The facilities that produce, package, store, and distribute cold foods were truly essential in helping the supply chain satisfy record demand for those products during 2020, while the paradigm shift created by pandemic shopping habits—particularly e-commerce—is still being felt today. As a result, many design-build firms are busier than ever, as the need for cold storage space, plant expansions, facility renovations, fulfillment centers and distribution hubs has only increased.
Hiring campaign coincides with National Hot Dog Day and free Nathan's Famous giveaway for applicants.
July 19, 2021
Smithfield Foods announced it will host its first national hiring campaign on National Hot Dog Day, July 21. The Virginia-based food company will offer walk-in hiring events at 47 of its U.S. locations and conduct on-the-spot job interviews for up to 2,500 hourly positions across the company's facilities, farms and distribution centers. In celebration of National Hot Dog Day, event attendees will receive a coupon for a free pack of Nathan's Famous hot dogs.
US Foods has launched its latest Summer Scoop, focused on the theme of “Dining Out Is In Again”, with 18 on-trend, versatile, profit-driving products designed to reduce back-of-house preparation and skilled-labor demands.
The Walmart Foundation grant supports EFI to offer workforce development and certification programs to more Mexican suppliers.
July 23, 2019
Equitable Food Initiative (EFI), Washington, D.C., received a $1.2 million grant from Walmart Foundation, Bentonville, Ark., to advance responsible labor practices through workforce development programs on fresh produce farms in Mexico.
Data identified multiple U.S. markets that offer combinations of availability, quality and cost of labor for warehouses and distribution.
September 5, 2018
The rapid growth of e-commerce is forecast to create demand for another 452,000 warehouse and distribution workers in the United States this year and next, signaling an acceleration of job growth, according to a new report from CBRE, Los Angeles.
The first half of this year had me attending as many as six food industry conferences. In hindsight, although the settings were different, one thing remained the same: issues of food safety, labor and rising energy costs dominated each meeting.