Short for “Learning, Interacting and Networking with Key players in the Supply chain,” LINKS is an educational leadership program where exceptional Southeastern growers and shippers can connect with Retail/Foodservice providers in the region in a non-competitive environment. By enhancing each side’s understanding of the retail supply chain, we can facilitate our mutual goals to better service consumers and drive Southeastern produce consumption. The SEPC will provide a meeting space at Southern Exposure to participating Retail/Foodservice members who facilitate the program with invited Growers and Shippers.

LINKS Reservation Options for SEPC Retail/Foodservice members*

• LINKS Meeting Platform Options
  • Onsite LINKS Meeting
  • Virtual LINKS Meeting within the SEPC Virtual Garden (available upon request)
• LINKS Meeting Description Options
  • LINKS Meeting(s) with Grower/Shipper Companies
  • Internal Company Meeting
• A La Carte Menu
  • A/V options
    • Projector/Screen
    • PA System
  • Food & Beverage Service (at reserving company's expense) 

REQUEST LINKS MEETING @ SOUTHERN EXPOSURE 2025

*Note: All LINKS participants must be SEPC members registered to attend Southern Exposure. Requests will be accommodated as they are received, and we will do our best to coordinate your space needs with what is available. LINKS meeting reservations must be submitted/approved through SEPC.

The Southeast Produce Council is excited to embark on the third year of the Next Generation Leadership Academy (NGLA), and we are now accepting applications for the 2026 Class. This year-long professional development program is truly unique and is designed for up-and-coming leaders in the produce industry. The program provides participants with a unique approach to conscious leadership ideals and methodologies. Participants will develop and galvanize leadership skills to better navigate industry challenges with a growth mindset. The Academy features virtually guided events throughout the year and up to two in-person programming focused on the next era of agriculture. The program equips and prepares participants for future leadership responsibilities with content relevant to their leadership challenges.

If you or your organization has a potential candidate for the Next Generation Leadership Academy, the application window is January - February.

Applicants should have organizational level support to participate.  The Academy consists of monthly 2 hour virtual sessions and up to 3 in-person sessions. The in-person sessions are each typically 4 days long in June, September (in conjunction with Southern Innovations), and Feb/March ( in conjunction with Southern Exposure). The graduating class will be recognized during the Future Generations Celebration Dinner at Southern Exposure. The incoming class will be announced during the Keynote Brunch.

Eligibility Parameters:

• Emerging leader in produce, mid-level manager or above
• Employed in the produce industry for at least 4 years
• Member in “Good Standing” of the SEPC*
• Must possess a vision for leadership, a strong drive to carry it out, and strong communications skills to convey why they believe they would be a good candidate for the program by submitting a short video for selection process

*To be in “Good Standing”, a member must actively participate in the SEPC by their attendance, contributions, or both and must be included in our Membership Roll.

APPLICATION PERIOD: JANUARY - FEBRUARY 

NOTE: Employees of the Southeast Produce Council, the SEPC’s participating vendors, any contract employees of the SEPC, and members of the immediate family of any such persons are not eligible to apply or participate in the program. The term “immediate family” includes spouses, siblings, parents, children, grandparents, and grandchildren, whether as “in-laws”, or by current or past marriage(s), adoption, co-habitation or other family extension, and other persons residing at the same household whether related.

NGLA CLASS OF 2026

A course intended for quality control personnel, produce buyers, produce inventory control personnel, and other company associates involved in the receiving, handling, buying, and shipping of fresh produce. Mr. Paul Manol of International Produce Training will conduct the Produce Inspection Training sessions for the course. 

“I would like to thank the SEPC for organizing the recent produce training seminar in Tampa. It was a very productive and informative experience and, even though I’ve been in the produce business for a long time, I still come away learning new ways to grade and execute quality checks.”

Keith Vigue, US Foods

Personalized Training Sessions

Southeast Produce Council and International Produce Training have partnered to offer onsite produce inspection training. This class is a personalized training at your facility for your associates. This will be a specialized training that will adapt to your company’s grade standards and go further into depth with grading and standard definitions. The classes can be tailored to a one-, two-, or three-day session depending on your preference.

• Pricing for SEPC Members*
  • One-Day Session – $7,000.00
  • Two-Day Session – $9,000.00
  • Three-Day Session – $10,750.00

*Pricing includes hotel/airfare/meals for trainer.

If interested please contact us at (877)720-SEPC or info@seproducecouncil.com.

Curated annually and offered throughout the year (including at our Southern Exposure and Southern Innovations conferences), SEPC University offers a variety of sessions to keep members abreast of the latest trends in the produce industry. Scholarships are also provided to further the education of current and future produce professionals.

