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Program updates for Pre-QA regression tetsing edit 1 again edit for Blob verification

At QUASEP, we know how important it is for our members to be aware of industry trends and best practices for changing and growing markets. We sat down with Avendra Group Sourcing Team to discuss the benefits and drawbacks of some key produce trends and factors impacting the Food and Beverage industry.

1. Q: Why should foodservice operators consider purchasing local?
2. we can clarify some of the benefits of buying local.
3. Buying locally allows produce to stay on the vine or stem longer.

A: “Local” is a buzz word used quite frequently in foodservice these days. While the definition of local as it pertains to miles from your location is still in question, we can clarify some of the benefits of buying local.

• Quality – Buying locally allows produce to stay on the vine or stem longer. This additional time allows produce to mature in size, brix, and flavor. Buying from national brands requires these items, especially winter fruit from South America, to be picked early resulting in minimal flavor and hard texture.
• Economic Return – Local farmers recirculate a large share of every dollar back into their community. Local farmers sell to local distributors and hire more employees who in turn reinvest into the community. When there is a downturn in the economy local spend ensures a constant cash flow through the community.
• Environment – Removing the need to source produce from other states or across the country decreases the overall usage of chemical pesticides, herbicides, fungicides, and fertilizers and increases biodiversity local ecosystems. Buying locally also reduces our carbon footprint by reducing pollution and increasing air quality.

1. Q: Pre-cut fruits and vegetables remain in hot demand. Why choose pre-cut?

A: Regional produce distributors no longer just deliver produce; they are an extension of our coolers and our kitchens. From staple items such as diced onions and zucchini matchsticks, to Tourneau potatoes for an elaborate dinner, many distributors can manufacture these special cuts for consistency and a great value. See below for other benefits of purchasing pre-cut produce.

• Storage Space– As the front of the house becomes more of a showroom, the kitchen often struggles for space. Receiving processed produce versus full cases of commodities opens up shelf space. Regular deliveries mean “just in time freshness.”
• Limited Liability– Outsourcing the processing of produce reduces lacerations, back injuries and loss of time. Food safety has oversight from the time produce arrives at the distributor to the time it arrives at your dock.
• Environmentally Responsible– Produce distributors buy produce in larger cases, reducing the use and disposal of cardboard. Several distributors provide processed produce scraps to local farms which helps minimize waste and provides excellent nutrition for the farm animals, ultimately improving their quality of life.

1. Q: Pre-washed produce: to wash or not to wash?

A: Heat brings insects to the fields. These insects thrive on the heat and when the nights get cool they head inside the lettuce for shelter. Unfortunately, this survival instinct causes frustration at the plate. Always wash produce to be sure it is clean and clear of contaminants.

1. Q: Weather and natural disasters often impact the Food and Beverage industry. How are the California fires impacting produce?

1- A: Although there was an average amount of rainfall in California last year, the state is still experiencing extreme drought conditions. These conditions have fueled the wildfires that are currently spreading in California. While the winds have kept the ash away from the fields, pushing it further south and east, the ash and fire have pushed insects to the produce growing areas as they try to escape the fires. These issues are common in the fall but expect to see them earlier and more frequently because of these conditions. Processors are adding crews to the fields and slowing down production in order to mitigate problems at the time of packing.

2- Maximize your purchasing power with QUASEP! Members have access to a wide array of products and services that deliver CASH REWARDS, cost savings, or a combination of both. Contact us to find out how we can help your foodservice operations meet and exceed the expectations of your customers while adding more profits to your bottom line.

If you are already a member, please reach out to your dedicated QUASEP Account Manager.

If you are not yet a member and would like to learn more about the benefits of a FREE QUASEP membership please click on Become a Member and get started with us today.

Due to a poor corn harvest in 2015 and an unprecedented increase in demand, Bonduelle is temporarily out of stock on their vacuum packed Peaches & Cream Kernel Corn at this time.  Bonduelle expects to replenish their stock in early September 2016.

