Technomic’s report reveals a shift in consumer expectations, particularly among members of Gen Z, who are increasingly driven by cravings and seeking foods that feel “real” and “wholesome” rather than traditionally “healthy.” This is challenging operators to align with new expectations, especially concerning ingredient transparency and the growing impact of GLP-1 medications on food choices. This gap presents both challenges and new opportunities across the supply chain.“Foodservice is quickly evolving, and fresh produce is at the heart of that transformation,” said Joe Watson, vice president of retail, foodservice and wholesale at IFPA. “This research provides data-driven guidance to operators, suppliers and distributors, giving them a clear view of where the market is headed and how to stay ahead of the competition.”
David Henkes, senior principal and head of strategic partnerships at Technomic, will discuss these findings on Friday, Aug. 1, during the General Session, “Health on the Menu: Navigating the New Foodservice Frontier.” The session will explore how health trends impact menus, consumer behavior and operations, offering actionable insights for attendees.
Following the presentation, a diverse panel will unpack the research and explore practical applications. The panel features leaders from foodservice operations, K-12 programs and emerging Gen Z professionals, including Erin Primer, director of food and nutrition services at San Luis Coastal Unified School District, and Julyessa Struckmeyer, a recent graduate of Fresno State University's Jordan College of Agricultural Sciences & Technology.
The Foodservice Conference takes place July 30–Aug. 1 in Monterey, CA. With over 2,200 expected attendees, it offers professionals across the supply chain a unique opportunity to learn the latest and taste the greatest in fresh produce.
