United Fresh launches top executive training program
United Fresh launches top executive training program
WASHINGTON -- There may be plenty of training programs for promising young leaders in the produce industry, but the United Fresh Produce Association saw a need for mid-level and senior executives to stay ahead of the fast-moving industry.
United Fresh said that it had been working on developing a one-of-a-kind training program for a year and decided to partner with Cornell University's Food Industry Management program to help grower and shipper executives move to the next step.
Mike Kemp, director of perishables for Save-A-Lot, said that the United Fresh Business Development Council developed the new program, which is now taking applications for the March 11-16 course in Ithaca, NY.
"The council recognized there was an opportunity in our industry to provide professional development training for top-level leaders," said Mr. Kemp. "This course will bring a tremendous amount of value for anyone involved in the produce supply chain."
Mr. Kemp said that he attended one of Cornell University's food executive classes for the supermarket industry but it did not focus on perishables, which are becoming a driving force of retail business.
Cornell University offers the "optimal marriage" for produce executive training because of the university's long-standing experience in research and merchandising, and "we know how executives learn," said Ed McLaughlin, director of the Food Industry Management Program.
"Using our own experience and input from the United Fresh members, we have tailored this program to meet the needs of produce industry executives," Dr. McLaughlin said, adding that the program is designed for presidents, chief executives, senior vice presidents, vice presidents, directors and others with management experience.
Dr. McLaughlin said that he expects most of the program to draw from grower and shipper companies, but he hopes to get a "nice mix throughout the supply chain."
"We are very optimistic that we'll get a good cross-section from the industry," said Amy Philpott of United Fresh.
"Anyone who is currently in a leadership position or under consideration for one will benefit from this opportunity," said Victoria Kuhns of United Fresh. In some ways, the program mirrors the successful Produce Industry Leadership program that chooses a handful of young leaders to participate in a training program that is free with the help of an educational grant from DuPont Crop Protection.
But the newly formed United Fresh Produce Executive Development program can cost up to $8,500 for the five-day program. Tuition includes classroom sessions and materials, tours, lunches, group dinners and five nights lodging. The cost for United Fresh members before Jan. 15 is $4,995 and rises to $5,500 after Jan. 15; non-member rates are $7,995 and $8,500, respectively. Up to 40 participants are allowed.
The seminar will help top-level and middle-level executives make effective decisions in the supply chain by examining successful case studies, working on team decision-making and negotiating conflicts, and offers tips on introducing new products.
The program also will explore issues in today's retailing climate, global food industry trends and provide a survival guide to finance in strategic planning. Dr. McLaughlin is also scheduled to speak at the Produce Marketing Association's two-day leadership symposium geared for executives on the buyer side of the produce industry. That symposium is scheduled for Jan. 18-20 in Dallas.
United Fresh said that it had been working on developing a one-of-a-kind training program for a year and decided to partner with Cornell University's Food Industry Management program to help grower and shipper executives move to the next step.
Mike Kemp, director of perishables for Save-A-Lot, said that the United Fresh Business Development Council developed the new program, which is now taking applications for the March 11-16 course in Ithaca, NY.
"The council recognized there was an opportunity in our industry to provide professional development training for top-level leaders," said Mr. Kemp. "This course will bring a tremendous amount of value for anyone involved in the produce supply chain."
Mr. Kemp said that he attended one of Cornell University's food executive classes for the supermarket industry but it did not focus on perishables, which are becoming a driving force of retail business.
Cornell University offers the "optimal marriage" for produce executive training because of the university's long-standing experience in research and merchandising, and "we know how executives learn," said Ed McLaughlin, director of the Food Industry Management Program.
"Using our own experience and input from the United Fresh members, we have tailored this program to meet the needs of produce industry executives," Dr. McLaughlin said, adding that the program is designed for presidents, chief executives, senior vice presidents, vice presidents, directors and others with management experience.
Dr. McLaughlin said that he expects most of the program to draw from grower and shipper companies, but he hopes to get a "nice mix throughout the supply chain."
"We are very optimistic that we'll get a good cross-section from the industry," said Amy Philpott of United Fresh.
"Anyone who is currently in a leadership position or under consideration for one will benefit from this opportunity," said Victoria Kuhns of United Fresh. In some ways, the program mirrors the successful Produce Industry Leadership program that chooses a handful of young leaders to participate in a training program that is free with the help of an educational grant from DuPont Crop Protection.
But the newly formed United Fresh Produce Executive Development program can cost up to $8,500 for the five-day program. Tuition includes classroom sessions and materials, tours, lunches, group dinners and five nights lodging. The cost for United Fresh members before Jan. 15 is $4,995 and rises to $5,500 after Jan. 15; non-member rates are $7,995 and $8,500, respectively. Up to 40 participants are allowed.
The seminar will help top-level and middle-level executives make effective decisions in the supply chain by examining successful case studies, working on team decision-making and negotiating conflicts, and offers tips on introducing new products.
The program also will explore issues in today's retailing climate, global food industry trends and provide a survival guide to finance in strategic planning. Dr. McLaughlin is also scheduled to speak at the Produce Marketing Association's two-day leadership symposium geared for executives on the buyer side of the produce industry. That symposium is scheduled for Jan. 18-20 in Dallas.
