The Southeast Produce Council's 2026 STEP-UPP Retail Class launched its annual summer tour last week, providing participants with hands-on experiences designed to bridge the gap between retail operations and field production.

STEP-UPP — the Southeast Training Education Program for Upcoming Produce Professionals — is SEPC's flagship initiative. The program is structured to cultivate the next generation of retail and foodservice leaders through classroom education, leadership development and immersive, in-the-field learning.

The multi-day educational tour kicked off June 10 in Miami, where the class explored packing facilities and active farming fields. The experiences were made possible through the hospitality of SEPC Level Sponsors Freshway Produce, Alpine Fresh and Desbry/WP Produce.

On June 11, the learning schedule continued with facility tours and operational deep dives hosted by SEPC Level Sponsors Crystal Valley Foods, Pioneer Growers and Southern Specialties.

The summer tour concluded June 12 with a final site visit hosted by SEPC Level Sponsor Del Monte Fresh Produce.

"One of the greatest strengths of the STEP-UPP program is its ability to connect future industry leaders with every part of the produce supply chain," said Mike Roberts, SEPC board ambassador, STEP-UPP Retail Committee co-chair and Harps Food Stores executive. "During this tour, our class had the opportunity to step into the fields, packinghouses and facilities where the hard work begins and gain a deeper appreciation for the people who make fresh produce possible. These experiences help retail professionals better understand the challenges, opportunities and dedication required to bring fruits and vegetables from the farm to our customers' tables. I am incredibly grateful to our host companies for opening their doors, sharing their knowledge and investing in the future of our industry. The relationships built and lessons learned during this week will stay with these participants throughout their careers."

"One of the most valuable aspects of the STEP-UPP program is the depth of education it provides across the entire produce supply chain," said Gary Baker, SEPC vice chairman and STEP-UPP Retail Committee co-chair at Merchants Distributors. "This level of exposure equips participants with practical insights that go far beyond the tour. As they return to their respective companies, they will be better prepared to make informed merchandising, sourcing and quality decisions, while also strengthening relationships with growers and suppliers. I'm grateful to the host companies for investing in this education — what was learned this week will have a lasting impact on how this group leads, collaborates and elevates the produce business moving forward."

The SEPC thanked the following Future of Industry sponsors whose support makes the STEP-UPP program possible: Ark Foods, Bay Baby Produce, Blue River Legacy Farms, Bostock New Zealand, Crystal Valley Foods, Divine Flavor, Duda Farm Fresh Foods, JC Tropicals, LK Packaging, Miami Tropical Wholesaler, Nature Fresh Farms, Ray's Heritage, Red Sun Farms, RPE, Shuman Farms, Southern Specialties, Southern Valley Fruit and Vegetable, and Suja Life.

The program will culminate with a graduation ceremony for the STEP-UPP Retail Class of 2026 during Southern Innovations in September at the Music City Center in Nashville, TN.