Louisville, KY and St. Petersburg, FL — December 4, 2025 – What Chefs Want is pleased to announce that the company is under contract to acquire Puzycki’s Produce and Specialty Foods, a respected supplier of fresh produce and specialty food items based in St. Petersburg, Florida. The transaction is scheduled to close on January 12, 2026.
Puzycki’s Produce, owned and led by Brian Puzycki, has served restaurants, schools, and foodservice operations across a wide stretch of central Florida for many years. The company operates from its primary St. Petersburg location and an additional warehouse in Vero Beach, allowing the team to support customers from Tampa Bay through Daytona and along the eastern corridor. Puzycki’s Produce is known for reliable service, strong relationships, and high quality fresh products. What Chefs Want will continue to operate these locations and will build upon the trusted foundation already in place.
This acquisition expands the reach of What Chefs Want throughout the entire state of Florida. In recent years, the company has welcomed other Florida-based organizations into the What Chefs Want family, including The Garden Produce Company in Jacksonville, Florida, and more recently, Premier Produce in Dania Beach, Florida. With Premier Produce serving much of the eastern and southeastern regions and Puzycki’s Produce serving the western and central regions, What Chefs Want will now maintain a cohesive and strategically aligned footprint throughout the entire state. This creates new opportunities to strengthen logistics, streamline distribution, and deliver greater consistency and convenience for chefs from coast to coast.
Ron Turnier, Chief Executive Officer and Founder of What Chefs Want, shared the following statement:
“We are excited to welcome Puzycki’s Produce into our growing Florida network. Brian Puzycki and his team have built a trusted business with a strong reputation for quality and service. This acquisition allows us to serve chefs across the entire state of Florida with a larger catalogue of items and the full scope of What Chefs Want offerings, including meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials. We look forward to supporting new customers and delivering the convenience and reliability that chefs expect from our team.”
Brian Puzycki, owner of Puzycki’s Produce and Specialty Foods, added:
“This partnership opens an incredible path forward for our customers. With What Chefs Want, we gain the resources, technology, and product depth needed to grow in a meaningful way. I am excited for what this will mean for chefs throughout the Tampa Bay region and for the future of our business.”
In the coming months, What Chefs Want will begin introducing expanded services that are standard in its other markets. These include daily delivery, no order minimums, 24/7 customer support, and split case quantities across every product line. Florida customers will also gain access to the company’s robust online ordering and account management platform, which provides a fast and intuitive experience for professional kitchens.
Current customers of Puzycki’s Produce will continue to receive dependable service from the local team they know and trust. What Chefs Want will also add resources in logistics, operations, marketing, and customer support to ensure a smooth transition and a strong platform for future growth in the region.
Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.
Sunsprout Farms
Central Ohio
Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.
What does it mean to you to see your products featured in local restaurants?
It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system.
As a small business, what are you most proud of?
We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.
What’s something you’d like chefs or restaurant partners to know about your work?
We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!
Morning Fresh Dairy
Bellvue, CO
Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.
What does it mean to you to see your products featured in local restaurants?
Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!
As a small business, what are you most proud of?
Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility.
What’s something you’d like chefs or restaurant partners to know about your work?
Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more!
Greener Roots Farm
Nashville, TN
Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.
What does it mean to you to see your products featured in local restaurants?
Our team, our family, and our friends live and eat in the communities where our products are used. To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.
As a small business, what are you most proud of?
We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week. We take pride in the farms, processes, and culture that allows us to be successful each day.
What’s something you’d like chefs or restaurant partners to know about your work?
We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly. Meals gather people around the table for all different reasons – food is the great connector!
Gourmet Soy Foods
Granite City, Illinois
This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.
What does it mean to you to see your products featured in local restaurants? It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.
As a small business, what are you most proud of? We are most proud of the partnership with the businesses and people we’ve met.
What’s something you’d like chefs or restaurant partners to know about your work? We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.
Weisenberger Mill
Midway, KY
Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.
What does it mean to you to see your products featured in local restaurants?
Very proud! We work very hard to make the best quality products.
As a small business, what are you most proud of?
Our continued commitment to consistent quality for over 160 years.