During the interim, Bonduelle recommends the following frozen corn products as a replacement:

Alerts 17 May Company All - ENGLIS Article Public Only

Alerts 17 May Company All - ENGLISH Article

Sustainability continues to be an important focus for all businesses, and a key differentiator in the hospitality industry. At QUASEP, we believe sustainable solutions should involve environmental, social and economic elements. As we focus on disposables, we will discuss how operators can reduce their carbon footprint while lowering costs and improving efficiencies at the same time.

QUASEP helps hospitality operators develop unique procurement programs that enable their business to become more sustainable. We sat down with Meredith Eriksen, Avendra’s Strategic Supply Chain Manager for disposable goods, to talk about this topic and shed some light on how businesses can reduce waste and find the appropriate eco-friendly products for specific applications.

Q: What can operators do to fit disposables into their sustainability programs?

A: The first thing operators tend to think of when working toward more sustainable business practices is which kind of products they can use to achieve their goals. However, it’s more important to begin with the foundation of sustainability: reducing waste overall. Begin by reducing the use of products, especially disposables, which by their nature are impactful on the waste stream.

Dispensers, for example, are a great waste reducer. Consider using dispensers for items like gloves, cups, cutlery, napkins and food film. You can achieve savings through reduced use and waste. Since manufacturing represents the greatest carbon impact of a product’s life cycle, reducing use and reducing waste before use are the most sustainable actions you can take.

Q: What are the differences between compostable, biodegradable and degradable materials?

A: Compostable products are the most sustainable if operators have the ability to compost those goods. Most disposable products that are labeled as compostable must be brought to a commercial composter. Bio-plastics will not break down without high heat and the shredding capabilities that commercial facilities provide.

Biodegradable and degradable are unofficial terms that define materials that can be broken down by exposure to the elements. It’s important to remember that these products will not break down in traditional landfills and cannot be taken to commercial composters. Except in cases where your waste stream ends at a biologically active landfill, or the product is likely to wind up on the side of the road or in a freshwater stream, a more sustainable choice would be to implement a recycling or composting program.

Q: What should operators know about recycling, recycled content and reduced resin content products?

A: Manufacturers have always used some recycled content – scraps from manufacturing are cycled back into the paper or plastic stream. Post-consumer content can be a more actively sustainable choice. In terms of cost, recycled content products may be as, or even more, expensive than virgin content products as the demand for recycled materials is outpacing supply. However, driving demand for recycled content products will also drive efficiencies within the recycling industry, thereby increasing supply and reducing cost over time. And as raw material costs continue to rise, we’ll see continued innovation in the collection and re-use of recovered materials.

Reducing the use of chemicals in the supply chain is another sustainable choice. Products with reduced resin content replace a significant percentage of the petroleum-based resin with an inert mineral or plant-based starch, thereby reducing the carbon imprint of plastic manufacturing, without diminishing the ability of the product to be recycled. For example, we contract for cutlery that is made from 30% conventional plastic and 70% plant starch.

Q: What key factors should be considered when buying disposables?

A: Consider the waste management options in your area. If you have access to composters, that method is a great choice, but if composters are out, you are better off using conventional plastics or recycled content products and driving recycling programs. Resources such as www.findacomposter.com provide local commercial composter listings. Make sure you understand your composter’s requirements for bio-plastics and food contaminated paper.

Q: How can QUASEP help operators reach their sustainability goals?

A: QUASEP has dozens of eco-friendly products under contract. When we evaluate the suppliers of those products, we take into account their sustainability programs, and all of the available alternatives. We examine the claims suppliers make to determine if they are true and genuine. It is a little like the “Wild West” out there in terms of green certifications, which is why it’s important to check their validity. We don’t put products in our program unless the suppliers truly meet the claims they are putting forth. When clients come to us for procurement solutions, we help them define their goals, consider all of the available solutions and find the most sustainable options for their business.

It is a little like the ‘Wild West’ out there in terms of green certifications, which is why it’s important to check their validity. We don’t put products in our program unless the suppliers truly meet the claims they are putting forth.

