Produce Powers Foodservice

The top 10 foodservice trends and how fresh produce fits in.

Moo-ve over meat. Fresh fruits and vegetables are no longer relegated to garnish, add-ins, or supporting roles on restaurant plates. That became clear when Produce Business reached out to nearly two dozen movers and shakers across the produce sector, from grower-shippers and marketers to distributors, wholesalers, commodity boards, industry experts and chefs.

We asked a simple question: What are the biggest macro trends shaping dining away from home today, and where does fresh produce fit in? Some answers were expected. Others were surprising. Together, they paint a revealing picture of produce’s growing importance on the plate and the trend-driven opportunities ahead.

Here are the top 10 responses, ranked by how often each was mentioned.

1. HEALTH, WELLNESS & GLP-1s SHAPE MENUS

The single most powerful macro force driving fresh produce in foodservice is the consumer shift toward health-forward eating, according to Huy Do, market researcher and trendologist at Datassential, a Chicago, IL-headquartered food and beverage industry market research platform.

“Nearly 40% of consumers say they are more likely to purchase from foodservice venues offering healthy, better-for-you prepared meals — a figure that rises to 43% among Gen Z and 42% among Millennials, according to a November 2025 Datassential study. Fresh produce sits at the center of that conversation.”

Healthful eating priorities are also accelerating as more people use GLP-1s, and Gen Alpha places a higher priority on healthy living than the previous generation, adds Amy Myrdal Miller, MS, RDN, FAND, founder and president of Farmer’s Daughter Consulting, in Carmichael, CA, and the nutrition and foodservice director for CA GROWN.

“Restaurants are using certain foods, like kale, berries, Brussels sprouts, mushrooms, and avocados, to attract diners looking for better-for-me options,” says Myrdal Miller. “These produce items all have strong health halos regardless of what they are paired with on menus.”

“Restaurants are using certain foods, like kale, berries, Brussels sprouts, mushrooms, and avocados, to attract diners looking for better-for-me options. These produce items all have strong health halos regardless of what they are paired with on menus.”

— Amy Myrdal Miller, Farmer’s Daughter Consulting, Carmichael, CA

An estimated 10 to 30 million Americans are currently taking GLP-1 medications, such as Ozempic, Wegovy, or Zepbound, for weight loss and type 2 diabetes, according to an August 2025 report from the CDC’s National Center for Health Statistics, Hyattsville, MD. This represents between 7% to 12% of the U.S. adult population, with projections that this number will reach 25 to 30 million Americans by 2030.

Fifty-five percent of GLP-1 users are purchasing more produce, according to the April 14, 2026, report, Halo Effect of GLP-1s Signals New Consumer Lifestyle and Health and Wellness Trends, by the Acosta Group, a global sales and marketing agency in Jacksonville, FL.

“These treatments shift consumers’ focus toward smaller portions, maximum nutrient density, and flawless quality and flavor,” says Tom Smith, vice president of sales and marketing for California Giant Berry Farms, in Watsonville, CA. “This means operators will increasingly rely on year-round availability of berries to keep these high-margin, health-driven options consistently on the menu.”

Interestingly, GLP-1 medications may change how foods taste. A March 2025 study from the University of Pennsylvania found that these drugs can dull the intensity of the five basic tastes. For vegetables, like cabbage, that may mean less bitterness, making it easier for some people to enjoy.

“Broadliners are struggling to keep sales high and costs low, so they are shifting to more produce to bring down the price,” says Jeff Church, chief operations officer of Church Brothers, Salinas, CA, which acquired Mann Packing and its key assets late last year.

Some casual restaurant chains offer a great example. “Instead of serving plain iceberg lettuce, of which we’ve seen iceberg fatigue, they’re adding other affordable vegetables like red cabbage to create a more colorful, eye-catching mix,” adds Loree Dowse, vice president of marketing and communications.

Dowse adds Little Gem Lettuce, a cross between romaine and butter lettuce, is seeing adoption at high-end restaurants.

While diners want healthier options, they are not willing to sacrifice.

