Fresh produce foodservice leaders packed into Monterey last week, and the energy never let up.
The International Fresh Produce Association (IFPA) hosted The Foodservice Conference, drawing operators, distributors, menu developers, school nutrition leaders, chefs, suppliers and solution providers from across the supply chain, according to information released by IFPA. Two days of programming centered on a single mission: putting more fruits and vegetables on more plates.
That mission shaped everything on the agenda. Business connections, educational sessions, product discovery and culinary inspiration all pointed attendees toward the trends, technologies and partnerships now defining foodservice’s future.
IFPA CEO Reflects on the Industry’s Resilience
IFPA CEO Cathy Burns captured the mood in a candid moment before the event even began. She recalled a conversation on her flight to Monterey, where a fellow member expressed surprise she’d made the trip given the industry’s current challenges.
Her response cut straight to the point. “There’s no place else I’d rather be than with our members,” Burns said, according to the IFPA release. She added that the conference proved her right, from guests forging new connections to the buzz on the expo floor, IFPA’s role in solving industry challenges felt both strong and inspiring.
That sentiment reflects IFPA’s broader identity. Formed in 2022 through the merger of the Produce Marketing Association and United Fresh Produce Association, the group now stands as one of the largest trade associations serving the global fresh produce and floral supply chain, according to the organization.
Fresh Produce Foodservice Takes Center Stage
Widely regarded as the top event dedicated solely to fresh produce in foodservice, the conference delivered a full slate of networking sessions, buyer meetings and educational programming, IFPA reported.
A sold-out expo floor rounded out the schedule, giving attendees a first look at emerging products and menu solutions entering the market.
Collaboration ran through nearly every session. Operators, distributors, suppliers, and K-12, college, and university dining professionals traded ideas on consumer trends, menu innovation, labor shortages, operational efficiency, and produce-forward growth strategies.
The learning started before the conference even opened. More than 130 K-12, college and university dining professionals joined field tours the day prior, connecting directly with growers to see firsthand where their food originates.
Expo Floor Showcases Fresh Produce Foodservice Innovation
Momentum built toward the Foodservice Expo, often called the most important afternoon in produce foodservice. Attendees moved through hundreds of exhibits, sampled new products and browsed emerging concepts featured in the Fresh Ideas Showcase.
Recognition followed the innovation. IFPA honors exhibitors each year for creativity and engagement on the show floor, and the 2026 Expo Award winners reflected that spirit:
- Best in Show: Mastronardi Produce.
- Best in Show Runner-Up: Ippolito International.
- Best Product Promo: Hitchcock Farms, for its Purple Napa Cabbage Hearts.
- Chef’s Choice Award: J. Marchini Farms – Joe’s Produce.
Related Article: IFPA Names 20 Retail Produce Manager Award Winners
Looking Ahead for Fresh Produce Foodservice
Burns closed out the event with gratitude rather than a forward-looking pitch. She thanked guests, exhibitors, sponsors, program participants and IFPA’s staff for making the conference “one to remember,” according to the release.
That closing note says something larger about where fresh produce foodservice stands right now. Even amid well-documented industry pressures, supply chain costs, labor gaps, and shifting consumer habits, the sector keeps showing up, building relationships, and pushing produce forward. Monterey offered proof that collaboration, not just innovation, remains the industry’s strongest asset.