Earthbound Farms Takes Natural Selection Foodservice Organic

Natural Selection Foods LLC, San Juan Bautista, Calif., plans to phase out its growing and processing of conventional fresh produce as soon as this spring, and will emphasize marketing under the Earthbound Farm brand as the company’s two processing facilities convert to organic.

“Foodservice is the next big frontier in produce,” Mike Stevens, senior director of sales said. “The reality is you can go into any retail outlet from Los Angeles to Bangor, Maine, and buy organic fruits and vegetables, but you’d be hard pressed to find an organic restaurant in most major metropolitan areas of the country. At some point, foodservice really has to embrace organic because people will demand it and it has been an area of focus for us for many years.”

He said as the company’s two facilities, in San Juan Bautista and Yuma, Ariz., shift to organic, the volume of conventional product will be replaced by organic and there will be no reduction in overall volume. He said the organic category has grown steadily by 15% to 20% for a number of years.

“The big thing with foodservice is that it’s very price-sensitive and that’s why it’s so heavily dominated on the conventional side,” he said. “Organic is still undersupplied relative to total demand, so it keeps the price point up, which is good from the farming perspective because it’s sustainable. And I think it’s just a matter of time that the foodservice sector sees the benefits to organic.”


Read the full story here!

US Foodservice Of San Francisco is now proudly stocking Petaluma Poultry sustainably raised Chicken

Rocky Jr. Natural Chicken

A premium quality broiler or fryer, Rocky Jr. is a younger bird weighing 3.5 pounds on average. USPN #4804332 14-3 ½ Lb

Natural Random Chicken Breast

A single lobe Boneless and skinless chicken breast. Fresh Packed in 4/10 Lb USPN #4796231


“Sustainability rests on the principle that we must meet the needs of the present without compromising the ability of future generations to meet their own needs.”
- University of California Sustainable Agriculture Research and Education Program.


At Petaluma Poultry, a pioneer and leader in the organic foods industry, they are dedicated to farming practices that renew natural and human resources. Their goal is to produce the finest poultry products while reducing waste, preserving the environment, supporting their employees' comfort and efficiency, and contributing to the local community.

What they mean when they say that is:

Sustainable Farming

Dedicated to farming practices that renew natural and human resources, they manage their ranches with great care to preserve the land, air and water. They grow their chickens in roomy, naturally lit barns, allowing Rocky the Range chicken and Rosie the Organic Chicken access to the outdoors. Their chicken feed, based on corn and soy, is free of animal by-products, animal fats and antibiotics; Rosie’s feed is 100% certified organic. As part of the company’s extensive recycling program, they send chicken manure to rice farmers who, in turn, provide them hulls to spread over the earthen floors of their poultry houses.

Environmental Health

Representatives from the hatchery, mill, farms and processing plant belong to the company’s Sustainability Team and lead their concerted effort to produce the finest poultry product while reducing waste and minimizing the use of natural resources. At Willowbrook Mill they voluntarily avoid using electricity during peak hours – noon to six, Monday through Friday. their packing boxes are recyclable, sealed with environmentally friendly adhesive. The hatchery donates cardboard egg flats to a rancher who raises crickets. In the processing plant they continually modify and improve their technology with the goal of improving employee comfort and efficiency. Their safety record is one of the best in the industry.
In 2001 they participated in a cutting edge, scientific experiment using ozone as a sanitizing agent is the processing plant. Ozone has the remarkable potential of eliminating the use of chlorine in our plant and reducing by 85% the use of water.

Economic Profitability

Petaluma Poultry recognizes the long term interdependence of profitability, eco-efficiency and social responsibility. They are an established, successful family business that cares for the working and living conditions of their employees. Workers receive a complete compensation package including competitive wages, full health/dental/vision coverage, life insurance and a 401-K program. Employee turnover is very low; many have worked with them for decades. By virtue of their pioneering efforts in organic poultry production, Petaluma Poultry is a leader in the organic foods industry. In this role they are constantly working to improve the laws and regulations that govern organic production. The company contributes time and resources to groups such as California Alliance with Family Farms, the Organic Trade Association and the Organic Farming Research Foundation.

Social and Economic Equity

At Petaluma Poultry they support farming and business practices that nourish the environment, the community and the individual. They are active supporters of a variety of local charities, including the performing arts, the Boys & Girls Club and the local food bank. Above all, they have an abiding respect for the agricultural roots of Sonoma County. Sustainable, diversified farming is Sonoma County’s future.

Stockpot Organic Vegetarian Chili In Stock At US Foodservice San Francisco

Kevin Fortun founded StockPot in 1981 after working as the purchasing director for Bellevue, Washington-based Schwartz Brothers Restaurants.

While working at Schwarz Brothers, Fortun noticed that the group's 15 different restaurants often experienced variances in the quality and consistency of items made from scratch. So Fortun set out to find a line of premium quality soups that could deliver consistent, made-from-scratch taste at each restaurant every time.

Fortun decided there must be a market for a line of fresh-refrigerated premium quality soups. With a dream and $50,000 in capital, Fortun launched StockPot®...and Schwartz Brothers Restaurants was his first customer.

A spirited entrepreneur, Fortun's vision was a compelling one. He was determined to build a company that could provide foodservice operators with fresh-refrigerated soups that had made-from-scratch taste and appearance. He consulted with chefs, located suppliers of high-quality ingredients and used a network of restaurateurs to gauge market potential. After Fortun sampled his new recipes with his friends, StockPot®'s first line of fresh-refrigerated soups was introduced.