“Consumers expect healthy foods to taste great, and operators will continue looking for produce with stronger flavor, better texture, and a more premium eating experience,” says Ashley Finster, vice president of marketing for Naturipe Farms, in Salinas, CA. “Through breeding and genetics work, we’re focused on delivering berries with exceptional taste, texture and consistency. This creates opportunities for fresh berries to play an even bigger role across menus, beverages, snacking and culinary innovation.”

2. APPETITES GROW FOR FUNCTIONAL FOODS

Chef Jill Overdorf, founder and president of The Produce Ambassador, a consulting firm based in Torrance, CA, notes the allure of fresh produce goes beyond being “healthy.”

“Fresh fruits and vegetables as functional, feel-good foods are rooted in the idea of produce doing a job: fiber, freshness, hydration, satiety and recovery, with flavoring still carrying the sale.”

Functional greens associated with specific wellness benefits include spinach, arugula, romaine, green kale and multi-leaf varieties. On the fiber-forward side, says Lisa Hearne, senior vice president of foodservice sales and marketing for Taylor Farms, in Salinas, CA, Brussels sprouts, cauliflower, sweet potatoes, broccoli, and carrots “are having a moment.”

“Side vegetable options are always top of mind for us; it’s where we bring value-added solutions that make easy work for chefs while driving menu differentiation for customers.”

Produce as functional fuel also puts produce at the center of the plate, adds Jin Ju Wilder, chief executive officer of Vesta Foodservice, in Santa Fe Springs, CA, dba L.A. Specialty Produce Co.

“For sourcing, this means more organic where it matters to the guest, specialty and heirloom varieties, and a real spotlight on mushrooms, where provenance and freshness become part of the story,” she notes. “Prep examples include mushroom-forward mains, bean-and-grain bowls, blended mushroom-and-beef burgers, and vegetable-centric small plates.”

Functional fuel is most visible in chef-driven and fast-casual restaurants, plus wellness-oriented hospitality and healthcare, adds Wilder.

“Value cuts across every channel, but bites hardest where budgets are fixed, like colleges and universities, K-12 and healthcare. What follows is that healthcare and education tend to adopt what restaurants prove out, so functional, plant-forward menus will deepen there as patient- and student-experience expectations rise.”

3. LABOR-SAVING SOLUTIONS

This third macro trend is less sexy, but maybe most important. That is, the nitty-gritty problems of running a foodservice operation remain key for operators, says Mike Kostyo, vice president of Menu Matters, a food and beverage industry consulting firm in Arlington, VT.

“When you talk to them about fresh produce, you hear the same concerns repeatedly. They are afraid of waste, of extra labor having to break down fresh produce, of produce going bad when prices are so high, and of getting bad or inconsistent quality.”

This leads operators to debate the pros and cons of buying fresh produce, adds Wade Hanson, senior principal, advisory practice, at Technomic, a Chicago, IL-headquartered food and foodservice consulting and market research firm. “Fresh produce requires employee prep, or buying labor-saving produce typically is a higher-cost product. These are debates that are happening among foodservice decision makers daily.”

On top of this, diners still expect meals that feel fresh, scratch-made, and elevated, even as operators streamline back-of-house operations, according to Lisa McNeece, senior vice president of foodservice and ingredient sales at the Grimmway Produce Group in Bakersfield, CA.

“That is driving strong demand for value-added produce solutions, like fresh-cut vegetables, prepared salad blends, convenience potatoes, and grab-and-go offerings, that help improve efficiency while still delivering flavor and appearance.”

Fast-casual, QSRs, hospitals, and education are all ordering more pre-cut and washed produce because these operations are driven by the need for speed, consistency, and reduced labor, says Deena Ensworth, senior content manager for the Markon Cooperative in Salinas, CA.

“We introduce new products year-round to keep our offerings fresh and on trend. This summer and fall, we plan to debut several more thoughtful products that meet chefs’ needs and customers’ cravings.”

A new value-added innovation initiative is kicking off this year for watermelon: compressed watermelon.
“The vacuum process not only enhances flavor, but should improve shelf life and reduce labor prep time,” says Megan McKenna, senior director of foodservice and marketing for the National Watermelon Promotion Board (NWPB), in Winter Springs, FL.