What’s something you’d like chefs or restaurant partners to know about your work?
Being a small family-owned business is more than a job, it’s a way of life.
As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.
October was Farm to School Month, and the Local Food Connection team at What Chefs Want saw real movement where it counts: on the ground, in schools, and in the fields.
Across Kentucky, Indiana, Illinois, and Ohio, schools purchased $219,738 worth of local products through our programs. That’s a 253% increase from last October. The message is clear—school food leaders want fresh, local ingredients and are making it a priority.
DOD Fresh Drives the Growth
Much of this growth came through the DOD Fresh program, which makes it easier for schools to order and receive local produce. In just one month:
5,225 cases of local products were shipped to schools through DOD Fresh in these states, up 804% from the previous year.
Total DOD Fresh sales reached $104,062, a massive increase over last October.
Bringing in Colorado schools’ participation adds over $203,778 on local spending through DOD Fresh—an additional 5,499 cases!
Standout Performance Across Our Schools
In Kentucky, schools used both DOD Fresh and commercial accounts to source over 3,400 cases of local food, totaling $88,844 in sales. That’s a 403% jump from the same time last year. Vendor participation is also on the rise. In just one year, the number of local vendors grew from 4 to 15, and schools had access to 18 different produce options, from apples and strawberries to squash, kale, and onions.
Indiana schools weren’t far behind. DOD Fresh orders increased by 1,110%, with over 2,600 cases of produce delivered and more than $53,000 in sales. The state also added more producers, growing from 3 local vendors to 5.
We’re just getting started serving local in Illinois schools, which used DOD and other funds to purchase 306 cases, or $7,718-worth of local.
Out west, Colorado schools, which we also serve through DOD Fresh and commercial accounts, ordered 7,400 cases of local products during October.
What’s Fueling This?
Access and variety. Schools had more choice, more support, and more reasons to say yes to local. In October, we offered 18 kinds of local produce in each state through DOD Fresh and many more items across categories through other avenues for ordering, including on-bid and through micro-purchasing. From tomatoes apples, and potatoes to grains, dairy, and meat, local options were not just available—they were popular.
Don’t Miss Your Window
If your team is looking to keep or expand local purchasing next year, now is the time to act. Funding allocations for the next school year are due in some states as early as mid-December. Once that deadline passes, the window to plan with those dollars closes. Make sure your school is set up to take full advantage of what local can offer.
Let’s Keep It Going
The numbers from October show what’s possible when farmers, food hub and distributors like us, technical assistance providers, and school nutrition teams work together. The Local Food Connection team is here to help schools build on this momentum year-round. From product variety to vendor partnerships, we’re ready to make next year even stronger.
The holidays bring full dining rooms, celebratory energy, and guests ready to splurge on something special. It’s the season when chefs look for ingredients that deliver both beauty and performance on the plate. Verlasso salmon does exactly that. Raised in the pristine waters of Patagonia, it’s the kind of fish that impresses at first glance and keeps diners talking long after dessert.
A Salmon with Standards as High as Yours
Verlasso was born from a simple mission: to provide the best salmon for chefs and for the world. Their fish are raised in the remote, icy waters near Antarctica, far from pollution and crowded farming conditions. These deep, mineral-rich currents keep the salmon active and strong, which translates to firm texture, clean flavor, and rich color on the plate.
Each Verlasso salmon is carefully selected and graded by experts.
Beyond Sustainable, Truly Responsible
Verlasso stands out as the first salmon brand to achieve carbon-neutral production. Every part of its process is designed to respect the environment, from using 100% recyclable packaging to implementing farming practices that reduce impact on local ecosystems. Certifications like ASC and BAP back up these claims, giving chefs confidence that this is seafood with integrity.
In Patagonia, Verlasso’s farms operate in harmony with nature. The brand doesn’t just meet sustainability standards, it redefines them. This approach means chefs can serve premium salmon that aligns with growing diner expectations for transparency and responsible sourcing.
Built for the Demands of a Professional Kitchen
Holiday service doesn’t allow for inconsistency, and Verlasso’s attention to detail shows in every cut. Their D-trim and E-trim fillets are hand-processed to meet rigorous specifications, offering clean presentation and minimal prep. The skin-on fillets crisp beautifully, while the deep orange-red flesh stays moist under high heat or gentle sous-vide cooking.