StockPot quickly gained a reputation for next-to-scratch quality by using local produce, premium meats and seafoods, proprietary seasoning blends and authentic recipes. Finally, foodservice operators could serve kettle-cooked soups prepared with the same ingredients they used in their own kitchens and at a price competitive with lower quality frozen soups.

After "four years of total hell and losing money," Fortun had finally built the network of customers and distributors he needed. In 1984 sales reached $330,000 and his brothers Mike and Steve joined the endeavor. Together, the brothers worked to broaden StockPot's customer base. Soon they had a national foodservice account and a distribution network that included TGI Friday's®, Claim Jumper Restaurants, and a few international clients.

US Foodservice San Francisco now stocks 12 Stockpot items including one organic and three vegetarian.


Organic Vegetarian Chili with Four Beans
Uspn#4746723

Thick and hearty, this vegetarian chili starts with four beans: black, pinto, kidney, and garbanzo. We add diced tomatoes, red bell peppers, zucchini, and green chiles, and then finish with a sassy blend of jalapeño, cilantro, and smoky chipotle.

Mai Pham's Lemon Grass Pho Vegetarian Broth
Uspn# 408831

This authentic Vietnamese pho broth is made with a flavorful vegetable stock infused with star anise, ginger, and traditional spice. All you need to complete this culinary treasure is add rice noodles and top with sliced tofu, your choice of vegetables.

Minestrone
Uspn # 4746285

A hearty Italian classic loaded with tomatoes, ditalini pasta, kidney beans, spinach, green beans, and zucchini simmered in a rich vegetable stock seasoned with sweet roasted garlic and basil, and finished with a drizzle of olive oil.

Carmelina San Marzano Italian Peeled Tomatoes From Organic Farming

Now In Stock At US Foodservice San Francisco
USPN# 4790606
Pack: 6/96 oz

Carmelina® in her most natural state is pomodoro perfection. Full-bodied, silky red San Marzano tomatoes have their skins removed through our pneumatic steam peeler and are packed in the tomatoes own succulent puree. There is no basil added to disguise the taste of our tomatoes. Carmelina 'e ... San Marzano® Whole Peeled Tomatoes are a sweeter, less acidic tomato with a meatier pulp which means less liquid in the can. Less liquid reduces cook time and protects the amazing flavor

Sharing Italian culture and San Marzano tomato flavor with the North American continent are our founding principles. In partnership with the tomato growers of Campania and our production plants, Carmelina ‘e… San Marzano® Tomatoes made their first appearance in the United States in February 1996.

All Carmelina Brands® products are produced in the region of Campania; Italy’s tomato heartland. Our production plants are in Scafati and Nocera Inferiore, Italy approximately 45 kilometers southeast of Naples and 20 kilometers northwest of Salerno. The pack season for our products runs from late July through September annually with over 200 people employed at the peak of the season. Our production plants are HACCP certified and ISO 9001 registered.

Click and take a tour of the Carmelina Production.

CheltenHouse Certified Organic Dressings Now In Stock

A History of... "Only the Finest"

In the mid 1940s, an enterprising young Philadelphian named Martin Dabrow became America's very first importer and distributor of high quality foods sold directly to supermarkets.

By the 1950s, Martin was still importing some products, but he began using local manufacturers to produce some dressings and sauces here in America. A real stickler for quality, Martin kept a watchful eye on their kitchens. He soon concluded he could make the products even better if he made them himself. So, in 1965, Martin used his life savings to purchase a food plant in Philadelphia. He named it "Chelten House" in honor of a handsome home he admired in his childhood neighborhood.

Martin's reputation for quality spread quickly. Before long, hundreds of supermarkets and restaurants were asking him to manufacture sauces and salad dressings they could use and sell under their own name. It wasn't long before Chelten House had outgrown its Philadelphia location and moved to a new, larger facility in Pennsauken, New Jersey.

Under Martin's son, Alan Dabrow, the new manufacturing company became even more successful. So much so that, in 1979, Chelten House ceased all importing to focus solely on manufacturing its own food products. The mission statement "Only the Finest" never changed and the company's thrust into upscale dressings, sauces and marinades continued.

The third generation of Dabrows, Steve and Cheryl, joined the business in the early 1980s. Again, the need to expand presented Chelten House with the opportunity to build a larger, more modern facility. In 1987, Chelten House initiated production in its current plant in the rural Jersey farmlands. Steve and Alan designed the new facility to maintain its emphasis on small batches, which enabled our products to retain that "homemade" flavor and texture. Years later, a redesign of the processing area, incorporating the newest technology including computerized batch making system, helps keep Chelten House out in front of the competition.

In the early 1990s, Steve steered the company into the all-natural and organic arena. Chelten House scoured the country to find vendors who could supply them with certified organic ingredients needed to create great tasting products.

Today, Chelten House is the undisputed leader in the manufacture of natural and organic salad dressings, pasta sauces, salsas and marinades. The family has declared that no preservatives or additives will be used in the processing of any products under the Chelten House, Marinade Bay or Simply Natural labels.

You can find Chelten House dressings at US Foodservice San Francisco.

Packed 2/1 Gallons Per Case
683601 Sesame Ginger Organic
983650 Balsamic Vinaigrette Organic
983833 Cesar Classic Organic
983858 Roasted Red Pepper Vinaigrette Organic
4557765 Ranch Organic

Packed 60/1.5oz Portion Packs
983957 Sesame Ginger Organic Pack
982991 Roasted Red Pepper Vinaigrette Organic
983007 Balsamic Vinaigrette Organic Pack
983056 Ranch Organic Pack