“There is a strong domestic opportunity, with prepped formats growing 8% year over year and appearing more frequently on menus globally. As part of the board’s broader foodservice strategy, innovations, like compressed watermelon, can help operators rethink how watermelon can deliver across menus and months.”

4. SUPPLY CHAIN STABILITY & AI ADOPTION DRIVE SOURCING

Supply chain turbulence is one of the realities stakeholders across the fresh produce industry must contend with, according to Jordan Grainger, vice president of sales and business development at Ben B. Schwartz & Sons, in Detroit, MI.

“Tariffs, labor shortages, and rising fuel costs are issues causing costs to rise, making it more difficult to compete on price. We work with our foodservice customers to absorb the strain. This may mean combining deliveries and optimizing our routes, or bulk ordering to keep costs down.”

Operators also want suppliers who communicate well, understand their business, and can provide dependable supply when conditions become challenging, says Grimmway’s McNeece.

“That has increased the focus on diversified growing regions, strong coordination across the supply chain, and long-term partnerships built around consistency and trust. In today’s environment, reliability has become just as important as product quality itself.”

From a preparation and menu planning standpoint, reliability directly impacts an operator’s ability to execute consistently across locations and seasonal promotions, McNeece adds. “Operators need confidence that products will be available and support menu consistency over time.”

AI is becoming a tool that separates good vendors from great ones, and there’s a race to develop solutions that automate processes and alleviate operational pain points, says Grainger. “Companies are looking to AI to create a strategic advantage, such as predictive analysis for ordering, to help them get ahead, especially in the current environment.”

5. PRODUCE POWERS GLOBAL FLAVORS

Produce is a great ingredient, but there must be a tie to the menu, adds the NWPB’s McKenna. “Global flavors allow produce to tell origin stories, as well as inspire with interesting flavors. Watermelon is a great fit because it pairs well with sweet, savory, spicy, salty, and acidic flavors.”

One such standout is Chef Christopher Delissio’s Togarashi-Crusted Watermelon with Spicy Hoisin-Honey Chili Crunch Sauce and Pickled Watermelon Rind, one of 12 winners in the 2025 Kitchen Collaborative culinary menu ideation competition.

Delissio, a Culinary Institute of America graduate, serves as corporate executive chef for Intermountain Health, headquartered in Salt Lake City, UT, which operates 38 hospital cafes and bistros. The NWPB sponsored him in the competition.

“Grilling fruit is something we’ve seen for 10 to 20 years, but crusting the fruit first is new,” he says, adding that the bite-sized, cube-shaped cut of watermelon featured at the center of the plate in his recipe resembles seared tuna. “We purchase whole watermelons so that we can pickle the rind. Other creative ways we prepare watermelon are with fennel in a salad, and watermelon pizza with olives and feta.”

Mangos are another good example. “Global flavor trends are expanding how mangos are used, pushing them beyond traditional fruit applications into savory and cross-cultural dishes, such as curries, salsas, sauces, marinades, bowls, beverages, and handhelds across all dayparts,” says Lavanya Setia, director of marketing for the National Mango Board, in Orlando, FL.

6. PLANT-FORWARD IS EVOLVING ALONGSIDE PROTEIN-FORWARD MENUS

Protein may be driving menu conversations right now, but produce is evolving alongside it, rather than competing against it, according to Grimmway’s McNeece.

“Produce brings texture, color, flavor, and flexibility to protein-forward menus across multiple menu applications while helping operators create meals that feel balanced without losing craveability.”

Plant-forward dining is no longer a niche, but it’s expanding into mainstream urban markets and diverse culinary scenes, says Nicholas Gonring, consulting chef and center of the plate specialist for the Great Lakes West Division of Gordon Food Service, in Wyoming, MI.

“Chefs are also thoughtfully re-imagining ways to transform fresh produce through unorthodox techniques, swapping the places where most would expect meat to receive such treatments.”