Verlasso’s logistics are also chef-focused. Their salmon arrives fresh or frozen, carefully packed to maintain cold-chain integrity, ensuring the same premium texture whether it’s plated raw, smoked, roasted, or cured.
Making Salmon Shine on Holiday Menus
Salmon is a natural fit for the holidays because it’s versatile, indulgent, and adaptable to both classic and modern menus. Verlasso’s balanced fat content makes it ideal for several techniques:
Center-of-plate features: Pan-seared Verlasso fillets with champagne beurre blanc or pomegranate glaze offer festive color and flavor contrast.
Shared plates: Try a citrus-cured Verlasso gravlax or smoked salmon board with caper aioli, blinis, and herbs, perfect for cocktail hours.
Tasting menus: For fine dining settings, showcase Verlasso in smaller portions, such as a torched salmon crudo with pickled fennel and citrus oil.
Brunch service: Add Verlasso smoked salmon to your holiday Benedicts or serve it alongside soft scrambled eggs and chive cream.
Its clean, buttery taste pairs effortlessly with bright winter ingredients like blood orange, fennel, or roasted root vegetables. And because the color is so vivid, it photographs beautifully, an added bonus for chefs who want their specials to stand out online.
Why Chefs Keep Coming Back to Verlasso
Verlasso’s focus on freshness, consistent sizing, and reliable service takes the guesswork out of seafood sourcing. Each shipment reflects the same care and precision chefs bring to their craft.
From its Patagonian origin story to its forward-thinking sustainability practices, Verlasso salmon offers more than premium quality. It brings trust to the table. When the holidays call for ingredients that perform flawlessly and support your brand’s values, Verlasso is a smart and responsible choice.
In short: Verlasso salmon gives chefs a product that looks stunning, handles beautifully, and carries a story worth telling. This holiday season, let it anchor your seafood offerings and remind guests why your kitchen is their favorite celebration destination.
Chefs who know the difference between just olive oil and good olive oil are stocking O-Med. Why? Because when the product is grown, milled, and bottled with this much care, you don’t need to fake the flavor. We talked with Renée Forys, CEO of Venturus Foods, about what makes O-Med’s oils and vinegars different—and why they’re showing up in serious kitchens across the U.S.
Q: What is it that sets O-Med apart?
Renée: “Well, the really interesting thing about O-Med is that they are fourth-generation growers… but they are also second-generation producers. They own the groves and they own the mill.
They own about 40,000 trees outside of Granada in Andalucía in southern Spain. The brother-sister team that own O-Med now— their father bought the mill. The mill was a really important part of the infrastructure in the region. The kids kind of challenged their father to rethink how the mill was set up. They said, ‘Let’s take a closer look. If we find any part of this mill that isn’t pristine, we rework it to meet our standards.’ And they did.
They ended up redesigning the entire system. No section of pipe is longer than about 12 feet. It’s completely demountable, so they can break it down, wash it, sanitize it, and put it back together quickly. That level of efficiency and hygiene is a huge part of what makes their oils so clean and consistent.
From the grove into the mill, time is of the essence. They really have control over that.”
Q: How does that control affect quality?
Renée: “Because we own the groves and the mill. We do all the production exactly to our standards. We store it ourselves. We bottle it to order. And the owners of O-Med own half of Venturus Foods. So they also have control over the import into the United States.
All of those pieces together are the reason that we have the quality that we have, the availability that we have, and the market position in the United States.”
Q: Tell us about the varietals and how chefs should use them.
Renée: “Arbequina, you’ll see it’s in a green bottle. It’s a bit more bright. Green apple, green banana—really bright notes. It’s perfect for fish, any kind of seafood, any kind of crudo. It’s incredible on your cheeses, salad, etc. It’s really good to finish things that maybe need a little bit more of a delicate touch.
Picual, it’s in the red tin, it’s robust, it’s more machismo. It’s fantastic on your high-value proteins. And on your tuna—phenomenal. The Picual is beautiful on roasted vegetables, anything coming off the wood fire grill. Also pasta, because the Picual holds up a little better to heat. It’ll hit that hot dish and be so fragrant. It’ll have a longer finish, whereas the Arbequina… it will have a slightly softer finish.”
