NEWARK, DE & WASHINGTON, DC - Exciting revelations are afoot as International Fresh Produce Association (IFPA) recently opened up the nomination period for the 2023 Produce Excellence in Foodservice Awards Program. Foodservice operators dedicate time and resources to honing their craft to bring a flavorful experience to the plate, and IFPA is looking to honor the foodservice industry’s most innovative produce performers.

“We are privileged to honor the leading chefs and foodservice leaders who are committed to making fresh produce the centerpiece of so many of their delicious meals,” said Joe Watson, Vice President, Retail, Foodservice, and Wholesale, IFPA. “Fresh produce continues to drive success for the foodservice and culinary sectors, and chefs play a critical role in encouraging consumers to explore produce items.”

The program, sponsored by FreshEdge®, pays special tribute to chefs and foodservice operators for excellence in the use of fresh produce in the culinary arts.

“We are so excited to continue our support of this award and recognize outstanding innovative chefs and foodservice operators who showcase and bring to life the fresh produce industry each and every day,” said Steve Grinstead, Chief Executive Officer, FreshEdge.

According to the release, winning chefs and foodservice professionals will be recognized in nine categories including:

• Business in Industry
• Casual and Family Dining Restaurants
• Colleges and Universities
• Fine Dining Restaurants
• Hospitals and Healthcare
• Hotels and Resorts
• K–12 School Foodservice
• Quick Service Restaurants
• Supermarkets and Retail Operators

Winners will be selected by IFPA and an industry panel of judges. The winners will participate in, and be recognized on stage at, IFPA’s Foodservice Conference, July 27–28, in Monterey, California. The nine winning chefs, along with a corporate executive, will receive complimentary airfare, hotel accommodations, and registrations to the event.

Since 2008, the program has recognized more than 100 foodservice leaders for their exceptional work to incorporate a variety of fresh produce into their menus. The award also recognizes culinarians for their creativity in using fresh produce in concept development and menu design, their knowledge of fresh produce handling procedures, participation in produce-related special events and community service, and overall recognition by the foodservice community.

Nominations can be submitted through March 10 on IFPA’s website.

We here at ANUK cannot wait to see who takes the stage.

International Fresh Produce Association