Sacra­mento community

  • “On the Plate” Draws Impres­sive Crowd at 2015 Farm-​to-​Fork Fes­ti­val

    Gen­eral Produce’s vision of cre­at­ing a dis­tinc­tive, col­lab­o­ra­tive cel­e­bra­tion to high­light the best Cal­i­for­nia grown foods in the midst of the 2015 Sacra­mento Farm-​to-​Fork Fes­ti­val came to fruition and exceeded all expectations.

    Gen­eral Pro­duce, a third-​generation, locally owned, family-​run dis­tri­b­u­tion com­pany part­nered with long­time cus­tomer, Fat’s Fam­ily Restau­rant Group, to host “On the Plate” dur­ing this year’s Farm-​to-​Fork Fes­ti­val on Sep­tem­ber 26th.

    The large mar­quee booth (a 50′ x 60′ tent and out­side dis­play space) attracted folks with a vin­tage Gen­eral Pro­duce deliv­ery truck, draped in fresh flo­ral, fruits and veg­eta­bles. The col­or­ful fall hard­scape pro­vided the per­fect back­drop for snap­shots. This dis­play was the most phot­graphed of the day for press and fes­ti­val atten­dees, post­ing to Insta­gram, Twit­ter and Facebook.
  • Farm to Fork: On the Plate

    Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Festival.

    For more infor­ma­tion, go to http://www.farmto​fork​.com

  • Farm-​to-​Fork Fes­ti­val Recap

    Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Fes­ti­val.

    Here are some scenes from the day!

  • Gen­eral Pro­duce Donates to Fat’s 1st Annual Banana Cream Pie Eat­ing Con­test

    In honor of National Banana Cream Pie Day, Fat’s Fam­ily of Restau­rants held its first-​ever banana cream pie eat­ing con­test fea­tur­ing its famed sweet treat.

    And talk about sweet Char­ity: Fat’s Restau­rants, as well as
    Gen­eral Pro­duce, the Hub­bard Fam­ily Foun­da­tion and Wells Fargo, donated a total of $10,000 to the Saint John’s Pro­gram for Real Change, the Sacramento-​based women’s shel­ter that helps home­less moth­ers get back on their feet.

    Sac­town Magazine

  • Gen­eral Pro­duce Helps Set a New World Record

    Gen­eral Pro­duce con­tributed to a new Guin­ness World Record for the largest fruit & veg­etable dona­tion with 170,923.8 pounds of fresh pro­duce col­lected for the Sacra­mento Food Bank and Fam­ily Ser­vices.

    This Farm-​to-​Fork Cel­e­bra­tion event was orga­nized by the Sacra­mento Con­ven­tion and Vis­i­tors Bureau with an orig­i­nal goal of 25,000 pounds of pro­duce. Gen­eral Pro­duce was pleased to donate 2,000 pounds to the cause and deliver an addi­tional 300 pounds of Pre­mier Mushrooms!

    Per­ish­able News

    The Packer


    Sacra­mento Bee
  • Gen­eral Pro­duce Pro­motes Healthy Eat­ing with Sum­mer Kids Events

    Gen­eral Pro­duce has announced its con­tin­ued advo­cacy for healthy lifestyles for California’s youth by host­ing a series of events this sum­mer. In com­bi­na­tion with sev­eral gro­cers and DeCA com­mis­sary stores, the Gen­eral Pro­duce team is tak­ing its “Let’s Move Cal­i­for­nia” show on the road.

    “We value our work­ing rela­tion­ships with California’s finest inde­pen­dent gro­cers, as well as our DeCA part­ners,” said Linda Luka, Mar­ket­ing Direc­tor of Gen­eral Pro­duce. “Our mis­sion to edu­cate our youngest con­sumers is top of mind as we cul­ti­vate the next gen­er­a­tion of healthy eaters.”

    These events tie-​in with Gen­eral Produce’s par­tic­i­pa­tion with the eat brighter!™ cam­paign and encour­ages pro­duce con­sump­tion in chil­dren. Includ­ing fresh gar­den bars, fresh fruit pizza mak­ing, face paint­ing, water games, and Zumba ses­sions, Gen­eral Pro­duce will pro­vide local kids with an oppor­tu­nity to win a bike, a fam­ily movie pack­age, or other sum­mer fun prizes. Out­door pro­duce farm­ers mar­kets coin­cide with most of the events, mak­ing it a fam­ily affair.

    “These events help high­light the gro­cery retailer as a true com­mu­nity part­ner. Events are fun for all involved and exem­plify how healthy eat­ing and an active lifestyle help cre­ate a fit for life gen­er­a­tion,” con­tin­ued Luka.

    Gen­eral Produce’s 2015 Sum­mer Kid’s Events include:

    June 11th: Lone Tree School Sum­mer Camp (Zumba-​tonics & Salad Bar) on Beale Air Force Base.
    July 11th: Pay­less IGA Cop­per­opo­lis (Home­town Kid’s Event)
    July 18th: Pay­less IGA Pio­neer (Home­town Kid’s Event)
    August 8th: Pay­less IGA Lock­e­ford (Home­town Kid’s Event)

    Thanks to Gen­eral Pro­duce for bring­ing these fun events to Sacramento!