Q: And what about your Molino La Condesa Extra Virgin Olive Oil?
Renée: “We have a second label that we carry with you. It’s our bulk—Molino La Condesa. It’s a coupage. It’s a blend of Arbequina, Picual and Hojiblanca. The key difference for us is simply harvest time. The single varietals—the finishing oil—they’re in October. The coupage, everyday extra virgin, is typically late November. You get a little bit more mature fruit flavor and, of course, a better yield. So that’s how we get better value.
Molino is brilliant across the kitchen. It also has a high smoke point—about 375—so it’s perfect for sautéing, roasting, dressings. Olive oil cake, olive oil ice creams, everything.”
Q: And the vinegars?
Renée: “The olive oil is from southern Spain, from Andalucía, outside of Granada. The vinegars are different—they’re in Catalonia, up near Barcelona.
We buy wine that could be bottled Spanish wine. We use this really old German method called Schützenbach. It’s really low, really slow, very consistent. That’s the reason we are able to produce a vinegar that’s very low in acidity—it’s about 6.4%—but it keeps all the characteristics of the underlying wine. Industrial vinegar takes about six hours. O-Med’s takes three weeks.
Our vinegars also have really beautiful color to them. Nothing looks oxidized or murky. Nothing is syrup-ized. We’re not cooking it down and adding sugars. There is some grape must in some of our vinegars. The Chardonnay and the Cabernet Sauvignon—they are aged in oak barrels for one year after they become vinegar.”
Q: Any unique products chefs should know about?
Renée: “Our yuzu vinegar is very, very popular. We also have our yuzu oil, and both of those use Spanish-grown yuzu. We peel it and put it into the masher with the Arbequina olives to make the yuzu oil. The pulp is mixed with a little vinegar and grape must to produce the vinegar.
Our smoked oil—we take the pits from the olives in Andalucía. We send them to the humidor. He burns the pits, cools and filters the smoke, and passes it over sheet trays of our Arbequina extra virgin and bottles. We power our mill by burning pits. Homes in the region do the same thing. So this beautiful, dull smokiness is all around, and it’s got a really amazing olive oil essence to it.”
Q: What would a good entry point product be for chefs?
Renée: “If it’s for finishing, it will be the one-liter Arbequina. For everyday use, it’s the five-liter Molino.”
Q: What’s the reaction from chefs when they taste it?
Renée: “It’s taste it to believe it. The top restaurants in the world use our product. The places that these chefs love and respect use our products. It’s refreshing to have that available in regional markets, and it can only grow.
We have nine vinegars. We have three extra virgins. We have the yuzu. We have the smoked. Samples are readily available—just request them. We have little 40ml sample kits. Sometimes the chefs are like, ‘Oh, I love their vinegar,’ and they didn’t even know we had a rosé. Give them the whole breadth of everything we can offer.”
Q: Anything else chefs should know?
Renée: “You have to pay good money for good extra virgin. You cannot cheapen out on it. Buying cheap, bad quality extra virgin olive oil is a bad decision. At that point, just buy a good quality canola and move on.”
If you’re looking for oils and vinegars that are treated like ingredients, not just commodities, O-Med should be in your kitchen. These aren’t mass-market products with a label stuck on. They’re grown with intention, milled under strict standards, and bottled with care by people who know exactly what they’re doing.
From the redesigned mill in Andalucía to the vinegar tradition in Catalonia, every step is built around doing things right. Not fast. Not cheap. Whether you’re reaching for your everyday bulk oil or finishing a dish with a bright Arbequina, O-Med gives you consistency and quality across the board.
These products aren’t trying to be trendy or dressed up. They’re rooted in family knowledge, clean farming, and a serious respect for the ingredient. No shortcuts. No mystery blends. Just real oils and vinegars that bring real flavor.
Taste it for yourself. Your guests will notice the difference.
