SEPC’s STEP-UPP Foodservice Class gains invaluable insights during summer tour

May 19, 2025

The Southeast Produce Council’s STEP-UPP Foodservice Class kicked off its summer tour last week, providing participants with immersive, hands-on experiences designed to deepen their understanding of the produce industry and strengthen grower partnerships.

The STEP-UPP tour at Chick-fil-A’s Support Center.

STEP-UPP — short for Southeast Training Education Program for Upcoming Produce Professionals — is SEPC’s premier educational initiative. The program equips rising retail and foodservice produce professionals with a comprehensive industry perspective through strategic learning, leadership development and field-based training.

The tour officially began on Monday, May 12, with a unique backstage experience at Chick-fil-A, offering participants a firsthand look into the company’s innovative operations.

On Tuesday, the group embarked on a series of insightful facility, farm and field tours hosted by SEPC level sponsors Nickey Gregory Co., Local Bounti and Pure Flavor. The educational journey continued on Wednesday with additional tours courtesy of SEPC level sponsors L.G. Herndon Jr. Farms, Bland Farms and Shuman Farms, further enriching the participants’ understanding of the produce supply chain.

The final day of the tour, Thursday, featured a visit to EarthFresh, where participants explored the company’s operations before enjoying lunch prepared by Chef Jason Hernandez. The experience wrapped up with gratitude and reflection as the group prepared to return home.

SEPC extended heartfelt thanks to its Future of Industry sponsors — Equifruit, Fresh Alliance, Gold Coast Packing, Great Lakes Greenhouses, Nickey Gregory Co., NPC Powered by Foodbuy, RPE, Shuman Farms, Southern Valley, Square 1 Farms and Wonderful Citrus — for their generous support.

“Going on the STEP-UPP farm tour was eye-opening for our students," said David Verdrager, SEPC STEP-UPP Foodservice Committee co-chair, RPE. "Seeing firsthand how much care and work goes into growing and delivering fresh produce really changed how they think about the process. Meeting the farmers, walking the fields and learning about the supply chain from the ground up made it all real. It’s an experience they’ll carry with them through their foodservice career.”

“The 2025 STEP-UPP Foodservice Class is excited to embark on their summer field tours," said Rob Bonghi, SEPC board member and STEP-UPP Foodservice Committee co-chair, Fresh Alliance. "As part of our new foodservice-focused sector of the program, these tours are a cornerstone of our commitment to developing the next generation of foodservice leaders. By connecting rising foodservice professionals with growers, shippers and suppliers, STEP-UPP cultivates a deeper understanding of the produce supply chain and reinforces the critical role it plays in delivering quality, safety, and sustainability to the marketplace.”

The STEP-UPP Foodservice Class of 2025 will celebrate its graduation during Southern Innovations this September in Charlotte, NC.

The STEP-UPP tour kicked off with an exclusive backstage tour at Chick-fil-A’s Support Center, led by Clark and Susan Ann Roper, offering a look into their innovative supply chain operations and culture of care.

The STEP-UPP tour at Chick-fil-A’s Support Center.

Andrew Scott of Nickey Gregory Co. welcomed the group for a morning at the Atlanta State Farmers Market, highlighting 25 years of distribution excellence and behind-the-scenes insight into wholesale operations.

Andrew Scott of Nickey Gregory Co. with the group at the Atlanta State Farmers Market.

Matt Hubbard and Jeff Leggott gave STEP-UPP participants a hands-on look at Local Bounti’s cutting-edge greenhouse systems and their mission to revolutionize how food is grown and delivered.

Matt Hubbard and Jeff Leggott of Local Bounti with STEP-UPP participants.

STEP-UPP participants at Pure Flavor.

Mike Glass of Pure Flavor led the tour through vibrant greenhouses, showcasing how precision growing techniques deliver quality and consistency in every bite.

STEP-UPP participants at Pure Flavor.

Madison Herndon and John Williams led STEP-UPP participants through Herndon Farms’ SuperFit Greens facility, showcasing their advanced leafy greens operation and commitment to delivering fresh, high-quality produce from field to fork.

Madison Herndon and John Williams of Herndon Farms with STEP-UPP participants.

STEP-UPP participants with Sloan Lott at Bland Farms.

Sloan Lott shared the story behind Bland Farms’ leadership in the Vidalia onion industry, providing a firsthand look at its year-round growing and packing processes.

STEP-UPP participants with Sloan Lott at Bland Farms.

John Shuman welcomed the group to Shuman Farms, offering insight into its premium sweet onion brands and its ongoing impact through Healthy Family Project.