Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!
Looking back on what we’ll call 2020 B.C. (Before Coronavirus), the pipeline for cold storage construction was already robust and healthy. According to research by commercial real estate firm CBRE, overall industrial construction—which encompasses cold storage, along with warehouses, distribution centers, manufacturing facilities, self-storage, office and flex space—was at 298 million square feet (MSF) before COVID-19, bolstered by the ongoing rise of e-commerce.
Editor-in-Chief Michael Costa sits down with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI) to discuss how frozen foods can play a key role in fighting global food waste.
By any measure, 2020 has been a historically difficult year for foodservice distributors. COVID-19 wiped out business for foundational customers like restaurants, hotels, caterers, stadiums, schools and other volume foodservice clients starting in March, and even today, as states attempt to re-open amid the uncertainty of where the pandemic is heading, an argument could be made that foodservice distributors have had to continuously pivot more than any other cold chain segment to stay afloat.
Refrigerated & Frozen Foods catches up our 2016 Refrigerated Foods Processor of the Year, SugarCreek, to learn how reinvestment in facilities and staff have helped the company grow the past four years.