Louisville, KY and Dania Beach, FL — October 10, 2025 – What Chefs Want, a leading foodservice distributor known for its chef-driven model and full-service product offering, today announced it has entered into a definitive agreement with Premier Produce, a respected Florida-based distributor with deep roots in produce sourcing and service, pursuant to which What Chefs Want will acquire Premier Produce for an undisclosed amount. The transaction is expected to close in November 2025.
Founded in 2009, Premier Produce has built a reputation as a critical channel partner for chefs and managed accounts, connecting over 3,100 customer locations to a broad network of growers and suppliers. With distribution centers in Dania Beach and Melbourne, plus cross-dock facilities in Jacksonville, Lakeland, Naples, and Key West, Premier Produce has established a strong footprint across Central and South Florida.
“This is a powerful step forward for What Chefs Want,” said Ron Turnier, What Chefs Want Founder & CEO. “Premier Produce has long been recognized for its quality, scale, and strong customer relationships. Together, we’ll be able to provide even greater access to the freshest ingredients, supported by the technology, logistics, and high-touch service that both companies are known for.”
Premier Produce’s offerings include a full range of fresh vegetables, fruits, dairy, and grocery items, with unmatched depth and breadth in Florida markets. The company’s weekly customer communications, extensive product knowledge, and strong partnerships with leading growers have made it the partner of choice for both independent restaurants and national chains.
“Joining forces with What Chefs Want allows us to take the next step in our journey,” said Jim Chlebogiannis, President of Premier Produce. “Our team has always been committed to delivering quality and service, and now we can expand that mission with additional resources, expanded product categories, and the innovative tools that What Chefs Want brings to the table.”
The acquisition reflects What Chefs Want’s continued growth strategy, expanding its network of distribution facilities across the South and Southeast while staying true to its promise of no minimums, split cases, and daily delivery—all designed to make chefs’ lives easier.
Together, the companies will focus on seamless integration, ensuring that customers continue to enjoy the personalized service and quality they have always relied upon. Over time, customers will also gain access to expanded product lines, new technology platforms, and additional service areas, as these enhancements are thoughtfully rolled out to ensure the best possible experience.
Advisors
Clayton R. Hume PPLC is legal counsel to What Chefs Want. Rothschild & Co. acted as the financial advisor to Premier Produce and Patzik, Frank & Samotny Ltd. is legal counsel to Premier Produce for the transaction.
About What Chefs Want What Chefs Want is a chef-focused foodservice distributor that delivers a full line of fresh produce, meat, seafood, dairy, gourmet, staples, and to-go items. With a commitment to flexibility, convenience, and service, What Chefs Want empowers chefs to focus on their craft while ensuring kitchens are stocked with everything they need, when they need it.
About Premier Produce Premier Produce, headquartered in Dania Beach, Florida, has been serving chefs, resorts, country clubs, and foodservice establishments since 2009. Known for its longstanding grower relationships, efficient logistics, and customer-dedicated sales force, Premier Produce connects kitchens to the freshest ingredients with speed and precision.
Kentucky Department of Agriculture work multiple programs to connect local farmers with schools.
FRANKFORT, Ky. (Oct. 1, 2025) – For nearly 30 years the U.S. Department of Agriculture’s Department of Defense Fresh Fruit and Vegetable Program (DoD Fresh) has worked to increase access to farm fresh produce for school children through various funding sources.
Operating through a partnership between the USDA and the DoD Defense Logistics Agency, as well as the state distributing agencies in each participating state, DoD Fresh has programs in 49 states, including Kentucky, the District of Columbia, Puerto Rico, the Virgin Islands, and Guam. USDA does not impose a cap on the amount of USDA Foods entitlement used through this program and allocations may be changed on several dates throughout the year.
But even with the program, getting farm fresh products into schools can sometimes take an advocate. For Kentucky, that’s where What Chefs Want (WCW) steps in. As the state vendor for DoD Fresh, WCW delivers fresh, local fruits and vegetables to schools.
“Studies show farm produce from a local source has more nutrients than those that have to be shipped longer distances,” Kentucky Agriculture Commissioner Jonathan Shell said. “Healthier, more nutrient dense meals make for a child that is more focused, alert, and ready to learn. Partnering with What Chefs Want has allowed Kentucky schools to focus on nutrition closer to home, benefiting local farmers and school children alike.”
