Weis Markets announced it has donated $170,000 to Paralyzed Veterans of America — the nation’s only nonprofit organization dedicated to supporting veterans with spinal cord injuries and diseases, like MS and ALS. Representatives from Weis Markets presented the check to PVA on Nov. 13 at the company’s Nottingham, MD, store.

IFCO, a global provider of reusable packaging solutions for fresh foods, announced the launch of IFCO Digital, featuring its new Tracking-as-a-Service platform — a key milestone in the company’s digital transformation. The innovation also earned IFCO the 2025 Smart Solution Award, recognizing its leadership in connected and sustainable supply chain management.

DiSilva Fruit and Gold Bell will feature the brands Bright Bounty and Morning Kiss Organic at the New York Produce Show Dec. 2-4, booth No. 511. Both brands will showcase full lines of organic and conventional produce, reinforcing the companies' position as leaders in the fresh produce industry. 

Chrysal, a global leader in flower care products, has released its first sustainability report, outlining the company’s commitment to building a more sustainable flower industry. The report details Chrysal’s sustainability strategy, progress in circular packaging, and efforts to reduce carbon emissions.

Chrysal will showcase its latest innovations in sustainable flower care at the FloraHolland Trade Fair in Aalsmeer from Nov. 4–6, where visitors can learn more about the company’s sustainability initiatives at stands 1.48 and 1.49.

Natural Grocers has expanded its Natural Grocers Brand with 10 new varieties of Organic Frozen Vegetables. The new additions offer even more ways to enjoy premium quality with the same value-driven sourcing and standards that define the company's organic fresh produce department. The new products are available exclusively at Natural Grocers stores nationwide.

From farm to table, food carries with it an inevitable time clock.

This is especially true for fresh produce, though, even processed products have a shelf life of only so long.

These natural limits, combined with systemic inefficiencies and consumer demands for perfection, mean vast amounts of food never make it to the table.

In America, nearly one third of all food is lost or wasted as it makes its way from farm to plate, according to ReFED’s 2025 U.S. Food Waste Report.