HILTON HEAD ISLAND, SC - Relationships are the bread and butter of fresh produce. This is a sentiment that the Southeast Produce Council has captured and demonstrated with the latest iteration of its annual Southern Innovations event, introducing the inaugural Organics and Foodservice Expo, which dialed in the focus of the council’s annual fall festivities over the past weekend.

The SEPC has a reputation for high-ROI, intimate events which facilitate meaningful connections. This years Southern Innovations Organics and Foodservice Expo, hosted in Hilton Head Island, SC, truly amplified that message. The fresh produce industry turned out for the growing event, with nearly 600 attendees and 73 booths at the first-time expo.

After enjoying the ocean air and beach front at the Farm to Table Welcome Reception on Thursday evening at the Westin Hilton Head Island Resort, the council went hard out of the gates at Friday morning’s Keynote Breakfast.

“Produce is different than working in any other part of retail grocery. Produce is unique,” said SEPC Chairman Teri Miller in her State of the Council address. “You need networking, and we can provide you with those connections, and friends, and reach within the community, to help drive innovation.”

Teri touched on the growth, charity, and vision for the future of the Southeast Produce Council as she opened the forum for a day of produce ingenuity. The council exemplified it’s commitment to bringing the industry together and doing good with its Auction for Irma, with 100 percent of the proceeds benefitting farmers and victims of the recent catastrophe.

Following the State of the Council, keynote speaker Daphne Oz, a New York Times best-selling author, public speaker, and television host took the stage to dive into healthy lifestyles and trends. This transitioned smoothly into the educational workshops, Getting to the Root of Organic Matters, and What’s on the Menu for the Future?, which helped attendees understand current trends and harness that information to fuel continued success.

Woven throughout the mornings sessions, it was easy to see the four pillars of the Southeast Produce Council springing to action:

• Networking
• Innovation
• Community
• Education

Next up, the SEPC hosted a ribbon-cutting for it’s first-ever Organics and Foodservice Expo. Tantalizing smells from the live cooking demonstrations wafted down the aisles as buyers and growers made connections on the intimate show floor.

"SEPC appeals to us because, as an East coast retailer, its a fantastic way to stay connected to the growers,” first-time Southern Innovations attendee, but long-time SEPC loyalist, Mike Lappin, Director of Produce at Earth Fare shared with me between meetings. "The size of the show allows for easy communication, and is a great way to conduct our business."

With the supply chain making connections up and down the aisles, the expo evoked a warm and familial feeling. The friendly environment was a perfect setting to let produce professionals do what they do best, build relationships.

“We couldn't be more happy with that way things have turned out with this event. It's electric. The positive response from exhibitors, retailers, and foodservice has been tremendous,” David Sherrod, President and CEO of SEPC shared with me on the bustle of the floor. “Small and intimate—that's how we have differentiated SEPC. This event really brings it back to where we started, and we’re always trying to deliver that value."

The evening culminated with the President’s Dinner Dance, where the council announced honorees and changes to the board. In a heart-wrenching speech, President and CEO David Sherrod led the audience in a fond farewell to the outgoing Chairman of the Board, Teri Miller. Miller then officially “Passed the Gavel” to the incoming Chairman, Faye Westfall of DiMare Fresh.

Finally, the council introduced a new honor at the event, the first-ever SEPC Next Generation Award, which went to 8th generation farmer, Adam Lytch, of L&M. The council then welcomed the new 2018 Board of Directors before attendees danced the night away.

It’s safe to say that the inaugural SEPC Southern Innovations Organics & Foodservice Expo was a massive success, and we look forward to the growth in years to come!

SEPC