WCW, a family-owned foodservice distribution service created and headquartered in Kentucky, is one of the state’s dedicated partners for school nutrition. WCW works to help Kentucky and neighboring states’ schools procure fruits and vegetables from Kentucky farmers.
“Commissioner Shell and his team at the Kentucky Department of Agriculture have set the bar high – and we at What Chefs Want are responding with programs like none other in the United States,” said Anna Haas, WCW Local Food Program Director. “Together, we are ensuring more farmers, children, schools, and families across the Commonwealth can build a healthy farm to school economy through local food distribution.”
WCW works with schools that want to divert some or all of their USDA Foods in Schools funds to the DoD Fresh program. Since the beginning of the 2025 school year, 504 Kentucky school locations have participated in the program, with 2,535 cases of Kentucky grown produce going to school cafeterias. By the end of October, at least 14 Kentucky farms and farmer aggregators will have participated including Barbour Farms, Barr Farms, Bosch Berries, Cornett Farm Fresh, Dennison Farms, Gallrein Farms, Goodin View Farms, Homegrown Direct, Kentucky Fresh Harvest, Mount Pleasant Acres, Stepping Stone Farm, Sustainable Harvest Farms, and multiple other family farms working under Farmers Alliance and H+H Farms.
WCW provides a catalog of options for those schools including obtaining farm-fresh produce. Kentucky’s growing season from the first day of school in August through first frost in October allows for the purchase of farm-fresh favorites such as sweet corn, watermelon, red round tomatoes, grape tomatoes, cucumbers, zucchini, yellow squash, green bell peppers, yellow onions, and red onions.
For October and beyond, WCW will also add from Kentucky farms sweet potatoes, winter squash, apples, and greenhouse-grown strawberries.
Schools wanting to add additional items outside DoD Fresh can also receive in their deliveries Kentucky farmers’ frozen fruit, frozen sweet corn, school-approved salsas and marinara sauces plus local meat, dairy, eggs, and broadline goods.
“When students know they can eat local farm-raised food, it enhances and raises student participation, which we have at between 80 and 100 percent,” said Jack Miniard, Food Service Director for Harlan County Public Schools and Appalachian Challenge Academy. “The flavor cannot be beat when it’s packed fresh, delivered fresh, with that great quality.”
Last year, Kentucky schools spent about $7 million in funding with DoD Fresh. In the past, most of that product typically came from out of state, but WCW is working to provide local options for schools and keep that money with Kentucky farmers.
The DoD Fresh contract isn’t the only way school districts are purchasing local produce. The Kentucky Department of Agriculture is always working on ways to connect schools with local producers through KDA’s current Farm to School program.
Takeout doesn’t just need to travel well—it needs to impress. That’s why chefs across the country are turning to World Centric® compostable fiber plates and TPLA cutlery. Our molded fiber plates hold up to saucy dishes and look good doing it, while our plant-based cutlery gives guests the feel of traditional utensils without the plastic. These aren’t just eco-friendly options—they’re tools that let your food shine, from kitchen to customer.
Molded Fiber Plates: Strong, Sustainable, and Versatile
Made from unbleached plant fiber, these molded plates are designed to handle just about anything your kitchen serves up. Available in a wide range of sizes and shapes, they’re perfect for entrées, sides, and everything in between.
Durable & Heat Safe – Withstand liquids up to 220°F and are freezer friendly.
Compostable – Break down fully in commercial composting facilities, turning into healthy soil.
Sustainable – Made from annually renewable plant fibers, with no petroleum wax or plastic lining.
From saucy ribs to hearty salads, these plates keep your food secure while helping you meet sustainability goals.
Plant-Based TPLA Cutlery: Strong Enough to Reuse
Cutlery is often the trickiest part of making takeout eco-friendly, but World Centric’s TPLA cutlery delivers strength, reliability, and compostability all in one. Made from plant sugars and minerals, these forks, knives, and spoons feel just like traditional plastic but without the petroleum.
Durable & Reusable – Won’t snap mid-service.
Options for Every Operation – Available individually wrapped, in kits, or in bulk.
