The Southeast Produce Council recently concluded its STEP-UPP Foodservice Class summer tour, providing a group of rising industry leaders with an intensive, hands-on deep dive into the produce supply chain.

STEP-UPP — short for Southeast Training Education Program for Upcoming Produce Professionals — is the SEPC's flagship educational initiative. The program is designed to bridge the gap between the field and the fork, equipping retail and foodservice professionals with a comprehensive perspective through strategic leadership development and direct field-based training.

The tour kicked off on May 12 with an exclusive backstage tour experience at the Chick-fil-A Support Center. Participants gained firsthand insights into the innovative operations of one of the nation's leading foodservice brands. The momentum continued with a series of facility and field tours hosted by SEPC level sponsors Local Bounti and Pure Flavor, showcasing the latest advancements in controlled-environment agriculture and greenhouse growing.

On May 13, the educational journey shifted gears with a visit to a state-of-the-art watermelon packing house, hosted by the National Watermelon Promotion Board. The day continued into the fields with immersive tours provided by Alpine Fresh and Southern Valley Fruit and Vegetable Inc. These visits with SEPC level sponsors allowed participants to witness the complexities of harvesting and packing, further strengthening the vital bond between growers and foodservice providers.

The tour reached its peak on May 14 with a visit to SEPC level sponsor Grimmway Produce Group, where the class explored large-scale organic and conventional production. As the group gathered to reflect on the week's experiences, the common thread was one of gratitude for the transparency and mentorship provided by the host companies.

“Once again, our students immersed themselves in learning what it takes to maintain a consistent supply of fresh produce for customers. They experienced firsthand a wide range of operations, from fully hands-on environments to highly automated facilities. Over the course of three days, the students' questions remained thoughtful and engaging, while the passion of the growers was evident in every interaction. Their dedication was clear — not only to their craft, but also to the land and the communities they serve," David Verdrager, SEPC STEP-UPP Foodservice Committee co-chair and RPE. “We greatly appreciate the continued support of our SEPC member partners, who play such an important role in educating and inspiring this next generation of up-and-coming produce professionals.”

“It was excellent seeing the excitement to learn amongst our students. Throughout the program, they've really been able to deepen their knowledge about the industry and about the work growers do to feed the world. We're thankful to our SEPC member partners who make this program possible and to all our hosts, who were gracious enough to share their time with us and show their operations,” Heather Hart, STEP-UPP Foodservice Committee co-chair and Baldor

“Another successful STEP-UPP Foodservice farm tour is in the books. Our 2026 class had a fantastic time learning firsthand from our sponsor growers of South Georgia what it takes to bring fresh produce to market. The education program continues to grow, drilling into the day-to-day fundamental operations of each farm, including the unique challenges the entire farming community faces daily — labor costs, seed and varietal development, and input costs such as fertilizers and packaging," Rob Bonghi, SEPC board member and STEP-UPP Foodservice Committee co-chair, Fresh Alliance. "Every trip has a unique takeaway that resonates with our class in its own special way. We are extremely thankful for the continued support of this education program by our SEPC partners.”

The SEPC extends a sincere thank you to its Future of Industry sponsors whose generous support makes this program possible: Divine Flavor, Fresh Alliance, Mid-State Produce, Nature Fresh Farms, Nickey Gregory Company, NPC Powered by Foodbuy, RPE, Shuman Farms, Southern Specialties, Southern Valley and Vick Family Farms.

The STEP-UPP Foodservice Class of 2026 will celebrate its hard work and official graduation in September during Southern Innovations in Nashville, Tennessee.