The Florida fresh produce supply chain is demonstrating remarkable resilience and adaptability amid various challenges.
The Southeast Produce Council (SEPC) recently organized its 2026 STEP-UPP Foodservice class to explore the state’s dynamic produce sector.
This multi-day tour, held in mid-March, aimed to strengthen ties between foodservice professionals and growers by offering a firsthand look at produce production and distribution processes.
Participants, who are emerging leaders in retail and foodservice, visited farms, facilities, and operations across Florida from March 17 19, directly engaging with growers, packers, and shippers to gain insight into supply chain dynamics.
The tour commenced with site visits hosted by Fresh Del Monte Produce, Sunripe Certified Brands, Wish Farms, and Florida Classic Growers.
- Florida fresh produce supply chain shows resilience amidst various challenges.
- SEPC organized a tour to connect foodservice professionals with growers.
- Participants visited multiple farms to understand production and distribution.
- Hands-on education promoted awareness of supply chain complexities.
- Continuous industry collaboration is vital for future prosperity.
On March 18, attendees continued their exploration with stops organized by Pioneer Growers and Duda Farm Fresh Foods, where they observed modern growing practices and logistics operations.
The final day included a visit to Southern Specialties, allowing participants to reflect on the complexity of the supply chain.
The program not only offers leadership training but also field-based education, fostering a deeper understanding of the challenges and innovations within the industry.
SEPC credited its Future of Industry sponsors for supporting the program, including Divine Flavor, Fresh Alliance, and Mid-State Produce, among others.
Heather Hart, STEP-UPP Foodservice Committee co-chair of Baldor, noted the trip’s success despite a few travel complications.
She emphasized the excellent engagement from students and their desire to immerse themselves in learning about growing and supply chain processes.
David Verdrager, co-chair of RPE, highlighted how weather-related travel delays provided an opportunity for students to appreciate the anomalies that define the industry.
The tour’s success underscores the importance of hands-on learning and collaboration in overcoming industry challenges.
After three full days of visiting a wide range of SEPC partner growers, packers, and shippers, the attentiveness and thoughtful questions from participants were clear signs of genuine engagement.
The Foodservice class will reconvene in September at Southern Innovations in Nashville, Tennessee, where participants are scheduled to graduate.
This continuous commitment to education and industry collaboration is essential for the future prosperity of the Florida fresh produce supply chain.