Compostable Wrappers – Even the cellulose wrapper is certified compostable.
Trusted Quality – Certified by NSF, a global authority on food safety and sustainability.
Plus, the signature teardrop-shaped opening lets your customers know they’re making a better choice for the planet.
What Compostable Really Means
When we say “compostable,” it’s not just a buzzword. Certified compostable products:
Break down into water, CO₂, and organic matter.
Fully disintegrate within 90 days in a commercial composting facility.
Leave behind no harmful residues.
That means a smaller footprint for your business and a healthier planet for all.
Why It Matters for Foodservice
Sustainability isn’t just good for the earth—it’s smart business. The disposable foodservice products market is projected to grow 3.8% annually, reaching $33.2 billion by 2027, with sustainable products leading the way. Offering compostable options shows your customers that you care about their values, while keeping your business ahead of industry trends.
A Partner for People and the Planet
World Centric® isn’t just about products—we’re about impact. As a Certified B Corporation, we donate 25% of profits to grassroots social and environmental organizations around the world, while also accounting for the carbon emissions from production to delivery. Every purchase helps fund real change for people and the planet.
Ready to make your takeout more sustainable? Choose World Centric® fiber plates and TPLA cutlery—durable, certified compostable, and designed with both your business and the environment in mind.
Imagine sending out plates that spark curiosity the second they hit the table. Diners lean in, wondering what that punch of color is, or where that unexpected layer of flavor came from. You want ingredients that bring both freshness and consistency without complicating your prep. That’s exactly what Fresh Origins delivers with their lineup of microgreens, Petite® Greens, and edible flowers designed for professional kitchens.
Why Fresh Origins earns a spot on your menu
Fresh Origins has been perfecting microgreens, edible flowers, Petite® Greens, and specialty items since 1995, and they’re known across professional kitchens as “The Chef’s Toolbox.” Their sunny Southern California location offers year-round consistency and vibrant flavor, with many seeds that come straight from their farm, available only through them.
They take food safety seriously. They’re third-party certified via PrimusGFS under the Global Food Safety Initiative, with regular USDA-trained inspections. Their packaging improvements even extend shelf life by a few days while reducing waste, which works well for busy kitchen life.
Fall-friendly picks that work
There’s a lot to dig into—over 100 items available through What Chefs Want—but here are a few easy additions for fall and holiday menus that bring flavor, color, and a bit of crunch.
Micro Rainbow Mix™
This mix is like a quick win for chefs. A colorful blend of microgreens with bold textures and flavors that add both balance and brightness. Toss them over roasted meats, soups, or grain bowls to give dishes a fresh finish without extra prep.
Marigold Flowers
Edible flowers with a pop of golden color and a citrusy, slightly bitter note. Perfect for garnishing fall desserts, cocktails, or even rich braised dishes when you want to cut through the heaviness.
Chervil
Classic and subtle, with a delicate licorice flavor. It’s a chef’s friend when you need to layer herbaceous notes onto sauces, fish, or poultry. Plus, it plates beautifully with its feathery leaves.
Micro Basil
An all-time favorite with concentrated flavor in a tiny package. Think about how often basil fits into your menu. Now imagine it ready to use, no chopping, no bruising, just a punch of fresh flavor for pasta, pizza, soups, or seasonal small plates.
Shiso Green Leaf
Bright, citrusy, and slightly spicy. It pairs especially well with rich proteins like duck or pork, giving a refreshing counterpoint. It also looks striking wrapped around amuse bouche portions or small bites.
Squash Blossoms
An autumn classic. These edible flowers can be stuffed, fried, or even baked into savory pastries. They bring a nostalgic, comforting element to menus, especially during the holiday season.
Micro Hearts on Fire™
With vibrant red accents and a mild earthy flavor, these microgreens scream holiday plate presentation. Use them to add a pop of color on roasted meats or composed salads.
Mustard Petite Red Frill
Peppery with a beautiful ruffled red edge, this one fits neatly into fall salads or as a garnish on braised short ribs or beef dishes. It gives heat and visual texture without overpowering the plate.
Buzz Buttons™
These little yellow flowers are more than garnish. They pack a tingling, numbing sensation that gets people talking. Drop them on cocktails, tasting menus, or interactive dishes when you want guests to remember the experience long after the meal is over.
