FLORIDA: Local must be safe, panelists say

19.oct.10
The Packer
Andy Nelson

ORLANDO, Fla. -- Retailers and foodservice providers love to sell locally grown fruits and vegetables, but not at the expense of food safety.
That was the main message at a roundtable workshop Oct. 17 at the Produce Marketing Association’s Fresh Summit 2010, “Keeping it Local: The Pros and Cons of Local Sourcing.”
The popularity of local isn’t likely to wane anytime soon, panelists said. For instance, by next summer, the Subway restaurant chain will have several locally grown-themed campaigns in place, said Michael Spinazzola, president of San Diego-based Diversified Restaurant Systems, which procures Subway’s produce.
Panelists were unanimous in their opposition to different food safety regulations based on farm size, a current debate as the Food and Drug Administration considers legislation on the issue.
“It doesn’t matter whether you grow 10,000 acres or one acre,” said Dave Corsi, vice president of produce and floral operations for Rochester, N.Y.-based Wegmans Food Markets. “Crops grown on one acre can make a lot of people sick. Food safety protocols have to be equal.”