MONDAY, MAY 2
7 a.m.-6 p.m.
REGISTRATION OPEN
Hall D Lobby,
New Orleans
Morial Convention Center
3-5 p.m.
GROWER-SHIPPER
SUPER SESSION
Room 245, Level 2
Putting a Face on Your Product to Meet the Local Challenge
WHOLESALER-DISTRIBUTOR SUPER SESSION
Room 244, Level 2
Preparing the Next Generation of Wholesaler and Distributor Leaders
FRESH-CUT SUPER SESSION
Room 242, Level 2
Market Trends and Opportunities to Drive Fresh-Cut Sales
RETAIL-FOODSERVICE SUPER SESSION
Room 243, Level 2
Understanding the 2011 Consumer as Keys to Growth Spotlight on New Orleans
6-8 p.m.
OPENING PARTY
Hilton Riverwalk Wharf
TUESDAY, MAY 3
7 a.m.-6 p.m.
REGISTRATION OPEN
Hall D Lobby, New Orleans Morial Convention Center
8:30-10:30 a.m.
BREAKFAST GENERAL SESSION
La Nouvelle Ballroom, Lvl 2
11 a.m.-5 p.m.
TRADE SHOW OPEN
Halls C&D
11:15 a.m.-12:00 p.m.
NEW ORLEANS SALAD BARS IN SCHOOLS NEWS CONFERENCE
Membership Booth Trade Show Floor
11:30 a.m. -12:15 p.m.
GROWER-SHIPPER LEARNING CENTER
Trade Show Floor, Halls C&D
“Social Media for Marketing and Reputation Management”
WHOLESALER-DISTRIBUTOR LEARNING CENTER
Trade Show Floor, Halls C&D
“Managing Transportation Costs and Quality Control”
FRESH-CUT PROCESSOR LEARNING CENTER
Trade Show Floor, Halls C&D
“Unveiling a New Toolkit to Enhance the ‘Image of Fresh-Cut’”
RETAIL-FOODSERVICE LEARNING CENTER
Trade Show Floor, Halls C&D
“What Loyalty Card Data Tells Us About Consumer Habits”
1:30-2:15 p.m.
GROWER-SHIPPER LEARNING CENTER
Trade Show Floor, Halls C&D
“Empowering Retail Staff as Ambassadors for the Grower-Shipper Story”
WHOLESALER-DISTRIBUTOR LEARNING CENTER
Trade Show Floor, Halls C&D
“Assessing the School Market for Increased Growth”
FRESH-CUT PROCESSOR LEARNING CENTER Trade Show Floor, Halls C&D
“New Sanitation Solutions for Fresh-Cut”
RETAIL-FOODSERVICE LEARNING CENTER
Trade Show Floor, Halls C&D
“Menu Labeling and the Impact on Foodservice Operations”
4-6 p.m.
Trade Show Happy Hour
5:30-6:30 p.m.
RECEPTION HONORING WOMEN IN PRODUCE
Rooms 244-245, Level 2, Morial Convention Center
7:30-10:00 p.m.
LEADERSHIP ALUMNI REUNION DINNER
Invitation Only
WEDNESDAY, MAY 4
7:00 a.m.-5:00 p.m.
Registration Open
Hall D Lobby, New Orleans Morial Convention Center
8:30-10:30 a.m.
BREAKFAST GENERAL SESSION
La Nouvelle Ballroom, Level 2, Morial Convention Center
11 a.m.-4 p.m.
Trade Show Open Halls C&D
11:30 a.m.-12:15 p.m.
GROWER-SHIPPER LEARNING CENTER
Trade Show Floor, Halls C&D
“What Do Customers Want from Suppliers in Social Responsibility?”
WHOLESALER-DISTRIBUTOR LEARNING CENTERTrade Show Floor, Halls C&D
“Warehouse Energy Costs and Quality Control”
FRESH-CUT PROCESSOR LEARNING CENTER
Trade Show Floor, Halls C&D
“Real Life' Sustainability in Fresh-Cut Produce”
RETAIL-FOODSERVICE LEARNING CENTERUnitedFresh.TV Studio, Membership Booth Trade Show Floor
“Lessons from the Front Line — Produce Excellence in Foodservice Award Winners”
1:30-2:15 p.m.
GROWER-SHIPPER LEARNING CENTER
Trade Show Floor, Halls C&D
“Using Packaging Design to Create Excitement and Sales”
WHOLESALER-DISTRIBUTOR LEARNING CENTER
Trade Show Floor, Halls C&D
“What Does Traceability Really Mean to Wholesalers and Distributors?”
FRESH-CUT PROCESSOR LEARNING CENTERTrade Show Floor, Halls C&D
“The New Food Safety Law and Impact on Fresh-Cut Processors”
RETAIL-FOODSERVICE LEARNING CENTER
UnitedFresh.TV Studio, Membership Booth, Trade Show Floor
“Lessons from the Front Line — Retail Produce Manager Award Winners”
3-3:30 p.m.
“Let's Move Salad Bars to Schools: Learn How to Support This Exciting Initiative”
Membership Booth
Trade Show Floor
6-9 p.m.
CHAIRMAN'S RECEPTION & AWARDS BANQUET
Grand Ballroom, C & D, Level 1, Hilton Riverside Hotel
THURSDAY, MAY 5
7:30 a.m.-4:00 p.m.
GLOBAL CONFERENCE ON PRODUCE TECHNOLOGY & INNOVATION
Grand Salon A, Level 1, Hilton Riverside Hotel United Fresh 2011