Here is our biweekly roundup of the top grocery retail and food industry news. In the weeks of June 16 – 30, major retailers announced new locations and loyalty programs, Supermarket News and FMI released 2022 trends reports, and new research revealed sustainability is a top priority for retailers due to consumer demand.
Get a recap of our conversation with our valued partner, DNO Produce. We discuss technology and ROI, employee retention, making data-driven decisions and more.
The FDA is set to finalize FSMA proposed Rule 204 on November 7, 2022. What are you doing to prepare? Companies who focus on their single link in the supply chain are missing out on the opportunity to shape the future of food safety. Read on to learn about the background of Rule 204 and why you should start thinking beyond compliance.
iFoodDS proudly sponsored a session presented by Fresh Del Monte and BrightFarms at Food Safety Summit 2022. Read our recap to get 4 core concepts from the presentation.
72% of consumers said they would support a grocery store committed to reducing food waste. Get the strategies you need to decrease food waste in your stores and build your brand reputation among consumers.
Food companies need the right tools to inform their COVID mitigation strategies, and now iFoodDS has partnered with Cornell University to provide a solution. We created an infectious disease model with funding from a USDA grant to help processors, growers, and other companies in the perishable supply chain make these difficult decisions.
You know your suppliers play a major role in the quality of your fresh produce, but how can you validate that you’re working with the right suppliers to accomplish your goals? This is where good supplier quality management can help. Here are 5 key strategies that grocery retailers can use to manage supplier quality.
When was the last time you evaluated your environmental monitoring procedures, routine sampling sites, or corrective actions? Could your program be updated to account for new equipment or processes in your facility? Here are five best practices to implement for your EMP.
Average shrink in the produce department is 4.5%, according to a recent FMI study. Get the strategies you need to reduce shrink and food waste. This will not only protect your profits but also build your brand with consumers who are becoming more conscious of food waste issues.
Do you know the real shelf life of your fresh produce? If you don’t, it will be nearly impossible to control the shopping experience at your store. Learn about the factors causing shelf life variability and how you can proactively manage the freshness and quality of your produce.
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