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Educational sessions explore ways to increase consumption

7SAN DIEGO – Day two of the United Fresh Start Foundation annual meeting, here, featured educational sessions exploring how the retail and foodservice segments of the industry are working to increase fresh produce consumption.

Among the speakers were retail executives, the chef-owner of a successful diner on the East Coast and the head of food and nutrition services for California’s second-largest school district, which serves 130,000 meals each day. Also on the dais was an executive of a non-profit that works to provide children and families in Washington, DC’s most underserved neighborhoods.

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