PMA’s new À la carte! education and engagement stations will offer useful information for foodservice providers, suppliers, menu developers, chefs and others, PMA said in a release.
The five À la carte! sessions are scheduled Friday, July 26 from 2-3:30 p.m. in the Monterey Marriott San Carlos Ballroom and lobby. Keynote speaker Ted Allen will start day one of the conference from 11 a.m. to 12:15 p.m., followed by the Strolling Lunch Competition then À la carte! Visitors to the Strolling Lunch Competition can vote for the People's Choice Award.
The San Carlos Ballroom in the Marriott will house the Taste the Trends, Top Technology of Tomorrow, and Talks on Talent À la carte! sessions. Sustainability Corner and Protecting Your Business: The Next Generation of Produce Safety Education will be in the lobby.
À la carte! sessions in Marriott Lobby
PMA member companies serving on PMA’s new Sustainability Committee will share stories via video about how their respective companies are bringing sustainable business practices to life. Ed Treacy, PMA Vice President, Supply Chain and Sustainability, will be on hand to offer insights and answer questions. Members of the PMA Sustainability Committee are expected to join Treacy periodically.
“This is just the start of our efforts to inspire the produce industry to continuously optimize processes and resources in order to drive economic, social, and environmental benefits that leave the world a better place for future generations,” says Treacy. “In the near future, we will continue our efforts to inspire the industry by curating and communicating case studies of member initiatives that support the 3 Ps of sustainability, People, Planet and Profitability.”
Also, PMA said it will share more information on sustainability, the work of the PMA Sustainability Committee, and info on the Ethical Charter for Responsible Labor Practices through the PMA Foodservice Conference mobile app.
Protecting Your Business: The Next Generation of Produce Safety Education
PMA’s Chief Science and Technology Officer Dr. Bob Whitaker will unveil a sampling of PMA’s new produce safety training program, Fresh Ed™. View a prototype education/e-learning module and find out more about the online training platform set to launch in August.
Anthony Barbieri, PMA Vice President of Sales, Events & Programs, who will lead PMA’s engagement efforts with companies seeking training, will also be on hand to answer questions. In addition, more information on Fresh Ed will be available through the PMA Foodservice Conference mobile app.
À la carte! sessions in Marriott San Carlos Ballroom
Top Technology of Tomorrow
Participating companies will aim to provide business solutions for grower/shippers and foodservice operators, including supply chain management, traceability and sustainability products and services.
Native — Frank Pica and Sarah Sanders, cofounders and co-CEOs of Native, will demonstrate their software program which allows restaurant buyers to connect with farms local to their area.
Treasure8 — This food-tech company says it focuses on tackling food waste by using a patented infrared dry blanching technology to dehydrate leftover/surplus vegetables to create healthy snacks. Timothy Childs, CEO and co-founder, will present.
Oritain — Jeff Elder, managing director, North America, will share how Oritain’s traceability system uses forensic science and data analysis to verify product origin from any point in the supply chain.
iFoodDecisonSciences — Diane Wetherington, CEO, and a member of PMA’s Produce Safety, Science and Technology Committee, will share iFoodDecisionScience’s supply chain risk management solutions that aim to reduce food contamination outbreaks and improve food safety.
Taste the Trends
Hosted by Chef Jessica Foust, this segment will delve into menu trends and the role produce can and should play in plant-inspired menus. This session features three engagement stations that will rotate every 20 minutes. Topics that will be explored are plant-based proteins and share of plate for produce, challenges/opportunities for use of produce in delivery and off-premise, and diet and culture. Michael Buononato will join Foust in taking participants on this food-trends journey.
Talks on Talent
This topic will look at how the industry will seek new talent, with discussion by industry members, young professionals, and college students to discuss the trends. Doug Bohr, executive director, Center for Growing Talent, will kick off the discussion and invite attendees to join in and share their thoughts.