Southern Exposure 2024: Session Video

• The Power of Produce 2024

Southern Exposure 2023: Session Videos

• The Prime Directive: Food Waste & Nutrition Insecurity
• The Power of Produce 2023

Southern Innovations 2023: Session Video

• Race to Discover: What's New?

Southern Exposure 2022: Session Videos

• Prepare for the Future: Building the Next Generation of Leaders
• Power of Produce 2022

Southern Innovations 2022: Session Videos

• Leadership Lab
• What's New from the Consumer View

Southern Exposure 2021: Session Videos

• It's Not Personal...It's Generational!
• Power of Produce 2021

Southern Innovations 2021: Session Videos

• Recruiting and Retaining a Multi-Generational Workforce
• What's New? Trends and Innovation

STEP-UPP gives Retail and Foodservice produce professionals a greater understanding of the industry through an emphasis on strategic orientation, personal leadership, and hands-on field experience. Individuals are selected through an application and interview process based on leadership experience and interest in developing a career in fresh produce. Potential candidates must be active members of SEPC.

PROGRAM GOALS

Strategic Orientation

This program will broaden the participants’ strategic view of the fresh produce industry through supply chain overviews, collaborative business planning, category development, and key performance indicator discussions.

Personal Leadership & Networking

This program focuses on personal development and relationship building. The program may include leadership styles, managing for performance, and negotiation strategy. Each program segment will also include opportunities to meet and network with other SEPC industry members.

Field Experience

Here we put theory to the test by taking participants into the field and on plant tours to gain hands-on experience in how to partner with growers more effectively. A short course in produce inspection will also be included.

APPLICATION PERIOD: APRIL - JULY 

STEP-UPP CLASS TESTIMONIALS

“STEP-UPP has been a vital part of my professional career by connecting me with new suppliers, grower/packers, and peers in the industry. I am blessed to have SEPC’s finest produce professionals: Faye Westfall, Mike Roberts, and Gary Baker as mentors and part of my professional network. The relationships build through the program do not end upon graduation but are lifelong!

This experience has been the highlight of my career!

As an advocate for SEPC and the STEP-UPP program I am honored to become a member of the Retail Committee and give back to our community, by contributing to the growth and education of our future generation of produce leaders in the STEP-UPP program.”

             ~ Kim Byas, Southeastern Grocers, STEP-UPP Class of 2022

“It was an honor and an amazing experience being a part of the STEP-UPP class. Not only did we gain more knowledge and respect for the produce industry, but we also met amazing hardworking people along the way. We made many friendships among our class that continue to this day.”

             ~ Jessica Granier, Rouse's Markets, STEP-UPP Class of 2022

“STEP-UPP Class of 2020-2021 here. This experience has been amazing! Not only did I get firsthand exposure to the produce industry from growers, retailers, and merchants; I also built lasting relationships with my fellow classmates as well as our leaders/mentors Gary Baker, Faye Westfall, and Mike Roberts! The education, fellowship, networking, faith, and family I have received from being a part of SEPC and the STEP-UPP program has been exceptionally memorable. Because I wanted to continue to be a part of such a great organization, I became a mentor and part of the Committee for STEP-UPP to further support and gain knowledge of the produce world with SEPC.”

            ~ Kari Cordero, MDI, STEP-UPP Class of 2020

“At Food Lion we believe the development of our associates is key to our success. We have found that SEPC and the STEP-UPP educational program is a great opportunity in helping us do so. Each year we identify and nominate a team member that would benefit from the STEP-UPP program that focuses on broadening the participants' knowledge of the produce industry along with providing personal leadership development and hands-on field experience. We are certainly grateful for SEPC and the STEP-UPP program in investing and partnering in the development of our future leaders.”

             ~ Chris Dove, Food Lion, VP of Produce Category & Merchandising

STEP-UPP RETAIL CLASS OF 2025

2025 STEP-UPP Retail Class Schedule

• Spring 2025
  • Southern Exposure: Thursday, March 6th - Saturday, March 8th
    • Meet & Greet, Educational Sessions, Expo w/ Team Building Experience
  • Field Trip: Tuesday, April 8th - Friday, April 11th
    • In-person trip TBD in the Southeast
  • Virtual Education Day w/in SEPC Virtual Garden: Wednesday, May 7th
    • Virtual half day of presenters from outside the Southeast as well as a keynote speaker; tentatively 9am-1pm EST
• Summer 2025
  • Field Trip: Tuesday, June 10th - Friday, June 13th
    • In-person trip TBD in the Southeast
• Fall 2025 
  •  Southern Innovations 2025: Wednesday, September 9th - Saturday, September 12th
    • Team Building Experience, Educational Sessions, Expo, Class Graduation Ceremony

2024 STEP-UPP Team Building Activity

• Nashville Experience
• More STEP-UPP class videos 

STEP-UPP gives Retail and Foodservice produce professionals a greater understanding of the industry through an emphasis on strategic orientation, personal leadership, and hands-on field experience. Individuals are selected through an application and interview process based on leadership experience and interest in developing a career in fresh produce. Potential candidates must be active members of SEPC.

