Robinson Fresh, a division of global logistics company C.H. Robinson, based in Eden Prairie, MN, and a leader in providing and transporting fresh produce, is now offering fresh produce branded under its own name for the first time in the company’s 115-year history.

“We are excited to have shoppers associate our brand with the high-quality fresh produce we have provided for years,” said Michael Castagnetto, president of Robinson Fresh. “We will continue to provide our retail and foodservice customers fresh produce, ideas and solutions to help their businesses both today and tomorrow, no matter

New year, same great Rushing Rivers d’Anjou pears from Stemilt and exactly what the retailer needs to take their pear category from good to World Famous. Brianna Shales, Stemilt marketing director, said the company’s early involvement in pear ripening is the differentiation point and the reason consumers are coming back for more.

“Stemilt is a long-time leader in the category and our RipeRite ready to eat pear program is dedicated to delivering consumers dessert-quality pears just a day or two after purchase,” said Shales. “It is one of the many action steps we take to delight our d’Anjou

G&R Farms, a leader in providing year-round sweet onions, has launched a new website.  Designed to be more consumer-friendly and interactive, the site showcases the company’s story and rich history as one of the original pioneers of the Vidalia onion brand.  

This is one of several new initiatives that the company has launched in the past few months as part of its new strategic direction, which began with its new logo and brand image.  “We’re very pleased with the new website because it better reflects our values as a third-generation family farm,” said Walt Dasher, vice president of G&R

Calling out the need to expand research to answer produce-specific food-safety questions, the Center for Produce Safety has launched a new capital fundraising campaign to finance the center’s research program for the next five years. CPS volunteer leaders from across the supply chain are calling on their colleagues to invest generously in their collective future.

“The need to safeguard fresh produce has not paused for the pandemic, so neither can we,” said CPS board Chair Vic Smith, president and CEO of J.V. Smith Cos. “If anything, the food-safety demands on our industry have increased, as

Schnucks is kicking off the new year by ramping up its prepared meals selection with what the St. Louis-based grocer is calling “Restaurant Selections by Schnucks.” Rollout of the new meal program begins in stores this month and will continue through March.

Schnucks will rotate meals in minutes entrees with a bi-monthly theme starting in January/February with “Eat Good to Feel Great” cuisines such as roasted salmon fillets, smokehouse rotisserie pork roast, turkey stuffed peppers, Mediterranean turkey meatloaf and airline chicken breast. Then, the March/April menu will focus on Mediterranean

Greg Sweet has been promoted to a newly created position of chief operating officer for Monterey Mushrooms. He joined the company in 1997 and has been responsible for many leadership positions, including his most recent role of regional vice president of operations for the farms and facilities in the eastern United States.  This role also included supporting our corporate technical services and innovation initiatives. 

Sweet brings more than 24 years of company and mushroom industry experience to this position. He will be responsible for leading the company’s strategic growth while managing