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It’s been over a year since the COVID-19 pandemic entered our lives and dramatically changed them for the foreseeable future.

For many who have continued to work and meet in their usual workplace, day-to-day practices that were once unimaginable have now become generally accepted and are viewed much in the same way as brushing your teeth. Other practices are accepted as necessary but are also thoroughly disliked.

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We recently spoke with Janet Fortin from Global Fruit, the largest cherry exporter in Canada. The company partners with farms in British Columbia who grow and pack the cherries, and rely on Global Fruit to do the marketing and exporting. With roughly 125 orchards, Global Fruit anticipates that 2021 will be the best year it has ever had. According to Janet, “We’re estimating some trees will (have) over 100 pounds of cherries. I think this year we’re going to have 17 – 20 million pounds of cherries to ship. New customers coming on board, if possible, I would recommend DeltaTrak.”

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How are YOU helping? For 50 years, the Earth Day movement has inspired us to adopt more sustainable ways of living and doing business. On April 22, 1970, the first Earth Day event was organized to draw attention to the effects of the previous 150 years of industrial and technological advancement. Air and water pollution from “oil spills, polluting factories and power plants, raw sewage, toxic dumps, pesticides, freeways” had taken a serious toll on human health.

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The produce industry is facing more supply chain challenges than ever before. But, with any challenges, there are usually opportunities and solutions. This is true for the produce industry. Perhaps the biggest supply chain challenge is the availability of trucks and drivers. Peak produce seasons exacerbate the trucking shortage. Produce is perishable and many of the trucks transporting the produce must be equipped with reefers (refrigerated units) for the transportation of temperature sensitive cargo. During peak seasons, truckers with reefers are in short supply.

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The Produce Team focuses on the management, measurement, and monitoring of optimal temperature levels from the “field to the fork”.

Produce Team's Recent Articles

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Many experts in the foodservice industry believe one of the most effective things restaurants can do to prosper, amid state and county COVID restrictions, as well as changing consumer preferences, is innovate. The use of new technologies has made possible much of the restaurant innovation we are currently seeing. Technology has enabled many restaurateurs to pivot, and ideally create a pathway to overcome the COVID-19 pandemic.

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