Preparations are Underway For The Southeast Produce Council's Second Annual Southern Innovations Organics & Foodservice Expo
MILLEN, GA - The Nashville puns are aplenty, so I’ll try and refrain myself from making too many. The Athens of the South—aptly named for the amount of colleges the town has—will be the education epicenter of The Southeast Produce Council’s second annual Southern Innovations Organics & Foodservice Expo. Taking place September 6-8, attendees will have the chance to experience the four pillars of SEPC: Networking, Innovation, Community, and Education.
“We are so excited to be back in Nashville for Southern Innovations. This year’s conference will provide the perfect setting for our foodservice, wholesale, and retail attendees looking for many new products the foodservice and organic sectors have to offer,” stated President and CEO, David Sherrod, in a recent press release. “We are already surpassing last year’s record-breaking attendance with more exhibitors and buyers signing up every day. And of course, we will continue to provide plenty of southern hospitality, country music, SEPC football and outstanding educational opportunities throughout the weekend!”
Although the SEPC is still settling some details regarding the conference, the following lineup is a taste of what’s in store for members.
September 6:
- “Bash in the Nash” Opening Reception from 6 pm to 10 pm.
September 7:
- Two workshops highlighting organics and foodservice-related topics, between 8:30 am and 11:15 am.
- General Session & Keynote Luncheon at 11:30 am, which includes the presentation of the Next Generation Award.
- The Organics & Foodservice Exposition from 1:00 pm to 5:00 pm
- The Chairman’s “Roots and Boots” Dinner Dance at 7 pm.
September 8:
- Sporting Clays, the Founders Memorial Golf Tournament, OR a local tour – all with lunch included.
- “Saturday’s in the South” Tailgate Experience from 3:30 pm until 11 pm. Come wearing your team’s gear and get ready for one heck of a tailgate!
After last year’s successful conference of over 500 attendees, including over 100 Retail and Foodservice registrants, the SEPC is anticipating an even greater response from members, especially with valuable booth space available for 100 exhibitors.
