marketing

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.

Tunisian vegetable stew and Szechwan tofu stir-fry. Certified organic salad bars. Made-to-order panini sandwiches. Bento boxes. Mediterranean tapas and Asian...