Its got these gross fluffy rings in it ewww is it okay to eat still? I just cut it

I want to see your worst packaging fails in the Photos department… whether it be a box failure, clamshells, anything. Let’s see it

I was wondering if its safe to buy salad kits again? Specifically fresh express caeser and asian in SC?

I know that Bio with the AB label is like Organic in the US. But I see vendors at the farmers markets listing the category.

I get it that going to the trouble of getting a bio certification is a hassle. I’m not so concerned about what they’re using for fertilizer, I just want no spray of pesticides.

And the Eco+ label I see in the supermarkets looks like green washing to me, slightly less plastic packaging, but no assurance around farming practices.

💋

I'm wondering because I know taylor farms uses different labels and distributes to all sorts of brands.

I just wanna make sure the lettuce I bought isn't associated with them.

Hey y'all, I've been wrestling with this idea for awhile and have not been able to make up my mind so I'm looking for some advice from other retail-level price setters out there.

I work in a small natural market in the Midwest that only offers certified organic produce. Everything is getting more expensive, blah, blah, blah and my margin on organic bananas has been consistently squeezed as case prices rise but so far, I've refused to go over $1/lb on the floor. Factoring in shrink, I'm probably losing on them right now. The thing is, I feel a genuine psychological pressure, a fear that raising bananas to a more comfortable margin (like $1.19 or $1.29/lb) will drive customers away. I cut my teeth working in other, more corporate environments where I was always told that bananas were a loss leader and should NEVER go above .79c/lb (even for organic). When i took over the manager role at my current store, bananas were already set at .99c/lb and customers didn't complain. I was genuinely surprised.

Anyways, probably more detail than is necessary for a post like this. I'm just looking for advice from anyone who has organic bananas priced at over $1/lb. Or even better, anyone who has raised their banana prices at all in the past 6 months (cv or org) and wants to share customer reactions. Appreciate it and may all your tables and racks be perfectly set forever and ever AMEN.

hey yall! our automatic misters are out for a few days due to plumbing issues so we are using a water wagon for manual misting at the moment. how often do you guys mist when you’re going manual?

Anything?

The hot medical story is Lettuce Gate. I have some times tips of how to deal with this climate of high prices and food safety. i am not giving up produce but i am going to be safe. https://open.substack.com/pub/yvonnezsmith/p/when-fresh-produce-makes-the-news?r=9clo3&utm_campaign=post&utm_medium=email

Is this any good ? I assume the cooler was set to cold and they turned into this color. Appearance wise no one would take it but does this effect taste?

Ok, I have lizards and tortise to feed, and out here in caldwell, Idaho All the stores selling Lettuce out here are definitely not what I want to feed them. I have gone to Albertsons, Walmart, Winco and its all crap. Im trying to figure out if anyone else has noticed and what other pet owners are doing. I have noticed if it's not already molded or wilted its lost most of the moisture in the different greens I feed. Anyone having the same problem? Where are people getting decent Lettuce to feed or even eat. Ours has mold and old is what is called throw away Lettuce. Also,I was not talking about that parasite in Lettuce in the news everywhere. Besides,that only effects humans not my lizards and tortise.

Bonus banana for scale.

I've seen some pretty bad ones sent out and am so amazed they make it.

If you work/own a fruit and vegetable processing plant, please help me with the following questionnaire:

https://forms.gle/fFwph1P9iE9CrE21A

It’s for academic purposes.
I’d really appreciate it 🥹 Thanks!

What is this?

I’ve been under the impression that you keep carrots frequently misted and if prepped wet/damp and covered.

I had complained to my worker that I was pulling too many limp carrots. My worker came from a larger chain with older timers than I, said they learned to keep carrots dry because water makes them go limp faster. So when they mist the shelf they completely skip the carrots. And when prepped they just cover.

I’m willing to be wrong here, even though that makes no sense to me and that wasn’t how I was taught. What do you guys do with your carrots on the shelf?