thoughts about dealing with foodservice staffing and labor challenges from the chief operating officer of DNO Produce, Columbus, Ohio.
Online from publication. 2 pages., Author reported on a presentation at the West Coast Produce Exposition. The speaker observed, "I think we've got a wild ride for the foreseeable future here, and noted that consumers will continue to order groceries online, and the "click and collect" model may have staing power through the crisis and beyond."
Online via subscription. 2 pages., Introduction to the Farm Journal Foundation's America's Conservation Ag Movement, "a diverse conservation - and sustainability-focused public-private partnership."
Online from publication. 4 pages., Report about a panel presentation at a meeting of the Produce Marketing Association. Panelist moderator reported that food delivery services such as Grubhub, DoorDash and Postmates can charge restaurants 20-35 percent commission per order, in addition to the monthly fee for the service. Customers typically pay a delivery fee, a driver tip, and sales tax. The moderator urged restaurants, "Be smart about where your money is spent, and be firm, and try and make it a good experience for yourself and your customers."
Online via subscription. 5 pages., Article summarizes results of a survey among farmers and consumers conducted by Aimpoint Research for The Packer. Findings showed that growers believe they best understand sustainability while believing that very few if any food retailers and consumers completely understand it. Nearly two-thirds of surveyed consumers said they believed sustainability efforts from the food industry are a response to their demands rather than industry driven by industry while two-thirds of growers said they believe sustainability efforts are industry driven. Report also compared beliefs by growers and consumers about where they get sustainability information.
