IFPA opens nominations for Produce Excellence in Foodservice Awards Program
The International Fresh Produce Association has opened the nomination period for the 2023 Produce Excellence in Foodservice Awards Program. Developed to honor the foodservice industry’s most innovative produce performers, the program pays special tribute to chefs and foodservice operators for excellence in the use of fresh produce in the culinary arts.
“We are so excited to continue our support of this award and recognize outstanding innovative chefs and foodservice operators who showcase and bring to life the fresh produce industry each and every day,” said Steve Grinstead, CEO of FreshEdge, sponsor of the program.
Winning chefs and foodservice professionals will be recognized in nine categories: Business in Industry, Casual & Family Dining Restaurants, Colleges & Universities, Fine Dining Restaurants, Hospitals & Healthcare, Hotels & Resorts, K-12 School Foodservice, Quick Service Restaurants, and Supermarkets & Retail Operators.
Winners will be selected by IFPA and an industry panel of judges. The winners will participate in, and be recognized on stage at, IFPA’s Foodservice Conference, July 27-28 in Monterey, CA. The nine winning chefs, along with a corporate executive, receive complimentary airfare, hotel accommodations and registrations to the event.
“We are privileged to honor the leading chefs and foodservice leaders who are committed to making fresh produce the centerpiece of so many of their delicious meals,” said Joe Watson, vice president of retail, foodservice and wholesale for IFPA. “Fresh produce continues to drive success for the foodservice and culinary sectors, and chefs play a critical role in encouraging consumers to explore produce items.”
Since 2008, the program has recognized more than 100 foodservice leaders for their exceptional work to incorporate a variety of fresh produce on their menu. The award also recognizes culinarians for their creativity in using fresh produce in concept development and menu design, their knowledge of fresh produce handling procedures, participation in produce-related special events and community service, and overall recognition by the foodservice community.