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 2024

*LINKS Meeting Reservations must be submitted/approved through SEPC. If you would like to request a LINKS meeting within the SEPC Virtual Garden, outside of Southern Exposure, contact Anna Burch (anna@seproducecouncil.com).

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 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 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

“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 RETAIL CLASS OF 2024

2024 STEP-UPP Class Schedule

• Spring 2024
  • Southern Exposure: Thursday, March 6th - Saturday, March 9th
    • Meet & Greet, Education Sessions, Expo w/ Team Building Experience
  • Field Trip: Tuesday, April 9th - Friday, April 12th
    • In-person trip TBD in the Southeast
  • Virtual Education Day w/in SEPC Virtual Garden: Wednesday, May 8th
    • Virtual half day of presenters from outside the Southeast as well as a keynote speaker; tentatively 9am-1pm EST
• Summer 2024
  • Field Trip: Tuesday, June 11th - Friday, June 14th
    • In-person trip TBD in the Southeast
• Fall 2024 
  •  Southern Innovations 2024: Wednesday, September 11th - Saturday, September 15th
    • Team Building Experience, Education Sessions, Expo, Class Graduation Ceremony

2023 STEP-UPP Team Building Activity

• Charlotte 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.

2024 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 2024 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 2024 class year officially starts in January 2024 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 12-14, 2024 at the Gaylord Opryland Resort in Nashville, TN.

We will be accepting applications for the 2024 class now through Friday, November 3, 2023 before 5pm EST. Only 10-12 students are accepted each year, so get your application in today!

APPLICATION PERIOD: AUGUST - NOVEMBER 

STEP-UPP FOODSERVICE CLASS OF 2024

Any full-time college or secondary education student (minimum 12 semester hours) pursuing a degree in culinary arts or restaurant management. The applicant should have completed their 1^st year of school. 

• Enrollment verification from College/University
• College/University Student ID Number, current major, & GPA
• College/University Address where the scholarship funds should be sent
• Video (2-minute maximum in length) introducing yourself and explaining the importance of using fresh produce in menus.

The SEPC Fresh Chefs scholarship application can only be submitted online through our link which will be provided beginning March 25^th. The application deadline is May 24^th at 5pm EST.

Members of the SEPC Foodservice Committee

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
  • 2024 Essay Topic:
    This year SEPC is celebrating The Unseen Heroes - the men and women who serve our industry by plowing fields, harvesting crops, sorting produce, loading trucks, stocking shelves, and prepping meals. Some heroes wear camouflage, but within our industry they wear coveralls, work boots, gloves, aprons, hairnets, chef coats, safety glasses, and wide-brimmed hats. In your experience, how have you witnessed the unseen side of the produce industry? Also, what lessons have you learned from these unseen heroes, and how can you apply these life lessons to your own life?
    
    *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 11, 2024. The application deadline is April 26, 2024 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 20, 2024.