WASHINGTON – United’s Fresh “Insights for Foodservice” report explores how innovative chefs are adding fresh fruits and vegetables to create flavorful and vibrant fall menus.

The fall issue reports how kabocha is building on consumer interest in winter squash, how chefs and foodservice operators are leveraging the versatility of beets across a wide variety of menu options and how the traditional sweet potato is delighting diners in both sweet and savory applications.

The fall report includes a look at how convenience stores are using fresh produce to respond to consumer demand for healthy snacks and fresh meals, with fruits and vegetables available through counter-service and grab-and-go prepared food stations.

“Convenience stores are increasingly looking to fresh produce to meet their current and potentially new consumers who are looking for healthy ‘on-the-go’ options,” said United Fresh’s Vice President of Trade Relations Jeff Oberman, liaison to United’s Retail-Foodservice Board.

“As United Fresh looks to expand fresh produce sales through merchandising strategies and supply chain solutions through our partnership with NACS, the fall issue of the Fresh Insights report further underscores the many ways that convenience stores are discovering the value of offering more fresh fruits and vegetable options,” he added.

The report is available for purchase at www.unitedfresh.org.