NASHVILLE, TN - For those watching from afar, SEPC’s Southern Innovations Organics and Foodservice Expo is well underway over in Tennessee. The event brings associates from across the chain to network, educate, and enlighten on the latest that the produce industry has to offer. With convenience being sought out more than ever, I caught up with BrightFarms to get the scoop on what they have in store. Abby Prior, Vice President of Marketing, sat down with me to talk about what Southern Innovations means to BrightFarms.

“Southern Innovations is incredibly important for us,” Abby shares. “It’s exciting for us and the rest of the controlled-environment community that the industry is embracing us at events like this. Local is the new organic; the demand has always been there. BrightFarms is making it available to consumers on a year-round basis.”

So, what does BrightFarms plan on introducing to the masses? The company has sent Jack Holland, Key Account Manager, and Brian Jenny, VP of Sales, to unveil three new products at the event: Sunny Crunch, Spring Mix, and Crunchy Romaine. The packaged lettuce products are geared to launch BrightFarms into foodservice; the new varieties are all pre-cut, making it low labor for the foodservice industry, and have many culinary applications from salads to sandwiches.

“We’re a mission-driven company. We’re about the health of people and the planet,” Abby continues. “We provide more people with access to more locally-grown, nutritious, and fresher produce that makes them want to eat more of it. We’re bringing more opportunities for fresher, local eating experiences to more places in our consumers’ local communities.”

Grown both up and down the East Coast as well as in the Midwest, the hardy selections hold up beautifully in foodservice applications while also bringing local to the table. Stop by BrightFarms’ booth #214 to chat with Jack Holland and Brian Jenny to find out more about the latest selections and how they could benefit you.

BrightFarms