Seasonal Sourcing Is a Major Trend in Food Supply Chain Management

Managing a hospitality, healthcare, education, or foodservice operation means providing the right products at the right time. That can mean accounting for seasonal specials. Especially now when sustainable practices are at the forefront of trends in food supply chain management.

Looking to buy produce and seafood locally or regionally next month as a supplement to your broadline programs? Read on to find out what’s in season.

 

 

Buy These Products in January

 

Fruits:

Lemons

Limes

Oranges

Pears

Grapefruit

Pomegranates

Kiwi

 

 

Vegetables:

Broccoli

Brussel sprouts

Parsnips

Potatoes

Cabbage

Cucumbers

Eggplants

Onions

Leeks

 

 

Seafood:

Bass

Striped Bass

Catfish

Flounder

Haddock

Clams

Monkfish

Mackerel

Turbot

 

Step one is finding out which products are grown in the United States in January. Step two is finding the local and regional suppliers you’re going to work with. The Foodbuy team can help. Ask your account manager about trends in food supply chain management today.

Why Seasonal Sourcing?

While your broadline sourcing programs may cover many of your needs, there’s a strong argument to supplementing these purchases

with local and regional products. The best way to do this is to find out what’s available during each time of the year. Sourcing from nearby vendors can allow you to minimize your environmental impact and save money due to decreased transportation needs.

Supplementing your broadline programs with regional and local options based on seasonal sourcing can make a big difference in your organization. Explore local and regional options today.