Scaman looks at the situation in a different way. While he concedes ‘local’ can be difficult to define, such is not the case with the similarly trending organic movement. Organics, he notes, must be certified by the U.S. Department of Agriculture and are part of the ‘good food movement’ comprised of three elements—organic, local, and field-to-fork. “These are the building blocks for large producers to step up their game—this is where growth in the produce industry is going.”
Looking Forward
Yes, it’s an exciting time for the produce industry in Chicago. With fuel prices lower than last year and the housing market stabilized, many residents in the city and suburbs have more disposable income. “People are eating out more and we’ve seen big growth in restaurants,” comments Cornille. “Twenty years ago, young people hung out in bars, but now dining is more important to them. Even bars are buying more produce like exotic fruits, herbs, and berries to craft specialty cocktails.”
“People are trying to eat more fresh versus processed foods and that’s good for those of us who sell produce,” Gaglione observes. “We work with suppliers who are leaders in the industry; it’s easier for us to sell a $20 quality branded item than a $10 item.”
Even basic commodities such as tomatoes and apples have acquired cache with new and heirloom varieties. “Uniqueness grabs people,” remarks Riehm. “So super flavorful, multicolored tomato medleys are an important trend and they’re more profitable than your standard slicing tomato.”
Scaman, whose company’s stock in trade is providing chefs with specialty produce, says, “Millennial chefs want to make apple pie like Grandma made, so they seek out unique varieties like Arkansas Black. It’s all about finding ways to differentiate.”
With the proliferation of produce- driven retailers, a vibrant restaurant scene, and the growth of rooftop greenhouses to provide fresh local produce year-round to creative chefs, Chicago remains a thriving, unique hub of the fresh fruit and vegetable trade.
Image: ©iStock.com/Antagain/SongquanDeng