How chefs can put these products to work
Minimal prep, maximum impact
These microgreens, herbs, and flowers go straight from package to plate. No big prep drag, and they hold up well.
Trustworthy consistency
Daily harvesting, packed and shipped straight to What Chefs Want. You can count on freshness landing at your kitchen door.
Focus on servings that matter
Pick one standout and use it to add flavor and conversation without cluttering your backline roster.
Let the season guide you
Marigolds, basil, and chervil can complement hearty fall proteins or give brightness to rich, holiday-style menus.
Check out our offerings
With over 100 options, use your What Chefs Want ordering platform to see all the Fresh Origins options we have for our chefs. Search “Fresh Origins” or follow the links below to see what is available in your region.
Fresh Origins offers chefs real tools, not just garnish, for fall and beyond. Their microgreens, petite greens, flowers, and unique specialty items bring flavor, nostalgia, and visual pop, all with ease and reliability.
Being in the food business for over 35 years, we’ve encountered lovers of local food across all sectors and walks of life, but the chefs we work with want local products for a few simple reasons.
1. Our Chefs Want the Best Products.
Our chefs want local food sourcing – ingredients that come from trusted sources and travel short distances. Procuring the freshest ingredients just harvested from nearby farms, ranches, fishing boats, dairies, and cheese caves, sets their dishes apart with incredible quality and unique storytelling opportunities.
Like Snowville Creamery in Pomeroy, OH, whose buttermilk we take to Biscuit Love in Nashville, TN, to make those biscuits rich and fluffy.
At Café 1485 in Newnan, GA, Chef Darin Richard raves about the breakfast sausage, chicken sausage, and andouille we bring from Heywood Provisions, a premium butchery in Marietta, GA. Chef Darin says:
“It’s the only sausage I will use! We have a few recipes that rely on Heywood. Sausage gravy for biscuits, meat lovers’ omelets, and of course we form sausage patties for plates. I also love the smoked andouille.”
These are the kinds of fresh superstar products our chefs pride themselves on offering.
We offer the traceability and transparency that make our chefs confident they are serving the highest quality product to their diners. The stops along the way from farm to table are few, simple and handled with care.
2. We Make Buying Local Easy.
Our Sales and Customer Service teams know local. They are equipped with quick info sheets and regularly updated product lists to reflect the seasonality of local offerings. That seasonality can make coordinating directly with farmers tricky, but it’s also one of the things that makes serving local ingredients so special and exciting for chefs and diners.
Think about spring ramps, summer peaches, and fall heritage-breed turkeys or foraged mushrooms. Those are the local, seasonal specialties that get everyone excited about dining. But hitting the farmers markets every morning or calling around while you’re supposed to be in the kitchen just to track down these ingredients can be a big-time commitment. Making sure the vendors meet your needs consistently adds another layer of work. You need reliable, ready access to local ingredients. That’s where we come in.
Our education-driven approach means we work with small and medium-sized producers to get their products to the spec of our chefs, helping them through crop planning, and brand development.
That means when chefs log into our ordering platform, all they have to do is check the local list and click to pick. Simple as that. Learn how to search for local products on our ordering platform in the quick video below.
3. Our Chefs Care.
They eat too. They’re leaders in their communities. They want to support other local food businesses and invest in the economy where they live and work.
They have personal commitments to sustainability, nutrition, responsible practices in the supply chain, local food sourcing and more.
Just like many of the diners they serve, our chefs are values-driven, and when they cook with the local food we deliver, they’re proud of the impact they’re making. Beyond local produce delivery, we help them reflect on and share that impact, by supporting them in tracking their local purchases for state Buy Local promotions and procurement commitments. We spotlight their efforts in shared marketing and messaging and share stories of partnerships between them and our farmers and food producers.
University of Kentucky Dining is among our customers that have made local purchasing commitments. We work with them and other partners to help meet their goals.
Our chefs love local, and our Local Food Connection program makes sure they get it.
If you want to learn more about the local products we offer, our local vendors, local produce deliver, and our Local Food Connection program, check out our Local Food Now page!
