US Foods Holding Corp., Rosemont, Ill., launched its 2018 Spring Scoop, highlighting 26 new products from the company's Serve Good program, which meet rigorous criteria for responsible sourcing or waste reduction.

The portfolio is also supported with a pipeline of select seafood products within the company's Progress Check initiative, a program designed specifically for the seafood category that highlights vendors on the path toward achieving the sustainable certifications required to be a part of the Serve Good program.

"Sustainable menu options are more than a trend, they’re a movement that's here to stay. With Serve Good, we are committed to delivering a responsible approach to foodservice while equipping independent restaurants with high-quality products diners will pay a premium for," says Stacie Sopinka, vice president of product development and innovation. "As we continue to deliver on our Great Food. Made Easy. strategy, our Serve Good portfolio empowers foodservice operators to source a wide variety of food and non-food items that have been carefully developed to help them succeed."

Sustainable seafood on the menu

Spring Scoop highlights several seafood offerings that meet leading third-party certifications, such as Best Aquaculture Practices (BAP) and Marine Stewardship Council (MSC):

• Harbor Banks Coho Salmon. 4-star BAP-certified, this salmon is fed fish protein combined with nutrient-dense algae, so it produces more fish protein than it uses while retaining top-quality flavor, texture and nutrition.
• Harbor Banks Yellowfin Tuna Loin. MSC-certified, sashimi-grade, ready-to-cut and serve with minimal prep required.

Continued demand for transparency

Spring Scoop highlights include:

• Monarch Non-GMO Ripened Sliced Sweet Plantains. Non-GMO Project Verified plantains imported from Ecuador that can be fried, pan-seared or baked.
• Metro Deli All Natural Prosciutto Raised Without Antibiotics. An artisanal prosciutto made with only pork and Nova Scotian coarse salt and aged for nine months, according to centuries-old Italian techniques. Perfect for charcuterie boards, sandwiches, salads and pizzas.

Spring Scoop also features a new partnership with BentoBox, New York, which designs websites for restauranteurs and foodservice distributors.