Long recognized as a leader in retail produce, SunFed is increasingly leveraging its expertise in sourcing, merchandising and product quality to expand its presence throughout the foodservice sector.

The Rio Rico, AZ-based company has spent the past several years strengthening relationships with foodservice operators, distributors and institutional buyers, while applying many of the same principles that have driven its success at retail.

“Over the last five years, SunFed has focused on growing the foodservice channel by working directly with key players in the space,” said JC Myers, Vice President of Sales and Marketing at SunFed. “The good news is much of what we’ve learned from retail on how to help maximize sales can be applied to foodservice business. Delivering on the Perfect Produce promise of healthy, flavorful, convenient and safe fruit and vegetables is a winning formula.”

Myers said one of the most encouraging developments within foodservice has been the growing emphasis on nutrition and wellness, particularly in schools, healthcare facilities and other institutional settings.

“One of the most exciting trends we see in the foodservice segment is nutritional messaging,” he said. “This is driving investment into more snackable and approachable produce in schools, plant-forward dishes on menus, and clinical wellness initiatives focused on fiber, nutrient density and digestive health options in hospitals.”

That trend aligns well with broader shifts occurring across the foodservice landscape, where operators are increasingly looking for ingredients that support both consumer wellness goals and menu innovation.

“Plant-forward main dishes, emphasizing functional value, and farm fresh, local and seasonal offerings are all buzzing right now,” Myers said.

A cornerstone of SunFed’s foodservice strategy is its ability to provide dependable, year-round supply programs for core vegetable categories. Through its grower network, the company offers conventional and organic squash, cucumbers, peppers and eggplant 52 weeks a year, providing customers with consistent availability regardless of seasonal market fluctuations.

“SunFed offers conventional and organic squash, cucumbers, peppers and eggplant 52 weeks of the year, making us an easy choice to partner with for consistent, reliable, year-round availability,” Myers said. “Our growers value that business because it can be planned for and counted on regardless of market pricing fluctuations.”

Maintaining freshness and reducing food waste remain top priorities for foodservice operators, and SunFed continues to leverage packaging innovations that have been part of the company’s foundation for decades.

“Food waste is top of mind in all conversations,” Myers said. “Utilization of modified atmosphere packaging, which SunFed pioneered in the dry vegetable space more than 30 years ago, is a tremendous benefit to our foodservice customers because it extends shelf life.”

Extended shelf life not only helps operators reduce shrink and waste but also provides greater flexibility throughout the supply chain, helping maintain product quality from distribution centers to kitchens.

SunFed is also investing heavily in expanding its sourcing footprint to better serve foodservice customers. Among its most recent initiatives is a significant investment in conventional and organic production programs in Baja California, Mexico.

“We made a significant investment into our summer offerings of both conventional and organic items grown in Baja,” Matt Mandel, president and CEO at Sunfed said.

The expanded Baja program complements the company’s year-round sourcing strategy and helps ensure a consistent supply of high-quality vegetables during key seasonal windows.

Looking ahead, SunFed sees substantial opportunity for continued growth in foodservice. While the company remains committed to its retail roots, it views foodservice as an increasingly important part of its long-term strategy.