  • Gen­eral Pro­duce Teams Up with Farm-​to-​Fork for Bub­bles & Berries Brunch

    As a proud sup­porter and inau­gural part­ner of the Sacra­mento Farm-​to-​Fork move­ment, Gen­eral Pro­duce is pleased to pro­vide locally grown pro­duce for this year’s kick-​off event, “Bub­bles & Berries.”

    As one of the area’s old­est pro­duce dis­trib­u­tors, Gen­eral Pro­duce relies on their long-​lasting rela­tion­ships with California’s pre­mier grow­ers to source the best the state has to offer. The Sun­day brunch will take place in the Kay dis­trict of down­town Sacra­mento on June 7 and will fea­ture made-​to-​order options pre­pared by 4 Dia­mond Award-​winning Dawson’s at the Hyatt Regency.

    “We’re excited about our third year in asso­ci­a­tion with the Farm-​to-​Fork events” said Traci Ennis, Food­ser­vice Sales Man­ager of Gen­eral Pro­duce. “Each year the fes­ti­val and venues grow and our involve­ment does as well. The Bub­bles & Berries Brunch is an excel­lent way to kick off the ‘Taste of Sum­mer’ in our region. We are hon­ored to work with our local farms to sup­ply fresh, local prod­ucts to The Hyatt and Preser­va­tion and Company”.
  • Ground­hog Day

    We mean the film, not the actual day when some crit­ter in Penn­syl­va­nia comes out to pre­dict the weather.

    The iconic cult clas­sic is a movie in which the main char­ac­ter, bril­liantly played by Bill Mur­ray, is caught in a time warp.

    His guy relives the worst day of his life, over and over. Part of the premise is around the self-​absorbed and arro­gant behav­ior of Phil Con­ners. With­out any con­se­quence, he indulges in reck­less activ­i­ties.

    Cut to 2020 and the COVID-​19 cri­sis. Every day we wake up to more dis­mal news, climb­ing sta­tis­tics and what looks to be a repeat of the day before.

    The cur­rent spell hangs over every per­son, every busi­ness and every agency. We are des­per­ate to break the cycle.

    Stay­ing con­nected with oth­ers is a chal­lenge as mil­lions fol­low man­dates to shel­ter in place. The human spirit is tamped down with­out the pow­er­ful forces of touch, kind­ness and compassion.
  • The Last Bite

    Over the years, week fifty two of our mar­ket report has been reserved for an uplift­ing mes­sage to close out the cal­en­dar.

    Like all things in 2020, the COVID cloud con­tin­ues to rain on our industry.

    The lat­est round of “shel­ter in place” orders comes just as we’re ready to shop, eat out and cel­e­brate with oth­ers. No can do.

    This year has been one for the books. As a part­ner in the food sup­ply chain, we’ve had a front row seat to the con­stant dis­rup­tions the food indus­try con­tin­ues to encounter.
    Every food sec­tor; retail­ers, restau­rants, cafes, schools, pris­ons, casi­nos, and hotels has been on a swivel. Mod­ify, pivot and adapt has been a con­stant dance since March.

    Day-​to-​day busi­ness has been any­thing but nor­mal. We’ve felt the pain of our cus­tomers. Starts and stops, lim­ited capac­ity man­dates, front-​line worker safety, finan­cial invest­ments to com­bat COVID, inside, out­side, curb­side– the list goes on. It’s been a stag­ger­ing climb to meet the challenges.

    On the sup­ply side, farm­ers and ranch­ers are also caught up in the schiz­o­phrenic nature and fall­out from the pan­demic. Sound plan­ning for ample crops, is based on true demand. That demand con­tin­ues to shift along with many other uncertainties.

    Weather con­di­tions, wild­fires, smoke, power out­ages and COVID-​related labor short­ages were uncon­trol­lable for farm­ers to deal with. The lat­est round of food­ser­vice restric­tions leaves every­one head scratching.
    Grow­ing con­cern over via­bil­ity through the com­ing weeks is a real fac­tor for any­one in the hos­pi­tal­ity or restau­rant busi­ness. They are in sur­vival mode.

    All the while, all food sec­tor chan­nels con­tinue to feed hun­gry peo­ple. If you have food on the table and a full pantry, count that as a bless­ing. Now more than ever, food inse­cu­rity is at a fevered pitch. Finan­cial hard­ship is a by-​product for fam­i­lies impacted from COVID work shutdowns.

    Our local Sacra­mento Food Bank & Fam­ily Ser­vices orga­ni­za­tion part­ners with over 220 local agen­cies. Together they dis­trib­ute food to indi­vid­u­als and fam­i­lies in under-​served com­mu­ni­ties. That need has now grown to all rural and sub­ur­ban areas.