PROGRAM GOALS

Strategic Orientation

This program will broaden the participants’ strategic view of the fresh produce industry through supply chain overviews, collaborative business planning, category development, and key performance indicator discussions.

Personal Leadership & Networking

This program focuses on personal development and relationship building. The program may include leadership styles, managing for performance, and negotiation strategy. Each program segment will also include opportunities to meet and network with other SEPC industry members.

Field Experience

Here we put theory to the test by taking participants into the field and on plant tours to gain hands-on experience in how to partner with growers more effectively. A short course in produce inspection will also be included.

2025 STEP-UPP Foodservice Program

Are you, or do you know, a foodservice professional looking to develop a greater understanding of the produce industry through strategic orientation, personal leadership, and hands-on field experience?

If so, we invite you to find out more and apply for our 2025 STEP-UPP (Southeast Training Education Program for Upcoming Produce Professionals) Foodservice program where you'll experience exceptional networking opportunities and learn the inner workings of the supplier side of the industry.

The 2025 class year officially starts in January 2025 and will provide a variety of experiences through both classroom experiences and on-the-ground field tours in the spring and summer. The year will culminate with graduation at Southern Innovations held September 11-13, 2025 at the Gaylord Opryland Resort in Nashville, TN.

APPLICATION PERIOD: APRIL - JULY 

STEP-UPP FOODSERVICE CLASS OF 2025

2025 STEP-UPP Foodservice Class Schedule

• Spring 2025
  • Southern Exposure: Thursday, March 6th - Saturday, March 8th
    • Meet & Greet, Educational Sessions, Expo
• Summer 2025
  • Field Trip: Monday, May 12th - Thursday, May 15th
    • In-person trip TBD in the Southeast
• Fall 2025 
  •  Southern Innovations 2025: Wednesday, September 9th - Saturday, September 12th
    • Team Building Experience, Educational Sessions, Expo, Class Graduation Ceremony

2024 STEP-UPP Team Building Activity

• Nashville Experience

Applicant must be/have a parent or grandparent who is a corporate member in good standing as of May 1st of the current year [Member has been on the SEPC membership roster for at least 12 months and has personally attended at least one event (Southern Exposure and/or Southern Innovations) within the last 12 months]. Immediate family members may apply if the active member is part of a corporate membership. Members who have individual memberships are not eligible. 

Each applicant must be enrolled as a full-time student (minimum 12 semester hours).

• College or high school transcript
• SEPC Member Name and Member #
• College/University Student ID #, current major and GPA (minimum 3.0 GPA required)
• College/University Address where the scholarship check will be sent
• SAT and/or ACT scores
• Enrollment verification from College/University
• Two (2) Letters of Recommendation
• Community Involvement
• 500-word minimum and 1000-word maximum essay
  • 2025 SEPC Member Scholarship Essay Topic:
    The Southeast Produce Council's theme this year is Family Meals Matter, encompassing the importance of family and the consumption of healthy produce. Describe why family meals are important to you through the cultivation of values, relationships, and memories, as well as the economics involved in supporting the consumption of fresh fruits and vegetables.
    
    *Note: Although the essay topic is similar, former Vorhees Vision Scholarship applicants must submit a different essay when applying for the SEPC Member scholarship. Use of AI tools or services to generate the content of essays is strictly prohibited. Essays submitted using AI formatting will be disqualified.  

    
    

The SEPC scholarship application can only be submitted online through our link which will be provided beginning March 10, 2025. The application deadline is April 25, 2025 at 5pm EST.

Members of the SEPC Scholarship Committee

*All judges will be impartial when judging each redacted essay. All participant names and company references will be redacted before judging. If any judge has a personal relationship with any participant, that judge will be asked to recuse himself or herself from judging and will be replaced.

First preference is given to new applicants; however, you may apply for additional scholarship awards. You will need to provide transcripts from the university you are attending along with proof of enrollment. All repeat scholarship recipients must maintain a 3.0 GPA to be eligible each year.

Recipients are announced on May 19, 2025.