The 2025 Foodservice Conference in Monterey marked historic highs in buyer attendance, K-12 engagement, and expo participation, reinforcing IFPA’s leadership in produce-centered foodservice innovation.
The International Fresh Produce Association (IFPA) marked a historic milestone with its 2025 Foodservice Conference, drawing more than 1,000 buyers and over 2,200 attendees to Monterey, California.
The annual event, a cornerstone for the fresh foodservice sector, showcased the increasing influence of produce in shaping menus, guiding consumer choices, and connecting all points of the supply chain.
As IFPA CEO Cathy Burns highlighted in her opening remarks, the event served as a testament to the community’s resilience and growth.
“With over 1000 buyers, new operators, colleges and universities and more than 2200 attendees, the foodservice community really showed up this week for the Foodservice Conference,” said Burns.
She emphasized the critical role of foodservice in driving both consumer trends and public health outcomes, stating, “We are honored to stand with this community to Fight for Fresh and ensure our products are at the center of the plate – not just a garnish – always.”
The conference continued its reputation as a must-attend gathering for industry leaders, celebrating a sold-out expo, a diverse lineup of speakers, and focused programming for segments such as K-12, colleges and universities, and award-winning chefs.
These tailored experiences underscored IFPA’s commitment to deepening engagement across all levels of foodservice and enhancing collaboration between supply chain stakeholders.
Keynote speaker David Henkes, senior principal and head of strategic partnerships at Technomic, delivered insights grounded in recent consumer behavior research.
His address provided clarity on shifting perceptions that are shaping menus nationwide, reinforcing the importance of aligning product innovation with evolving dining habits.
The conference’s field tour programs, which included culinary leaders and school foodservice operators, expanded this year, offering immersive opportunities to explore produce innovation in action.
Attendees of the K-12 Foodservice Forum participated in one of the program’s most successful years to date, with over 100 school professionals engaging in tours, ideation sessions, and strategic discussions with industry partners.
College and university professionals were also present in record numbers, reflecting growing interest from institutional foodservice in elevating produce’s role in student nutrition.
Lauren M. Scott, president of the Foundation for Fresh Produce, addressed the broader implications of these efforts. “Increasing consumption of fruits and vegetables is foundational to improving global health outcomes,” said Scott.
“It’s also one of the most complex challenges that requires a unified effort at every point of contact we have with consumers. We’re thrilled to see a growing community of representatives from these segments that have such a strong influence on building the palates and habits of consumers especially in our schools and universities.”
Friday’s Expo floor served as a vibrant showcase for product innovation, culinary creativity, and strategic partnerships.
With over 1,000 buyers in attendance, exhibitors maximized the opportunity to introduce their latest offerings and reinforce the value of produce-driven menu solutions.
The Fresh Ideas Showcase spotlighted inventive product uses and new ingredients, culminating in the recognition of four standout exhibitors.
This year’s Expo winners were: J. Marchini Farms for Best in Show with Joe’s Premium, Melissa’s as Runner Up, Coosemans LA Shipping / Essential Mixology for Best Product Promo, and Rijk Zwaan earning Chef’s Choice with their compressed yellow watermelon.
The conference’s momentum reflects IFPA’s broader mission to unify and empower the produce industry through targeted support, strategic networking, and consumer-driven innovation.
With each annual event, IFPA has continued to deepen its impact, particularly through initiatives that highlight nutrition-forward solutions in education, health care, and hospitality.
As the event concluded, anticipation was already building for the 2026 return to Monterey.
All 2025 attendees will be notified when registration and exhibitor applications open, setting the stage for another high-impact gathering.
In a year where the call to “Fight for Fresh” resonated more strongly than ever, the 2025 Foodservice Conference stood as a bold affirmation of the industry’s vitality, its commitment to health, and its united vision for placing produce firmly at the heart of every plate.
