OPN caught up with Don Barnett to learn his thoughts on the supply chain with technology, the growing direct-to-consumer marketplace and the challenges and opportunities for those producing organic fresh products.

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By Jenn LaVardera, MS RD

Dining out has become the norm in the United States. With the dramatic and steady increase in demand for organically grown foods, could adding organic produce to menus help set restaurants apart from the competition? To meet new demand, the menu items of Organic Krush, a Long Island-based casual eatery with three locations, are certified organic.

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For Chance Kirk, of Vincent B. Zaninovich & Sons, transitioning to organic grape production in the San Joaquin Valley is one decision he wants to tout. The marketing director of one of the nation’s most prominent fruit organization’s said conventional sales of grapes are flat, with only specialty packs driving sales.  Organic grapes, however, continue to see double digit year over year growth.

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With less than one month to go before the third annual Organic Produce Summit, organizers are touting a 30 percent increase in attendance, including over 250 retail buyers participating in the only event dedicated exclusively to bringing together producers and buyers of the organic fresh produce industry.

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1. Stemilt Artisan Organics™ Cherry Retail Opportunity
2. Miles McEvoy Joins IFOAM Committee
3. QAI Updates on Exporting Organic Products to Taiwan 
4. New Non Profit in Maine Distributes Organic Produce and Meals
5. Hemp Bill Opens Possibility for Certified Organic Hemp Production

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