— Nicholas Gonring, Great Lakes West Division of Gordon Food Service, Wyoming, MI

“Vegetables on menus are now found next to preparatory methods like smoking, curing, sous vide, confit, fermenting, fireroasting, yakitori grilling, spit roasting (rotisserie) and more.”

Gonring explains one factor for this approach’s success is that diners cannot replicate these elaborate techniques at home. “Unprecedented menus drive new opportunities to deliver exclusive customer experiences. Additionally, during a period when our economic climate is characterized by inflation and rising energy costs, dining out for the average person has become less affordable. Their spend must bring more to the table than just a meal; it has to be memorable, more experiential.”

7. REAL FOOD REIGNS

One of the clearest trends from diners is the continued demand for “real” food, according to Menu Matters’ Kostyo.

“When we asked them what claims or messages they wanted from food brands, the No. 1 option they wanted was that foods were ‘made with real ingredients.’ This is a real opportunity for fresh produce. Foodservice operators should display fresh produce whenever possible. Display it if you have an open kitchen. Menu lots of options that showcase produce in its whole state.”

8. LOCAL, SEASONAL & SOCIAL: THE NEW MENU FORMULA

There are more requests for domestic and local sourcing, as customers want to know where their produce comes from and support community growers, says Grainger of Ben B. Schwartz.

“Given rising transportation costs, domestic sourcing is having a big moment,” Grainger says. “Locally grown produce helps eliminate unnecessary transportation costs, which appeals to all channels. However, we’re seeing greater interest for these types of commodities from the restaurant and hospitality audiences who build menus around specific ingredients, seasonality, or local tie-ins.”

From a marketing standpoint, Naturipe’s Finster adds, operators are leaning into freshness, seasonality, and flavor in a bigger way. “We’re seeing more limited-time menu items, seasonal promotions, and holiday tie-ins like spring berry cocktails, summer smoothie campaigns, or strawberry-inspired desserts during peak season.”

On the social side, today’s diners are looking for unique, visually striking menu experiences, says California Giant’s Smith. “The specific visual trends and social media platforms driving this trend will change rapidly, making individual presentation fads relatively short-lived. However, the underlying consumer desire for unique, vibrant, and flavor-forward dining experiences is permanent.”

9. PRODUCE MOVES VALUE BEYOND PRICE

Consumers are becoming more intentional about foodservice spending, making value about more than just price, says Ken Melban, president of the California Avocado Commission, in Irvine, CA. “California avocados fit well within this trend because they help operators deliver a more premium experience while supporting demand for fresh, locally grown, wholesome ingredients.”

Part of this trend are products, like produce, with a purpose to enhance the customer experience, adds Gordon Food Service’s Gonring. “Operators are battling commodity pressure on key produce items and rising costs by leveraging value-added produce. Where that labor has been saved, it has been directed toward menu innovation that directly impacts the customer experience.”

Gonring offers finger limes as an example.

“They are the only citrus that’s not consumed in its liquid form. Each small pearl bursts in your mouth, offering an unparalleled sensory experience, while several varieties produce unique pearl colors that make upping your garnish game a breeze.”

10. SNACKING HITS THE MENU

Snacking remains one of the fastest-growing foodservice segments, especially among Gen Z consumers, says NMB’s Setia.

“Snacking trends are driving more portable, single-serve, and handheld mango applications, including snack cups, smoothies, wraps, parfaits, salsas, and frozen or blended items. Mango’s natural sweetness, color, and texture make it a strong fit for on-the-go and all-day snacking menus, especially in fast-paced dining and campus environments.”

In the end, says Grimmway’s McNeece, while trends may shift over time, “fresh produce consistently remains relevant because it brings freshness, flavor, color, versatility, and authenticity to the menu, and those qualities continue to matter across every segment of foodservice.”

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By the Numbers

• 55% of GLP-1 users are purchasing more fresh produce.

• Nearly 40% of consumers are more likely to purchase from foodservice venues offering healthy, better-for-you meals, with that rising to 43% among Gen Z and 42% among Millennials.

• Prepped produce formats are growing 8% year over year, as operators increasingly turn to fresh-cut, washed and value-added products to reduce labor and improve efficiency.