Maximize your purchasing power with QUASEP! Members have access to a wide array of products and services that deliver CASH REWARDS, cost savings, or a combination of both. Contact us to find out how we can help your foodservice operations meet and exceed the expectations of your customers while adding more profits to your bottom line.

If you are already a member, please reach out to your dedicated QUASEP Account Manager.

If you are not yet a member and would like to learn more about the benefits of a FREE QUASEP membership please click on Become a Member and get started with us today.

At QUASEP, we know how important it is for our members to be aware of industry trends and best practices for changing and growing markets. We sat down with Avendra Group Sourcing Team to discuss the benefits and drawbacks of some key produce trends and factors impacting the Food and Beverage industry.

Q: Why should foodservice operators consider purchasing local?

A: “Local” is a buzz word used quite frequently in foodservice these days. While the definition of local as it pertains to miles from your location is still in question, we can clarify some of the benefits of buying local.

• Quality – Buying locally allows produce to stay on the vine or stem longer. This additional time allows produce to mature in size, brix, and flavor. Buying from national brands requires these items, especially winter fruit from South America, to be picked early resulting in minimal flavor and hard texture.
• Economic Return – Local farmers recirculate a large share of every dollar back into their community. Local farmers sell to local distributors and hire more employees who in turn reinvest into the community. When there is a downturn in the economy local spend ensures a constant cash flow through the community.
• Environment – Removing the need to source produce from other states or across the country decreases the overall usage of chemical pesticides, herbicides, fungicides, and fertilizers and increases biodiversity local ecosystems. Buying locally also reduces our carbon footprint by reducing pollution and increasing air quality.

Q: Pre-cut fruits and vegetables remain in hot demand. Why choose pre-cut?

A: Regional produce distributors no longer just deliver produce; they are an extension of our coolers and our kitchens. From staple items such as diced onions and zucchini matchsticks, to Tourneau potatoes for an elaborate dinner, many distributors can manufacture these special cuts for consistency and a great value. See below for other benefits of purchasing pre-cut produce.

• Storage Space– As the front of the house becomes more of a showroom, the kitchen often struggles for space. Receiving processed produce versus full cases of commodities opens up shelf space. Regular deliveries mean “just in time freshness.”
• Limited Liability– Outsourcing the processing of produce reduces lacerations, back injuries and loss of time. Food safety has oversight from the time produce arrives at the distributor to the time it arrives at your dock.
• Environmentally Responsible– Produce distributors buy produce in larger cases, reducing the use and disposal of cardboard. Several distributors provide processed produce scraps to local farms which helps minimize waste and provides excellent nutrition for the farm animals, ultimately improving their quality of life.

Q: Pre-washed produce: to wash or not to wash?

A: Heat brings insects to the fields. These insects thrive on the heat and when the nights get cool they head inside the lettuce for shelter. Unfortunately, this survival instinct causes frustration at the plate. Always wash produce to be sure it is clean and clear of contaminants.

Q: Weather and natural disasters often impact the Food and Beverage industry. How are the California fires impacting produce?

A: Although there was an average amount of rainfall in California last year, the state is still experiencing extreme drought conditions. These conditions have fueled the wildfires that are currently spreading in California. While the winds have kept the ash away from the fields, pushing it further south and east, the ash and fire have pushed insects to the produce growing areas as they try to escape the fires. These issues are common in the fall but expect to see them earlier and more frequently because of these conditions. Processors are adding crews to the fields and slowing down production in order to mitigate problems at the time of packing.

Maximize your purchasing power with QUASEP! Members have access to a wide array of products and services that deliver CASH REWARDS, cost savings, or a combination of both. Contact us to find out how we can help your foodservice operations meet and exceed the expectations of your customers while adding more profits to your bottom line.

If you are already a member, please reach out to your dedicated QUASEP Account Manager.

If you are not yet a member and would like to learn more about the benefits of a FREE QUASEP membership please click on Become a Member and get started with us today.

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