Produce and foodservice companies interested in growing their business by promoting healthy fresh produce options on foodservice menus now have two new resources available to help them. Newly-published reports document the discussions of a supply chain-wide executive think tank’s recent call to double use of fresh produce in foodservice by 2020, and the operator research that spurred them to set such an ambitious goal.

The two reports are now available from Produce Marketing Association (PMA), National Restaurant Association, and International Foodservice Distributors Association (IFDA). They are the result of a new partnership to create more produce-rich restaurant menus that was originally announced earlier this year and was sponsored by Markon Cooperative, Salinas, CA.

The report Executive Think Tank: Produce Opportunities in Foodservice documents the recent discussion of a panel of 25 senior executives representing foodservice operators, distributors and suppliers. The panel was convened in July 2009 to identify goals and priorities to increase fresh produce use in foodservice and promote healthful menu options.

The report documents the group’s discussion of forces working for and against increased produce use. For example, the group noted that greater collaboration across the supply chain could significantly improve produce use in foodservice. They discussed various areas for potential collaboration, including helping meet chefs’ and consumers’ desire for locally grown foods, more ethnic (and produce-rich) foods, and new textures and flavors. Meanwhile, produce’s deserved healthful reputation and ties with sustainability should help promote increased produce use and consumer interest. The executives agreed that the supply chain would better need to understand chef preferences to help them increase produce use, and likewise must work more closely with government and other stakeholders.

The group also identified five priority strategies to work toward that goal; their discussion regarding each strategy is documented in the think tank panel report. The group will reconvene to determine next steps.

The second report – titled An Examination of Fresh Produce Usage in the Restaurant Industry: Summary of Results – summarizes operator research conducted for the associations by the National Restaurant Association in April and June. The research included a quantitative survey of a nationwide sample of 500 restaurant owners and operators with fresh produce purchasing authority. That research also included qualitative interviews with 10 purchasing executives from chain restaurant companies.

“All of this research is the result of the first step in a landmark multi-phase project by the three associations to identify opportunities to increase fresh produce use in foodservice and to promote healthy lifestyles,” said PMA President & CEO Bryan Silbermann. “This is the first time top executives representing the restaurant, distributor and produce industries have joined together for such an important common goal.”

“These reports offer significant food for thought to industry leaders as they seek to meet customer needs and help provide consumers with an even broader array of healthful menu choices when they eat away from home,” said IFDA President & CEO Mark Allen.

IFDA members may request complimentary copies of the reports by emailing mshelton@ifdaonline.org with a subject line of “Produce Opportunities.” Please note that the request must be made from a business email address that includes your company's domain name. IFDA Members may also download copies of the reports by clicking here. (you must be an employee of an IFDA member company and have an IFDA online user name and password).

The two-part report series is distributed free of charge to members of the three partnering associations. The cost for non-members is $160; the report can be purchased by non-members through PMA’s online store at www.pma.com/estore, or by contacting PMA’s Solution Center by telephone at (302) 738-7100 or via email at solutionctr@pma.com.

About National Restaurant Association
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees. Together with the National Restaurant Association Educational Foundation, the association works to lead America’s restaurant industry into a new era of prosperity, prominence and participation, enhancing the quality of life for all we serve. For more information, visit www.restaurant.org.

About International Foodservice Distributors Association (IFDA)
When U.S. consumers sit down to eat in one of the nation’s nearly one million foodservice locations, the food on the plate—and possibly the plate and tableware—has been brought there by a foodservice distributor. IFDA is the leading trade association representing foodservice distributors throughout the United States and internationally. IFDA’s members include broadline, systems, and specialty foodservice distributors that supply food and related products to restaurants and other food away from home foodservice operations. IFDA members operate more than 700 distribution facilities representing more than $110 billion in annual sales. For more information, visit www.ifdaonline.org.