Featuring a sold-out expo and a growing number of field tour programs for chefs and kindergarten-12th grade operators, the International Fresh Produce Association’s annual Foodservice Conference July 31-Aug. 1 set an attendance record while also drawing a diverse collections of buyers.
“With over 1,000 buyers, new operators, colleges and universities and more than 2,200 attendees, the foodservice community really showed up this week for the Foodservice Conference,” said IFPA CEO Cathy Burns.
“Innovation and consumer trends were front of mind, and we focused on building collaborative connections that will help us shape plates at all segments of the foodservice supply chain. Foodservice drives trends and habits, and we were humbled to host the industry that has consumers’ health in their hands.
“From those serving our youngest and up-and-coming consumers in K-12 and colleges and universities and those who are serving produce to those in hospitals, cruises, restaurants and more – nutritious food has the power to unite us all. We are honored to stand with this community to ‘Fight for Fresh’ and ensure our products are at the center of the plate – not just a garnish – always.”
Held at the Monterey Conference Center and Portola Hotel and Spa in Monterey, California, the conference brought together the entire supply chain to celebrate produce-based menu creations, product innovations and insights to drive increased consumption at all foodservice segments.
In addition to Burns’ opening statement, the keynote address was delivered by David Henkes, senior principal and head of strategic partnerships at Technomic.
Henkes highlighted the latest in consumer trend research and shared many of the perceptions driving consumer behavior that are inspiring menu strategies nationwide.
In addition to the general session content, there were programs designed for specific segments.
The 2025 Foodservice Award-winning Chefs and their teams attended a day of field tours, as did K-12 Foodservice Forum attendees, while July 30 featured a sold-out buyer sourcing meeting that served as a networking lunch.
The K-12 School Forum was the largest in the program’s history, with more than 100 participants and additional opportunities for school menu planners and produce leaders to collaborate. College and university professionals also showed up in record numbers.
“Increasing consumption of fruits and vegetables is foundational to improving global health outcomes,” said Lauren M. Scott, president of the Foundation of Fresh Produce.
“It’s also one of the most complex challenges that requires a unified effort at every point of contact we have with consumers. We’re thrilled to see a growing community of representatives from these segments that have such a strong influence on building the palates and habits of consumers, especially in our schools and universities.”
Professionals from all segments also attended the Foodservice Conference’s expo Aug. 1. This year’s floor featured more than 1,000 buyers from all foodservice segments.
The exhibitors showcased new products and solutions at the Fresh Ideas Showcase and also showed off some of their produce-centered recipes.
Each year, IFPA recognizes four winners from the expo. This year’s winners included:
- Best in Show: J. Marchini Farms – Joe’s Premium;
- Runner Up: Melissa’s;
- Best Product Promo: Coosemans LA Shipping / Essential Mixology; and
- Chef’s Choice: Rijk Zwaan – compressed yellow watermelon
IFPA will be back in Monterey in 2026 for the Foodservice Conference, and all 2025 attendees will be notified when registration and exhibitor applications open.
[RELATED: IFPA Shares New Strategic Alignment To Amplify Food Safety Portfolio]