International Fresh Produce Association Anticipates Record-Breaking Foodservice Conference; Cathy Burns Comments
NEWARK, DE & WASHINGTON, DC - The International Fresh Produce Association’s (IFPA) Foodservice Conference will commence at the end of next week, July 27–28. A record-breaking crowd of over 2,000 attendees will enjoy insightful education, a jam-packed expo, and more.
“This conference is the only place foodservice and produce meet, and anyone who is not attending will miss out on significant insights and innovations,” said Cathy Burns, Chief Executive Officer. “We are delighted that it is the go-to event for foodservice operators and distributors as well as the suppliers. We’re also pleased to have a strong contingent from the K-12 school system. These are the folks helping our kids enjoy and choose fresh produce as they form healthy eating habits for life. We celebrate the fact that the 2023 conference is a record year for operator attendance.”
In addition to unequaled attendance, the expo, Women’s Fresh Perspectives Reception, and Buyer Sourcing Meetings have all sold out, a press release stated.
“I’m both humbled and delighted to see this response from our members and our industry,” Burns said. “Even more important than the attendance numbers, this indicates that foodservice is coming back in full force, fresh produce remains an essential component in all foodservice operations, and IFPA’s Foodservice Conference is where it all connects.”
This decades-long event also boasts of a 1:1 buyer-seller ratio.
“This is where we come to connect, learn, and do business,” Burns said. “Anyone in foodservice needs to be here, and I look forward to welcoming everyone to The Foodservice Conference.”
Conference features include:
- Monterey Bay Live! Panel: Art Kilmer of P.F. Chang’s, Nazim Khan of Bryan Health, and Melissa Melshenker Ackerman of Planet Harvest
- Joe Pawlak of Technomic will address how foodservice reacted to and is emerging from the past years of significant disruption
- Chefs panel discussing opportunities and challenges in today’s climate of inflation, supply and labor challenges, and the rise of plant-based and plant-forward menus
- K-12 panel of school and produce leaders working to increase students’ comfort level, interest, and consumption of fresh produce at school and beyond
- A session on how to begin a sustainability program
- A conversation on foodservice industry efforts to advance inclusive procurement and supplier diversity to meet consumers' increasingly values-based buying behaviors
Keep an eye out for our team as you hit the show floor!